Cold Brew

Cold brew is a coffee brewing method where coarsely ground coffee steeps in cold or room-temperature water for an extended period, typically 12 to 24 hours. The long extraction time compensates for the low water temperature, pulling flavor compounds from the grounds slowly and selectively. The result is a smooth, naturally sweet concentrate with significantly lower perceived acidity than hot-brewed coffee.

The reduced acidity happens because cold water extracts fewer of the chlorogenic acids and other compounds that produce sharp, bright flavors in hot-brewed coffee. This makes cold brew a popular choice for people who find traditional coffee too acidic or harsh on the stomach.

Cold brew is typically made as a concentrate at a ratio of roughly 1:5 coffee to water, then diluted with water, milk, or ice before serving. The concentrate keeps well in the refrigerator for up to two weeks, making it a convenient way to have ready-to-drink coffee available anytime. Dedicated cold brew makers, mason jars, or even French presses can serve as steeping vessels.

Cold brew should not be confused with iced coffee, which is hot-brewed coffee poured over ice. The two methods produce very different flavor profiles: cold brew tends toward chocolate, caramel, and nutty sweetness, while iced coffee retains the brighter, more complex flavors of its hot-brewed origin. Cold brew has grown from a niche method to a mainstream café staple and a rapidly growing packaged beverage category.