Cold brew swaps heat and speed for time: coarsely ground coffee steeps in cold or room-temperature water for anywhere from twelve to twenty-four hours, then is filtered to remove the grounds. Because heat is never applied, fewer of the compounds responsible for bitterness and acidity are extracted, producing a naturally smoother, sweeter concentrate that's typically diluted with water, milk or ice before serving.

Coarsely ground coffee is combined with cold or room-temperature water at a fairly generous ratio and left to steep, unheated, for twelve to twenty-four hours. The mixture is then strained through a filter to remove the grounds, leaving a smooth, concentrated coffee base.

The resulting concentrate can be served diluted with water for a straightforward cold brew, topped with milk or cream, or run through a nitrogen tap for "nitro cold brew," which produces a cascading, almost stout-like foam and a creamier texture without added dairy.

Suited to warm weather and casual daytime drinking, its natural sweetness and low acidity make it easy to enjoy black, though it also takes well to milk, sweeteners and flavoured syrups.