Cold brew coffee’s story is one of patience, ingenuity, and enduring craftsmanship, spanning continents and centuries. What began as a method for brewing in hot climates has evolved into a global favorite, loved for its smooth flavor and bold versatility.

Origins in Kyoto

Cold brew traces its earliest roots back to the 17th century, when Dutch merchants, active in the global spice and trade routes, introduced coffee to Japan. As seafaring traders, the Dutch needed a way to brew and transport coffee without spoilage. Their solution was simple and practical: steeping ground coffee in cold water over time. This method produced a brew that was easier to preserve on long voyages and could be enjoyed either hot or cold.

When the Dutch brought coffee to Japan through their trading post in Nagasaki, the Japanese adopted this cold brewing technique and elevated it into an art form. Known for their meticulous craftsmanship, the Japanese refined the method into what we now call Kyoto style cold brew. Using slow drip glass towers and gravity fed systems, they developed a visually stunning and highly precise way of brewing that produced a smooth, delicate cup.

New Orleans - 1840’s

By the 1840s, cold brew had made its way to New Orleans. In the sweltering Southern heat, locals turned to a new brewing style, steeping coarsely ground beans in cold water for hours to produce a stronger, richer drink that could be served over ice.

Often brewed with chicory and enjoyed black or with milk, this version of cold brew became a New Orleans staple. Though largely regional for much of the 20th century, the groundwork was laid for a wider appreciation of cold coffee done right.

The Third Wave Revival

Cold brew quietly existed in the background until the rise of third-wave coffee culture in the late 20th and early 21st centuries. As artisanal cafés began emphasizing origin, process, and purity, cold brew emerged from the sidelines.

Its naturally lower acidity, rich body, and versatility made it a favorite among baristas and consumers alike. Cafés began offering cold brew on tap, nitro-infused, bottled, or blended into creative drinks. No longer just a summer novelty, cold brew became a year-round staple.

The Future of Cold Brew

Today, cold brew is everywhere, from neighborhood cafés to high-end restaurants, cocktail bars, and home kitchens. But convenience and quality haven’t always gone hand in hand, until now.

At Canopy Point Coffee, we’re helping redefine what cold brew can be by rethinking the way it’s brewed, stored, and served. Our process preserves the handcrafted quality and bold flavor of traditional cold brew, while making it effortlessly accessible to anyone, anywhere.

Whether it’s poured behind the bar, served in a café, or enjoyed in your own kitchen, our mission is simple: bring cold brew to the world in its purest, most convenient form.

Here’s to the history that’s brought us here, and to the future we’re brewing together.

Cheers.

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The History of Cold Brew