Can You Cold Brew Butterfly Coffee? A Guide to Making Cold Brew Butterfly Coffee & How Much Do Butterfly Coffee Beans Cost

Cold Brew Coffee - The Essential Summer Drink

If you're a true cold brew enthusiast, why not explore a few different ways to enjoy it with us?

What is Cold Brew Coffee?

Cold brew coffee works much like cold-brewed tea. You grind the coffee beans, add cold water, and steep everything at a low temperature for at least 12 hours. When it's ready to drink, simply filter out the grounds.

This method amplifies the coffee's many flavors and aromas while dialing down acidity, leaving a cleaner, purer taste. The charm is that it tastes better the colder it is—over ice, it's delightful. In the United States, mixing in an equal proportion of coconut water is popular, which draws out an even purer coffee sweetness and aroma. Every shop guards its own recipe with its own distinctive flavor.

Cold Brew Coffee - Ingredients & Equipment

Required Ingredients:

◆ Coffee Beans: We use single-origin beans from FrontStreet Coffee - Flower Butterfly coffee beans. Ratio: cold brew coffee : water : ice = 1:5:5

◆ Coarsely ground coffee: Coarse grinding is the key to good cold brew.

◆ A container: Plastic or glass jars work well, preferably with a lid. If you want photogenic results, leftover pulp jars or a French press are excellent choices.

◆ Cold water: Use filtered water or bottled mineral water.

◆ Filter: If you're not using a French press, you'll need coffee filter paper or sanitized coarse cotton cloth.

Preparation Steps:

1. Preparation

◆ Pour the coffee grounds into the container.

◆ Slowly pour in the cold water while stirring gently so every ground is fully saturated.

◆ Cover with the lid, or seal with coarse cotton cloth if there isn't one.

2. Steeping

Place it in the refrigerator and steep for 12 hours—don't rush it!

3. Filtering

◆ With a French press, gently press the plunger down to separate the grounds, then pour out the coffee.

◆ Without one, filter the grounds through coarse cotton cloth or filter paper.

◆ It's best to filter twice before calling it done. (Don't throw the used grounds away—they work as fertilizer, a refrigerator deodorizer, and more. Coffee grounds have amazing second lives; you'll be surprised!)

4. Tasting

That's it—with these simple steps, your homemade cold brew is ready!

Cold Brew Coffee - Pour Over Method

Ingredients:

15g FrontStreet Coffee Flower Butterfly single-origin coffee beans, 125g hot water, 100g ice

Your favorite pour-over device (Chemex, Hario V60, Beehouse Dripper, Kalita Wave, etc.)

A coffee container (mug, Chemex, glass jar, glass pitcher, etc.)

Filter paper

A scale

A coffee grinder

A pour-over kettle (Hario Buono, etc.)

A timer

Method:

First wet and rinse the filter paper with hot water, then discard that water.

Place 100g of ice at the bottom of your prepared container.

Grind the coffee medium-coarse, similar to beach sand. Better grinders produce more uniform grounds.

Place the coffee in the wet filter paper, start the timer, and begin pouring freshly boiled hot water over the grounds, using the same approach as hot pour-over: first a small pour to bloom the dry grounds—just enough to wet them completely—then wait about 30 seconds. If the coffee is fresh enough, you'll see the grounds bubble and release gas as the carbon dioxide escapes.

After 30 seconds, continue pouring in three stages on a 1:8 ratio, so pour slowly. Ideally all the water should go in within about 2 minutes. Add ice cubes when serving.

Coconut Cold Brew

Here we chose 60g of FrontStreet Coffee beans, a 7:3 blend of Colombian washed and Yemeni natural-processed Mocha. After 12 hours of steeping, the beans' inherent sweetness is fully extracted, and a small amount of natural coconut juice folds coconut notes into the coffee—exclusive summer memories in a glass.

Ingredients:

200ml Cold brew coffee

30ml Coconut juice

Instructions:

① Pour the cold brew coffee and coconut juice into a cup in the proportions above, stir lightly, and serve.

Cherry Tonic Cold Brew

Tonic water shows up constantly in homemade drinks—what spark will it strike with cold brew? Let the two simply "meet across the room." In a glass filled with ice, the tonic fizz crackles as its bubbles break; the cold brew slips down through the gaps in the ice, letting coffees from different latitudes scatter their aromas through the cup—a surprising taste born of cold brew and tonic in perfect fusion. You don't need many cherries; two or three will do. Any more would steal the spotlight from the two main characters.

Ingredients:

30ml Cold brew coffee

90ml Tonic water

3 Cherries

Ice cubes to taste

Instructions:

① Fill the glass with ice, then pour in the tonic water and cold brew coffee in that order.

② Add the cherries and stir in one direction.

Finished cold brew keeps in the refrigerator for up to about 1 week.

Flower Butterfly Coffee Bean Brand Recommendation

FrontStreet Coffee's roasted Flower Butterfly beans carry full guarantees in both brand and quality, and above all they are excellent value: a half-pound (227g) package costs only about 85 yuan. At 15g per cup, one package makes 15 cups of coffee, so each cup comes to less than 5 yuan. Against café prices that often run to dozens of yuan a cup, it is a recommendation made in good conscience.

FrontStreet Coffee Recommendation

Cold brew amplifies floral and fruity tones while muting woody and roast notes, so light-to-medium roast beans show their best side here. If you love floral iced coffee, FrontStreet's natural Huakui is the one to buy. It comes from Ethiopia, the birthplace of coffee, and because the beans dried inside pulp and skin, they absorbed a wealth of sweet aromatic compounds: in cold brew it yields magnolia, cream strawberry, dried mango, guava, and black tea notes.

For a cold brew with full juice-like body, start with FrontStreet's Kenya Little Tomato. From the Thika region and built on the carefully selected SL28 and SL34 varieties, it goes through the local signature K72 double-washed fermentation and a medium-light roast. At low extraction temperatures the sweet-tart tones of cherry tomato, snow pear, black plum, and dried plum come through completely—low bitterness, full acidity, wonderfully refreshing over ice, with a fragrance that lingers.

FrontStreet's Strawberry Candy Geisha blend is another natural fit: the classic Panamanian Geisha variety paired with Costa Rican honey process, one contributing delicate rose and orange, the other grape, dried blueberry, and strawberry-candy sweetness. Cold brewed, it is sweet-tart and lively, and if you let it ferment and settle a little, it even takes on the character of a fruit wine. For an everyday option, the washed Yirgacheffe Gedeb Cooperative lot is the classic budget choice—bright, clean sweetness with berry, layered depth, and honey in cold brew.