Cold brew coffee is an increasingly popular beverage category with potentially distinct sensory attributes from traditional hot brewed coffees. A category survey of cold brew coffees was conducted with 44 commercial cold brew coffees. Ready-to-drink (RTD), cold brew at-home (BAH), concentrates (CONC), and nitrogen infused cold brew coffees (NBC) were included. Descriptive analysis was performed by a highly trained panel. Selected representative coffees (n = 8) were then evaluated by temporal check all that apply (TCATA) with a trained panel to provide additional temporal differentiation and by consumers (n = 125) to determine consumer liking. Key differentiating attributes of cold brew coffees were mouthfeel attributes (viscosity, silkiness, astringency), basic tastes (sour, sour, bitter), and aromatics (overall aroma, smoky, ashy, nutty, beany, caramel/molasses, brothy) (p < .05). Beverages were also distinguished temporally based on category (RTD vs. BAH vs. NBC) (p < .05). Drivers of liking for all consumers were cocoa, spicy/resin, and caramel/molasses flavors and sweet taste. Drivers of dislike for all consumers were silky mouthfeel, beany, fruity, and woody/twig flavors and sour taste. The multimodal sensory perceptions generated by cold brew coffees and consumer perception of the cold brew coffees enhances understanding of this expanding beverage category.