Why Cold Brew Has Become the Gold Standard for Iced Coffee
As a coffee roaster and brewing enthusiast, I've spent years perfecting the cold brew method—and there's a reason it's taken over specialty coffee shops and home kitchens alike. Unlike traditional iced coffee (which is hot coffee poured over ice), cold brew is steeped in cold water for 12-24 hours, creating a fundamentally different beverage: smoother, naturally sweeter, and with 67% less acidity than hot-brewed coffee.
The science is fascinating. Hot water extracts certain bitter compounds and oils that cold water simply doesn't touch. The result? A concentrate that highlights the inherent sweetness and chocolate notes in quality beans, without the harsh edges.
What Makes Great Cold Brew Coffee
Not all coffee is created equal when it comes to cold brewing. Here's what I look for:
Origin and Flavor Profile
I prefer coffees with naturally sweet, chocolatey, or fruity notes. Brazilian coffees bring nutty sweetness, Ethiopian beans offer bright berry notes, and Colombian varieties provide balanced chocolate tones. All of these characteristics shine in cold brew.
Roast Level
Medium to medium-dark roasts work best. They're developed enough to provide body and sweetness, but not so dark that they become overly bitter during the long extraction time.
Grind Size: The Non-Negotiable
This is critical: you need a coarse grind—think sea salt or breadcrumbs. Fine grinds over-extract during the long steep time, creating muddy, bitter cold brew. A coarse grind allows for clean, balanced extraction over 12-24 hours.
At Lionrush, we offer coarse-grind options specifically for cold brew and French press on several of our coffees, so you don't need to worry about dialing in your grinder.
The Lionrush Cold Brew Method: Step-by-Step
What You'll Need
- Coarse-ground coffee (1 cup / 85g)
- Filtered water (4 cups / 950ml)
- Large jar or pitcher
- Fine-mesh strainer or cheesecloth
- Optional: V60 Hot and Iced Glass Coffee Maker for a cleaner brewing process
The Process
1. Combine coffee and water
Add 1 cup of coarse-ground coffee to your container. Pour in 4 cups of cold, filtered water. Stir gently to ensure all grounds are saturated.
2. Steep for 12-18 hours
Cover and refrigerate. I typically brew for 16 hours—it's the sweet spot for balanced extraction. Less than 12 hours yields weak, tea-like coffee. More than 24 hours can introduce astringent notes.
3. Strain thoroughly
Strain through a fine-mesh sieve lined with cheesecloth or a coffee filter. This step is crucial—you want crystal-clear concentrate, not muddy coffee.
4. Dilute and enjoy
Your concentrate is strong! Dilute 1:1 with water, milk, or your preferred alternative. Serve over ice. The concentrate keeps refrigerated for up to 2 weeks.
Which Lionrush Coffees Work Best for Cold Brew (and Why)
I've tested all our coffees as cold brew. Here are my top recommendations:
Brazilian Yellow Bourbon - The Crowd Pleaser
Flavor profile: Nutty, sweet, with notes of caramel and milk chocolate
Why it works: Brazilian coffees are naturally low-acid and sweet, making them perfect for cold brew beginners. The Yellow Bourbon varietal is especially prized for its smooth, creamy body. This is my daily cold brew.
Ethiopian Sunrise - The Bright & Fruity Option
Flavor profile: Blueberry, citrus, floral notes
Why it works: If you want a cold brew that's vibrant and complex, Ethiopian coffee delivers. The cold brew process tames the acidity while preserving those beautiful fruit notes. It's like drinking iced berry tea—but it's coffee.
Colombia Exclusivo - The Balanced Classic
Flavor profile: Chocolate, caramel, balanced sweetness
Why it works: Colombian coffee is the gold standard for a reason. It's balanced, approachable, and consistently delicious. The Exclusivo grade means these are top-tier beans that showcase everything great about Colombian coffee.
Espresso Italiano - The Bold Choice
Flavor profile: Dark chocolate, toasted nuts, full body
Why it works: Don't let the name fool you—this blend makes exceptional cold brew. The darker roast provides rich, chocolatey depth without bitterness. If you like your cold brew strong and bold, this is your coffee.
All of these are available in coarse grind specifically for cold brew and French press—just select the grind option when ordering.
Pro Tips from the Roaster
Use filtered water. Coffee is 98% water. Chlorinated tap water will ruin even the best beans.
Don't skip the refrigeration. Room temperature brewing can work, but refrigeration gives you more control and prevents any off-flavors from developing.
Experiment with ratios. My 1:4 ratio (coffee to water) is a starting point. Want stronger concentrate? Go 1:3. Prefer it lighter? Try 1:5.
Try the Japanese iced coffee method too. If you want iced coffee in 3 minutes instead of 16 hours, brew hot coffee directly onto ice using our V60 Hot and Iced Glass Coffee Maker. It's a different flavor profile—brighter and more complex—but equally delicious.
Save your concentrate. Cold brew concentrate is incredibly versatile. Use it in coffee cocktails, pour it over vanilla ice cream, or mix it into smoothies.
The Bottom Line
Great cold brew starts with great coffee and the right grind size. The method itself is forgiving—it's hard to mess up if you use quality beans ground coarsely and give them enough time to steep.
This summer (and year-round, honestly), I'll be brewing our Brazilian Yellow Bourbon for smooth, everyday cold brew and switching to Ethiopian Sunrise when I want something brighter and more complex.
What's your cold brew setup? I'd love to hear what you're brewing—reach out and let me know.
— Martin Magurno
Founder & Roaster, Lionrush Coffee