If you keep hearing about Starbucks’ new cold brew coffee but can’t find it, that’s because it wasn’t available nationwide – until now. Cold brew launched this spring in the Northeast and part of the Midwest, because, oddly, these cold-weather regions are where iced coffee sales are the strongest year-round, according to a company spokesperson. (No one knows exactly why, except for maybe it’s because that’s where it first caught on.)

The cold-brewed coffee-in which the grinds steep in cold water for 20 hours-costs about 50 to 60 cents more per cup than traditional iced coffee, in which hot-brewed coffee is poured over ice. The taste is noticeably less bitter than regular ice coffee, and has a touch of natural sweetness, so you likely don’t even need to add any sugar.

Starbucks isn’t the only big name rolling out cold brew-early last month, Peet’s Coffee & Tea, which is in nine states and Washington, D.C., launched it in all of its cafés. Peet’s offers both a regular cold brew-steeped in small batches for 12 hours-as well as The Black Tie, a cold brew sweetened with condensed milk, half-and-half, and house-made chicory simple syrup, inspired by Vietnamese and New Orleans coffees.

“Feedback has been overwhelmingly positive-customers love the Black Tie, and it’s been popular on Instagram and Yelp. Peet’s stores have received several requests to make it a permanent menu item,” a company spokesperson said, adding all of Peet’s iced coffee drinks are now made using the cold brew method, instead of the traditional process of chilling hot-brewed coffee with ice.

For now, regular iced coffee will stay at Starbucks alongside the cold brew, as quantities are limited to 50 to 60 cups per day. (In a nod to this, the first 60 cold brew customers at the company’s Beverly Hills Triangle location Tuesday will win a mason jar, hand-painted by psychedelic-pop artist Steven Harrington, if you live in the area.)

So between iced coffee, cold brew and iced lattes, how do you know what you should order? Here’s a little cheat sheet:Iced coffee

The process: Coffee is brewed hot, then cooled and chilled on ice

The taste: medium-bodied, has a bit of a “bite”; may benefit from the addition of simple syrup

Iced lattes

The process: Espresso is brewed hot; milk is added and served over ice

The taste: Creamier, richer than a regular iced coffee with milkCold brew

The process: Grounds are steeped in cold water for about 12 to 20 hours

The taste: Smooth, less bitter, naturally sweeter than regular iced coffee, with hints of chocolate notes; sugar probably not necessaryMore from WFLA.com: