Cold
Cold brew
Coarse coffee steeps in cold water for 12–24 hours and is then strained. The taste is soft; the concentrate is diluted and drunk over ice.
While the timer runs, the screen stays on. Brewing progress is kept on this device, so you can reload the page.
- 63 gcoffee
- 500 mlwater
- 1:8ratio
- coldwater
- coarsegrind
- 12 htime
- Add the water500 ml of cold water onto 63 g of coffee, stir
- Steeping12–24 hours; the fridge is the calmer place
- StrainThrough a paper filter — this gives you the concentrate
- Dilute1:1 with water or milk, over ice
A recipe is a starting point: you tune the taste with the grind and the ratio. Coffee for this method — on request
How it works
Coarse coffee steeps in cold or room-temperature water for 12–24 hours — that is how IARC describes cold brew. Set it in the evening and strain it in the morning.
A 1:8 concentrate is diluted 1:1 with water or milk and drunk over ice. It holds no less caffeine than hot coffee of the same strength.
The timer remembers the start time: you can close the page and come back in the morning.
What you need
- A jar or jug with a lid
- 60–65 g of coarsely ground coffee per 500 ml
- Cold filtered water
- A paper filter or a cloth
Tips
- Stir at the start, so all the coffee gets wet.
- Steep it in the fridge: that is better for both the taste and hygiene.
- Keep the finished concentrate closed in the fridge.
Beans for your method
Vietnamese coffee ground for the phin, cezve, pour-over or espresso — for home, café or office. One request, one answer.