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Cold Brew
Sweet, smooth, and patient
Cold water extracts slowly and selectively — lots of sweetness, very little acidity or bitterness. The result is a concentrate you cut to taste over ice. Five minutes of effort tonight is a week of smooth coffee in the fridge.
- Ratio
- 1:8 concentrate — 100 g coffee to 800 g cold water
- Grind
- Extra coarse (peppercorns)
- Water
- Cold, filtered
- Time
- 14–18 hours (hands-on: 5 minutes)
Best for: Medium-dark and dark roasts — chocolatey coffees turn into dessert. Texas summer fuel.
The method
- 1
Grind extra coarse
Grind 100 g as coarse as your grinder goes. Fine grounds over-extract across 16 hours and make it muddy.
- 2
Combine and stir
Add the grounds to a large jar, pour 800 g of cold filtered water over them, and stir until every ground is wet.
- 3
Steep 14–18 hours
Lid on, in the fridge. Sixteen hours is our sweet spot — longer skews woody, shorter skews thin.
- 4
Strain twice
Pour through a fine-mesh sieve first, then through a paper filter or cheesecloth for a clean, sediment-free concentrate.
- 5
Cut and serve
Mix roughly 1:1 with water or milk over ice. Straight concentrate is a lot — in the fun way, but you’ve been warned.
Roaster's notes
- The concentrate keeps 7–10 days sealed in the fridge.
- Cold brew + a splash of sweet cream and vanilla ≈ the drive-through drink, at a tenth of the price.
- Freeze concentrate into cubes — iced coffee that never waters down.