Cold Brew
Twelve patient hours. Zero bitterness. Summer, solved.
Same drink, three depths. Switch anytime — beginner steps assume no scale, barista steps assume no fear.
Cold brew is time doing the work heat usually does. Coarse coffee steeped in cool water for half a day gives you a smooth, chocolatey concentrate with almost no acidity — and it keeps in the fridge for a week, which makes it the most office-friendly recipe we teach.
The method · Beginner
Combine in a jar
Add coarse-ground coffee to a clean jar — about 4 heaped tablespoons per cup of water. Pour in cool water and stir until every ground is wet.
Steep in the fridge
Lid on, into the fridge, and forget about it. 12 hours minimum, 16 for a richer brew. Overnight is perfect.
⏱ 1:00 timer in guided modeStrain twice
Pour through a mesh strainer first, then again through a thin cloth or paper filter for a clean, silt-free concentrate.
Dilute and serve
This is concentrate — mix roughly half and half with cold water, milk, or pour it straight over a glass full of ice. Taste, then adjust.
Store it
Keeps sealed in the fridge for up to a week. Future-you says thanks.
The method · Enthusiast
Ratio: 1:8 for concentrate
30 g coarse coffee per 240 g water gives a concentrate you dilute 1:1. Prefer ready-to-drink? Brew at 1:15 and skip dilution.
Bloom with a splash of hot
Optional but lovely: wet the grounds with 50 g of hot water for 30 seconds before adding the cold — it wakes up aromatics that cold water misses.
⏱ 0:30 timer in guided modeSteep 14–16 h, refrigerated
Room-temperature steeps run faster (8–12 h) but flatter. The fridge is slower and cleaner.
⏱ 1:00 timer in guided modeDouble strain
Mesh, then paper. Clarity is the difference between good and great cold brew.
Serve deliberately
Over ice with a 1:1 dilution; with milk at 1:0.75; or cut with sparkling water and a strip of orange peel for a coffee tonic.
The method · Barista
Choose the profile
Chocolate and body: medium-dark roast, 1:8, 16 h fridge steep. Bright and tea-like: light roast, 1:12, 10 h — or switch to Japanese-style flash brew (hot pour-over directly onto ice at 40 % of brew water as ice).
Grind coarse, uniform
Fines over-extract even cold. If your grinder throws dust, sift or accept a shorter steep.
Steep and log
14–16 h refrigerated. TDS of a 1:8 concentrate lands around 3.5–4.5 %; dilute to a drinking strength of 1.2–1.5 %.
⏱ 1:00 timer in guided modeFilter to polish
Mesh → paper → optional second paper pass. Cold brew rewards obsessive filtration.
Hold cold, serve fast
Peak flavour in the first 3–4 days. Nitro or shaken-over-ice service masks age; fresh concentrate does not need masking.
↑ Level it up
Enthusiasts bloom the grounds with a splash of hot water first and steep at 1:8 for a true concentrate. Baristas: try Japanese flash brew — a hot pour-over onto ice — when you want cold coffee with acidity intact.
Questions we always get
Note: the timer on the steep step is a reminder, not the steep!
Cold brew steeps for 12+ hours — the in-app timer just marks the setup. Set a phone reminder for the real thing.
My cold brew tastes woody or dusty. Why?
Steeped too long or ground too fine. Pull back to 14 hours and coarsen the grind.
Can I heat cold brew?
Yes — dilute the concentrate with hot water for a smooth, low-acid hot cup. Do not boil it.
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