Cold brew is not iced coffee. Instead of brewing hot and chilling it, you steep the coffee in cold water for hours. The result is smooth, mellow and naturally sweet, with very little bitterness — exactly what you want on a hot afternoon.
What you need
- A large jar, jug or French press
- A fine strainer, plus a paper coffee filter or a clean muslin cloth
- Space in the fridge
The recipe (makes a concentrate)
| Coffee | 100 g |
| Water | 800 ml, cold or room temperature, filtered if you can |
| Ratio | 1 : 8 |
| Grind | Extra coarse, like peppercorns |
| Time | 14 to 18 hours in the fridge |
| Best with | MEADOW or CAIRN |
Step by step
- Grind extra coarse. Use the coarsest setting on your grinder. Finer grounds make the brew muddy and hard to strain.
- Combine. Add the grounds to your jar, pour in the water, and stir until every bit is wet.
- Steep. Cover and put it in the fridge for 14 to 18 hours. Overnight is perfect.
- Strain twice. Pour through a fine strainer first to catch the grounds, then through a paper filter or muslin to catch the fine sediment.
- Store. Keep the concentrate in a sealed bottle in the fridge and drink it within a week.
How to serve it
- Black over ice: one part concentrate to one part cold water.
- With milk: one part concentrate to one part cold milk, over ice.
- Stronger or lighter: adjust the water or milk to taste. The concentrate is strong — always dilute it.
Fix your cup
- Weak: steep a few hours longer, or use a little more coffee next time.
- Bitter or heavy: shorten the steep, or check your grind isn't too fine.
- Gritty: strain again through a paper filter.
Not sure what extra coarse looks like? Our Grind Size Guide has a quick reference.
Make a batch on Sunday night, and your weekday coffee is sorted.