Cold Brew Done Right

Cold brew is simple. That is both its greatest strength and the reason most people get it wrong. With only two ingredients, coffee and water, every variable matters. Here is how to make cold brew that actually tastes good.

The Basics

Ratio: 1:8 by weight. That means 100 grams of coffee to 800 grams (millilitres) of water. This produces a concentrate that you can dilute to taste. If you want ready-to-drink strength, use 1:14.

Grind: Coarse. Think breadcrumbs, not sand. If you are using a burr grinder, set it to the coarsest setting. Too fine and your cold brew will be muddy, bitter, and over-extracted. This is the most common mistake.

Water: Filtered. Always filtered. Cold brew amplifies everything, including the chlorine and mineral taste of unfiltered tap water. A basic Brita pitcher is enough.

Steep time: 16 to 20 hours at room temperature, or 20 to 24 hours in the refrigerator. I prefer room temperature for 18 hours, then strain and refrigerate. The extraction is more even at room temperature.

Method

1. Weigh your coffee and grind it coarse.
2. Add it to a large jar, French press, or dedicated cold brew maker.
3. Pour filtered water over the grounds. Stir gently to make sure all the coffee is saturated.
4. Cover and let it sit. Do not stir again during the steep.
5. After 16 to 20 hours, strain through a fine mesh sieve, then through a paper filter or cheesecloth to remove sediment.
6. Store the concentrate in the fridge. It keeps for up to two weeks.

Common Mistakes

• Grinding too fine. This is the number one problem. Coarse grind only.
• Steeping too long. Past 24 hours, you start extracting bitter compounds that cold water normally leaves behind. Set a timer.
• Using old coffee. Cold brew is forgiving but not miraculous. Stale beans produce a flat, cardboard-tasting brew. Use coffee roasted within the last three weeks.
• Skipping filtration. One pass through a sieve is not enough. The paper filter step removes fine particles that cause bitterness and sludge at the bottom of your glass.

What Coffee to Use

Medium to dark roasts work best for cold brew. The extended steep time pulls out chocolate, caramel, and nutty notes beautifully. Light roasts can taste thin and sour in cold brew because the bright acids that shine in a hot pour-over become unpleasant at cold temperatures.

Our house blend is an excellent starting point. For something with more character, try a natural process Ethiopian. The blueberry and chocolate notes in cold brew are outstanding.

Cold brew is patient coffee. No heat, no pressure, just time. Give it the right ingredients and the right conditions, and it will reward you with the smoothest cup you have ever had.