The Complete Cold Brew Guide

Cold brew is the most forgiving coffee you can make. No special machine, no precise pouring, no racing a timer. You mix coffee and water, wait, and strain. Even so, a few choices separate a smooth, chocolatey jar from a muddy, bitter one.

This guide walks through each step and links to a deeper article on each.

Start with the right beans

Cold water extracts flavour differently from hot water. It pulls out less acidity and fewer harsh compounds, which is why cold brew tastes so smooth. It also means some coffees shine and others fall flat.

Our article on beans for cold brew covers roast level, origin and why you do not need your most expensive bag.

Get the ratio right

Cold brew uses far more coffee than hot brewing, because cold water is less efficient. The ratio also decides whether you end up with something to drink straight or a concentrate to dilute.

Read our guide to the cold brew ratio for starting points and how to adjust strength.

Give it time

Steeping is where the flavour develops. Too short and you get a thin, grassy drink. Too long and it turns woody and bitter.

The cold brew steep time article explains the 12 to 24 hour window and how temperature changes it.

Concentrate or ready to drink

You can brew cold brew strong and dilute it later, or brew it at drinking strength from the start. Both have advantages, depending on how much fridge space you have and how you like to serve it.

We compare both in cold brew concentrate vs ready-to-drink.

Store it properly

One of the best things about cold brew is that a single batch lasts most of the week. That only holds if you strain it well and keep it sealed and cold.

Our notes on cold brew storage cover containers, shelf life and how to tell when a batch has gone stale.

Make it your own

Once the basics are dialled in, cold brew is a great base for experiments. Spices, citrus peel, vanilla and syrups all work well, either during the steep or after.

Try a few ideas from our flavoured cold brew recipes.

A starting recipe

1. 100 grams of coarsely ground coffee.
2. 800 grams of cold, filtered water.
3. Stir gently so all the grounds are wet.
4. Cover and steep in the fridge for 16 to 18 hours.
5. Strain through a fine sieve, then a paper filter.
6. Dilute 1:1 with water or milk and serve over ice.

Taste it before diluting. If it seems weak, use more coffee next time. If it is harsh, shorten the steep.

Keep reading

• Burr grinder basics: getting an even coarse grind
• Coffee scale buying notes: weighing big batches