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Bottled Cold-Brew Coffee

Once available only in high-end coffee shops, cold-brew coffees now fill supermarket shelves. We sampled both concentrates and ready-to-drink versions to find the best.

By Published Jan. 15, 2021

Top Picks

Best Plain

La Colombe Cold Brew Brazilian

Best with Milk

Starbucks Bottled Cold Brew

Best Concentrate

Chameleon Organic Cold Brew Concentrate, Black

Best New Orleans–Style

Grady's Cold Brew New Orleans–Style Coffee Concentrate

$10.99 for 32-oz bottle ($0.17 per oz, diluted)
See Everything We Tested

What You Need To Know

Once upon a time, cold-brew coffee could be found only at the trendiest coffee shops and in the home kitchens of the most devoted coffee drinkers. Now it’s increasingly available and appears to be here to stay; many grocery stores stock dozens of different cold brews, and even more are available for purchase online. DIY cold brew generally requires 12 to 24 hours of steeping time, s...

Everything We Tested

Ready to drink

Concentrate

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

Reviews you can trust

The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing.

Chase Brightwell

Chase is an associate editor for ATK Reviews. He's an epidemiologist-turned-equipment tester and biscuit enthusiast. 

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.