Abstract: Cold brew coffee refers to coffee-flavored liquid obtained by steeping or dripping roasted coffee bean grounds with cold or iced water. Cold brew coffee is in trend and highly favored by the young generation, with its online sales bloomed in the past two years. Compared to traditional hot brew coffee, cold brew coffee is claimed to have a smoother mouth feel and less bitter taste. The scientific research on cold brew coffee preparation technology, chemical composition and sensory property has gradually sprung up in recent years. Basic types of cold brew coffee are introduced from the three above mentioned perspectives. Technical patents in relevant to cold brew coffee preparation and flavor enhancement, as well as the commonly used quality indicators and process parameters of cold brew coffee are comprehensively summarized. The sensory description and characteristic flavor compounds of cold brew coffee are reviewed. Valuable theoretical reference and practical guidance for large-scale cold brew coffee production and further promotion will be provided.