Coffeeholic

Suggest an improvement

Anything wrong, missing, or worth adding? We read every one.

What is it

Thanks — that's with us

We read every one. If you left an email we'll come back to you when it lands.

1Zpresso K-Pro for 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.
Find your grinder… 1Zpresso K-Pro
1Zpresso J-Max 114–159 1Zpresso JE 124–139 1Zpresso JX 30–33 1Zpresso JX-Pro 181–200 1Zpresso K-Max 94–100 1Zpresso K-Plus 94–100
1Zpresso K-Pro 94–100
1Zpresso K-Ultra 69–85 1Zpresso Q2 (Heptagonal burrs) 94–111 1Zpresso Q2 (Pentagonal burrs) 94–111 1Zpresso Q2 S 94–111 1Zpresso X-Pro 45–60 Baratza Encore 28–39 Baratza Encore ESP 32–35 Baratza Virtuoso+ 28–38 Comandante C40 MK3 33–47 Comandante C40 MK4 35–40 Comandante C60 Baracuda 47–55 DF64 Gen 2 56–60 Eureka Mignon Specialita 100 Eureka Mignon Zero 91–100 Fellow Ode Gen 2 9–11 Fellow Opus 37–41 Hario Skerton Pro 15–24 Kingrinder K0 136–140 Kingrinder K1 136–140 Kingrinder K2 136–140 Kingrinder K4 45–64 Kingrinder K6 118–120 Kingrinder P0 73–90 Kingrinder P1 73–90 Kingrinder P2 73–90 MHW-3Bomber R3 Pro 90–110 Mazzer Philos 100 Moccamaster KM5 7–9 Niche Zero 46–50 Normcore Manual V2 50–60 OXO Brew Conical 33–38 Option-O Lagom P64 76–100 Timemore C3 Max Pro 18–21 Timemore C3 Pro 18–21 Timemore Chestnut S3 72–85 Timemore Chestnut S3 ESP 67–90 Weber Key 100 Wilfa Svart 87–100
Manual grinder · 48 mm conical burrs

1Zpresso K-Pro's setting

Clicks
94–100
Grind size
1000–1400 µm
Grind descriptor
Extra coarse

These settings are consensus values computed from 1 independent sources (manufacturer manuals, reference charts and our micron model), monitored daily for changes.

See the 1Zpresso K-Pro grind chart

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

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.

Behind every step

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Grinders dialed for this method

Full grind chart →
Fellow Ode Gen 2
Fellow Ode Gen 2 Electric grinder · 64 mm flat burrs 9–11
Comandante C40 MK4
Comandante C40 MK4 Manual grinder · 39 mm conical burrs 35–40
Comandante C60 Baracuda Manual grinder · 60 mm conical burrs 47–55
Timemore Chestnut S3 Manual grinder · 42 mm conical burrs 72–85
Baratza Encore
Baratza Encore Electric grinder · 40 mm conical burrs 28–39
Moccamaster KM5 Electric grinder · 50 mm flat burrs 7–9
Ratio calculator Grind settings for 45 grinders Make your own version Alpha