I cold brew coffee for consumption as well as an additive for desserts or ice cream. Like people have said, it can be perceived as much smoother. It has a higher pH, so it is less acidic than coffee. I like that because it does not bother my acid reflux as much.
If you are not familiar with the procedure,
this website outlines the procedure. I have fine-tuned my method to be slightly more specific:
1. I always allow the coffee to brew for about 12 hours. Less is too week and more doesn't taste as good (too bitter I think).
2. The ratio that I use for cold brew is 6.3g fresh ground coffee beans to 1 oz of coffee (this is about 38g per cup, compare it to the ratio of 10g per cup of hot coffee). I have a one quart french press, but I can only get about 22 oz of water due to the high volume of beans.
3. After the coffee has finished brewing, I slowly depress the plunger and then pour into a lexan nalgene bottle and store in the fridge. It is good for at least a week (I haven't had any last longer).
4. On the serving end, I use a ratio of 3.75 parts water to 1 part cold press coffee for hot coffee. For an 8oz mug, I will put 2oz of coffee and then fill with hot water from a tea kettle. For iced coffee, my preference is 2 parts coffee to 1 part cold water, over a full glass of ice. These are only my preferences, YMMV.
Have fun!
Eric