Slow. Smooth. Built a day ahead.
Cold brew is immersion over time, not temperature. No heat means low acidity — which is why it’s easier on your stomach and why Colombia works perfectly here: the mellow, low-acid profile handles the long steep without going flat, and the chocolate-nut undertones come alive cold.
Printable cheat sheet with ratios, temps, and grind sizes for every method. One page. Keep it on the counter.
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100g coffee : 800g water (1:8 concentrate)
or 12 tbsp / 3.25 cups water
Room temp or cold water
12–18 hrs room temp OR 18–24 hrs refrigerated
Extra coarse, like coarsely cracked pepper. Coarser than French press. Finer = over-extracted and bitter.
Cold water extracts slower, which is the point. Room temp water in the fridge still works — just steep longer.
Combine 100g coarse-ground coffee and 800g water. Stir until fully saturated.
No dry spots — inconsistent saturation means inconsistent flavor.
Cover and refrigerate (or leave at room temp).
Refrigerated = 18–24h. Room temp = 12–18h. Both work. The time you choose determines strength.
Strain through cheesecloth or fine-mesh strainer.
First strain gets most of the liquid. A second pass through a paper filter gives you a cleaner cup.
Dilute concentrate 1:1 with water or milk. Add ice.
The concentrate is strong. Dilute to taste — it’s yours.
Keeps in the fridge for up to 2 weeks.
Cold brew concentrate is stable. Make a big batch, drink it all week.
| Problem | Likely Cause | Fix |
|---|---|---|
| Too slow | Grind too fine | Go coarser |
| Too fast | Grind too coarse | Go finer |
| Bitter | Steeped too long or grind too fine | 12–18h max; grind coarser |
| Weak / watery | Under-dosed or steeped too short | More coffee; steep longer (up to 18h) |
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