Iced & Cold Brew
Cool coffee done right — true cold brew, flash-chilled iced coffee, nitro, and concentrate dilution math.
Cold coffee splits into two families. Cold brew steeps coarse grounds in cold or room-temperature water for 12–24 hours, producing a smooth, low-acid concentrate you dilute to taste. Iced coffee (or Japanese-style flash brew) is brewed hot straight onto ice, locking in the bright aromatics you’d lose in a long cold steep.
Getting cold brew right is mostly about two numbers: the coffee-to-water ratio for the steep, and the dilution ratio when you serve. Brew a strong 1:5 concentrate and cut it 1:1 with water or milk, or steep a ready-to-drink 1:8 batch. Our guides and the Cold Brew Calculator handle the math so your batch tastes the same every time.
2 articles in “Iced & Cold Brew”
How to Make Cold Brew Coffee at Home (Ratio + Steps)
Cold brew is the easiest coffee to make well — no machine, no skill, just coffee, water, and time. Here is the exact ratio, steep time, and method.
Japanese Iced Coffee: The Flash-Brew Method
Japanese iced coffee brews hot coffee directly onto ice, locking in bright aromatics that cold brew loses. Use a 1:15 ratio with 40 % ice and 60 % hot water for a perfect glass.
Related calculators
Free tools for iced & cold brew.