[bunderbunder]

Yes. The major reason for cold brewing coffee (or tea!) over simply cooling and icing hot brew is that you extract a different mix of compounds from the bean (or leaf) due to different chemicals having different levels of solubility at different temperatures.

Serving temperature affects flavor, too, of course. Darn near everything does.

See, for example: https://www.mdpi.com/2304-8158/9/7/902

[marcoalopez]

This is only partly true. Because low-temperature extraction is much less efficient, it requires a much longer immersion/exposure time than hot extraction at ambient or slightly higher pressure. One of the effects of this type of cold extraction is the oxidation of the coffee, which is much greater with this method, giving the coffee an oxidised taste which, although not bad in itself (nothing is set in stone about personal taste), is not to everyone's liking. For my taste, I prefer to make it hot (with a higher coffee/water ratio than usual) and cool it down by diluting it with water or ice.

[bunderbunder]

Definitely. Though the oxidation seems different? I don't find cold brew to taste "stale" the way hot brewed coffee that's been stored overnight in the refrigerator does.

I have a bunch of kegging equipment that I don't use anymore because I've lost my taste for beer, and I keep wanting to see what happens if I use it to make cold brewed coffee under a bed of CO2.

Also, y'know, coffee on tap at home.

[eternauta3k]

Won't the CO2 make the water acidic?

[bunderbunder]

Nitrogen is better, but the equipment is more expensive and finicky. CO2 under just enough pressure to keep the oxygen out shouldn't dissolve into the liquid too much, though.

The downside is that you then couldn't use gas pressure to push the liquid through the tap line, but you can use gravity or a beer engine instead.