Cold brew isn't iced coffee — it's a different extraction entirely. Steeping coarse grounds in cold water for 12–18 hours pulls out sugars and body while leaving most of the acids behind, which is why it tastes smooth and sweet and roughly 60% less acidic. It also means it's nearly impossible to make bitter. Make a batch Sunday, drink it all week.

Step 1: Grind Coarse

Grind 100g of coffee to extra coarse — chunky, like coarse breadcrumbs. Fine grind makes cold brew bitter and difficult to filter.

Step 2: Combine

Combine grounds and 800g cold water in a jar or pitcher. Stir to saturate all grounds. Cover.

Step 3: Steep

Steep at room temperature for 12–15 hours, or in the refrigerator for 18–24 hours. Fridge steep = cleaner flavor. Room temp = faster but more oxidation risk.

Step 4: Filter

Filter through a mesh strainer, then again through a paper coffee filter for clarity. Bottle and refrigerate. Keeps for up to 2 weeks.

Bitter cold brew: Steeped too long, grind too fine, or water too warm. Reduce steep time or move to the fridge.

Sour / flat: Under-steeped. Add 4–6 more hours.

Cloudy brew: Normal for unfiltered cold brew. Double-filter through a paper filter for a clearer result.

What's the best ratio for cold brew?

1:4 (1g coffee : 4g water) makes a strong concentrate you dilute 1:1 with water or milk. 1:8 is ready-to-drink strength. Start at 1:5 for a balanced concentrate.

How long does cold brew last?

Up to 2 weeks refrigerated. Diluted cold brew lasts 5–7 days. Always store sealed.