How To Make Cold Brew Coffee Easily

Quick answer

• Use a coarse grind. This is key for cold brew.
• Steep for 12-24 hours. Longer means stronger.
• Use a 1:4 to 1:8 coffee-to-water ratio. Adjust to your taste.
• Filter well. Paper filters give a cleaner cup.
• Use cold, filtered water. Good water makes good coffee.
• Store in the fridge. It lasts about a week.

Who this is for

• Anyone who wants smooth, low-acid coffee.
• Coffee lovers who want to make big batches ahead of time.
• People who find hot coffee too acidic or harsh.

What to check first

Brewer type and filter type

Cold brew is forgiving, but your setup matters. Are you using a French press? A mason jar with a fine mesh strainer? A dedicated cold brew maker? Each has its own way of filtering. Paper filters, like those used for pour-over, can give you the cleanest cup if you can adapt them. Metal filters are reusable but might let more fines through.

If you’re considering a French press for your cold brew setup, this popular model is a great starting point for its durability and ease of use.

Bodum 34oz Chambord French Press Coffee Maker, High-Heat Borosilicate Glass, Polished Stainless Steel – Made in Portugal

• Wash in warm, soapy water before first use and dry thoroughly
• Not for stovetop use
• Turn lid to close spout
• Easy-to-clean glass carafe

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Water quality and temperature

Tap water is usually fine, but if yours tastes off, your coffee will too. Filtered water is best. For cold brew, you’re literally just steeping coffee in cold water, so the water temp is, well, cold. Room temperature is okay too, but straight-up cold water is the standard. Don’t overthink this one.

Grind size and coffee freshness

This is HUGE for cold brew. You want a coarse grind. Think breadcrumbs or coarse sea salt. Too fine, and you’ll get sludge and over-extraction. Too coarse, and it might be weak. Freshly roasted beans make a difference, but cold brew is pretty forgiving. It’s a good way to use up beans that are a little past their prime for hot coffee.

Coffee-to-water ratio

This is your main dial for strength. A common starting point is 1:4 (one part coffee to four parts water) for a concentrate. You can go lighter, like 1:8, for something closer to ready-to-drink. It’s all about what you like. I usually start around 1:5 and adjust from there.

Cleanliness/descale status

Even cold brew makers need cleaning. Old coffee oils can go rancid and make your brew taste funky. Make sure your container and any filters are spotless. If you use a machine, check its descale status.

Step-by-step (brew workflow)

1. Measure your coffee.

• What to do: Weigh out your whole beans. A good starting point for a concentrate is about 100 grams of coffee.
• What “good” looks like: Accurate measurement.
• Common mistake: Guessing. This leads to inconsistent results. Use a scale if you have one.

2. Grind your coffee.

• What to do: Grind the beans to a coarse consistency.
• What “good” looks like: Coarse, even grounds, like coarse sand or breadcrumbs.
• Common mistake: Grinding too fine. This will result in a muddy, bitter brew. Use a burr grinder for the best results.

3. Add coffee to your brewer.

• What to do: Put the ground coffee into your cold brew maker, French press, or jar.
• What “good” looks like: All the grounds are in the brewing vessel.
• Common mistake: Spilling grounds around the rim. Wiping it clean ensures a good seal if your brewer needs one.

4. Add cold, filtered water.

• What to do: Pour cold, filtered water over the grounds. For 100g of coffee, start with 400-500g (or ml) of water (a 1:4 or 1:5 ratio).
• What “good” looks like: All grounds are saturated.
• Common mistake: Using hot water. This is cold brew, remember? Stick to cold or room temp water.

5. Stir gently.

• What to do: Give it a gentle stir to ensure all the coffee grounds are wet.
• What “good” looks like: No dry clumps of coffee.
• Common mistake: Over-stirring. You don’t want to agitate it too much.

6. Steep.

• What to do: Cover your brewer and let it sit at room temperature or in the fridge for 12-24 hours.
• What “good” looks like: Patience. The longer it steeps, the stronger and more flavorful it gets.
• Common mistake: Not steeping long enough. Weak coffee is a sad coffee. 12 hours is the minimum, but 18-24 is often ideal.

7. Press or filter (if using French press or jar).

• What to do: If using a French press, slowly press the plunger down. If using a jar, pour the coffee through a fine-mesh strainer lined with a coffee filter or a cheesecloth.
• What “good” looks like: Most of the grounds are separated from the liquid.
• Common mistake: Pressing too fast or pouring too quickly. This can push fines through and make your coffee cloudy.

8. Filter again (optional but recommended).

• What to do: For a super clean cup, pour the brewed concentrate through a paper coffee filter (like for pour-over) into a clean container.
• What “good” looks like: A clear, sediment-free liquid.
• Common mistake: Not filtering enough. A little grit can be okay, but too much is unpleasant.

9. Dilute to taste.

• What to do: Your concentrate is strong. Mix it with water or milk. A 1:1 ratio with water or milk is a good starting point.
• What “good” looks like: A balanced, delicious drink.
• Common mistake: Drinking the concentrate straight. It’s usually too intense.

10. Serve and store.

• What to do: Serve over ice. Store the concentrate in an airtight container in the fridge.
• What “good” looks like: Chilled, ready-to-drink coffee.
• Common mistake: Leaving it out. Cold brew concentrate should be refrigerated.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your cold brew tastes weak, then increase the coffee-to-water ratio (use less water for the same amount of coffee) because you need more coffee grounds per ounce of water.
• If your cold brew tastes bitter, then try a coarser grind or a shorter steep time because you might be over-extracting the coffee.
• If your cold brew is gritty, then filter it again, preferably through a paper filter, because you’re likely letting too many fine particles through.
• If you’re in a hurry, then cold brew isn’t your best bet because it requires a long steep time.
• If you want a cleaner cup with less sediment, then use a paper filter during the final filtering stage because it catches more of the fine coffee particles.
• If your coffee has an off-flavor, then check your water quality and the cleanliness of your brewing equipment because these are common culprits.
• If you prefer a smoother, less acidic coffee than hot brewed, then cold brew is definitely the way to go because the cold water extraction process yields those characteristics.
• If you want to make a large batch to last the week, then cold brew concentrate is ideal because it stores well in the fridge.
• If you’re using a French press, then press the plunger down slowly to avoid forcing fine grounds into your brew because a gentle press is key.
• If you find your cold brew too intense, then dilute it with more water or milk because the concentrate is meant to be adjusted.

FAQ

What’s the best ratio for cold brew?

A good starting point for concentrate is 1:4 or 1:5 coffee to water by weight. You can adjust this based on how strong you like it. Remember, this is a concentrate, so you’ll dilute it later.

How long does cold brew coffee last?

Stored in an airtight container in the refrigerator, cold brew concentrate typically lasts for about 7 to 10 days. After that, the flavor can start to degrade.

Can I use any coffee beans for cold brew?

Yes, you can use almost any coffee beans. However, medium to dark roasts often produce a richer, bolder flavor profile that works well for cold brew. Single-origin beans can also shine.

Why is my cold brew cloudy?

Cloudy cold brew is usually due to a too-fine grind or insufficient filtering. Using a coarse grind and filtering through a paper filter will help achieve a clearer cup.

Is cold brew less acidic than hot coffee?

Yes, cold brew is significantly less acidic than hot coffee. The cold water extraction process pulls out fewer of the acidic compounds from the coffee grounds.

What’s the difference between cold brew and iced coffee?

Iced coffee is simply hot brewed coffee that has been cooled down and served over ice. Cold brew is brewed cold over a long period, resulting in a smoother, less acidic, and often more concentrated flavor.

Do I need a special cold brew maker?

Not at all. You can make great cold brew using a French press, a large jar with a strainer, or even a simple coffee filter setup. Dedicated makers just offer convenience.

Can I use pre-ground coffee?

You can, but it’s not ideal. Pre-ground coffee is usually too fine for cold brew and can lead to a muddy, over-extracted result. If you must use it, look for the coarsest grind available.

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

• Specific recommendations for cold brew makers or brands. (Look for reviews based on your budget and needs.)
• Advanced techniques like Japanese-style iced coffee (flash chilling). (Search for “Japanese iced coffee brewing”.)
• Detailed flavor profiles of different coffee origins in cold brew. (Explore coffee tasting notes for beans you’re interested in.)
• Recipes for cold brew cocktails or other mixed drinks. (Search for “cold brew recipes”.)