Cold Brew Coffee Recipe (2024)

FAQs

What is the perfect ratio for cold brew coffee? ›

Let's make them simple. Generally, we suggest aiming for a coffee ratio of 1 gram of coffee to 15-18 milliliters of water. To make it easier to read, we write this out as 1:15 to 1:18. Pro tip: 1 milliliter of water = 1 gram of water, so we'll just use 'grams' for simplicity's sake.

In a jar, stir together coffee and 1½ cups cold water. Cover and let rest at room temperature overnight or 12 hours. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste.

Cold brew vs.

The drip coffee you're used to is anywhere from 1 part coffee to 16 to 20 parts water. We also call this "strength". Cold brew concentrate is often 1:4 to 1:8. It is literally a concentrated coffee drink and is much stronger - and has much more caffeine - than the same amount of drip coffee liquid.

Unbeknownst to many, you can actually make hot coffee using cold brew concentrate. The idea is simply to top off a couple ounces of concentrate with boiling hot water. This heats up the concentrate and gives you a warm, but not scalding, mug.

The best part about making cold brew at home is you can dial it in to your personal taste. Somewhere in the 16 to 20 hour range is the sweet spot for most coffees. We're willing to bet you'll find your favorite steep time right in there somewhere. Start with a 16-hour batch, taste, and go from there.

You can use your favorite coffee bean for cold brew. It's the size of the grind that matters more. (You'll need coarse ground coffee.

For cold brew, it's recommended to go with medium or dark roast beans, as they have a more prosperous and smoother taste.

How Many Scoops of Coffee do I Need for Cold Brew? You can use around 6-7 scoops (12-14 tablespoons) of coffee grounds per quart of water to make cold brew coffee. By weight, that's around 85 grams of coffee per quart of water.

Room temperature or refrigerator for cold brew? For brewing your cold brew, you can do either. Room temperature will give a slightly stronger taste. For storage, always refrigerator.

What's so special about cold brew coffee? ›

Cold brew is 67% less acidic than hot brewed coffee which means that not only does it have less “bite” but the reduced acid also makes it healthier for your teeth and stomach.

The best coffee beans for cold brew will, in part, depend on how you want to use them. If you want to add milk to the finished result, a normal espresso mix works well. However, anything lighter roasted is typically preferable for serving straight up, such as a filter roast or a mild espresso roast.

Cold brew is like any other fresh produce, it has an expiry date. But there is no hard and fast rule to tell you when it has gone bad. Every batch of cold brew is different, and some will last longer than others. As we said earlier, you can count on a week, maybe two, but you likely won't make it much longer than that.

A ratio of 1:8 of coffee to water will produce a nice coffee ready to drink after around 24 hours at a coarse grind. Another option is to create a much stronger cold brew (named cold brew concentrate), by using a ratio anywhere from 1 part coffee to 4 parts water, up to around 1 part coffee to 2 parts water.

For the best results, grind your coffee beans just before brewing. Use a coarse grind size, similar to what you would use for a French press. This allows for a slower extraction and a more flavorful cup of cold brew.

Coffee-to-Water Ratio

A general guideline is called the "Golden Ratio" - one to two tablespoons of ground coffee for every six ounces of water.

Add 12 ounces of coarsely ground coffee into the brewer. Slowly pour 8 cups (64 ounces) of water into the brewer and give it a gentle stir. Allow the coffee to bloom for a few minutes, then stir once more before covering and brewing. Let the Toddy brew for 12-24 hours at room temperature, or fridge if you prefer.

For the best results, grind your coffee beans just before brewing. Use a coarse grind size, similar to what you would use for a French press. This allows for a slower extraction and a more flavorful cup of cold brew.