Cold Brew

Patience in a jar. Coarse grounds and cold water, left alone for half a day, make a smooth, sweet, low-acid concentrate you can keep in the fridge and pour over ice all week.

Overview

Ours 1:10·100 g·1000 g·20 °C·Extra coarse · 1000–1400 µm·16 h Make it yours

Brew with us

Cold Brew

Grinder

Grind Extra coarse 1000–1400 µm

Ratio 1:

Dose g

Water g

Water temp °C

Total time 16 h

0:00 Timer

— Flow

— Weight

—

STEP 1 / 6 0:00 / 0:00

Notes

We taste around the 18-hour mark and pull it before it turns woody. Dilute the finished concentrate to taste — it's meant to be strong, not sipped straight from the jar.

Weigh beans

Weigh out the beans — fresh, not pre-ground.

Grind

Grind extra-coarse.

Combine

Combine coarse grounds and cool water.

Steep

Steep 12–24 hours at room temp or in the fridge.

Filter

Filter and dilute to taste.

Enjoy

Filter, dilute to taste, and serve over ice.

Behind every step

1Weigh beans
0:05

Weighing instead of scooping is the only way to repeat a brew — beans differ in density and roast, so a scoop of one is not a scoop of another. Fix the dose and every other variable finally means something.
2Grind
0:15

Twelve hours or more of contact needs the coarsest grind on the chart — chunky, closer to breadcrumbs than sand. Fine grounds over that long turn harsh and muddy, and make filtering a miserable job at the end.
3Combine
0:15

Cold water extracts slowly and selectively, which is exactly why cold brew tastes so smooth and low in acid. Stir once so nothing floats dry, then leave it — no heat means time is your only extraction tool.
4Steep
960:00

Twelve to twenty-four hours is the window: shorter tastes thin, much longer turns woody and harsh. Taste around the 18-hour mark, and reach for time or more coffee before you ever reach for a finer grind.
5Filter
0:30

Filtering pulls out the fines that would keep extracting and turn the brew harsh and silty. It's also where you decide the final strength, since most long steeps produce a concentrate rather than a finished cup.
6Enjoy
0:10

Coffee keeps changing as it cools: aromatics fade, acidity sharpens and sweetness comes forward. Drink it soon after brewing, and taste it as it drops in temperature — that's how you learn what to adjust next time.

Fix it by taste

Reach for time and ratio before grind. If it's weak, steep longer or add coffee; if it's harsh, shorten the steep and keep the grind coarse. Remember you're making a concentrate — dilute to taste when you serve.

Thin and weak

Under-extracted / too little coffee

Fix · Steep longer or use more grounds before going finer
Harsh, muddy, over-strong

Grind too fine or steeped too long

Fix · Use a coarse grind and keep the steep nearer 12 hours than 24
Cloudy and gritty

Fines in the brew

Fix · Grind coarser and filter through paper or cloth
Too intense to drink

It's concentrate

Fix · Dilute 1:1 with water or milk over ice

What you need

Any jar or a dedicated cold-brew maker, a coarse grinder, and a paper or cloth filter for a clean pour. No heat, no kettle, no rush.

Beans & roast

Medium-to-dark, chocolatey coffees make the sweetest cold brew. It's forgiving of slightly older beans — a good use for the tail of a bag.

Variations to try

Concentrate

Brew strong (~1:8), then dilute 1:1 with water or milk
Nitro-style

Charge with a whipper for a creamy head
Coffee ice cubes

Freeze some so it never waters down

Cold Brew FAQ

How long should cold brew steep?

Twelve to twenty-four hours in the fridge. Longer gets stronger but can turn harsh, so taste around the 18-hour mark.

Why is my cold brew weak?

Not enough coffee or too short a steep. Use a robust ratio (around 1:8 for concentrate) and give it the full 24 hours before reaching for a finer grind.

Do I dilute it?

Usually yes — most recipes make a concentrate. Cut it 1:1 with water or milk over ice and adjust to taste.