# FAQ — Cold Brew & Iced Coffee

**What's the actual difference between cold brew and iced coffee?**
Cold brew steeps grounds in cold water for 12-24 hours, creating a smooth concentrate with lower acidity. Iced coffee is hot-brewed coffee poured over ice immediately after brewing. Cold brew tastes cleaner and less bitter, while iced coffee has more brightness but can taste watery if you don't adjust your brew strength upfront.

**What water-to-coffee ratio should I use for cold brew?**
I use 1:4 (one part coffee to four parts water by weight) as my baseline for a concentrate I can dilute with milk or water. Some prefer 1:5 for a lighter concentrate or 1:3 for something stronger. Start with 1:4, taste it after 24 hours, then adjust based on how you like your final drink.

**How long does homemade cold brew actually stay fresh?**
I've found cold brew keeps well refrigerated for about two weeks before flavor noticeably flattens. The exact timeframe depends on your water quality and whether you strain out all the grounds cleanly—any sediment will degrade faster. I usually make a batch every 10 days to stay in the sweet spot.

**Do I need special equipment to make cold brew at home?**
Not really. A mason jar, fine mesh strainer, and cheesecloth or a coffee filter will work fine. That said, I've tested dedicated cold brew makers and they do save time on filtering and storage. If you're making cold brew regularly, investing in a proper brewer with a built-in strainer is worth it.

**Can I use any coffee beans for cold brew?**
Any beans work technically, but cold brewing pulls flavors differently than hot brewing. Medium and darker roasts tend to shine in cold brew because their bolder, chocolate-forward notes survive the long steep well. I've had great results with single-origins too—just taste and adjust your ratio if the cup feels thin.

**Should I use a coarser or finer grind for cold brew?**
Coarser is better—aim for a grind similar to French press. Finer grinds over-extract during the long soak and create a muddy cup. A burr grinder makes a real difference here because it gives you a consistent coarse grind without the dust that blade grinders produce.

**How do I make cold brew concentrate that's actually strong enough?**
Use a 1:3 ratio and steep for a full 24 hours, then don't dilute it more than 1:1 with milk or water. If your concentrate tastes weak, check your grind—finer grinds extract faster—and make sure you're using fresh beans. Stale coffee will never give you the punch you want.

**What's the best way to filter cold brew without cloudiness?**
Double-filter: first through a coarse metal mesh or cheesecloth, then through a fine filter like a pour-over filter or even a coffee filter. I do this in sequence rather than trying to push everything through fine mesh at once, which clogs. This gives you a clean cup without sediment that can make it taste gritty later.

**Is cold brew really less acidic than hot coffee?**
Cold water extracts fewer acids than hot water, so yes—cold brew is genuinely lower in titratable acidity. That's why people with sensitive stomachs often tolerate it better. It won't be acid-free, but you'll notice the difference in mouthfeel compared to a hot cup brewed the same way.

**Can I make iced coffee taste good without a special brewer?**
Absolutely. Brew your normal hot coffee at double strength (use twice the grounds for the same water), then pour it directly over ice. Let the ice fully melt into the cup instead of dumping it right in—this prevents dilution. A pour-over or AeroPress brewed strong works better than immersion methods here.