Cold Brew Recipe

Measure and Grind

Weigh 100 g of single-origin Latin American coffee beans. Grind to a medium-coarse texture (similar to coarse sea salt). A consistent grind helps even extraction during the long steep.

Combine Coffee and Water

Place the ground coffee in the bottom of a clean large jar or pitcher. Pour 1000 ml of cold, filtered water over the grounds, starting in the center and working outward to fully saturate. Use a ratio of 1:10 (coffee:water) for a balanced cold brew concentrate.

Stir and Steep

Gently stir the coffee and water for 10–15 seconds to ensure all grounds are wet and no dry pockets remain. Cover the jar with its lid (or plastic wrap). Let steep at room temperature or in the refrigerator for 18–24 hours—the longer (up to 24 hours), the fuller and more concentrated the extraction. For a clean, brighter profile, lean toward 18 hours; for richer body, reach 24 hours.

Filter

After steeping, strain the mixture through a fine mesh sieve into a clean container to remove the majority of grounds. Then filter again through a cheesecloth-lined sieve or a paper coffee filter to remove fines for a clear concentrate. Press gently with the back of a spoon—do not force, to avoid over-extraction.

Store

Transfer the filtered cold brew concentrate to a sealed bottle or jar and refrigerate. Concentrate will keep well for up to 10 days chilled, though flavor is best within 5 days.

Pour 60–90 ml of cold brew concentrate into a glass filled with ice. Dilute with 120 ml cold water or milk to taste (typical dilution is 1:1 to 1:2 concentrate:water/milk depending on desired strength).

Sweeten with about 15 ml simple syrup or preferred sweetener, stir, and taste. Adjust dilution or sweetener as desired.

Garnish with a slice of orange or a few coffee beans if desired and serve immediately.

Discard used grounds or add them to compost. Rinse and wash all equipment with warm, soapy water to remove oil residues, then dry thoroughly.