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What Cold Brew Is and Why It Works
Cold brew steeps coarse ground coffee in cold water for 12 to 24 hours with no heat. The process extracts less acid and fewer bitter compounds than hot brewing. The result is a smooth concentrate you dilute to taste before serving.


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12 to 24 Hours
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1 to 4 Ratio

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What You Need
[ ] Large mason jar or pitcher (1 litre minimum)
[ ] Burr grinder set to coarse
[ ] Cold filtered water
[ ] Cheesecloth or paper coffee filter
[ ] Fine mesh strainer
[ ] Refrigerator space overnight

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Grind Size and Bean Choice
Grind coarse, closer to raw sugar than to table salt in texture. Fine grinds clog filters and add bitterness. Medium to dark roast beans with chocolate or nutty notes tend to hold up well through the long steep.


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The only rule with cold brew is patience. Rush it and the whole point is lost.


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Measure and Combine
Add one part coarse ground coffee to four parts cold water in your jar and stir once to wet all the grounds.

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Steep in the Fridge
Cover the jar and refrigerate for 12 to 24 hours. Do not steep at room temperature for more than two hours as bacteria can develop.

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Strain and Dilute
Pour through a fine mesh strainer lined with cheesecloth. Dilute one to one with cold water or milk before serving over ice.

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Cold brew concentrate keeps well in the fridge for up to two weeks, but flavour peaks in the first seven days. Discard if it smells sour or off. Never store unstrained grounds in the fridge for more than 24 hours.