Recreating Black Rifle Coffee’s Cold Brew Style

Quick answer

• Use a coarse grind. Think sea salt.
• Stick to a 1:4 coffee to water ratio. It’s a solid starting point.
• Let it steep for at least 18 hours, up to 24. Patience pays off.
• Filter twice. First through a coarse sieve, then a finer filter.
• Dilute your concentrate. Black Rifle’s isn’t usually served straight.
• Use good water. Filtered is best.
• Keep it simple. Don’t overthink the process.

Who this is for

• You’re a Black Rifle Coffee fan who wants that bold flavor at home.
• You’ve tried cold brew before but it wasn’t quite hitting the mark.
• You’re ready to ditch the pre-made stuff and brew your own killer concentrate.

What to check first

Brewer type and filter type

Most cold brew happens in a pitcher or a dedicated cold brew maker. Whatever you’ve got, make sure it can hold your grounds and water. For filters, you’ll want something that can handle a coarse grind initially, then something finer to catch the smaller particles. Cheesecloth, paper filters, or fine mesh sieves work.

Water quality and temperature

This is huge. Stale or off-tasting water makes stale or off-tasting coffee. Filtered water is the way to go. And for cold brew, the water stays cold, obviously. Room temperature is fine, but no hot water here.

Grind size and coffee freshness

This is where you make or break your cold brew. Black Rifle’s style is bold, so you need a coarse grind. Think chunky sea salt, not fine sand. Freshly ground beans are always best. Pre-ground stuff loses its punch fast.

Coffee-to-water ratio

This is your starting point. A good baseline for a strong concentrate is 1:4. That’s one part coffee to four parts water by weight. So, 8 oz of coffee to 32 oz of water. You can tweak this later.

Cleanliness/descale status

Seriously, clean your gear. Old coffee oils can turn a great batch into something bitter and funky. If you’ve got a machine, descale it regularly. A clean brewer means a clean cup.

Step-by-step (brew workflow)

1. Weigh your coffee.

• What to do: Measure out your whole beans.
• What “good” looks like: Accurate measurement. For a 1:4 ratio, use 8 oz of coffee for 32 oz of water.
• Common mistake: Guessing the amount. This throws off your ratio. Measure it out.

2. Grind your coffee.

• What to do: Grind the beans to a coarse consistency.
• What “good” looks like: Grounds that resemble coarse sea salt.
• Common mistake: Grinding too fine. This leads to over-extraction and a muddy, bitter brew. Use a burr grinder if you can.

3. Add grounds to your brewer.

• What to do: Place the coarse grounds into your cold brew maker, French press, or a large pitcher.
• What “good” looks like: All the grounds are in the vessel, ready for water.
• Common mistake: Leaving grounds stuck to the grinder or counter. Get them all in there.

4. Add filtered water.

• What to do: Pour cold, filtered water over the grounds.
• What “good” looks like: All grounds are saturated. No dry pockets.
• Common mistake: Not saturating all the grounds. Some might float. Gently stir to ensure everything gets wet.

5. Stir gently.

• What to do: Give the mixture a gentle stir to make sure all the coffee grounds are fully submerged.
• What “good” looks like: A uniform slurry of coffee and water.
• Common mistake: Over-stirring. You don’t want to agitate it too much. Just enough to mix.

6. Cover and steep.

• What to do: Cover your brewer or pitcher.
• What “good” looks like: It’s sealed and ready to sit undisturbed.
• Common mistake: Leaving it uncovered. This can let in unwanted odors or dust.

7. Steep for 18-24 hours.

• What to do: Let the mixture sit at room temperature or in the fridge.
• What “good” looks like: A rich, dark liquid. Longer steep time means stronger flavor.
• Common mistake: Steeping for too short a time. You won’t get that deep flavor. Or too long, which can lead to bitterness. 18-24 hours is the sweet spot.

8. Strain the concentrate.

• What to do: Pour the steeped coffee through a coarse sieve lined with cheesecloth or a paper filter.
• What “good” looks like: Most of the large grounds are removed.
• Common mistake: Pouring too fast and pushing fines through. Go slow.

9. Filter again (optional but recommended).

• What to do: Pour the strained liquid through a finer filter, like a paper coffee filter or a specialized cold brew filter.
• What “good” looks like: A clear, smooth concentrate with minimal sediment.
• Common mistake: Skipping this step. You’ll end up with gritty coffee.

10. Dilute to taste.

• What to do: Mix your cold brew concentrate with water or milk.
• What “good” looks like: A smooth, balanced flavor that’s not too strong or too weak. A 1:1 ratio with water is a good starting point.
• Common mistake: Drinking the concentrate straight. It’s super strong and can be harsh. Dilute it!

11. Chill and serve.

• What to do: Serve over ice. Add milk, cream, or your favorite sweetener if desired.
• What “good” looks like: A refreshing, delicious cold coffee drink.
• Common mistake: Not chilling it enough. Cold brew is best served ice cold.

Common mistakes (and what happens if you ignore them)

Mistake	What it causes	Fix
Grinding too fine	Muddy, bitter, over-extracted coffee; clogs filters	Use a coarse grind (sea salt consistency).
Using stale or poor-quality water	Off-flavors, weak coffee	Use filtered water.
Not steeping long enough	Weak, watery, underdeveloped flavor	Steep for at least 18 hours.
Steeping for too long	Bitter, astringent, harsh taste	Stick to the 18-24 hour window.
Not saturating all coffee grounds	Uneven extraction, weak spots in the brew	Gently stir after adding water to ensure full saturation.
Using pre-ground coffee	Stale flavor, lack of aroma and depth	Grind fresh beans just before brewing.
Not filtering adequately	Gritty, sludgy coffee	Filter twice: once coarse, then fine.
Not diluting the concentrate	Extremely strong, harsh, unpalatable taste	Dilute with water or milk to your preferred strength (start 1:1).
Using dirty equipment	Rancid, bitter, off-flavors	Clean all brewing gear thoroughly after each use.
Not measuring coffee and water	Inconsistent results, hard to replicate	Use a scale for accurate coffee-to-water ratios.
Using hot water	Cooks the grounds, ruins the cold brew process	Always use cold or room temperature filtered water.

Decision rules (simple if/then)

• If your cold brew tastes weak, then increase the coffee-to-water ratio (e.g., from 1:4 to 1:3) because you need more coffee grounds for a stronger concentrate.
• If your cold brew tastes too bitter, then try a slightly shorter steep time (e.g., 18 hours instead of 24) because over-steeping can extract bitter compounds.
• If your cold brew has a lot of sediment, then filter it a second time with a finer filter because the first pass might not catch all the small particles.
• If you’re short on time, then consider a faster cold brew method (like Japanese-style flash chill) because traditional cold brew requires significant steeping time.
• If your coffee tastes sour, then check your grind size and steep time because sourness can indicate under-extraction, often caused by too coarse a grind or too short a steep.
• If you want a smoother flavor, then try a different bean origin or roast level because different coffees extract differently.
• If you’re getting inconsistent results, then start using a scale to measure your coffee and water because precise ratios are key to repeatability.
• If your cold brew concentrate has an oily sheen, then it’s likely a good extraction, but if it tastes off, clean your equipment because old oils can go rancid.
• If you want to experiment with flavor, then try adding a pinch of salt to the grounds before brewing because salt can enhance sweetness and reduce bitterness.
• If your cold brew is too acidic, then ensure you’re using a coarse grind and a sufficient steep time because a fine grind or short steep can lead to a sour cup.
• If you find your concentrate too potent, then dilute it with more water or milk because cold brew is meant to be a concentrate.

FAQ

What is the best coffee bean for Black Rifle’s cold brew style?

Black Rifle often uses medium to dark roasts for their bold flavor. Experiment with your favorite dark roast beans, or try something like a Sumatra or a dark French roast for a similar profile.

How long does Black Rifle Coffee’s cold brew concentrate last?

Homemade cold brew concentrate typically lasts about 1-2 weeks when stored properly in an airtight container in the refrigerator. Always check for any off-smells or tastes before consuming.

Can I use a regular coffee maker for cold brew?

No, a standard drip coffee maker is designed for hot water extraction and won’t work for cold brew. You need a method where coffee grounds can steep in cold water for an extended period.

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

Concentrate is a very strong, undiluted coffee extract that needs to be mixed with water or milk before drinking. Ready-to-drink cold brew is already diluted to a drinkable strength.

Why is my cold brew cloudy?

Cloudiness usually comes from fine coffee particles that weren’t filtered out. Using a finer filter, like a paper coffee filter, after your initial coarse strain can help achieve a clearer brew.

How much caffeine is in Black Rifle Coffee’s cold brew?

Cold brew generally has more caffeine than hot coffee because of the higher coffee-to-water ratio used in the concentrate. Black Rifle’s specific caffeine content can vary, so check their product details if available.

Can I use flavored coffee beans for cold brew?

Yes, you can! However, be aware that the longer steeping time might intensify the added flavors, so choose wisely. Natural bean flavors often shine through best in cold brew.

What’s the ideal water temperature for cold brew?

The “cold” in cold brew means just that. Room temperature water is fine, but anything warmer than that can start to extract flavors differently and may not yield the classic cold brew profile.

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

• Specific Black Rifle Coffee product formulations.
• Detailed chemical extraction processes.
• Advanced filtration techniques beyond standard home methods.

Next, consider exploring different coffee bean origins, experimenting with various roast levels, or diving into the science of coffee extraction.