Iced & Cold Brew

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.