Cold brew is smooth, low-acid, and worth the wait. Unlike iced coffee — which is just hot coffee poured over ice — cold brew steeps in cold water for 12–24 hours, producing a rich concentrate that's naturally sweet and up to 65% less acidic than hot-brewed coffee.
What You'll Need
- Coarse ground coffee (Colombian Huila or Brazilian Santos)
- Cold filtered water
- A cold brew maker or mason jar
- 12–24 hours of patience
Step 1 — Measure Your Coffee
Use a ratio of 1 cup coarse ground coffee to 4 cups cold water for concentrate, or 1:8 for ready-to-drink. Always grind coarse — fine grinds clog filters and turn bitter.
Step 2 — Add Coffee to the Filter
Place grounds loosely into your mesh filter. Don't pack tight — water needs to flow freely through for even extraction.
Step 3 — Pour Cold Water Slowly
Pour cold filtered water in a slow circular motion over the grounds to saturate evenly. Fill to the top.
Step 4 — Seal and Refrigerate
Seal tight and refrigerate. Steep minimum 12 hours — up to 24 for stronger concentrate. Longer steep = more intense flavor.
Step 5 — Remove Filter and Serve
Slowly lift the filter and drain fully. Pour over ice and dilute 1:1 with water or milk. Store in fridge up to 2 weeks.
Pro Tips
- ☕ For a cold brew latte: 1 part concentrate + 1 part whole milk over ice
- 🧊 Freeze leftover concentrate into ice cubes — coffee that doesn't dilute
- 💡 Brew a double batch on Sunday — drink all week
- 🍫 Brazilian Santos and Colombian beans produce the best cold brew