foxhole-coffee.polsia.app/field-manual/cold-brew — Printed
Slow. Smooth. Built a day ahead.
No fluff, no latte art. The recipes we actually use in the roastery, written so you can dial in a cup that doesn’t waste the bean. Cold brew is immersion over time, not temperature. Low acidity, smooth finish — and it keeps in the fridge for two weeks.
Coarse · like raw sugar
1:8 (concentrate)
Cold / Room temp
12–18 hours
Grind 85g coarse (like raw sugar)
Add to a jar or pitcher, pour 680g cold filtered water
Stir to saturate all grounds
Cover and refrigerate 14–18 hours (12h minimum, 24h+ gets bitter)
At 12–18 hours, filter through a paper filter or fine mesh strainer
The liquid is concentrate — dilute 1:1 with water or milk to serve
Store in fridge up to 2 weeks
| Problem | Fix |
|---|---|
| Too Sour | Steep longer (up to 18 hours) or grind finer |
| Too Bitter | Reduce steep time to 12 hours or grind coarser |
| Weak / Low Yield | Grind finer, use more coffee |
| Cloudy | Filter again through a paper filter |
Q: How long should I steep cold brew?
12–18 hours. Under 12 hours and you get weak, acidic results. Over 18 and it gets bitter. 14-16 hours is the sweet spot.
Q: Do I need a special grinder for cold brew?
No — coarse grind (like raw sugar) works fine. The long steep time does the extraction work.
Q: How do I serve cold brew concentrate?
Dilute concentrate 1:1 with water or milk. Pour over ice. It also works in cocktails and cooking.
Q: What beans are best for cold brew?
Bold roasts like Reveille and Zero Dark. The long steep amplifies chocolate and nut notes. Light roasts can taste watery.
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