How to Make Cold Brew Coffee at Home
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Cold brew uses time instead of heat to extract coffee. The result is typically smooth, full-bodied and easy to serve over ice. The method is forgiving, but a clear ratio and an even, coarse grind make it much easier to repeat.
Choose the strength first
Use one of these starting ratios, measured by weight:
- Ready to drink: 1 part coffee to 8 parts water—for example, 100 grams of coffee and 800 grams of water.
- Concentrate: 1 part coffee to 5 parts water—dilute to taste after straining.
Use filtered water and a coarse grind similar to coarse sea salt. A finer grind can make filtration slow and the finished brew muddy or overly extracted.
What you need
- Coarsely ground coffee
- Filtered water
- A jar, French press or cold-brew brewer
- A fine-mesh strainer plus a paper or cloth filter
- A kitchen scale
Cold brew, step by step
- Combine coffee and water. Stir gently until every ground is saturated.
- Cover and steep. Refrigerate for 12–16 hours. Start at 14 hours and adjust the next batch to taste.
- Strain carefully. Pour through a fine filter without pressing or squeezing the grounds.
- Taste before diluting. Ready-to-drink cold brew may only need ice. Dilute concentrate with water or milk until balanced.
- Refrigerate promptly. Keep it sealed and enjoy it within about one week for the best flavor.
How to correct the next batch
- Too weak or hollow: use a little more coffee or steep slightly longer.
- Too bitter or dry: grind coarser or shorten the steep.
- Cloudy or gritty: improve filtration and avoid squeezing the grounds.
- Flat: use fresher coffee and filtered water.
Choose the coffee
Cold Brew Coffee is prepared in a very coarse grind for long, cold extraction. If you prefer to grind whole beans yourself, Bali Blue offers dark chocolate, molasses and brown-sugar depth that works well over ice.
Keep the first batch simple. Once the ratio tastes right, add milk, citrus peel or a small amount of syrup in the glass rather than flavoring the entire brew.