How to Make Cold Brew Coffee

Not Iced Coffee

Let us clear up a common mix-up. Iced coffee is hot-brewed coffee poured over ice. Cold brew never meets hot water at all: the coffee steeps for hours at room temperature or in the fridge.

The results differ too. Cold brew is smoother, less acidic and naturally sweeter. Some of the acidic compounds hot water pulls out simply do not dissolve in cold water, which is why the sharpness drops away.

Ratio

For a concentrate, 1:8 is a good start: 100 grams of coffee to 800 grams of water. You dilute it roughly half and half with water or milk before drinking.

If you want something ready to drink straight from the bottle, go closer to 1:15.

Grind

Grind coarse — sea salt is a useful reference. A fine grind over such a long steep over-extracts and turns the drink muddy and bitter. It also makes filtering miserable.

Time

12 to 18 hours suits most coffees. Stay near the lower end at room temperature and the upper end in the fridge.

Longer does not mean stronger. Past a point you start pulling woody, astringent flavours instead.

Filtering

Strain through a coarse mesh first to remove the grounds, then pass it through a paper filter. Do not rush it — squeezing the filter or pressing with a spoon pushes sediment through.

Storage

Sealed in a bottle in the fridge, it keeps for 7–10 days. Storing it as a concentrate saves space; dilute it in the glass.

Ways to Serve It

• Classic: half water, plenty of ice.
• With milk: cold milk over the concentrate — the easiest summer drink there is.
• With tonic: pour the concentrate slowly over iced tonic and leave it unstirred.

Which Beans?

Medium roasts with chocolate and nut notes sit very well in cold brew. Bright, fruity light roasts work too, though the result leans more towards tea — you will not know which you prefer until you try both.