Easy Cold Brew Coffee Using Instant Coffee Granules

Quick answer

• Use good quality instant coffee. Don’t skimp here.
• Start with a 1:8 coffee-to-water ratio. Adjust to taste.
• Cold water is key. No hot water needed for this method.
• Stir well to dissolve. Make sure all granules are gone.
• Let it steep for at least 12 hours. Overnight is perfect.
• Strain it. Even instant coffee can have little floaties.
• Dilute with water or milk. Your cold brew is ready to rock.

For the best results, start with a high-quality instant coffee. We recommend trying out instant coffee granules for a smooth and flavorful base.

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Who this is for

• The busy bee who wants good coffee fast. No fancy gear required.
• Anyone who loves cold brew but hates the waiting game.
• Campers and travelers who need a simple, no-fuss coffee solution.

What to check first

Brewer type and filter type

For this instant coffee cold brew, you don’t need a fancy brewer. A simple jar or pitcher works great. You’ll want a fine-mesh sieve or a cheesecloth for straining. It’s all about keeping those tiny bits out of your final cup.

Water quality and temperature

Use filtered water if your tap water has a strong taste. It makes a difference. And remember, this is cold brew. So, use cold water from the tap or fridge. No heating anything up. Ever.

Grind size and coffee freshness

With instant coffee, “grind size” isn’t really a thing. But “freshness” of the granules matters. Old instant coffee can taste stale or even bitter. Look for a brand you trust and check the expiration date.

Coffee-to-water ratio

This is your main lever for strength. A good starting point is 1 part instant coffee to 8 parts water (by weight or volume). So, for example, 1 ounce of instant coffee to 8 ounces of water. You can go stronger or weaker from there.

Cleanliness/descale status

Even though you’re not heating, a clean container is crucial. Old coffee oils can go rancid and ruin your brew. Give your jar or pitcher a good wash before you start.

Step-by-step (brew workflow)

1. Measure your instant coffee.

• What “good” looks like: You have the correct amount of granules ready.
• Common mistake: Guessing the amount. This leads to weak or overly strong coffee.
• Avoid it: Use a scale or a measuring spoon for accuracy.

2. Measure your cold water.

• What “good” looks like: The right amount of cold, filtered water is ready.
• Common mistake: Using warm or hot water. This defeats the purpose of cold brew.
• Avoid it: Double-check the water temperature before pouring.

3. Combine coffee and water in a jar or pitcher.

• What “good” looks like: All the coffee granules are in the water.
• Common mistake: Not adding all the coffee. You might spill some.
• Avoid it: Pour carefully and make sure every granule makes it in.

4. Stir thoroughly.

• What “good” looks like: The water is dark and all granules appear dissolved. No dry clumps.
• Common mistake: Not stirring enough. You’ll have undissolved coffee at the bottom.
• Avoid it: Stir for at least 30 seconds, making sure to scrape the bottom.

5. Cover the container.

• What “good” looks like: The container is sealed to keep out dust and odors.
• Common mistake: Leaving it uncovered. Your coffee can pick up weird smells.
• Avoid it: Use a lid, plastic wrap, or a plate.

6. Refrigerate or steep at room temperature.

• What “good” looks like: The container is placed where it can steep undisturbed.
• Common mistake: Forgetting where you put it. Or moving it around too much.
• Avoid it: Pick a spot and leave it be. The fridge is usually best.

7. Steep for at least 12 hours.

• What “good” looks like: The coffee has had ample time to extract flavor.
• Common mistake: Steeping for too short a time. The coffee will be weak.
• Avoid it: Set a timer or plan to do it overnight.

8. Prepare your strainer.

• What “good” looks like: You have a fine-mesh sieve ready, maybe lined with cheesecloth.
• Common mistake: Using a strainer with holes too big. You’ll get sediment.
• Avoid it: Use the finest strainer you have. Double-layer cheesecloth if needed.

9. Strain the coffee concentrate.

• What “good” looks like: You’re slowly pouring the steeped coffee through the strainer into another clean container.
• Common mistake: Pouring too fast. This can overflow the strainer.
• Avoid it: Pour in stages, letting gravity do its work.

10. Discard the grounds (or what’s left).

• What “good” looks like: The straining is complete, and you have clear cold brew concentrate.
• Common mistake: Trying to squeeze out every last drop. This can add bitterness.
• Avoid it: Let it drain naturally.

11. Dilute to taste.

• What “good” looks like: You’re adding water, milk, or ice to your concentrate to make it drinkable.
• Common mistake: Drinking the concentrate straight. It’s too strong.
• Avoid it: Always dilute. Start with a 1:1 ratio of concentrate to water/milk and adjust.

12. Serve and enjoy.

• What “good” looks like: You have a delicious, refreshing cold brew coffee.
• Common mistake: Not enjoying your hard work!
• Avoid it: Pour it over ice, add your favorite toppings, and sip away.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your cold brew tastes weak, then add more instant coffee next time because the ratio was too high in water.
• If your cold brew tastes too strong, then dilute it with more water or milk because the coffee-to-water ratio was too low in water.
• If you notice sediment in your cup, then use a finer strainer or cheesecloth next time because the current filter is too coarse.
• If your cold brew tastes bitter, then check the freshness of your instant coffee and consider a different brand because old coffee can be bitter.
• If you want a smoother taste, then ensure you’ve steeped for at least 12 hours because longer steeping extracts more flavor compounds.
• If you’re in a hurry and can’t wait 12 hours, then consider a quick “Japanese-style” method (hot water bloom, then ice) but know it’s not true cold brew because this method uses heat.
• If your coffee has an off-flavor, then use filtered water next time because your tap water might be the culprit.
• If you want to make a larger batch, then scale up your coffee and water measurements proportionally because consistency is key.
• If your concentrate has a cloudy appearance, then it’s likely fine, but if it’s gritty, you need to strain better next time because fine particles are still present.
• If you prefer a bolder flavor without adding more coffee, then try steeping for up to 24 hours, but be mindful of potential bitterness because over-extraction is possible.

FAQ

Can I really just use instant coffee for cold brew?

Yep! It’s a super quick way to get a cold brew-like drink without the long steep time of ground beans. Just dissolve the granules in cold water.

How strong should the concentrate be?

Start with a 1:8 ratio of instant coffee to water. You can adjust it from there. If it’s too weak, add more coffee next time. Too strong? Dilute it more.

Do I need to strain instant coffee cold brew?

It’s a good idea. Even instant coffee can have tiny particles that might not fully dissolve. Straining gives you a cleaner, smoother drink.

How long can I store instant coffee cold brew concentrate?

Keep it in an airtight container in the fridge. It should be good for about 5-7 days. But honestly, it’s best consumed within a few days.

What’s the difference between this and regular cold brew?

Regular cold brew uses ground coffee beans, which requires a long steeping time (12-24 hours) for flavor extraction. This method uses instant coffee, so it dissolves much faster, giving you a similar result with way less waiting.

Can I use hot water to dissolve the instant coffee faster?

While you can dissolve it faster with hot water, it changes the flavor profile. For true cold brew taste, stick to cold water. Otherwise, you’re just making iced coffee.

What kind of instant coffee is best?

A good quality 100% Arabica instant coffee will give you the best flavor. Avoid those flavored ones unless you’re going for something specific.

My cold brew tastes a little chalky. What did I do wrong?

That usually means you didn’t stir enough, or your strainer isn’t fine enough. Make sure all the granules are dissolved and strain carefully.

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

• Detailed explanations of coffee bean origins and roasting profiles.
• Advanced cold brew techniques like nitrogen infusion or specific pour-over methods.
• Comparisons of various electric cold brew makers.
• Recipes for coffee-based cocktails or elaborate coffee shop drinks.
• Information on commercial-grade cold brew systems.