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With the third wave and specialty coffee, the cold variety has become its own category with a roster of options that seemingly requires a degree to fully understand. From iced cappuccinos to iced macchiatos, coffee shops now offer a dizzying variety of cold coffee-based beverages. Even if not considering an espresso drink or a something-ccino, there is still a decision to be made between iced coffee; its pricier cousin, cold brew; and maybe even a nitro. But what is the difference? Before getting into coffee “hobby”, I was equally baffled by the complex iced coffee taxonomy. But after spending tons of time (and money) experimenting, I became more familiar than ever wanted to be with what goes into each glass...

You want to buy delicious roasted coffee, but purchasing what you like can be tricky, especially with so much information displayed on the label. When you see a washed light roast of Ethiopian Yirgacheffe in one hand and a pulped naturally dry processed Full City roast of Yellow Bourbon from Brazil in the other, you start to wonder: what is the difference between these coffees? and, more importantly, how are you supposed to know which one you want?

In the last few days I had a number of questions on grind size, so here is the summary in case someone else was wondering as well.