Cold Brew vs Hot Brew: Ratios and Flavour Differences

Cold brew and hot brewed coffee are not the same drink at different temperatures. Cold water extracts fewer acids and volatile aromatics over long hours, producing a smooth, chocolate-forward concentrate. Hot water extracts quickly, highlighting brightness and fragrance that fade as cold coffee steeps. Each method has its own ratio conventions.

Cold brew concentrate ratios

Cold brew is often made as concentrate at roughly 1:4 to 1:8 coffee-to-water by weight, steeped 12–18 hours in the refrigerator, then diluted 1:1 with water or milk when serving. A 1:5 batch with 100 g coffee uses 500 g water and yields concentrate for several iced drinks. The Cold Brew Ratio Calculator scales this for your jar size.

Hot brew ratios

Hot methods — drip, pour-over, Aeropress — typically brew at 1:15 to 1:17 and drink without dilution. The Coffee Calculator handles these ready-to-drink ratios separately from cold concentrate math.

• Cold brew: coarse grind, 12–18 h steep, filter sediment
• Hot pour-over: medium-fine grind, 3 min contact, serve immediately
• Japanese iced coffee: hot brew directly onto ice — preserves aromatics better than chilling old hot coffee

Caffeine and strength myths

Cold brew is not automatically stronger. Concentrate is strong until diluted; diluted cold brew often matches hot coffee in caffeine per cup. Strength depends on ratio, bean origin, and serving size — not temperature alone.

Frequently asked questions