We asked an expert how to make the best cold brew coffee at home

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For many caffeine enthusiasts, the summer season means a shift to cold brew coffee in the mornings. While "iced coffee" has been marketed and sold as a chilly alternative to your standard hot cup of Joe for quite some time "cold brew" is a relatively new market in terms of mass coffee consumption.

Recently we asked Paul Toscano, chief marketing officer of Joyride Coffee, some questions about cold brew with the hopes of clearing a few things up. Cold brew is Toscano’s area of expertise; his company specializes in the production and distribution of cold brew kegs to offices and cafes across the country.

First, we asked him to address the difference between iced coffee and a true cold brew. "For purists like us, cold brew is coffee steeped in cold or room temperature water over a long period of time and never exposed to heat. There are many companies out there selling 'cold brew' that has a hot brew stage or uses heat as a major part of the process. In our mind, if you use heat at any point in the process, that really should just be considered iced coffee.”

This is a key point. I personally have nothing against iced coffee, but if you’re going for a true cold brew, it simply can't come from hot water. Toscano went on to give us his top recommendations for anyone looking to make their own cold brew at home: Toddy Cold Brew and Filtron Cold Brew.

Both systems are simple to use, but the toughest aspect of making cold brew is usually the patience necessary; since steeping takes much longer in cold water, the process takes hours to get right. The resulting product, however, is worth the wait. Also, the Toddy Cold Brew has the added benefit of keeping your cold brew fresh for up to two weeks, meaning once you set aside the time to make a batch, you'll be set for as long as it takes to finish it.

Another simple way to make cold brew for someone not looking to invest money in a new setup is with a French press. As Toscano recommends, "Just steep your grinds in cold water for 16 hours, leave it at room temperature, and you’ll be set. Depress the French press to push the grinds to the bottom, but don’t use too much pressure to squeeze the coffee — you’re just trying to get it out of the way."