Cold brew remains one of the hottest new trends in the North American coffee sector, having grown exponentially in the last ten years, however, we’ve also seen the rise of “cold drip” coffee – a beverage with some key similarities and differences.
Cold brew vs. cold drip: What’s the difference? | Sage
Cold brew vs. cold drip: What’s the difference?
Not too long ago, the thought of sipping cold coffee might have sounded odd to most. However, the rise of cold brew in the US and Canada shattered that perception, and today, it remains one of the hottest (or rather, coolest) trends in the North American coffee scene.
Alongside cold brew, we’ve also seen the rise of cold drip coffee. While they share some similarities, there are key differences that fuel the cold brew vs cold drip debate.
Keep reading to uncover the distinct characteristics of cold brew vs. drip, discover what makes them so irresistible, and learn how you can craft your own cold coffee creations at home.
Cold drip and cold brew: An overview
As of 2024, coffee remains central to daily American life; one survey indicates some 75% of the population drink it at least once a week and 67% drink it daily.
What drives this dominance? Besides the universal love for caffeinated beverages, coffee chains played a major role. The 1980s and 1990s saw an explosive rise in the popularity of espresso-based beverages such as cappuccinos, lattes, and flat whites, as coffee chains made these otherwise artisanal beverages more accessible to the public.
Cold coffee is no different.
First gaining market traction in the late 2000s, cold brew has skyrocketed in popularity across the continent. For example, in the short span between 2019 and 2023:
Occasional cold brew drinkers increased by 73%
Regular cold brew drinkers increased by 60%
People who brew their own cold brew at home increased by 32%
Although cold brew kickstarted the trend, cold coffee as a whole demonstrates impressive momentum.
While close to 72% of the cold coffee beverage market is concentrated in North America, the fastest-growing demand lies in the Asian Pacific, particularly China and India. Altogether, the global cold coffee beverage market is estimated to grow from an already impressive $604 million in 2023 to a staggering $3.7 billion by 2032.
The difference between cold brew and cold drip
It’s clear that cold coffee beverages are becoming increasingly popular with North American consumers, and it doesn’t seem like this will change any time soon.
However, there are two main types of cold coffee in this segment: cold drip and cold brew. What are the differences?
Cold brew – Arguably more popular than cold drip coffee. The cold brewing method behind this specialty coffee lies in its namesake, requiring the coffee to brew in cold (or at least ambient) water for 18 to 24 hours.
Cold drip – Whereas cold brew relies on immersion, ice drip coffee operates on percolation. Essentially, this means passing water through a bed of coffee grounds, much like standard drip coffee, rather than simply soaking them.
That’s the summary of it. However, to make your own iced coffee drink, you’ll need to follow a few additional steps. Let’s break it down further.
How to make cold brew
At-home cold brew is straightforward; all you need is coffee, water, and time. Here are the steps to make it:
Choose your coffee. Fresh beans, a coarse grind, and a 1:5 ratio of coffee to water are excellent starting points, producing a strong cold brew concentrate that you can dilute with water as needed. Ensuring coffee freshness is essential for achieving a final brew that’s rich in deep, full-bodied flavours.
Mix and steep. You can make cold brewed coffee in various vessels, from a French press to a glass pitcher, depending on your desired amount. Simply add the grounds and water, then mix to saturate all the grounds. Cover the vessel and let sit for 18 to 24 hours, either on the countertop or in the refrigerator.
Strain, serve, and store. After steeping, strain the mixture through a fine mesh sieve, cheesecloth, or by pressing down on the filter (if using a French press), pouring it into a fresh container. Serve over ice, or keep it refrigerated for up to two weeks.
The type of coffee you use, coffee-to-water ratio, and brew time all affect the final flavour. Consider experimenting with smaller amounts to find your preferred combination before moving on to bigger batches.
How to make cold drip
Cold drip, also known as Dutch or Kyoto-style coffee, is slightly more complex than your standard cold brew.
As noted, you’ll need to “percolate” the coffee by running water through it, just as you would with a pour-over or drip machine. Yet it's not quite as simple as swapping out hot water with cold.
Achieving the rich and complex flavours of a cold drip requires a few extra steps:
Start with the right equipment. You’ll need a specialised, three-tier coffee drip tower. The upper reservoir holds your water, the middle chamber cradles your grounds, and the bottom vessel filters and catches the resulting coffee.
Prepare the coffee. Opt for a medium-coarse grind a few notches finer than you would use for cold brew. Measure 50 to 60 grams of coffee combined with equal parts water and ice—250 grams each—for an approximately 1:8 coffee-to-water ratio.
Set up the drip tower. Prepare your machine by installing the filter, adding the grounds, and filling the top chamber with ice water. Aim for a drip rate of about one drop per second.
Ice drip coffee brews within three to 12 hours, which is noticeably quicker than cold brew. That said, the exact time will depend on the grind size and the drip rate of your equipment, which may take a few attempts to fine-tune.
Difference in flavour profiles
Despite the fact that they are both cold coffee beverages, the two distinct brewing methods mean that cold brew and cold drip taste different.
Both are smoother, less acidic, and less bitter than coffees brewed using hot water. Temperature plays a key role in coffee extraction, and using a lower brewing temperature means that you extract a completely different range of soluble compounds.
Both are also less aromatic, and commonly associated with sweeter flavours—brown sugar, caramel, chocolate, and cocoa, to name just a few.
However, while cold brew is smooth and sweet, it generally has a lighter body than cold drip. The cold immersion brewing method brings out more sweetness and floral flavours.
Cold brew is also usually brewed as a coffee concentrate. Many people dilute it with cold water and serve it over ice to drink, or use it as a base for other beverages. In contrast, cold drip has a slightly heavier body and richer flavour, but the low brewing temperature still brings out the same sweet and floral notes as it does in cold brew.
The percolation also means cold drip coffee is brewed ready to drink—so while drinking it with ice is fine, there’s no need to dilute it further.
Ultimately, both are refreshing and enjoyable summer alternatives to a hot cup of coffee. However, remember that the coffee you brew will only taste as good as the coffee bean variety you use—so make sure you pick a coffee that you think you’ll enjoy.
Equipment and techniques
Having examined cold brew vs. drip overall, it’s important to note that there is no one “right” way to make either one. In fact, opinions often clash on the finer aspects of what equipment and techniques to use.
For example, even though cold brewed coffee is simple to make at home, there are several ways to do so:
The French press method – This technique involves filling your French press with coffee grounds and water, then lowering the plunger ever so slightly below the surface of the water. After brewing, complete the plunge to filter any grounds, then pour into a new vessel for serving and storage.
The mason jar method – Another option is to simply brew directly in a large jar or pitcher and suspend the grounds in a dedicated, mesh cheesecloth bag. After brewing, you can simply take out the cheesecloth and dispose of the grounds. Certain bags can even be washed and reused.
These are just two of many other possible cold brew techniques.
Cold drip, however, is a different challenge altogether. While a three-tiered coffee tower is generally agreed upon as the ideal way to achieve a slow, gradual drip, even experts have various opinions about this coffee brewing method:
Filter placement – Some brewers believe the paper filter should be placed on top of the grounds rather than below them. In theory, this allows the water to disperse more evenly across the bed of grounds, ultimately improving extraction.
Ideal drip rate – While “one drop per second” is the often cited standard, others propose a 1.5-second drip rate as the golden ratio, lengthening the extraction time for a more concentrated final brew.
The takeaway? With coffee, there are no wrong answers. Testing out what works best for you is part of the excitement.
Drip or brew, craft the perfect cold coffee with Sage
Cold coffee options are growing more popular by the year, and for good reason. Their smoothness, sweetness, and lack of bitterness or acidic flavours make them a tantalising prospect for coffee drinkers looking for a refreshing alternative.
With the right equipment and a bit of experimentation, you can craft these cold coffee creations right at home.
That’s where Sage steps in.
Our range of espresso machines, coffee grinders, and more gives you the flexibility to fine-tune your cold coffee experience. Chase your morning cold brew with a chilled espresso shot, or adjust your grinds to scientific precision to perfect your cold drip. With a Sage appliance, there are no wrong answers.
Explore our lineup of kitchen appliances to elevate your cold coffee today.