Cold Brew
Cold brew is a slow-extraction method where coffee grounds steep in cold or room-temperature water for an extended period (usually 12–24 hours). Unlike iced coffee (which is hot-brewed then chilled), cold brew extracts flavors gently, resulting in a smooth, naturally sweet cup with low acidity.
THE BEST BENEFITS
Design for you
How it Works
Equipment Needed
A jar or cold brew maker, filter (paper, cloth, or metal), and patience!
Grind Size
Coarse—similar to raw sugar or sea salt. Fine grounds can over-extract and create bitterness.
Coffee & Water Ratio
A common ratio is 1:5 for concentrate (e.g., 100g coffee to 500ml water), which can later be diluted. For ready-to-drink cold brew, use closer to 1:8 or 1:10.
Brewing
Combine grounds and cold/room-temp water in your container. Stir gently to ensure all grounds are wet.
Steeping
Cover and let steep at room temperature or in the fridge for 12–24 hours.
Filtering
Strain through a paper filter, cloth, or fine mesh to remove grounds.
Serving
Enjoy cold, over ice, or diluted with water, milk, or tonic water. It can also be served hot by adding boiling water to the concentrate.
The Result
1
Strength
A concentrate that can be diluted to taste.
2
Body
Full-bodied and syrupy, depending on brew strength.
3
Flavor
Smooth, mellow, and naturally sweet with low acidity.
Why Choose Cold Brew?
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1.
Less Acidity: Easier on the stomach than hot coffee.
2.
Versatile: Can be served cold, hot, with milk, or even in cocktails.
3.
Make-Ahead Friendly: Brew in large batches and store in the fridge for up to 7–10 days.
4.
Refreshing: Perfect for hot weather or when you want a smooth, chilled coffee.
Brewing Guides
Check out these brew guides to see what suits you best!
A concentrated form of coffee
Slowly pouring hot water over ground coffee
A full-immersion brewing method
A modern, versatile brewer
A slow-extraction method where coffee grounds steep in cold
One of the most theatrical and scientific brewing methods
Often called a coffee machine
A pour-over style brewer designed in 1941
