Brewing Cold Brew Coffee with Folgers Beans

Quick answer

• Use a coarse grind for cold brew.
• A 1:4 to 1:8 coffee-to-water ratio is a solid starting point.
• Let it steep for 12-24 hours, depending on your taste.
• Filter thoroughly to remove sediment.
• Dilute your concentrate to taste.
• Folgers beans work, but might be a bit bolder than some expect.

Who this is for

• Anyone who wants a smooth, low-acid coffee drink.
• Campers looking for a simple, make-ahead brew.
• Folks who enjoy a strong coffee flavor without the bitterness.

What to check first

Brewer type and filter type

Are you using a dedicated cold brew maker, a French press, or just a jar and some cheesecloth? The method matters for filtering. A dedicated maker usually has a built-in filter. French presses work well, but you might need an extra fine mesh filter. Jars need a multi-layer approach.

Water quality and temperature

Tap water can have off-flavors. Filtered water is your friend here. Cold brew happens at room temperature or in the fridge. It’s not about heat extraction. So, use cold or room-temp water.

Grind size and coffee freshness

This is key for cold brew. You want a coarse grind, like breadcrumbs. Too fine, and you’ll get sludge and over-extraction. Freshness is good, but cold brew is forgiving. Even pre-ground Folgers can work, though whole beans ground right before brewing are always best.

Coffee-to-water ratio

This is where you dial in the strength. A common starting point is 1:4 (one part coffee to four parts water) for a concentrate. Some go as high as 1:8. Experiment to find what you like.

Cleanliness/descale status

Make sure your equipment is spotless. Old coffee oils can turn rancid and ruin your batch. If you use an electric brewer or a French press, check for any scale buildup. A clean brewer means a clean cup.

Step-by-step (brew workflow)

1. Gather your gear. You’ll need your coffee beans, grinder (if using whole beans), a container, filtered water, and a filter setup.

• What “good” looks like: Everything is clean and ready to go. No last-minute scrambling.
• Common mistake: Forgetting a crucial piece of equipment. Double-check before you start.

2. Grind your coffee. Aim for a coarse grind, similar to sea salt or coarse breadcrumbs.

• What “good” looks like: Uniformly coarse grounds. No fine powder.
• Common mistake: Grinding too fine. This leads to a muddy, bitter brew. Use a burr grinder if you can.

3. Measure your coffee and water. For a concentrate, try a 1:4 ratio. For example, 8 oz of coffee grounds to 32 oz of water.

• What “good” looks like: Accurate measurements. You know your starting point.
• Common mistake: Guessing. Inconsistent ratios mean inconsistent results.

4. Combine coffee and water. Put the grounds in your container, then pour the water over them.

• What “good” looks like: All grounds are saturated. No dry pockets.
• Common mistake: Not fully wetting the grounds. This can lead to uneven extraction. Stir gently if needed.

5. Stir gently. Just a quick stir to ensure all the coffee grounds are submerged.

• What “good” looks like: A uniform slurry.
• Common mistake: Over-stirring. This can agitate fine particles and lead to bitterness.

6. Cover and steep. Cover your container tightly. Let it sit at room temperature or in the fridge for 12-24 hours.

• What “good” looks like: A sealed container, undisturbed.
• Common mistake: Leaving it uncovered. This can let in unwanted odors or contaminants.

7. Filter the concentrate. This is the crucial step for a smooth drink. Use a fine-mesh sieve lined with cheesecloth, a paper filter, or your brewer’s built-in filter. Filter slowly.

• What “good” looks like: Clear liquid, minimal sediment. You might need to filter twice.
• Common mistake: Rushing the filtering process. This lets sediment through. Patience is key.

8. Dilute to taste. Your filtered liquid is a concentrate. Mix it with water, milk, or ice. A good starting point is 1:1 or 1:2 concentrate to diluent.

• What “good” looks like: A beverage you enjoy the taste and strength of.
• Common mistake: Drinking the concentrate straight. It’s potent!

9. Store properly. Keep your cold brew concentrate in an airtight container in the fridge. It usually lasts 1-2 weeks.

• What “good” looks like: A sealed container in the cold.
• Common mistake: Leaving it out or in a leaky container. This affects flavor and shelf life.

Common mistakes (and what happens if you ignore them)

Mistake	What it causes	Fix
Using a fine grind	Muddy, bitter coffee; clogged filters	Use a coarse grind (like sea salt).
Not filtering thoroughly	Gritty, sludgy coffee; unpleasant mouthfeel	Filter multiple times with a fine-mesh sieve and cheesecloth or paper filter.
Incorrect coffee-to-water ratio	Too weak or too strong; unbalanced flavor	Start with 1:4 for concentrate and adjust based on preference.
Insufficient steeping time	Weak, watery flavor; underdeveloped coffee notes	Steep for at least 12 hours. 18-24 hours is often optimal.
Over-steeping	Bitter, overly extracted, sometimes stale flavor	Stick to the 12-24 hour window. Taste a small sample around the 18-hour mark.
Using tap water with off-flavors	Unpleasant chemical or mineral taste in the final brew	Use filtered or spring water.
Not cleaning equipment properly	Rancid coffee oils; off-flavors; potential mold growth	Wash all brewing equipment thoroughly after each use. Descale electric components periodically.
Not diluting the concentrate	Overpoweringly strong, bitter, and acidic taste	Always dilute cold brew concentrate with water, milk, or ice to your preferred strength.
Storing concentrate improperly	Flavor degradation; potential spoilage	Store in an airtight container in the refrigerator.
Inconsistent measurements	Unpredictable results; hard to replicate a good batch	Use a scale or measuring cups for both coffee and water.

Decision rules (simple if/then)

• If your cold brew tastes bitter, then try a coarser grind and ensure you’re not over-steeping, because bitterness often comes from over-extraction.
• If your cold brew is too weak, then use a higher coffee-to-water ratio (more coffee) or steep for longer, because it needs more coffee solubles to be extracted.
• If you see a lot of sediment in your final cup, then filter it again with a finer filter, because that means the initial filtering wasn’t complete.
• If your cold brew has a sour taste, then your steep time might be too short or your grind too coarse, because that indicates under-extraction.
• If you want a smoother, less acidic coffee, then cold brew is a great choice, because the low temperature extraction process minimizes acidity.
• If you’re using pre-ground coffee, then err on the side of a coarser grind than you might normally use for hot coffee, because fine grinds are the enemy of cold brew.
• If you’re sensitive to caffeine, then be aware that cold brew concentrate can be potent, so dilute it more than you might think you need to.
• If you taste a stale or “off” flavor, then your equipment might not be clean, or your concentrate has been stored too long, because coffee oils go bad.
• If you prefer a stronger coffee flavor without adding more coffee grounds, then try a longer steep time, but watch out for bitterness.
• If you’re brewing in a hot climate, then consider steeping in the refrigerator to avoid potential temperature fluctuations that could affect extraction.

FAQ

Can I really use Folgers beans for cold brew?

Yep, you can. Folgers is a dark roast, which can give cold brew a bold, sometimes chocolatey flavor. It might be more intense than you expect from cold brew, so start with a less concentrated ratio.

How coarse is “coarse” grind for cold brew?

Think of coarse sand or breadcrumbs. If you use a blade grinder, pulse it a few times and shake it to get a more even coarse grind. A burr grinder is ideal for consistency.

Is 24 hours too long to steep cold brew?

For some, yes. It can lead to over-extraction and bitterness. Most people find 12-18 hours to be the sweet spot. Taste it around 12 and 18 hours to see what you prefer.

What’s the best way to filter cold brew?

A fine-mesh sieve lined with a cheesecloth or a paper coffee filter is a good bet. For dedicated cold brew makers, use their built-in filters. Filtering twice can help remove extra sediment.

Why is my cold brew cloudy?

This usually means your grind was too fine, or you didn’t filter it well enough. Fine particles of coffee grounds are suspended in the liquid. Try a coarser grind and a more thorough filtering process next time.

How long does cold brew concentrate last?

Stored in an airtight container in the fridge, it should be good for about one to two weeks. The flavor will start to degrade over time, so it’s best to drink it within the first week.

Can I use hot water to speed up cold brew?

No, that defeats the purpose. Cold brew relies on time, not heat, to extract flavor. Using hot water will result in a different brewing method, likely more acidic and bitter.

My cold brew tastes weak. What did I do wrong?

You probably need a stronger ratio of coffee to water, or you didn’t steep it long enough. Try using more coffee grounds for the same amount of water, or let it steep for a few more hours.

What this page does NOT cover (and where to go next)

• Specific cold brew machine reviews. (Look for reviews of dedicated cold brew systems).
• Advanced flavor profiling for different bean origins. (Explore coffee tasting guides).
• Espresso-based cold drinks like cold brew lattes. (Search for recipes for coffee shop drinks).
• The science behind cold brew extraction. (Read articles on coffee chemistry).