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Ratio
1:
Dose
g
Yield
g
Water temp
°C
Total time
16 h
1
Weigh beans
0:05
Name
Seconds
Description
Weigh out the beans — fresh, not pre-ground.
Why it matters
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.
Amount (g)
Follow the recipe's dose
Note
2
Grind
0:15
Name
Seconds
Description
Grind extra-coarse.
Why it matters
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
Add water
0:15
Name
Seconds
Description
Combine coarse grounds and cool water.
Why it matters
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.
Amount (g)
Follow the recipe's water
Note
4
Steep
960:00
Name
Seconds
Description
Steep 12–18 hours at room temp or in the fridge.
Why it matters
Twelve to eighteen 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
Filter
0:30
Name
Seconds
Description
Filter and dilute to taste.
Why it matters
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
Enjoy
0:10
Name
Seconds
Description
Filter, dilute to taste, and serve over ice.
Why it matters
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.
1
0:00
Name
Seconds
Description
Why it matters
No matching step.
Total: 16 h
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Cold Brew
Grind
extra-coarse
1000–1400 µm
Ratio
1:8
Dose
100 g
Yield
800 g
Water temp
20 °C
Total time
16 h
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