Cold Brew Coffee

A guide to smooth, low-acid cold brew

Barista's water tip: Spring water is the gold standard for cold brew. Its natural mineral content enhances sweetness and body. If spring water isn't available, filtered tap water works well.  Just avoid distilled or softened water, which strips flavor and can taste flat.

What you'll need

●      Glass pitcher or mason jar container, at least 20oz, though the bigger the better

●      Whole bean coffee (preferred), can use pre-ground, though ensure it is French press ground

●      Burr grinder

●      Spring or filtered water

●      Cheesecloth or fine mesh strainer

Coffee-to-water ratio

Bolder & richer

1 : 15

Strong concentrate that is ideal for drinking over lots of ice or adding milk

Lighter & smoother

1 : 17

More delicate and smooth; best sipped straight over ice without dilution

Steps

1.  Grind your beans coarse right before brewing
   
   You're looking for a texture like raw sugar or coarse sea salt. This is significantly coarser than drip coffee. A burr grinder gives the most consistent particle size, which means more even extraction and a cleaner final cup. Skip this step if using pre-ground coffee.
   
   
   
   
   
2. Combine coffee and water, then stir
   
   Add your grounds to the container, pour in the water, and stir well to make sure every particle is fully saturated. Dry pockets of grounds will under-extract and taste sour or grassy.
   
   There is also the option of adding a couple ounces of hot water to the grounds before the cold water. This is called giving the cold brew a ‘hot bloom’. It will lead to a more nuanced cold brew, as hot water interacts with the compounds in the coffee, acting as a fast-extraction catalyst. The hot bloom process releases carbon dioxide trapped in the grounds, significantly enhancing fruity, floral, and aromatic notes. Keep in mind, though, it will also give the cold brew more of an acidic taste. It is entirely optional and is not necessary to make bold, smooth cold brew.
   
   
3. Steep for 12–24 hours, covered
   
   Cover the container to protect from dust, odors, and insects. You have two options: steep on the counter at room temperature for 12–14 hours (faster extraction, slightly bolder flavor), or steep in the refrigerator for 18–24 hours (slower, often smoother and sweeter). Either method works. It comes down to your schedule and preference. It’s best not to over-steep. Beyond 24 hours you risk harsh, bitter notes from over-extraction.
   
   
4. Strain into a clean container
    
   Pour the cold brew through a fine mesh strainer or cheesecloth into your storage vessel. For an extra-clean, sediment-free cup, do a second pass through a paper coffee filter. This takes longer but produces a noticeably clearer brew.
   
   
5. Serve and enjoy
   
   Pour over plenty of ice. Try it black first; good cold brew has natural sweetness you might not expect. From there, add milk, oat milk, cream, or a splash of simple syrup to taste. Cold brew concentrate can also be used as a base for coffee cocktails.