Why Bother with Cold Brew?
Before dedicating counter space, it’s worth knowing why cold brew has become so popular. Unlike regular coffee that uses hot water to quickly extract flavour, cold brew uses time. By steeping coffee grounds in cold or room-temperature water for many hours,
you get a different result. The slow, gentle process extracts fewer of the compounds that cause bitterness and acidity, resulting in a coffee concentrate that is incredibly smooth, naturally sweeter, and easier on your stomach. Plus, having a batch ready in the fridge means your morning coffee is just a pour away—no brewing required.
Gathering Your Essential Gear
You don't need a fancy, expensive machine to make excellent cold brew. In fact, you might already have everything you need. A dedicated station just means keeping these items together for a seamless process. The essentials are: a large container for brewing (a big mason jar, a pitcher, or even a French press works great), a filter (a fine-mesh sieve lined with cheesecloth, or a simple paper coffee filter), and a clean bottle or jar for storing your finished concentrate. That’s it. While dedicated cold brew makers exist and can simplify the straining process, they aren't necessary to get started.
Choosing Coffee and The Perfect Grind
You can use any coffee you enjoy, but medium to dark roasts are often preferred for their chocolatey, nutty flavour profiles that shine in a cold brew. The most critical factor, however, is the grind size. You need a coarse grind, similar to the texture of rough sand or breadcrumbs. Using a grind that’s too fine will result in a cloudy, silty brew that is difficult to filter and can taste over-extracted or bitter. If you have your own grinder, set it to its coarsest setting. If not, ask your local coffee shop to grind the beans for you.
The Magic Ratio: Coffee to Water
The ratio of coffee to water determines the strength of your final product. You can make a ready-to-drink brew or a stronger concentrate that you dilute later. For a versatile concentrate, a great starting point is a 1:8 ratio by weight—that’s one part coffee to eight parts water. For example, use 100 grams of coffee and 800 grams (or 800 ml) of water. If you prefer a very strong concentrate that holds up well to milk and ice, you can use a 1:4 or 1:5 ratio. A kitchen scale is your best friend here for consistency, but you can also measure by volume to get started.
The Overnight Steep: Patience is Key
Once your coffee and water are combined in your brewing vessel, give it a gentle stir to ensure all the grounds are saturated. Then, cover it and let it steep. The ideal steeping time is between 12 and 24 hours. A good sweet spot for many is around 16 to 18 hours. You can leave it on your kitchen counter at room temperature or place it in the fridge. Steeping in the fridge slows the extraction process, so you might want to let it go a little longer, closer to 20 hours. Avoid steeping for more than 24 hours, as this can introduce woody and bitter flavours.
Strain, Store, and Serve
After the long wait, it's time to separate the magic from the muck. Carefully pour the coffee through your chosen filter into a clean container. If you used a French press, plunge it slowly and then consider pouring it through a paper filter for extra clarity. The liquid you’re left with is your cold brew concentrate. It can be stored in a sealed container in the refrigerator for up to a week. To serve, dilute your concentrate to your preferred strength. A common starting point is a 1:1 or 1:2 ratio of concentrate to water or milk. Pour over ice and enjoy.
