Cold brew has a reputation for being fussy. It isn’t. The process is just coarse grind, water, time, filter.

Ratio

1:8 coffee to water by weight for a concentrate. Dilute 1:1 with water or milk to serve.

Process

  1. Grind coarse � coarser than you think
  2. Combine with cold or room temperature water
  3. Stir, cover, refrigerate
  4. Steep 16-20 hours
  5. Filter through a paper filter � this is important, fine sediment makes it muddy

Notes

Room temperature steeping is faster (12 hours) but I find fridge steeping cleaner and less bitter. Keeps for up to 2 weeks refrigerated.

The main variable is your bean. A naturally processed Ethiopian will taste completely different from a washed Colombian. Both work, just expect different results.