What Actually Makes a Great Cold Coffee

Ice is the problem

A cold coffee built by pouring hot coffee over ice is at its best for roughly four minutes. After that the ice has done its job and started doing damage — every further minute is water. The last third of the glass is a different, weaker drink than the first third.

The fix is unglamorous: chill the base before it goes in the glass, so the ice is there to keep it cold rather than to make it cold. Same coffee, entirely different last mouthful.

Sweetness is a structural choice

Sugar does not only make coffee sweet — it thickens the body and rounds off bitterness. Too little and cold coffee tastes thin and sour, because cold suppresses your perception of sweetness far more than it suppresses bitterness. This is why an under-sweetened cold coffee tastes worse than an under-sweetened hot one.

Cold hides sweetness and shows off bitterness. Every cold drink has to be built with that in mind.

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