Starbucks has been on somewhat of a winning streak — what with its introduction of coconut milk and almond milk (well, only in Japan) to its stores. And now, to keep the momentum going, they've decided to start making cold-brew coffee.
After being tested briefly last August in Boston and San Francisco, the superior-tasting iced coffee is finally arriving at more than 2,800 locations in the northeast, mid-Atlantic, and Midwest and select Canadian stores in Toronto, Vancouver and Calgary. (As for those on the West Coast and down south, sorry, and we'll keep you posted.)
Given its incredible simplicity (it's just coffee steeped using cool water), it's a wonder why it's taken so long. But, in order to achieve "the perfect spot where the coffee was rich, dense, and slightly sweet," Starbucks' cold brew will steep for 20 whole hours.
"Iced coffee and espresso beverages have a stronger, roastier flavor with a bit of nuttiness that comes from brewing with hot water," said Michelle Sundquist, a member of the Starbucks Research and Development team, in a press release. "Our Cold Brew is smooth and rich, it's very refreshing with chocolate and light citrus notes."
It will be available year-round, but with better quality, of course, comes more demand — which can makes things difficult when it comes to such a time-intensive drink. A rep told Eater that quantities will be limited to a single batch per location per day — an amount equivalent to only 40 Grandes.
Starbucks's cold brew will be available in stores March 31. We're excited to try it out — but it seems like we're going to have to get there really early.