Cold brew isn’t just iced coffee. It’s a completely different extraction process that produces a smooth, naturally sweet concentrate with roughly 60% less acidity than hot-brewed coffee. And it’s absurdly easy to make.

What You Need

  • A large jar or pitcher
  • Coarse-ground coffee
  • Cold or room-temperature water
  • A strainer and cheesecloth (or a nut milk bag)

That’s it. No special equipment required.

The Recipe

Ratio: 1:5 for concentrate, 1:8 for ready-to-drink

For concentrate (our recommendation):

  • 200g coarse-ground coffee
  • 1 liter cold water

Steps

  1. Combine coffee and water in your jar
  2. Stir to make sure all grounds are wet
  3. Cover and refrigerate for 16–24 hours
  4. Strain through cheesecloth or a fine-mesh filter
  5. Store concentrate in the fridge for up to 2 weeks

Serving

Dilute concentrate 1:1 with water, milk, or your preferred alternative. Serve over ice. Add simple syrup if you like it sweet.

Flavor Variations

  • Vanilla cold brew: Add a split vanilla bean during steeping
  • Mocha cold brew: Mix concentrate with chocolate milk
  • Coconut cold brew: Dilute with coconut water instead of plain water

Tips for the Best Batch

  • Use a medium-dark roast — chocolate and nutty notes shine in cold brew
  • Don’t rush it — under 12 hours and you’ll get weak, sour results
  • Filter twice if you want a super-clean cup — once through mesh, once through a paper filter
  • Make it in bulk — since it keeps for 2 weeks, brew a big batch every Sunday