Iced Coffee vs. Cold Brew

When you walk into a local café or fire up your home grinder, the choice between Iced Coffee and Cold Brew isn’t just about temperature, it’s about two completely different brewing philosophies.

While they may look identical in the glass, the difference in taste, acidity, and caffeine kick is substantial. However, the one constant truth for both methods is this: your cold coffee is only as good as the beans you start with.

As a consistent supplier of freshly roasted coffee beans, we know that cold extraction is unforgiving. It highlights every flavour note, good or bad. Here is everything you need to know to master cold coffee at home.

The Core Difference: Heat vs. Time

The battle between Iced Coffee and Cold Brew is essentially a battle between Heat and Time.

• Iced Coffee is brewed hot (usually as a double shot of espresso or a strong filter brew) and then rapidly cooled over ice. The hot water extracts flavour, acidity, and aromatics quickly (in roughly 30 seconds).

• Cold Brew never sees heat. Coarse grounds are steeped in cold water for 12 to 24 hours. This slow, gentle process extracts the sugars and oils but leaves behind the harsh acids and bitter compounds found in hot coffee.

Comparison Table: At a Glance

Recipes, Measurements & Ingredients

Here is how to make the two staples of the Australian summer using fresh beans.

1. The Classic Aussie Iced Coffee

The quintessential cafe treat. Requires a strong, hot extraction to melt the ice cream and cut through the fat of the milk.

Equipment: Espresso Machine (or Moka Pot) Preparation Time: 3 Minutes

Method:

1. Add ice cubes, milk, and the scoop of ice cream into a tall glass.

2. Extract a double shot of espresso (hot) directly over the ice cream.

3. Watch the espresso melt the ice cream (creating a creamy "spider" effect).

4. Stir slightly and serve immediately.

2. The "Sunday Session" Cold Brew

A set-and-forget method. Make a batch on Sunday to fuel your work week.

Equipment: French Press or Mason Jar + Cheesecloth Preparation Time: 15 mins prep + 18 hours wait

Method:

1. Place the 100g of coarse grounds into your French Press or jar.

2. Pour in 800ml of cold filtered water, ensuring all grounds are wet.

3. Stir gently, cover (do not plunge yet if using a French Press), and place in the fridge.

4. Steep for 16 to 24 hours.

5. Strain/Plunge slowly.

6. Serve over ice. If it is too strong, dilute with a splash of water or milk.

5 Best Beans for Cold Coffee

The blind tasting method reveals that different beans react differently to temperature. For the best results, we recommend these 5 specific products from our collection.

1. STORM Espresso Blend

• Best For: Classic Aussie Iced Coffee (With Ice Cream)

• Why: Cold milk and sugar can mask coffee flavour. You need a blend that punches back. STORM features Indian Monsoon Malabar beans which provide a heavy body, low acidity, and spicy, tobacco-like undertones. It cuts through the sweetness of ice cream perfectly, ensuring you still taste the coffee.

2. El Chapel Espresso Blend

• Best For: Iced Latte

• Why: If you prefer a simple Iced Latte (just milk, ice, and coffee), El Chapel is the "Sanctuary." It combines Colombian and Ethiopian beans with African Peaberry. It offers notes of creamy milk chocolate and soft caramel that harmonize beautifully with cold milk without needing added sugar.

3. Ethiopia Yirgacheffe Chelbesa

• Best For: Black Cold Brew (Refreshing)

• Why: For those who drink it black. When cold brewed, this bean loses its bitterness and tastes more like a chilled fruit tea. Expect vibrant floral aromatics and citrus notes. It is incredibly refreshing on a 35°C day and naturally sweet enough to drink straight.

4. Limited Edition Holiday Blend

• Best For: Festive Cold Brew

• Why: Cold brew brings out the "bass notes" of a coffee—the chocolates and sugars. Our Holiday Blend is designed with warmth in mind, often featuring rich molasses and spiced profiles. Steeping this cold creates a drink that tastes like a chilled gingerbread snap.

5. PANAMA Finca Lerida Single Origin

• Best For: Iced Long Black

• Why: An Iced Long Black (water and ice topped with espresso) reveals every flaw in a bean. You need something impeccably clean. The Panama Finca Lerida is renowned for its sophisticated profile, clean, sweet, and balanced. It provides a crisp finish that is revitalising rather than heavy.