National Cold Brew Day

National Cold Brew Day celebrates cold brew coffee on April 20. Unlike iced coffee, which is brewed hot and then chilled, cold brew is made by steeping coffee grounds in cold water for an extended period—usually 12 to 24 hours. The result is a smooth, rich drink that is often less acidic and can be served over ice, with milk, or with other additions.

Cold brewing has been practiced in various forms for centuries, although its exact origins are unclear. Japanese techniques such as Kyoto-style, or Dutch, coffee date to as early as the 17th century and use a slow, cold-water extraction. In the United States, the modern method was popularized in the 1960s when Todd Simpson developed the Toddy Cold Brew System, which made it easier to prepare cold brew concentrate at home. Cold brew later found a new audience during the rise of specialty coffee culture in the early 21st century.

The holiday’s documented history is limited. EventGuide lists 2015 as its inception year, while online references show National Cold Brew Day being discussed and celebrated by 2016. Today, it provides an opportunity to enjoy cold brew and explore variations such as nitro, Kyoto-style, Toddy, and single-origin preparations. Learn more about the drink’s background and a basic cold brew preparation.

How to Observe National Cold Brew Day

Celebrate by brewing a batch with coarsely ground coffee and cold water. Let it steep for 12 to 24 hours, strain it, and serve it over ice. Add milk, cream, a sweetener, or a flavoring if you like. You can also visit a coffee shop to try a nitro cold brew, compare different cold brew varieties with friends, or share your favorite preparation with other coffee enthusiasts.

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