Cold Drip vs. Cold Brew: Unpacking the Differences and Flavors

What exactly sets these two chilled coffee preparations apart, and how do they compare in terms of taste?

Today, I’ll break down the differences between these two cold extraction methods and explore which might suit your taste better, especially during hot summer days.

The Core Difference: Steeping vs. Dripping

At its heart, the distinction between cold brew and cold drip lies in the extraction method. Both are forms of low-temperature coffee extraction. However, the term "cold brew" typically refers to coffee made by steeping grounds in cold water for an extended period—essentially a cold-water immersion. Think of it as a process similar to using a French press.

Cold drip coffee, on the other hand, is made by allowing iced water to slowly drip, one drop at a time, through a bed of coffee grounds. This method is more analogous to a pour-over, like a V60 or Chemex, but drawn out over many hours.

Which One Tastes Better?

This is a question I get a lot, but the truth is, the "better" taste is subjective and depends entirely on personal preference. The most critical factor in any coffee's flavor is the quality of the beans themselves. The brewing method simply highlights different characteristics of that bean. To say a cold drip is definitively better than a cold brew would be like saying a pour-over is always better than a French press—it's a matter of the style you enjoy.

Generally speaking, cold brew tends to produce a flavor profile that is very true to the coffee bean's origin, resulting in a full-bodied and complex cup. Cold drip coffee, by contrast, often yields a cleaner, brighter, and more refreshing taste. A prominent characteristic of the cold drip method is a distinct, intense fermented aroma that many coffee lovers find captivating. While these differences are noticeable upon close tasting, a casual drinker might not immediately distinguish between two cups made from the same bean.

Why Does Cold Drip Coffee Require Advance Notice?

Some of our regulars at the Kafava Office have noticed the sign: "Cold Drip Coffee requires a two-day advance reservation." This isn't to create hype, but a necessity of the process. A single batch of cold drip takes 6 to 8 hours to brew. Afterward, it needs to rest and mature for at least 12 hours for the flavors to fully develop. Therefore, if you have a specific coffee bean you'd like to experience as a cold drip, we need the heads-up to prepare it for you.

Of course, with the hot weather upon us, I make a fresh batch of cold drip daily. For these, the bean selection is based on what I have planned for the day, so there's always something new to try.

My Home-Brewing Parameters

For those hot summer days when you'd rather stay in your air-conditioned home, here are the parameters I use for making both cold drip and cold brew. Remember, much like with pour-over coffee, these are not the only recipes for success. Feel free to experiment!

My Cold Drip Recipe:

• Dose: 60g (adjust based on your brewer's capacity)

• Grind Size: Medium-coarse (85% pass-through on a #20 sieve)

• Ratio: 1:10 (coffee to water)

• Temperature: A mixture of ice and water, brewed at room temperature

• Drip Rate: 7 drops every 10 seconds

• Brew Time: 6-8 hours

• Serving: After brewing, seal and refrigerate for 12 hours. Serve 200ml of coffee over 50g of ice.

My Cold Brew Recipe:

• Dose: 30g (adjust based on your container size)

• Grind Size: Coarse (80% pass-through on a #20 sieve)

• Ratio: 1:12 (coffee to water)

• Temperature: Steep refrigerated at 7°C (45°F)

• Brew Time: 12 hours

• Serving: After steeping, filter the coffee through a paper filter. Chill for another 4 hours before serving.

Feel free to tweak these for your taste—experimenting is part of the fun!