Cold Brew Recipe

Measure and grind

Measure 1 cup of whole coffee beans and grind them to a coarse, even grind similar to raw sugar or coarse sea salt. A coarse grind prevents over-extraction and makes filtration easier.

Combine coffee and water

In a clean 1–2 quart jar or pitcher, add the 1 cup of coarsely ground coffee. Pour 4 cups of cold, filtered water evenly over the grounds to fully saturate them. Stir gently for 10–15 seconds to ensure all grounds are wet.

Steep

Cover the jar or pitcher with a lid, plastic wrap, or a plate. Let the coffee steep at room temperature or in the refrigerator for 16 to 20 hours. Room temperature gives a slightly brighter extraction; refrigeration yields a cleaner, smoother flavor.

Strain

After steeping, strain the concentrate through a fine-mesh sieve lined with a paper coffee filter, nut-milk bag, or several layers of cheesecloth into a clean container. If using a sieve + filter, you may need to pour slowly because the liquid will pass through slowly. Discard used grounds.

Optional second filtration

For a clearer concentrate, filter the strained coffee a second time through a fresh paper filter or fine cloth to remove remaining fines. This step reduces grit and sediment in the finished drink.

Store

Seal the container and refrigerate the cold brew concentrate. It will keep for up to 7–10 days, best within the first 5 days.

Dilute the concentrate to taste. A common ratio is 1 part concentrate to 1 part water or milk. For one serving, combine 1/2 cup concentrate with 1/2 cup cold water or milk over ice (adjust based on strength preference).

Sweeten if desired. Add up to 1 tablespoon simple syrup (or to taste). Stir until combined. If using granulated sugar, dissolve it into a small amount of hot water first or use a syrup to avoid graininess.

Serve over ice and enjoy. Store any unused concentrate in the refrigerator for up to 7–10 days.