When the temperature rises, nothing beats a refreshing glass of cold brew or iced coffee. These brewing methods offer a smooth, low-acidity alternative to hot coffee, perfect for summer days.

Cold brew is made by steeping coarse coffee grounds in cold water for 12-24 hours. The slow extraction process results in a naturally sweet, less acidic flavor. Use a 1:4 coffee-to-water ratio for a concentrated brew that can be diluted with water or milk.

Iced coffee, on the other hand, is brewed hot and then chilled. To prevent dilution, brew a stronger concentrate or use ice cubes made from coffee. Japanese iced coffee involves brewing directly over ice, locking in the coffee’s bright, aromatic notes.

For cold brew, a French press or dedicated cold brew maker works well. Strain the coffee through a fine mesh or paper filter to remove sediment. Store the concentrate in the fridge for up to two weeks.

Experiment with different beans and roast levels. Lighter roasts can bring out fruity and floral notes, while darker roasts add chocolatey richness. Adding spices like cinnamon or vanilla during the brewing process can enhance the flavor.

Serving suggestions include adding milk, cream, or flavored syrups. For a creamy texture, try nitro cold brew, infused with nitrogen for a silky mouthfeel similar to stout beer.

Whether you prefer the boldness of cold brew or the brightness of iced coffee, these methods offer endless possibilities for customization. Enjoy your chilled coffee creations!