Do You Know the Differences? Cold Brew, Ice Drip, Nitro Iced Coffee, Iced Americano, Japanese-Style Iced Coffee

According to global market analysis by Mintel, sales of iced coffee in the United States have increased by 75% over the past decade. Influential coffee pioneers such as Blue Bottle and Stumptown Coffee began using cold-brew methods, and with Starbucks’ large-scale promotion, cold brew coffee has become an especially appealing category. In particular, over a five-year period, sales of ice drip coffee alone increased by 338.9%.

Although extraction at lower temperatures is slower, the flavor benefits because high heat can more readily cause tannic acids in coffee to break down into other acids (such as quinic and caffeic acids), resulting in sourness and bitterness. By contrast, low-temperature extraction yields a smoother, more mellow flavor, which has made it increasingly popular. While common cold coffee beverages—such as cold brew coffee, iced Americano, and ice drip coffee—are all served cold, each differs significantly in production method and flavor.

Cold Brew Coffee (冷萃/冷釀咖啡)

Cold brew coffee follows a concept similar to cold-brewed tea. The process starts by grinding coffee beans, adding cold water, and letting them steep in a low-temperature environment for at least about 12 hours. When it’s ready to drink, the coffee grounds are simply filtered out.

This cold-steeping method amplifies various flavors and aromas while reducing acidity, resulting in a cleaner, purer taste. The colder it is, the better it tends to taste—no dilution necessary, and simply adding ice cubes can be wonderful. In the United States, a popular trend is to mix it with an equal ratio of coconut water, creating a naturally sweet, pure coffee flavor. Each café has its own secret formula that imparts distinct characteristics.

Nitro Cold Brew Coffee (氮氣冷萃咖啡)

Injecting nitrogen into cold brew coffee produces a dense, foamy texture, giving nitro cold brew a look reminiscent of stout beer. This “beer coffee,” as it’s sometimes called, not only gains a smoother, creamier mouthfeel (as if cream were already added), but many drinkers also find it richer than standard cold brew. Even without sugar, it often has a naturally sweet finish. This innovative technique and brewing method give iced coffee a fresh, modern twist.

Ice Drip Coffee (冰滴咖啡)

Ice drip coffee uses an ice-water mixture below 5°C. As the ice gradually melts, the flow of water through a valve is carefully controlled, allowing the ice water to drip onto the coffee grounds at a slow, steady pace. The coffee flavors are gently extracted, one drop at a time, over about 2–8 hours. For an even better taste, some people then let the concentrate ferment under refrigeration for another 12–48 hours.

Each batch yields a relatively small volume (usually 30–60 ml). If served without ice, the coffee is highly concentrated, so ice can be added later to dilute it to your preference. Because the process is so time-consuming, ice drip coffee is generally more expensive, but its flavor is often considered exceptional.

Iced Americano (冰美式咖啡)

Iced Americano is made by pulling espresso shots at high temperature from an espresso machine, then pouring the hot espresso over ice. Water is often added depending on personal preference. Its flavor closely resembles that of hot espresso-based coffee, with the ice and cold water serving mainly to cool and dilute the espresso.

Japanese-Style Iced Coffee (日本式冰咖啡)

Despite the name, Japanese-style iced coffee is not ice drip coffee. Some people claim it tastes even better than ice drip, believing that certain aromatic compounds require heat for proper extraction. The method is to brew pour-over coffee directly onto ice placed in the carafe or server below the dripper, instantly cooling the coffee as it’s extracted. If you’re short on time, this is a convenient and flavorful option.

Brewing coffee at low temperatures produces a flavor profile that varies depending on factors like roast level, water volume, water temperature, drip speed, and grind size. Achieving the perfect balance requires time and experience. Low-temperature extraction often yields a mellow sweetness, reduced acidity, and gentler bitterness, with additional layers of flavor developing after fermentation. However, it can also lose certain unique aromas that only emerge under high heat, so choosing the right coffee beans and roast level is especially important.