Introduction:The cold brew coffee family has many members — from ice drip, cold steeping, to Dutch and Kyoto coffee. Though their names may sound similar, the brewing methods vary greatly. This article delves into the differences between these low-temperature extraction techniques, clarifies common misconceptions, traces the historical origins of Dutch and Kyoto coffee, and explains the true meaning of cold steeping. By the end of this read, you’ll be able to accurately distinguish between various types of cold brew coffee, as well as understand their unique flavor profiles and brewing characteristics.
Many beginners exploring the world of cold brew often get confused by a host of seemingly related but actually distinct terms: cold brew, ice drip, cold steeping, cold soak, as well as Dutch coffee and Kyoto coffee. Though these names appear related, they differ in both technique and historical background. Are they simply different names for the same beverage, or do they each have their own unique extraction methods? This article will start with the basic concept of cold brew coffee and gradually break down the differences among these terms, helping you clearly understand the features of each brewing method.
First of all, the so-called "cold brew coffee" is a direct Chinese translation of "Cold brew coffee." The defining characteristic of this type of coffee is that it uses cold water throughout the extraction process. Whether through immersion, drip filtration, or other means, as long as coffee flavors are slowly extracted using cold water, it can be categorized as cold brew. However, in Chinese usage, "cold brew coffee" typically refers to the immersion method where coffee grounds are mixed with room temperature or cold water and left to steep in the fridge for several hours — this is also currently the most popular cold brew method made at home.
Immersion-style cold brew is favored by both cafes and home users due to its simple operation, high tolerance for errors, and compatibility with various coffee beans. In contrast, ice drip falls under the drip filtration method, where a mixture of ice and water slowly drips through a long period of time, penetrating the coffee grounds layer by layer to gradually extract flavors. This extraction method is commonly referred to as Dutch Coffee in English, and is widely translated as "Dutch coffee" in Chinese.
As for the origin of Dutch coffee, one theory suggests that in the 17th century, Dutch sailors attempted to preserve coffee for long sea voyages by soaking coffee grounds in cold water. They unexpectedly discovered that coffee brewed this way was not only less bitter, but also easier to preserve and transport. Later, this method was introduced to Japan during the Edo period, where it gained local popularity, hence the name "Dutch coffee." Although this history is difficult to fully verify, what is certain is that the now-familiar elaborate multi-layered drip devices were actually developed and popularized by Japanese baristas, becoming the iconic image of ice drip coffee.
Among them, the Hana Fusa coffee shop in Kyoto collaborated with chemistry students in the 1850s to develop a three-tiered, valve-controlled high tower ice drip device that could filter coffee at a stable and slow rate. This setup was regarded at the time as an artful coffee-making tool. Subsequently, Japanese brands including HARIO, KINTO, and Kalita successively launched a variety of practical yet aesthetically pleasing ice drip tools, making this low-temperature extraction method a trend in Japan. When this trend spread to Europe along with the third wave of coffee, Westerners gave it the beautiful name “Kyoto coffee.”
As for the term "冰釀" (often translated as "cold fermentation" or "cold aged brew"), there is no unified usage in the Taiwan coffee market, nor is there a clear definition. Some people consider 冰釀 to be an elegant term for cold brew, while others believe it refers to a special brewing process. In reality, if we look at the meaning of the word, “釀” (niàng) implies fermentation or maturation, similar to the winemaking process. In coffee production, whether it’s ice drip or cold soak, if after extraction the coffee is left to rest and blend for a period of time, allowing flavor compounds to more fully dissolve into the water, this process can be considered a form of “fermentation” or “maturation,” and such coffee can therefore be called 冰釀 coffee.
In short, 冰釀 is not necessarily an independent extraction method, but more like a maturation stage after cold brew is completed. As long as the coffee undergoes proper sealed storage and flavor integration over time — whether it comes from ice drip or cold soak — it can be understood as 冰釀 coffee. This also explains why there are so many differing opinions about 冰釀 on the market, but its core still revolves around refined extraction through low temperature and time.
In summary, cold brew coffee is a broad category that includes various cold water extraction techniques, such as the common cold soak (immersion method), ice drip (drip filtration method), and extended terms like Dutch coffee and Kyoto coffee. On the other hand, 冰釀 emphasizes more the maturation and flavor fusion stage after extraction. Once you understand these differences, the next time you order at a café or make your own, you’ll be able to more precisely select or describe the coffee flavor and brewing method you desire, and enjoy the delicate taste and unique aroma brought by low-temperature extraction.
The above content is compiled by CoffeeHunters, a coffee news website.
