Cold Brew Coffee

What Is Cold Brew?

Cold brew is coffee extracted with cold or room-temperature water over an extended period — typically 12-24 hours. Unlike iced coffee (hot coffee poured over ice), cold brew never contacts heat, producing a fundamentally different flavor profile: smooth, naturally sweet, and remarkably low in acidity.

Simple Recipe

1. Dose: 70-100g coarsely ground coffee
2. Water: 1 liter cold, filtered water
3. Combine in a jar, pitcher, or French Press
4. Stir gently to ensure all grounds are wet
5. Refrigerate for 12-18 hours
6. Strain through a fine mesh or paper filter
7. Dilute to taste — cold brew concentrate is strong (1:1 with water or milk)

Why Cold Brew Tastes Different

Temperature dramatically affects extraction chemistry:

• Lower acidity — up to 67% less acidic than hot-brewed coffee
• Reduced bitterness — fewer harsh compounds are extracted at low temperatures
• Enhanced sweetness — chocolate, caramel, and vanilla notes emerge
• Heavier body — the long steep creates a rich concentrate

Variations

• Japanese Iced Coffee — hot coffee brewed directly onto ice for bright, complex iced coffee
• Nitro Cold Brew — infused with nitrogen gas for a creamy, cascading texture
• Cold Brew Tonic — concentrate over tonic water with ice and citrus

Storage and Shelf Life

Cold brew concentrate keeps in the refrigerator for up to 2 weeks, making it perfect for batch preparation. Diluted cold brew should be consumed within a few days.

At Röstschmiede, we recommend natural-processed or medium-roasted coffees for cold brew — their inherent sweetness and fruity notes are beautifully amplified by cold extraction.