Medium-dark roast beans with chocolate, nutty, and caramel flavors produce the best cold brew. Since cold brewing reduces acidity, light roasts can taste flat. Fuga Coffee's Brazil Mogiana or El Salvador beans are ideal options for cold brew.
Combine coarsely ground coffee with cold water at a 1:8 ratio. Refrigerate for 12-24 hours, then strain. Store as a concentrate and dilute 1:1 with water or milk when serving. Properly made cold brew is smooth, low in acidity, and stays fresh in the fridge for up to 2 weeks.
Cold brew steeps in cold water for 12-24 hours, while iced coffee is hot-brewed coffee poured over ice. Cold brew has about 67% less acidity and tastes smoother and sweeter. Iced coffee has brighter acidity and more pronounced fruit notes. Both offer distinctly different taste experiences.
Cold brew coffee is brewed at room temperature or in the refrigerator over 12-24 hours. This slow, low-temperature extraction produces a drink with low acidity, natural sweetness, and a smooth, velvety mouthfeel. Choosing the right beans for cold brew directly determines the quality of the result.
Cold brew differs fundamentally from hot brewing methods. Low-temperature, long-duration extraction reduces the solubility of acidic compounds in coffee — the result is a stomach-friendly drink with inherent natural sweetness.
Roast profile is critical when selecting beans for cold brew. Medium and medium-dark profiles work best: chocolate, caramel, and nutty notes shine in cold extraction. Very light roasts can produce excessive acidity, while very dark roasts may introduce harsh, ashy bitterness.
Grind size is equally important for cold brew. A coarse grind (French Press setting) is the standard. A fine grind leads to over-extraction, a cloudy appearance, and unpleasant bitterness.
The typical cold brew ratio is between 1:5 and 1:8 (coffee to water). When prepared as a concentrate, it is diluted with water or milk before serving. Cold brew concentrate stays fresh in the refrigerator for up to two weeks. Brazilian and Colombian coffees, with their chocolate-caramel profiles, deliver outstanding cold brew results.
Medium or medium-dark roasts are ideal for cold brew. Brazilian Mogiana-style beans with chocolate profiles produce excellent results.
A French Press-level coarse grind yields a clean, balanced cold brew. Fine grinding creates bitterness.
Brew at a 1:5 ratio (100g coffee to 500ml water) and refrigerate. Dilute 1:1 with water or milk before drinking.
“Cold brew rewards patience. A good bean steeped for 18 hours delivers natural sweetness without a single grain of sugar.”— Fuga Coffee Brewing Team
