I just roasted a batch of what I like to call “the best beans for cold brew”. I like to roast my own beans, but I rarely have enough time for this. I usually find what I need at the local roasters around the home, or on the Internet. This time, however, I wanted something special, so I took the time to roast myself. Total success. I am not going to discuss roasting here, I will only show you how to pick a great coffee for your cold brew, and I’ll do a couple short reviews for beans that I tried before.
The market is full of beans for espresso, and there is ground coffee for Turkish brew, but besides these two exceptions, no roaster has taken the challenge to create the perfect blend for cold brew.
I looked left and right, and I found a few good coffees, but they were not what I envisioned as the perfect beans for my cold press.
Part of the problem is that taste is subjective. Espresso is one of the brews that you kind of have to "take it or leave it". If you don’t like it, you can still make lattes, and cover the taste with milk. With espresso, the roast is pretty standard, medium dark to dark, across vendors. Lighter espresso roasts though are appreciated by connoisseurs. Drip coffee or French press are different. People can create their own special brew, use various roasts, single origins, various blends. Because of the great variety, sometimes it’s even hard to decide what to buy.
With cold brew, you have some restrictions with the selection. This is because you have to pick your beans following some rules. Many times people try cold brew, and they hate it. Cold brew is great, but if you use the wrong blend and roast, you’ll hate it. Don’t panic, this is what we are doing on this page; we will show you how to choose the best coffee for a cold brew. Oh, and if you found that Iced Coffee Blend from Starbucks, forget about it, it is meant for hot brewing. Hot brew, chill and serve.
Best Roast for Cold Brew
The biggest problem with cold brew is the special steeping at low temperatures. When you brew with hot water, dark roasts are fine, the ashes don’t get passed into your cup. That is because the caffeine and the volatile oils in coffee get extracted relatively fast, and the ashes don’t get into your cup. With cold brew, the long steeping times will cause ashes to dissolve and your coffee will have burned undertones. Yuck! With this tip only, your cold brew experience will be dramatically improved.
Now comes the geeky part where you won’t like me anymore because I’ll tell you to extend the brewing time. Yes, indeed, light roasts are harder to extract in general, because the cellular structure of the bean is less degraded. That means you have to make adjustments to either the brewing temperature or the steeping time. Because brewing needs to be cold, our only option is the extraction time. As a general rule, the lighter the roast, the more time you need to allow your cold brew to steep. In order to compensate for the long waiting times, use a larger capacity, good cold brew coffee maker, and store the excess coffee in the fridge between batches.
Bizzy Organic Coarse Ground Coffee for Cold Brew
Bizzy is a new company on the coffee map. The Minnesota company focuses on cold brew and their cold brew concentrate is one of the most successful on the market. Their ground coffee for cold brew is equally popular, and is a best selling on Amazon.
The Coarse Ground Coffee for Cold Brew is a blend of Arabica beans originating from Peru and Nicaragua. This blend comes in three roast levels, from light to dark. I personally prefer the medium roast, but you can experiment with them.
The coffee is ground coarsely in order to help you with the filtering, but this means you need to steep longer than most websites recommend. I recommend 18 to 24 hours.
Brew this as a concentrate and dilute with water for a smooth and balanced cup of coffee.
I tried a lot of roasts with cold brew. I obtained the best results with beans roasted from light to Full City. You will get very different cups from light roast to Full City. The light roast will emphasize the bean’s origin and will develop subtle nuances. At the opposite side of the range, you will get caramel tones and roast specific hints. Check Wikipedia’s article on coffee roasting.
Dark roasted coffee works too for cold brew, but you need to make sure your coffee doesn't taste like smoke. I love a smokey taste in my espresso occasionally, it's a great taste that many espresso lovers appreciate. However, that taste mutes all of the delicate flavors of cold brew, so from this perspective I don't recommend it.
Cold Brew Blend Volcanica Coffee
Volcanica's cold brew blend is perfect for an immersion cold brew. Grind it medium, (not coarse as you might have read elsewhere), and steep it 48 hours. The long steeping time makes this concentrate an even stronger brew, so you need to cut it down with water.
People who put cold brew and over extraction in the same phrase do not know what they are talking about.
This is a special blend that is perfect for making cold brew coffee. It is created with a bold Sumatra and a special low-acid Arabica
Coffee that extract better at lower temperatures.
If you don't own a cold brew coffee maker, just use a larger French press, and 1 cup of medium-coarse coffee to 4 cups of water.
What Are the Best Beans for Cold Brew Coffee – Single Origin or Blend?
If you asked me what are the greatest beans for your iced coffee and I had to point to a bag of beans, I couldn’t do it. Things are not that simple because coffee taste is very subjective. I know what I like, and I will definitely give you a suggestion. Keep in mind, however, that your taste for coffees might be different than mine. So instead of pointing you to a specific blend, or a single origin, I’ll give you a few options, and I’ll show you what each of them will taste like. I’ll also show you how to choose a coffee to suit your taste.
I personally prefer single origin coffee, because it allows me to taste the beans’ subtle notes. Cold coffee, especially medium, and light roasts have a lot more subtle and delicate flavors than hot brews. Hot water speeds up the extraction, but the high brewing temperature makes the delicate flavors to dissipate.
With cold brew, all of the floral and fruity notes are preserved, and if you have a good palate, you’ll be amazed how good coffee can taste. The bitterness and acidity common with drip brewing are nonexistent in a cold brew. This is why blending doesn’t make as much sense as with espresso blends where roasters need to balance acidity, sweetness and caramel notes. All of these while making sure the blend produces enough crema.
With cold brew, you just need to choose a great single origin. My favorite origins for cold brew are in no order: Indonesian Sulawesi, Kona, premium Sumatra, Brazilian, Ethiopian Yirgacheffe, Mocha Java, Kenyan and Peruvian beans.
If you ask me to be more specific, I can probably point at Kenya beans as the best coffee for cold brew. But selecting one origin would be just unfair for all other coffees. They all have their merits and depending on your taste you can choose the nutty Brazilians, or the floral Ethiopian, or the Java Mocha with its chocolate notes. There is no wrong choice, it's just your choice.
For full disclosure, you’ll get a decent cup of cold brewed java with almost any bean. The roast is more important than the bean origin. So if you have a lighter roast in your pantry, just try it now. I am a perfectionist, so every time I make coffee, I aim for greatness.
Tiny Footprint Coffee Organic
This is one of the fewest coffee beans specially selected and roasted for cold brew. To be honest, I haven't tried the beans, but I have a good friend who highly recommended it. In my opinion, just the fact that a roaster created this product specifically for cold brewing, makes it attractive.
The final cup is very rich compared to other beans brewed the same way. The profile is complex, including floral notes with a strong chocolate finish. The coffee is very smooth, even for a cold press.
The roaster, Tiny Footprint Coffee has a great initiative, donating a percentage of their profits for reforestation.
Cold Brew has Low Acidity
Cold brew coffee is prized for many things. Two aspects I wanted to touch upon are the low acid levels in the final cup and the fact that it is less irritant to the stomach of sensitive people. Some will say it’s the same thing. In fact, acidity in coffee is not what upsets the stomach.
Two of the substances that contribute to upsetting stomach are caffeine and N-alkanoyl-5-hydroxytryptamine. When brewing at lower temperatures, there is less of the N-alkanoyl-5-hydroxytryptamines extracted in your cup, consequently, your cup is gentle on the stomach. More on the subject here…
Because of the lower acidity, and the low-temperature brewing, the subtle flavors are accentuated. You will notice chocolate and fruity flavors. This is one of the reasons cold brew is absolutely delicious without any milk. But if you must add milk, check our iced coffee recipe.
I am not particularly fond of Starbucks' commercial model, and they prepare one of the worst espressos in the industry. Their packaged coffee beans though are pretty good. I buy their beans on a regular basis when my wife drags me into their shop to get a latte.
Starbucks' Ethiopia Medium Roast is the perfect coffee for the cold brew. The citrus and dark cocoa notes are subtly infused in the brew. I recommend steeping a bit longer than the 24 hours that is generally suggested on the Internet.
With longer steeping, you get more body, and you extract more of the dark chocolate flavor. The medium roast ensures that no burned tones are passed into your cup. I love these beans, and I use them for various brews, not only for cold brew.
Coffee and Chicory Blend
A traditional iced coffee recipe is made with a blend of coffee and chicory. Originating in Louisiana, and brought by the French settlers, chicory coffee is delicious. You can certainly drink more of it without the jitters, and it makes a great drink for the summer days.
Mixing chicory and coffee is one of my favorite recipes. I brew coffee and chicory separately, and I freeze them into cubes. I then mix a few cubes of frozen chicory and a few cubes of real coffee, in a ratio of 20% chicory to 80% coffee, and I pour milk over them. This makes a delicious beverage. This particular blend is one of the best coffees to use for cold brew.
Stone Street Coffee Cold Brew Reserve - Best Coffee for Cold Brew
This is one of the best dark roast - coffee beans for cold brew, if not the best. I am not a fan of dark roasts, for the reasons described in this article. However, Stone Street Cold Brew Reserve Colombian Supremo beans are perfectly roasted and there is no hint of smoky flavors.
The biggest advantage of a dark roast for cold brew is the solubility of the soluble matter in the coffee grounds. The darker the coffee is roasted, the easier is to dissolve the stuff in the beans end extract it in you cup.
The Cold Brew from Stone Street is a Colombian Supremo, which is known for its very large coffee beans, its sweetness and chocolate notes. Colombian Supremo has a little acidity, that balances greatly an espresso shot, or a manual drip coffee, but this acidity will be muted in your cold brew, which is expected.
This is one of my favorites, and the coffee you get is so smooth you can certainly drink too much of it.
As a general conclusion, if you drink your cold brew black, you need to use good quality beans. This will offer you a great cup, with distinctive, subtle flavors, that you will never find in a hot brew. If your cold brew is meant for a milky, sweet drink, don’t bother too much with my guide. The coffee will be drenched in milk, and it won’t matter anyway.
OK, I admit, I always add just a bit of sugar or maple syrup to my cold brew. So it's not the end of the world if you do too. But if your mug contains more milk than coffee, then the beans are not important.