The most patient way to make coffee. Also the most forgiving. Mostly because you're asleep.
INSTRUCTIONS
Grind 100g of coffee to extra coarse — chunky, like coarse breadcrumbs. Fine grind makes cold brew bitter and difficult to filter.
Combine grounds and 800g cold water in a jar or pitcher. Stir to saturate all grounds. Cover.
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.
Filter through a mesh strainer, then again through a paper coffee filter for clarity. Bottle and refrigerate. Keeps for up to 2 weeks.
TROUBLESHOOTING
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.
FAQ
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.
Up to 2 weeks refrigerated. Diluted cold brew lasts 5–7 days. Always store sealed.
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