Cold Brew
Smooth, refreshing, low-acid
Brew Time
12–24 hours
Difficulty
Beginner
Serves
4–6 cups
Grind Size
Extra coarse
Cold brew extracts coffee slowly using cold water over 12–24 hours, producing a smooth, naturally sweet concentrate with up to 67% less acidity than hot-brewed coffee. Perfect for warm weather or sensitive stomachs.
Equipment Needed
- Large jar or cold brew maker
- Fine mesh strainer or cheesecloth
- Coffee grinder
- Scale
- Refrigerator
Step-by-Step Instructions
Grind coffee
Grind 100 g of coffee extra coarse — coarser than French Press. It should feel gritty like raw sugar.
Combine coffee and water
Add the grounds to a large jar and pour 700 g of cold or room-temperature filtered water over them. Stir gently to ensure all grounds are wet.
Steep
Cover the jar and place it in the refrigerator for 12–24 hours. Longer steeping produces a stronger concentrate.
Filter
Strain the concentrate through a fine mesh strainer lined with cheesecloth. Filter twice for maximum clarity.
Dilute and serve
Mix the concentrate 1:1 with cold water, milk, or your preferred base. Serve over ice. Adjust the ratio to taste.
Pro Tips
- Cold brew concentrate keeps for up to 2 weeks refrigerated.
- Use a 1:7 coffee-to-water ratio for concentrate, then dilute to taste.
- Try adding a pinch of salt to the grounds before steeping — it reduces bitterness.
- Medium-dark roasts with chocolate and nutty notes work especially well for cold brew.
Try This Method with Fresh Beans
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