Cold Brew Coffee is coarsely ground coffee that’s steeped in cold water (as opposed to the usual hot water), left to brew for 3-24hrs, strained, then drunk.
The Cold Brew Coffee method decreases the naturally occurring acidity (the bright, “bite” or tartness you may taste) and increases the smooth, rich flavours.
It is a concentrate that can be cut with water, served over ice or with milk.
It’s cold, smooth, and delicious.
Think of it as the dark chocolate of the chilled coffee world.
Iced coffee is brewed hot, then chilled. It tends to be bright and more acidic.
Cold brew is steeped in cold water for many hours, filtered, and served with water and ice.
Cold brew tends to be rich and smooth.
All coffee beans contain chemical compounds that produce an acidic-tasting quality.
That’s a good thing! The acidity makes up a big part of coffees’ flavour profile.
Hot water draws out the acidic chemical compounds. Cold water does not.
That’s all up to you. Cold brew is exciting because of its unusual brewing method and its smooth, often cocoa-y flavour profile but iced coffee is delicious too.
We recommend the Toddy Cold Brew System as it's great for large batches.
The Hario Mizudashi Cold Brew Pot as it comes with an inbuilt filter that never needs replacing.
Alternatively, you can make it with a few household items
Cold brew takes 3-24 hours to brew, depending on your preferences.
Cold brew will keep fresh in your fridge for up to a week.
If you like bright, tart coffees, a light or medium roast with naturally occurring acidity will retain some of those qualities in the cold brew.
Many people prefer dark roasts without much naturally-occurring acidity for the smoothest, richest possible cold brew.