Cold brew is the most patient brewing method — coffee steeped in cold water for 12–24 hours. The long, slow extraction at low temperature produces a smooth, mellow, low-acidity concentrate that's perfect over ice or mixed with milk. It's also the easiest method to make in large batches.
Equipment
- Large jar or pitcher
- Coffee grinder
- Fine mesh sieve or coffee filter
- Cheesecloth (optional)
- Refrigerator
Pro Tips
- • Cold brew is very forgiving — you can't really over-extract, so timing is flexible.
- • Coarse grind is important to avoid a muddy, hard-to-filter brew.
- • The concentrate is strong — don't drink it straight. Dilute to taste.
- • Cold brew keeps for up to two weeks in the fridge, making it great for batch brewing.
Step by Step
- 1
Grind 100g of coffee to a coarse consistency — like French press or slightly coarser.
- 2
Combine the coffee grounds with 1 liter of cold filtered water in a large jar.
- 3
Stir gently to make sure all grounds are wetted.
- 4
Cover and refrigerate for 16–18 hours. Longer steeping = stronger, smoother brew.
- 5
After steeping, strain the coffee through a fine mesh sieve to remove the bulk of the grounds.
- 6
For a cleaner cup, strain again through a coffee filter or cheesecloth.
- 7
The result is a cold brew concentrate — dilute with water or milk at a 1:1 or 1:2 ratio to serve.
- 8
Store the concentrate in the refrigerator for up to 2 weeks.