This study aimed to evaluate the effect of ultrasound-assisted extraction at different times to reduce brewing time of cold brew. Color values, pH, total and individual phenolic acids and flavonoids, antioxidant activities by DPPH and ABTS methods, caffeine, and sensory attributes of cold brews were investigated and compared with conventional brewing method. The results showed that brewing method and time elicited remarkable changes on bioactive and sensory properties of cold brews. In general, total phenolic, total flavonoid, total tannin contents, individual phenolic compounds, and caffeine amounts were found to be higher in coffees prepared with the conventional method. However, the results of cold brews prepared with sonication for 50 min were close to the conventional method. Moreover, cold brew extracted by ultrasonic for 50 min contained significant amounts of chlorogenic acid (289.80 mg/L), caffeic acid (36.61 mg/L), rutin (209.17 mg/L), and caffeine (0.12 mg/ml). The bitter, cocoa, and roasted flavors were perceived as highest in sonicated cold brews. In view of these results, it was seen that ultrasound-assisted brewing could be an alternative to the conventional method and the optimum sonication time was 50 min.