Cold coffee has been around longer than you might think. One of the earliest known iced coffee drinks is the Mazagran, a cold, sweetened coffee drink that originated in Algeria in the 1840s. French soldiers stationed at the garrison of Mazagran reportedly mixed coffee concentrate with cold water to cope with the heat — and the drink made its way back to Europe with them, where it became fashionable in Parisian cafés by the mid-19th century.
Japan developed its own iced coffee tradition even earlier. The Japanese method of brewing hot coffee directly over ice — known today as flash brew — has roots going back centuries, tied to the country’s long history of cold tea preparation. By the time specialty coffee took hold globally in the late 20th century, flash brew had become a respected technique for showcasing delicate, high-quality coffees.
Cold brew as we know it today gained commercial momentum in the United States in the early 2010s, thanks in part to the Toddy Cold Brew System, though the slow-steep method had long been used in parts of Latin America and Southeast Asia. Today, it’s one of the fastest growing segments in the coffee industry — and for good reason.
Making It at Home
You don’t need a fancy coffee shop setup to make excellent cold brew or iced coffee at home. Follow the home-friendly instructions below to enjoy delicious cold coffee using equipment you likely already have.
Japanese Flash Brew
Crisp, vibrant, made to order — the best way to showcase a single-origin coffee.
What you’ll need: Pour-over dripper (Chemex, V60 or similar), kettle, scale, ice, freshly ground coffee
| Coffee | 30g, ground medium-fine |
| Hot water | 250g at 200°F |
| Ice | 200g (placed in server before brewing) |
| Yield | Approximately one serving |
Method
- Place ice in your brewing vessel (carafe or cup), measured by weight.
- Set your dripper on top and add a rinsed filter.
- Add coffee grounds.
- Brew hot water slowly over the grounds in steady pours, just as you would for a standard pour-over.
- The coffee drips directly onto the ice and chills instantly. Most of the ice will have likely melted.
- Serve immediately over additional ice if desired.
Tip: Use a coffee with bright, fruit or floral notes. The flash chill preserves those delicate aromatics beautifully.
Hot Brewed Iced Coffee (Double Strength Batch)
Fast and easy — great for making a larger batch to keep in the fridge.
What you’ll need: Drip brewer or pour-over, carafe, ice.
| Coffee | 60g, ground medium (standard drip or slightly coarser) |
| Hot water | 500g at 200°F |
| Ice | 500g (in carafe) |
| Yield | Approximately four servings |
Method:
- Add ice to your carafe or brewing vessel.
- Brew coffee at double strength directly over the ice.
- Stir gently once complete.
- Serve immediately over ice or refrigerate for up to 24 hours.
Cold Brew — French Press Method
No special equipment needed. Smooth, rich and surprisingly simple.
| Coffee | 100g, coarsely ground |
| Room temp water | 700g |
| Steep time | Approximately 16 – 18 hours |
| Yield | Approximately four to five servings of concentrate |
Method:
- Add coarsely ground coffee to your French press.
- Pour room temperature water over the grounds and stir gently to saturate.
- Place the lid on (don’t plunge) and steep at room temperature or in the refrigerator for about 16 hours (longer for a more intense brew).
- Slowly press the plunger down.
- Pour the concentrate through a paper filter or fine-mesh strainer into a clean jar to remove fine particles for a cleaner cup.
- Dilute 1:1 with water or milk when serving. Keeps refrigerated for up to two weeks.
Cold Brew — Toddy Method
The classic cold brew system, great for producing a clean, polished concentrate.
| Coffee | 340g (12 oz.), coarsely ground |
| Cold water | 1.6L (7 cups) |
| Steep time | 14 hours |
| Yield | Approximately 8 – 10 servings of concentrate |
Method:
- Insert the stopper into the Toddy container and place a dampened felt filter in the base.
- Add a small amount of water, then alternate layers of coffee and water, finishing with water.
- Do not vigorously stir. Instead, gently fold the coffee and water together to ensure there are no dry spots. Allow the coffee to bloom and slowly saturate.
- Let steep at room temperature for about 14 hours.
- Remove the stopper and let the concentrate drain into the glass decanter.
- Dilute 1:1 with water or milk to serve. Keeps refrigerated for up to two weeks when covered.
Bonus Recipe: The Mazagran
The original iced coffee cocktail — a little bitter, a little sweet, a little citrus, and very refreshing.
The traditional Mazagran is a cold coffee concentrate served over ice with a squeeze of lemon and a touch of sweetener. It’s been modernized many ways — some versions add sparkling water, some a splash of rum — but the heart of the drink is simple.
Classic Mazagran
| Cold brew concentrate | 4 oz. |
| Cold or sparkling water | 2 oz. |
| Simple syrup | 1 – 2 tsp. (to taste) |
| Lemon juice | ½ oz. (fresh squeezed) |
| Ice | As needed |
Combine over ice, stir and garnish with a lemon wedge. Serve cold.
Sparkling Mazagran (a modern twist)
Swap still water for sparkling water, reduce sweetener slightly and add a thin slice of lemon directly to the glass to create a light, effervescent and perfect summer brew.