BREW GUIDE
How to make cold brew coffee at home
An easy cold brew concentrate: coarse coffee, cold water and 12 to 18 hours, then strain, dilute and keep it in the fridge.
Cold brew steeps coarse coffee in cold water for many hours instead of minutes. The result is smooth and low in perceived acidity, and a batch of concentrate lasts several days in the fridge.
What you need
That 1:8 ratio makes a concentrate you dilute later. Coarse grounds are important: fine grounds make cold brew cloudy and hard to strain.
- 100 g of coarsely ground coffee
- 800 g (about 800 ml) of cold, filtered water
- A large jar or pitcher
- A fine strainer plus a paper filter or cloth
Step by step
- Combine the coffee and water in the jar and stir until all the grounds are wet.
- Cover and steep in the refrigerator for 12 to 18 hours.
- Strain through a fine strainer, then again through a paper filter or cloth for a clean concentrate.
- Dilute about 1 part concentrate to 1 part water or milk, and adjust to taste.
- Keep the concentrate covered in the refrigerator and drink it within a few days.
Good coffees for cold brew
Chocolate-forward medium and darker roasts are classic choices. Smith River gives praline and nutty notes, Bitterroot brings bittersweet chocolate, and Trapper Peak Decaf makes an evening cold brew with dark chocolate and earthy notes. Whole bean lets you grind coarse enough; our single ground option may be finer than ideal for cold brew.