Two cold coffee icons. One hot debate.
In the summer months—or frankly, any time the sun pokes through—cold coffee becomes the go-to for many of us. But even in the chilled coffee space, not all brews are created equal. You’ve probably seen both cold brew and iced coffee on menus, sometimes used interchangeably. But make no mistake: these are completely different drinks, both in how they’re made and how they taste.
At The Roasting Party, we take our cold drinks just as seriously as our hot ones. Whether we’re chilling down a juicy Kenyan single origin or building an iced latte over a sweet double ristretto, every detail matters. Here’s the breakdown on cold brew vs. iced coffee, so you know what’s in your glass—and which one’s right for your next caffeine fix.
Cold Brew: Long Steep, Low Temp, Big Smooth
Cold brew is made by steeping coarse coffee grounds in cold or room temperature water for 12 to 24 hours. There’s no heat involved in the extraction, which completely changes the way flavour compounds are pulled from the coffee.
What you get is a drink that’s low in acidity, naturally sweet, and ultra smooth—even when made with coffees that would taste quite bright as an espresso or filter. It’s a gentler extraction, ideal for slow sipping and warm afternoons.
Typical Ratio:
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1:5 to 1:8 (coffee to water), brewed as a concentrate
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Often diluted with water, milk, or ice to taste
Best For:
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Fans of chocolatey, nutty, or syrupy profiles
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People who want less acidity and a mellow, full-bodied cold drink
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Pre-batching or meal prep—cold brew keeps well in the fridge for days
Iced Coffee: Brewed Hot, Cooled Fast
Iced coffee, by contrast, is hot brewed and then chilled. This can be done by letting it cool in the fridge, but in specialty coffee we prefer what's called a flash brew or Japanese-style iced coffee—brewing directly over ice to lock in the flavour while rapidly cooling the coffee.
This method preserves the liveliness and acidity of a hot brew while delivering it in a cold format. If you love fruit-forward, crisp, expressive coffees, this is your go-to.
Typical Ratio:
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1:15 to 1:17 (standard filter brew strength), but brewed directly over a bed of ice
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Usually made with a pour-over (like V60), AeroPress, or batch brewer
Best For:
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Bright, complex single origins
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Those who want the energy and structure of a hot brew, but in a cooler format
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Showcasing origin character in a clean, refreshing way
A Word on Milk (and Ristretto)
When it comes to cold milk-based drinks, we always build from a double ristretto base—even in summer. That means if we’re serving up an iced latte or iced flat white, we’re still starting with a rich, sweet ristretto pulled from one of our blends (most likely).
In contrast, cold brew is often served either black or with just a splash of milk, and iced filter coffee is best enjoyed as-is, especially when brewed with a delicate single origin. The key is matching the brew method to the intent. Don’t drown a lightly roasted Ethiopian in milk; instead, let its florals and acidity shine over ice.
Which One Should You Choose?
It depends on your mood and what kind of experience you're chasing.
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Want a smooth, strong cold drink with low acidity that’s easy to batch and sip all week? Go cold brew.
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Craving clarity, acidity, and punch in a cold format? Flash-brewed iced coffee is your friend.
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Making something milky? Stick with a double ristretto base, even over ice—it’s the backbone of every milky drink we serve, cold or hot.
The Roasting Party’s Approach
We treat cold brew and iced coffee not as second-best alternatives to hot drinks, but as unique brewing methods that unlock different expressions in the cup. Whether you’re brewing at home or ordering at the café, understanding the difference helps you get the most out of your beans—and choose the right drink for the moment.
