Introduction:There is a wide variety of iced coffee options in summer—cold brew, ice drip, cold steeping, Dutch coffee, and more—with names that can be quite confusing. This article delves into the brewing principles, historical backgrounds, and flavor differences of these low-temperature extraction methods, helping you choose the most suitable type of iced coffee based on your taste preferences, while also mastering key parameters and common misconceptions.
In exploring the world of coffee, many people often get confused by terms that seem similar but are actually different—especially those related to iced coffee. For instance, during the summer, when cold brew coffee becomes popular, a quick online search will yield results for ice drip, cold steeping, even Dutch coffee and Kyoto coffee, leaving many unsure of what to choose.
Among these, the definition of ice drip coffee is particularly vague. Some consider it the same as cold steeping, others think it refers to ice drip, and some even understand it as soaking coffee grounds in a mixture of ice and water. To clarify these terms, it’s best to start with the broadest concept: “cold brew coffee.”
The term “cold brew coffee” is a direct translation of the English phrase. This name gained widespread recognition thanks to Starbucks. But if we broaden the definition, any black coffee extracted using cold (low-temperature) water can be classified as cold brew, whether through immersion, drip filtration, or infusion—essentially, any liquid extracted by contacting coffee grounds with low-temperature water generally falls under the cold brew category.
However, in the Chinese context, since the term “cold brew tea” has long existed, what most people refer to as “cold brew coffee” usually means steeping coffee grounds in room-temperature water, then refrigerating it for several hours before filtering out the grounds. This method is simple and common, and is the preferred choice for many coffee shops and home brewers.
Another common low-temperature extraction method is drip filtration, or ice drip coffee. This technique involves controlling the melting of ice water so that it slowly drips drop by drop through coffee grounds, extracting the coffee over an extended period. Interestingly, in many English sources, ice drip is not often called “Ice Drip Coffee,” but rather “Dutch Coffee,” which is why it is sometimes mistranslated as “Dutch coffee.”
Regarding the origins of ice drip, one theory suggests that in the 17th century, Dutch sailors, during long sea voyages, sought to avoid the bitterness and preservation issues associated with hot water brewing. They tried soaking coffee grounds in cold water and unexpectedly found that the resulting coffee had a smoother taste, was less bitter, and easier to store. Later, this method spread to Japan during the Edo period through trade and became very popular there, hence the name “Dutch coffee.”
Although the authenticity of this story cannot be fully confirmed, it is certain that the multi-layered, intricately designed drip devices commonly seen in coffee shops today were improved upon and invented by the Japanese, and the ice drip coffee made with these devices also gained popularity starting in Japan.
In the 1850s, the owner of Hana Fusa, a coffee shop in Kyoto, inspired by this cold brewing technique, collaborated with several chemistry students to develop a three-tiered, valve-equipped high tower ice drip kettle. This kettle used low-temperature cold water to extract coffee grounds at a slow and steady dripping rate, and was hailed at the time as one of the most artistic coffee-making crafts.
Subsequently, well-known Japanese coffee equipment brands such as HARIO, KINTO, and Kalita successively launched more accessible cold brew bottles and ice drip kettles, making this low-temperature extraction method widely popular in Japan. By the time the third wave of coffee emerged, these uniquely designed coffee tools and techniques spread to Europe and were referred to by Westerners as “Kyoto Coffee.”
As for the term “ice steeped coffee,” it appears less frequently on the menus of regular coffee shops and its definition is also somewhat ambiguous. In the Chinese context, we can consider it an elegant translation of “Cold Brew,” almost synonymous with cold brew coffee. However, the term “ice steeped” emphasizes the “steeping” or brewing process, originally related to fermentation, implying that after extraction, the coffee liquid undergoes a period of settling or sealed maturation, allowing flavor compounds to integrate more fully and develop a rounder, deeper taste, much like a fine aged beverage.
Therefore, whether it’s ice drip or cold steeping, as long as there is a period of settling or maturation after extraction, it can be considered “ice steeped coffee.” This process can make the coffee’s flavor smoother and more layered, and is a refined experience many coffee enthusiasts seek.
In summary, cold brew, ice drip, ice steeped, Dutch coffee, and Kyoto coffee, though differing in name, all belong to low-temperature extraction methods of making coffee. Their differences mainly lie in the extraction method (immersion or drip), device design, and whether a subsequent maturation process is involved. If you prefer a clean, low-acid, and smooth-tasting coffee, cold brew or ice drip are great choices; if you prefer a coffee with more depth and aged character, try ice steeped coffee that has undergone maturation.
The above content is compiled by CoffeeHunters, a coffee news website.
