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40 Comments
Adrienne B.
August 1, 2019
Every other night, I make a pot of Cuban coffee in my French press. I let it sit on the counter all night, and have it room temperature the next morning with milk because that's the way I happen to like it. It's good and strong.
A couple of weeks ago, I asked my son to make a pot of coffee when I had forgotten to make it the night before. He did it the same way I do, except not knowing better, he used cold water. He let it sit the requisite 4 minutes and then poured me a cup of coffee. It was great, nice and cold on an already blistering hot morning. So, now that's what I do. I put the coffee in the French press, wait four minutes, plunge and put it in the fridge.
A couple of weeks ago, I asked my son to make a pot of coffee when I had forgotten to make it the night before. He did it the same way I do, except not knowing better, he used cold water. He let it sit the requisite 4 minutes and then poured me a cup of coffee. It was great, nice and cold on an already blistering hot morning. So, now that's what I do. I put the coffee in the French press, wait four minutes, plunge and put it in the fridge.
Sharlenie R.
July 19, 2017
About 10 years ago I became a huge fan of cold brew due to the bitterness of hot brewed coffee, but for the last 4 or 5 years I've been doing the Japanese method exclusively — at first with a Vietnamese filter and now with an Aeropress. Much easier clean-up, fewer coffee beans used per cup, and I don't have to plan ahead.
Peg C.
July 19, 2017
I, too, went from cold brew to the Japanese iced pour over method. However, I've also discovered I LOVE adding some seltzer or tonic to my iced coffee in the summer. Yummy and refreshing!
Decs
July 12, 2017
I learned to make cold brew 35 years ago at the Market in Denver. I've been drinking it ever since. Anytime I serve someone a hot cup of coffee I use the cold brew concentrate and they tell me it tastes better than any other coffee and want to know how I made it.
Sherry E.
May 25, 2017
to each his/her own! I like cold brew better for exactly the taste profile offered in explanation and no I do not add anything, but love the slight "thickness" of it, and the subtle sweetness- always found ice coffee no matter what the method of brew, "watery" and insipid in taste and in need of a bit of sweetness-
nola_t
May 24, 2017
Cold brew, done right, is better if you're adding milk or sugar. The Japanese method tastes better if you're drinking it black, but all of those acidic fruit notes end up playing really terribly with milk. Serious Eats did a good piece on it: http://www.seriouseats.com/2014/05/whats-the-best-way-to-brew-iced-coffee.html I am from New Orleans, where cold brew has been the dominant way of making cold coffee for at least two decades. I concur that it's a place where a medium or Viennese roast works best. A dark roast tends to be muddy and a light one isn't quite assertive enough. It's probably another reason why cold brew sometimes fails in these head-to-head taste tests. Using exactly the same beans/roast is actually going to do most of the methods a disservice because each works best with a different roast.
Whiteantlers
May 23, 2017
I have never cared for coffee-hot or iced. I drink a great deal of tea every day and have been since I was a kid. About 10 years ago, I happened upon an article for making cold brew coffee and since I was good friends with a coffee lover, decided to brew it up for her. She loved it-cold and hot-so I tried it myself and adored it. I used to make it several times a week and it was my morning cup during hot weather followed by tea (hot) the rest of the day. I find "regular" iced coffee insipid and watery. Cold brew coffee is rich and smooth, especially cut with half and half.
In hot weather, I cold brew tea and have at least 2 pitchers of a different type (black, oolong, green and so on) going in the fridge all season long because tea will always be my preferred caffeinated beverage.
In hot weather, I cold brew tea and have at least 2 pitchers of a different type (black, oolong, green and so on) going in the fridge all season long because tea will always be my preferred caffeinated beverage.
Janet B.
May 23, 2017
I guess I've been making iced coffee "Japanese style" for 20 or so years, and didn't know it. I greatly dislike cold-brew coffee, it doesn't have enough acidity, but iced coffee, done this way, is honestly better than hot coffee.
creamtea
May 23, 2017
I have been brewing it ~double strength in a a Melitta cone over a glass chockful of ice for several years.
Doug
May 30, 2016
I prefer several 2oz shots of espresso, poured over ice. If you just use brewed coffee, the ice dilutes the flavor.
Philip
May 7, 2016
I grew up drinking iced coffee made from concentrated instant coffee. I never could make it as well as mom. I love cold brews and at home I us cooled espresso, I let sit about 20 minutes. I like just about all methods as long as they are strong enough
Matt T.
May 7, 2016
I make a cold brew concentrate. Then I boil water 2 part water to one part cold brew. Mix together. The temp is warm. Then I microwave just enough to drink at my preferred temperature. So I love cold brew hot. Does anyone do this? It is an extremely smooth cup. It's takes more coffee per cup than my traditional French press but very good.
Jim
May 7, 2016
Why do you make a concentrate? I make my cold brew the strength I want to drink because of acid. Like you microwave if want hot. Do I need more info on cold brew?
Matt T.
May 7, 2016
That's a good point. The concentrate is pure laziness. I'll try your suggestion and see how much better it is. Thanks.
Sarah
May 6, 2016
I have yet to have a decent cup of cold brew outside of my house. It was bizarre to add water when I learned this brew method and think that baristas are afraid to dilute too much. What I have found in coffee shops is a bad cup of coffee labeled "cold brew" - too strong and not diluted enough. My coffee preparation, learned from a southern friend, goes by the 1/3 cold brew, 1/3 water, and 1/3 milk (pinch of sugar). It is amazing every time. Low acid, smooth and perfect - cold water in summer or boiling in winter.
Camille
May 6, 2016
I love cold brew versus iced coffee. I too have found it to be less acidic and smoother tasting. I only add my choice of milk (no sugar) and couple of drops of vanilla. Yum!
However, the only downside I found as time has moved forward these tasty concoctions increased my blood pressure. Interestingly enough, I stopped drinking and blood pressure is normal ( I've always been at the low end). Go figure!?
However, the only downside I found as time has moved forward these tasty concoctions increased my blood pressure. Interestingly enough, I stopped drinking and blood pressure is normal ( I've always been at the low end). Go figure!?
molly
May 6, 2016
I've been making cold brew in the summers for about 10 years. I use French Market canned coffee, soaked overnight, then strained through cheesecloth (twice). I love the stuff!
Karl L.
May 6, 2016
For the ultimate in cold brewing, I've started experimenting with piling ice cubes on top of ground coffee in a filter and letting them melt through.
Results are still inconclusive.
Results are still inconclusive.
Craig
May 6, 2016
I cold brew just to make ice cubes out of the concentrate. When I need an iced coffee, I smash enough cubes in a plastic bag to fill my cup halfway, then pour a very strong hot brew over the top. You still end up with some crushed ice in the cup to keep it cold. Most importantly, the ice doesn't weaken the coffee as it melts.
Laura415
May 28, 2016
Me too just without the cold brew. I make too much coffee and pour the remainder into ice cube trays. I'm a slow drinker so I used to hate the watery mess the regular iced coffee becomes.
Catherine
May 6, 2016
When I worked as a barista (from 2008-2010), we served cold brew, but we only brewed it from lighter roasted bright-tasting beans like our Ethiopian. Anything dark or earthy would just end up muddy in the cup. (It probably didn't matter so much if you were adding sugar and milk.)
I'm definitely in favor of matching your brewing method with the strengths of the beans you have. It can make a huge difference in the flavors you highlight.
I'm definitely in favor of matching your brewing method with the strengths of the beans you have. It can make a huge difference in the flavors you highlight.
Janice D.
May 6, 2016
If you don't have time to make your own cold brewed coffee try this- Grady's Cold Brew. You can find it in most Whole Foods as a concentrate or buy the bean bags and make it yourself. Yum, so addictive!
Emily
May 6, 2016
Maybe this is sacrilege, but--I, too, make cold-brew tea, using a Mr. Tea machine. Do you think I could use the Mr. Tea machine to make the Japanese style iced coffee?
Caroline L.
May 6, 2016
I love cold-brew tea, too! (If it's sacrilege, we're in it together.) While I'm not familiar with the Mr. Tea machine, any kind of pour-over coffee setup can be used to make Japanese-style iced coffee.
Stephanie
May 6, 2016
If I remember correctly from before my Mr. Tea pitcher broke and then I lost the thing decades ago, it pretty much is exactly the same thing as the Japanese-style method! Pour hot water over to melt the ice in the pitcher and make it iced...
Emily
May 6, 2016
Cool! I'm going to try it today and report back. I just got this Mr. Tea about 6 months ago, and I love it! It is so easy to keep a big pitcher of iced tea around every day and making it non-sweetened prevents me from over-indulging in sugared sodas so much. Thanks!!
Lea
May 6, 2016
This is awesome. I love cold brewed, but my hubby (a die hard coffee is stale 30 minutes after its brewed) doesn't, but I think he would LOVE the Japanese style. Thanks SO much!!
beezus
May 6, 2016
When I worked at a Greek restaurant, the owner told me in Greece they use instant coffee - Nescafe - for iced coffee. I love it. It doesn't taste gross like hot instant coffee.
Walt
May 7, 2016
Yes but the Nescafe that is served in Greece is Nescafe Gold that is much different than the NG in the USA.......it foams up nicely, whereas the USA stuff is flat.:o( but good tasting :o) I always pick up a jar in Duty Free when overseas.
Tash
May 6, 2016
I like both - Japanese over ice method if drinking black and cold brew if adding milk, but cold drip doesn't quite do it for me; Vietnamese iced coffee will always have a place in my heart - easy to bump up the strength!
Stephanie
May 6, 2016
I like a good cold brew, as I like getting rid of the acidity. But a "good" cold brew is only available at a few places. I find a lot of coffee shops don't do it well and it tastes of mildew. For ease at home during the summer, I'm wondering if it's sacrilegious to brew in my coffeemaker over ice as *near* Japanese style?
Caroline L.
May 6, 2016
Great question! I haven't tried it, but I don't see why it wouldn't work the same way, with ice in the carafe and half the brewing water you'd normally use. Let me know if you try it!
witloof
May 1, 2016
I make a huge batch of cold brew two or three times a summer. For about twenty-five dollars {two pounds of coffee and a package and a half of cheesecloth} and maybe 15 minutes of work, I have a month's worth of coffee ready to pour over ice and take on the subway in a mason jar in the mornings. It's smooth and delicious, easy to drink black, and costs less than the price of a week's worth of bad iced coffee purchased at a shop.
Jim
April 30, 2016
I read your article (enjoyed) and found that I adjusted my coffee amount and filter though the filter of my drip coffee maker after sets for 24 hours. After filet goes in fridge and drink for when ever. Several jars filtered and drink it as is no milk or sugar. I went to several coffee shops and purchased boy did it crank me up. (Adjustment time). 2 table spoons per 6 oz water is great for me. I make 18 oz. Thank you for you article not as much acid cool and enjoy it. Thanks again
Jeffrey B.
April 29, 2016
I always cold brew my tea. Two bags plus three frozen strawberries let it sit for a few hours and I've got a nice strawberry tea.
Amanda S.
April 29, 2016
I need to do cold brew for when the weather turns finally. Having mason jars of coffee will hopefully curb my coffee drinking (I'm at about a french press a day).
I'm currently drinking cold leftover coffee I put in the fridge yesterday. Like a coffee heathen.
I'm currently drinking cold leftover coffee I put in the fridge yesterday. Like a coffee heathen.
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