Cold infusion — patience as an ingredient
YOU’LL NEED
- Large jar or a dedicated cold brew maker (Hario Mizudashi, Toddy)
- Cheesecloth or paper filter for straining
- Fine mesh sieve
- Grinder
- Scale
- Fridge
COLD BREW RECIPE
RATIO · CONCENTRATE 1:8 (125 g / L)
RATIO · DIRECT DRINK 1:15 – 1:17
GRIND Coarse (like raw sugar)
WATER Filtered, room temperature
STEEP TIME 14–16 hours in the fridge
SHELF LIFE 7 days in the fridge
METHOD
Cold brew isn’t “coffee over ice” — it’s a method where cold water slowly extracts coffee over 12–18 hours. The result is drastically different from hot coffee: less acidity (up to 65% less), a naturally sweeter profile, with chocolate and caramel notes that come to the fore.
Pay attention to bean choice — cold brew works best with medium or medium-light roasts that have chocolate, caramel or nutty notes (Brazil, Colombia, Guatemala are classics). Light, acidic African lots (Ethiopia, Kenya) can work and give interesting fruity notes, but the cup can fall flat because cold brew naturally reduces acidity.
Grind 125 g of coffee coarse — like coarse sugar crystals, coarser than what you’d use for French press. Pour the coffee into the jar or cold brew maker. Add 1 L of cold filtered water and stir with a spoon so that all the coffee is wetted (often dry “islands” of coffee float on top — break them up). Close the lid.
Put it in the fridge. For a concentrate that you’ll dilute — 14 to 16 hours. If it seems too weak, go up to 20 hours. Below 12 hours the cup will be underdeveloped and watery.
When the time is up, strain. If you have a dedicated cold brew maker, just lift out the filter basket and you’re done. If you’re using a jar — strain it first through a mesh sieve (to catch the coarse particles), then through cheesecloth or a paper coffee filter (for a cleaner cup). This second step takes time — a paper filter can take 20 minutes for 1 L.
You’ll get a concentrate. You won’t drink this straight — dilute 1:1 with water, milk or iced milk.
That’s a standard starting point. Like it stronger? Go 2:1 in favor of the concentrate. Like it lighter? 1:2. The concentrate keeps in the fridge for about 7 days in a closed jar.
A few variations worth trying: cold brew with orange peel (toss the peel in the jar during steeping — it gives an incredible fruity note), cold brew tonic (concentrate + tonic water + lemon = summer drink), or the classic — cold brew + cold milk + a touch of honey.