Specialty-grade coffee with enough roast depth and body to stay smooth, chocolatey, and rounded over ice.
Choose your language
Speak to me in coffee
Cold Blooded Brew is a dark-leaning medium roast blended specifically for cold brew and iced coffee. It’s built for a smooth cup with a heavier body, rich cocoa tones, smoky sweetness, and enough brightness to keep it from tasting flat over ice.
Speak to me in tired
Cold Blooded Brew stays smooth, bold, and unbothered over ice. Some coffees panic when chilled. This one does not.
Why it works
Why we built it this way
You can make cold brew with almost any coffee. That does not mean every coffee is equally useful for it.
Cold extraction uses lower temperature and much more time, so blend structure, body, and roast profile matter. Cold Blooded Brew is designed to keep enough body over ice, carry chocolate and toffee-like sweetness, and still have flavor when heat is not doing the extraction work.
We are all too Dead Tired to start cold brew with a handicap.
Make the cup
Brewing guidance
Start with 300 grams of coarse-ground coffee and 3,000 grams of water, a 1:10 ratio by weight.
Fully saturate the grounds with room-temperature water, cover, and refrigerate for about 24 hours. A gentle stir around the halfway point can help keep extraction even. Strain thoroughly when finished.
That gives you a strong ready-to-drink starting point rather than requiring you to treat it as concentrate. Adjust the ratio or steep time to your own taste. We offer Whole Bean and Coarse Grind because finer grinds make cold brew extraction and straining messier than they need to be.
Before you commit
What to expect
Expect a smooth, dark-leaning cold brew with chocolate and toffee-like sweetness, a rounded body, and lighter floral character underneath.
Do not expect added sweetener, syrup, or a thin iced coffee that disappears as soon as the ice starts melting.
COLD BREW
The obvious questions
Product FAQ
What cold brew ratio should I start with?
A good starting point is about 1:10 coffee to water by weight. For example, 300 g coffee to 3000 g water. Adjust from there based on how strong you like it.
What grind and steep time should I use?
Use a coarse grind, fully saturate the coffee, then steep in the refrigerator for about 24 hours. A gentle stir around halfway through can help extraction. Strain when it tastes right to you.
Is the 1:10 recipe a concentrate?
We treat it as a strong ready-to-drink starting point, not a rule that you must dilute. Taste it first, then add water, milk, or ice if you want it lighter.
Does dark roast have to taste burnt?
No. Dark roast can be deep, heavy, and roast-forward without tasting like charcoal. Good roasting still matters after the beans get dark.
Still deciding?
What next?
Want a regular hot-brew morning coffee? Try Zombie Sunrise. Want a balanced medium single-origin cup? Haunted House is an easy comparison. Want cold coffee with more caffeine? Check the High Caffeine collection and brew your favorite there over ice.
