The best coffee beans for cold brew in this recipe are those with natural tropical or stone-fruit notes—light-to-medium roasts from Ethiopia (Yirgacheffe or Sidamo) or Costa Rica often pair exceptionally well with pineapple’s acidity. For the cleanest result, use freshly ground coarse coffee and strain twice if needed to remove fine sediment. This method produces a remarkably smooth, low-bitterness cold brew that lets the pineapple shine without overpowering the coffee’s depth.