More information about our Best Coffee for Cold Brew collection.
Cold brew extracts slowly over 12-24 hours using cold or room-temperature water. Smoother, less acidic, naturally sweet and full-bodied. Because of how the extraction works, certain coffees shine here more than others.
Coffees with chocolate, caramel, and nutty tasting notes translate well in cold extraction. They produce a concentrate (or ready-to-drink cup) that's smooth and sweet without needing sugar or cream. Coffees with high acidity and delicate floral notes can work, but they tend to lose some of the complexity that makes them special when brewed hot.
The coffees in this collection are ones we've tested and feel confident recommending for cold brew specifically. That doesn't mean they aren't great brewed other ways. Most of them make an excellent French press or drip cup as well.
If you're making cold brew at home: about 1:5 coffee to water by weight for a concentrate, or 1:12 for ready-to-drink strength. Grind coarse, steep 16-20 hours in the fridge, and strain. The coffee does most of the work.
The Coffee Journey
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