James Hoffmann’s Approach to Cold Brew Coffee

Quick answer

• Use a coarse grind, like sea salt.
• Aim for a 1:8 coffee to water ratio.
• Steep for 12-24 hours, depending on your preference.
• Filter thoroughly for a clean cup.
• Taste and adjust for your next batch.
• Don’t rush the process; it’s a waiting game.

Who this is for

• Anyone who loves a smooth, less acidic coffee.
• Home baristas looking to master a different brewing method.
• Those who want to make a concentrated cold brew they can dilute.

What to check first

Brewer type and filter type

Your setup matters. Are you using a French press, a dedicated cold brew maker, or just a jar and a fine-mesh sieve? Each will affect the final clarity and body of your coffee. A finer filter means less sediment, but it can also slow down your pouring or drip-through.

Water quality and temperature

Tap water can sometimes throw off the taste. Filtered water is usually best. For cold brew, the water should be cold, obviously. Room temperature is okay if you’re in a pinch, but truly cold water from the fridge is the standard.

Grind size and coffee freshness

This is huge for cold brew. You want a coarse grind. Think sea salt or breadcrumbs. Too fine, and you’ll get sludge and over-extraction. Freshly roasted beans are always ideal, but for cold brew, even beans that are a few weeks past roast date can still make a killer cup.

Coffee-to-water ratio

This is your concentration control. A common starting point is 1:8 (coffee to water by weight). This makes a concentrate that you can dilute later. If you want a ready-to-drink brew, you might go closer to 1:15. It’s all about what you prefer.

Cleanliness/descale status

Make sure your equipment is spotless. Old coffee oils can go rancid and ruin your fresh brew. If you have a machine, check the descaling light or follow the manufacturer’s recommendations. A clean brewer is a happy brewer.

Step-by-step (brew workflow)

1. Weigh your coffee.

• What “good” looks like: You have the precise amount of coffee for your desired brew strength. For a concentrate, try 100g of coffee.
• Common mistake: Guessing the amount. This leads to inconsistent results. Use a scale, always.

To ensure you’re using the precise amount of coffee for your desired brew strength, a coffee scale is essential. This tool helps avoid the common mistake of guessing, leading to inconsistent results.

Greater Goods Coffee Scale with Timer – 0.1g Precision Digital Coffee & Espresso Scale for Pour-Over, Coffee Bean Weighing, Barista Brewing, Waterproof Cover, 3kg Capacity (Birch White)

• 𝗕𝗮𝗿𝗶𝘀𝘁𝗮-𝗟𝗲𝘃𝗲𝗹 𝗣𝗿𝗲𝗰𝗶𝘀𝗶𝗼𝗻: Featuring a 0.1 g sensor with rapid refresh rates, this coffee weight scale responds instantly to changes, giving you fine control over extraction for consistent pour-over and espresso results.
• 𝗜𝗻𝘁𝗲𝗴𝗿𝗮𝘁𝗲𝗱 𝗕𝗿𝗲𝘄 𝗧𝗶𝗺𝗲𝗿: This espresso weight scale includes a built-in timer to track bloom and extraction with count-up or down control, and auto shutoff extends battery life between sessions.
• 𝗗𝘂𝗿𝗮𝗯𝗹𝗲, 𝗦𝗽𝗶𝗹𝗹-𝗥𝗲𝘀𝗶𝘀𝘁𝗮𝗻𝘁 𝗕𝘂𝗶𝗹𝗱: A heat-resistant, dishwasher-safe silicone cover with an engineered fit shields the platform from spills and hot gear. The grooved surface stabilizes your brewing setup, making it an ideal scale for coffee.
• 𝗩𝗲𝗿𝘀𝗮𝘁𝗶𝗹𝗲 𝗠𝗲𝗮𝘀𝘂𝗿𝗲𝗺𝗲𝗻𝘁 𝗢𝗽𝘁𝗶𝗼𝗻𝘀: Quick-tare and multiple units - g, oz, lb, ml, and fl oz - make this small coffee scale ideal for weighing beans, shots, or everyday kitchen ingredients.
• 𝗜𝗻𝘁𝘂𝗶𝘁𝗶𝘃𝗲, 𝗪𝗼𝗿𝗸𝗳𝗹𝗼𝘄-𝗙𝗼𝗰𝘂𝘀𝗲𝗱 𝗗𝗲𝘀𝗶𝗴𝗻: A bright, easy-to-read display and simple controls keep your brewing routine smooth. Designed for clarity and clean operation, it also serves as a compact matcha scale.

Buy on Amazon

2. Grind your coffee.

• What “good” looks like: A coarse, even grind. It should look like coarse sand or sea salt.
• Common mistake: Using a fine grind. This will over-extract, leading to bitterness and sediment.

3. Prepare your brewing vessel.

• What “good” looks like: A clean jar, French press, or cold brew maker.
• Common mistake: Using a dirty vessel. Old coffee oils will make your brew taste stale.

4. Add coffee to the vessel.

• What “good” looks like: All the ground coffee is in the bottom of your brewer.
• Common mistake: Not getting all the grounds in. A little lost coffee means a weaker brew.

5. Add cold water.

• What “good” looks like: You’re adding cold, filtered water. For a 1:8 ratio with 100g of coffee, add 800g (or ml) of water.
• Common mistake: Using warm water. This can lead to over-extraction and affect the flavor profile.

6. Stir gently.

• What “good” looks like: All the coffee grounds are saturated. Give it a few gentle stirs to ensure no dry pockets.
• Common mistake: Vigorous stirring. This can break up the grounds and lead to a muddier brew.

7. Cover and steep.

• What “good” looks like: The vessel is sealed and placed in the fridge or at cool room temperature.
• Common mistake: Leaving it uncovered. This can let in off-flavors or absorb fridge smells.

8. Wait (12-24 hours).

• What “good” looks like: Patience. Longer steeping generally means a stronger, more concentrated brew. Start with 12 hours and taste.
• Common mistake: Impatience. Rushing the steep time will result in a weak, underdeveloped flavor.

9. Filter the coffee.

• What “good” looks like: A clean, sediment-free liquid. If using a French press, press slowly. If using a jar, pour through a fine-mesh sieve lined with a coffee filter or a cheesecloth.
• Common mistake: Not filtering enough. This leaves gritty sediment in your cup. Double-filtering can help.

10. Dilute to taste.

• What “good” looks like: You’ve added water or milk to reach your desired strength. A 1:1 or 1:2 ratio of concentrate to water is common.
• Common mistake: Drinking the concentrate straight. It’s usually too intense for most people.

11. Serve and enjoy.

• What “good” looks like: A smooth, refreshing coffee over ice.
• Common mistake: Storing it too long. Cold brew is best consumed within a week.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your cold brew tastes bitter, then try a coarser grind or a shorter steep time because over-extraction is the culprit.
• If your cold brew tastes weak or sour, then try a finer grind or a longer steep time because under-extraction is the issue.
• If you have sediment in your cup, then filter it again with a finer filter because you didn’t remove all the fines.
• If the coffee tastes flat, then use fresher beans because freshness significantly impacts flavor.
• If you want a stronger brew, then increase the coffee-to-water ratio (e.g., from 1:8 to 1:7) because more coffee means more flavor.
• If you want a less intense brew, then decrease the coffee-to-water ratio (e.g., from 1:8 to 1:9) or dilute more because less coffee means less flavor.
• If your water has a strong chlorine smell, then use filtered water because tap water can negatively impact taste.
• If you notice an oily residue in your brewer, then clean it thoroughly because rancid oils will ruin your next batch.
• If you’re in a hurry, then cold brew isn’t your best option because it requires significant steeping time.
• If you like a lighter, brighter cold brew, then experiment with lighter roast beans because darker roasts can sometimes taste too heavy.
• If you’re using a French press and it’s hard to plunge, then your grind is likely too fine because the grounds are clogging the filter.

FAQ

What’s the best coffee bean for cold brew?

Medium to dark roasts are often favored for their chocolatey and nutty notes, which hold up well in cold brew. However, lighter roasts can also be interesting, offering brighter, fruitier flavors. Experiment to find what you like.

How long does cold brew last?

Concentrated cold brew can last up to two weeks in the refrigerator, stored in an airtight container. However, the flavor is best within the first week.

Can I use hot water to speed up cold brew?

No, that defeats the purpose of cold brew. Using hot water will extract different compounds and result in a hot coffee brew, not cold brew.

Why is my cold brew cloudy?

Cloudiness usually means your grind was too fine, or you didn’t filter it thoroughly enough. Finer particles suspended in the liquid create that cloudy appearance.

What’s the difference between cold brew concentrate and ready-to-drink cold brew?

Concentrate is made with a higher coffee-to-water ratio, resulting in a strong brew that needs to be diluted with water or milk. Ready-to-drink is brewed with less coffee and is meant to be consumed as is.

Does cold brew have less caffeine?

Generally, cold brew has more caffeine than regular drip coffee, especially if you’re drinking a concentrate. The longer steep time and higher coffee-to-water ratio extract more caffeine.

How do I make my cold brew less acidic?

Cold brew is naturally less acidic than hot brewed coffee because the cold water extracts fewer of the acidic compounds. Using a coarse grind and proper steeping time helps maintain this characteristic.

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

• Specific cold brew maker reviews. (Look for reviews based on your budget and desired capacity.)
• Advanced filtration techniques like using ultra-fine filters or multiple filter types. (Explore specialized brewing equipment if you’re seeking ultimate clarity.)
• The science behind coffee extraction and solubility. (Dive into coffee chemistry resources if you want the deep dive.)
• Recipes for cold brew cocktails or elaborate coffee drinks. (Search for specific recipe blogs or mixology sites.)