In its original form, the coffee bean contains a wide variety of flavors, primarily fruity rather than bitter notes. The typical roasted coffee taste only evolves when roasting the beans. Which of the many flavors will end up in the cup or glass strongly depends on the brewing method.
Typically, hot water is used to extract the flavor out of the beans. The temperature ensures that a lot of coffee flavor is dissolved relatively quickly from the powder. The disadvantage hereby: In addition to the desired flavors, many bitter substances and acids are extracted. The high drinking temperature, milk and sugar make sure that it is less noticed. Cooled coffee is therefore usually perceived as unenjoyable.
If cold instead of hot water is used, the ratio between dissolved flavors and bitter substances / acids is more favorable. However, the disadvantage is that much fewer aromas are extracted. To ensure that the cold brewed coffee is not watery, the extraction time must be increased. Then you get a much more enjoyable drink that has a greater variety of aromas and stronger fruit notes than “ordinary” coffee: namely Cold Brew Coffee, also known as Dutch Coffee.