COLD BREWHow to Make Cold Brew
The quick answer
Combine coarsely ground coffee and cold water at a 1:8 ratio (60g coffee to 480g water) for ready-to-drink cold brew, or use 1:4 for concentrate you dilute later. Steep in the fridge for 18-24 hours, then filter through a paper filter. No heat, no bitterness - just smooth, low-acid coffee.
Making cold brew at home costs about $0.50 per serving - a fraction of the cafe price - and the process takes roughly 10 minutes of actual hands-on effort.
Start with a coarse grind. Think sea salt or raw sugar in texture. A burr grinder gives the most even particle size, but a blade grinder on its coarsest setting works in a pinch. Grind size controls how fast water extracts flavor from the grounds during the long steep.
The ratio you choose determines whether you are making concentrate or ready-to-drink cold brew. A 1:4 ratio (coffee to water by weight) makes a concentrate you dilute 1:1 before drinking. A 1:8 ratio gives you a ready-to-drink brew perfect for pouring straight over ice.
Steeping time shapes the flavor. Twelve hours produces a light, mild cup. Twenty-four hours yields a richer, fuller body. Beyond 24 hours the brew can turn bitter. We have found 18-20 hours in the fridge is the sweet spot for most medium-roast coffees.
Filtering is the final step that separates great cold brew from a muddy one. Pour through a fine-mesh strainer lined with a paper filter. Go slowly and do not press the grounds. The result should be clear, dark, and syrup-smooth.
Dial it in before you make it
Get the coffee-to-water ratio right for concentrate or ready-to-drink.
| Ingredient | Amount |
|---|---|
| Coffee grounds | 189.6 g |
| Coffee grounds (tablespoons) | 35.8 tbsp |
| Water | 948 g |
| Water (cups) | 4.00 cups |
Serving tip
Dilute 1:1 with water or milk to serve — this batch makes ~8.0 cups of ready-to-drink cold brew.
1 tbsp ground coffee ≈ 5.3 g · 1 cup water = 237 g · 1 fl oz water = 29.57 g. Steep 12–24 h in the refrigerator.
Make it
Makes 4 drinks
Ingredients
Steps
Once you have made your first batch, the routine clicks quickly. One 10-minute setup on Sunday night gives you a full week of smooth, cafe-quality iced coffee. We have tested this method with light, medium, and dark roasts - medium wins for everyday cold brew.
Pro tips
- Medium roast coffee is the most forgiving choice for beginners - it brews smooth and balanced.
- Mark your jar with masking tape and the start time so you do not lose track of steep duration.
- If cold brew tastes watery, your grind was too coarse or steep time was too short. Try 20-22 hours.
- Double the batch with no extra effort - just use a larger jar or pitcher.
Frequently asked questions
What coffee is best for cold brew?
Medium or dark roast coffees with chocolate, caramel, or nutty notes work best. Single-origin light roasts can taste thin or sour in cold brew - save those for pour-over brewing.
Can I make cold brew without a special coffee maker?
Absolutely. You only need a large jar, a fine-mesh strainer, and a paper coffee filter or cheesecloth. No special equipment required - this is one of the most accessible brewing methods.
How much caffeine is in cold brew?
Cold brew concentrate has 2-3 times the caffeine of drip coffee per ounce, but once diluted 1:1 the caffeine per 12oz cup is roughly comparable to a strong drip coffee.
Can I steep cold brew at room temperature instead of the fridge?
Yes. Room temperature steeping takes 12-16 hours. The flavor is slightly earthier than fridge-steeped cold brew. Always move it to the fridge after straining to preserve freshness.
Why does cold brew taste less bitter than regular iced coffee?
Heat extracts bitter compounds like quinic acid rapidly. Cold water extracts more slowly and selectively, pulling out sweet and chocolatey notes while leaving many bitter compounds behind.
