Cold Brew

What Cold Brew Does to Flavor

Cold brew steeps coarsely ground coffee in cold water for 18–24 hours. Cold water extracts differently than hot: fewer acids, more sweetness, heavy body, almost no bitterness at correct steep times. The result is a concentrate — smooth, sweet, and shelf-stable for 1–2 weeks refrigerated.

Cold brew eliminates acidity. This is the point for some drinkers (acid reflux, sensitive stomachs) and a loss for others (bright single origins taste flat as cold brew). High-acid coffees are wasted in cold brew. The method favors dark, full-bodied beans.

What Bean Characteristics Suit Cold Brew

Dark to medium-dark roast. The long steep extracts bitterness slowly — dark roast bitterness is muted by the cold extraction process in ways that hot extraction amplifies. Beans that taste harsh in hot espresso often taste excellent cold brewed.

Full body. Cold brew is a concentrate — diluted 1:1 with water or milk before serving. Beans with heavy body (Sumatra, dark roasts, Brazilian-heavy blends) stand up to dilution. Lighter beans taste thin after dilution.

Low-to-medium acidity. The method already strips acidity — starting with a low-acid bean produces an extremely smooth, almost syrupy concentrate. Camano Island Sumatra and Death Wish are excellent cold brew choices.

Technique Basics

Ratio: 1:8 (1g coffee per 8g cold water) for concentrate, 1:12 for ready-to-drink. Grind: coarse (coarser than French press). Steep: 18–24 hours at refrigerator temperature. Filter through a fine mesh or paper filter. Dilute 1:1 before drinking if using concentrate ratio.

Over-steeping at room temperature produces bitterness. Refrigerator steeping is slower and safer — keep it cold throughout.

Frequently Asked Questions

Is cold brew the same as iced coffee?

No. Iced coffee is hot-brewed coffee poured over ice — it goes bitter and acidic fast as it dilutes. Cold brew is cold-steeped and smooth because the low-temperature extraction never produces the acid and bitter compounds that hot water extracts. Completely different products from the same raw material.

Can I use light roast for cold brew?

You can, but the bright aromatics that make light roast interesting in hot coffee are muted by cold extraction. What's left is mild fruit sweetness without the clarity. Most light roast fans are disappointed by their light roast cold brew. Save the Ethiopian single origin for pour over.