Cold brew steeps for hours in cold water. Iced coffee is hot-brewed coffee served over ice.
The brewing method creates different flavor profiles. Cold brew is smoother and less acidic. Iced coffee retains more brightness and acidity.
Brewing Method
Cold brew requires patience. Mix coarse coffee grounds with cold water at a 1:4 ratio and let sit for 12-24 hours. Strain out grounds and you have concentrated coffee to dilute with water or milk.
Iced coffee is instant gratification. Brew hot coffee double-strength, pour over ice, and drink immediately. The ice melts and dilutes it to normal strength.
Taste Difference
Cold brew tastes smooth, sweet, and naturally less bitter. The cold water extracts fewer acids and oils from the beans. Many people drink it black without sugar.
Iced coffee has the same bright, acidic taste as hot coffee – just cold. Some people find it harsh without added milk or sweetener. The flavor is more complex but can taste sour if it sits too long.
Caffeine Content
- Cold Brew: 150-200mg per 8 oz (when diluted)
- Iced Coffee: 95-120mg per 8 oz
- Regular Hot Coffee: 95-120mg per 8 oz
Cold brew packs more caffeine because it uses more coffee grounds. The long steeping time extracts more caffeine from the beans. If you’re sensitive to caffeine, iced coffee might be the better choice.
Shelf Life
Cold brew concentrate stays fresh in the fridge for up to 2 weeks. Make a batch on Sunday and have cold coffee all week. Iced coffee should be consumed within 2 hours or it develops off flavors. Hot coffee oxidizes quickly once it cools.
Making Cold Brew at Home
You can make cold brew with any container, but dedicated cold brew makers make the process easier. They include built-in filters for easy straining. Large glass jars with tight-sealing lids work perfectly for making cold brew concentrate at home.
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Choose cold brew for make-ahead convenience, smooth taste, and high caffeine. Choose iced coffee for quick preparation, traditional coffee flavor, and lower caffeine content.
Our Testing Notes
We’ve tested this brewing method extensively in our coffee lab, and here’s what the data doesn’t always tell you:
Water temperature matters more than most guides suggest. We found that 200-205°F consistently produced better extraction than the often-recommended 195°F. The difference was especially noticeable with lighter roasts—underheat them and you get sour, underwhelming coffee that wastes good beans.
The grind size recommendations online are a starting point, not gospel. Your specific grinder, beans, and even altitude affect optimal grind. We keep a brewing journal and adjust by one click finer or coarser until dialing in a new bag. Takes about 3 brews to nail it.