There’s something almost magical about cold-brew coffee. It’s like the quiet, sophisticated cousin of your usual hot brew—smooth, mellow, and effortlessly cool. Unlike Iced Coffee, which is just hot coffee that’s been rudely shocked with ice, cold brew is a slow, deliberate affair. It’s steeped in cold water for 12 to 24 hours, coaxing out all the sweetness and depth without any of the harsh acidity or bitterness. The result? A velvety, almost chocolatey cup that’s as gentle on your stomach as it is on your taste buds.
If you're looking for the perfect Cold-Brew Coffee, you're in the right place. Whether you love Drinks or want to explore our Chicken Breast Recipes collection, we've got you covered.
Why This Recipe Works
- Low acidity – The cold extraction process reduces acidic compounds, making it easier on digestion and tooth enamel.
- Naturally sweet – Slow extraction tames bitterness, letting the coffee’s inherent caramel and chocolate notes shine.
- Endlessly versatile – Drink it black, over ice, with cream, or even warmed up. The concentrate adapts to any preference.
Essential Ingredients & Tools
Ingredients
- 1 cup coarsely ground coffee beans – Medium-dark roasts (like Colombian or Sumatran) offer balanced flavor, but single-origin beans (Ethiopian for floral notes, Brazilian for nuttiness) add unique character. Pre-ground works in a pinch, but freshly ground is ideal.
- 4 cups cold, filtered water – Tap water can introduce off-flavors; filtered ensures a clean, pure taste.
Tools
- Large jar or pitcher (32 oz+) – A Mason jar, French press, or even a large mixing bowl works.
- Fine-mesh sieve or cheesecloth – A nut milk bag or clean dish towel can substitute.
- Mixing spoon – Wooden or silicone to avoid metallic tastes.
- Airtight storage bottle – Repurpose a glass juice bottle or swing-top growler.
Serves: 4 | Prep time: 5 mins | Steep time: 12–24 hrs | Total time: 12+ hrs
How to Make Cold-Brew Coffee
- Combine coffee and water – In your jar, add 1 cup coarsely ground coffee beans first, then pour 4 cups cold, filtered water slowly, stirring gently to saturate every particle. Dry spots mean uneven extraction—think of it as tucking the coffee into a watery bed.
- Steep at room temperature – Cover and let it sit on the counter (not the fridge!) for 12–24 hours. 18 hours is the sweet spot: shorter for bright, tea-like notes; longer for bold, chocolatey depth. In hot climates (>75°F), reduce time by 2–3 hours to avoid over-extraction.
- Strain with care – Line a sieve with cheesecloth or a paper filter and pour the mixture through. Press the grounds lightly to extract residual liquid, but avoid squeezing—harsh tannins lurk in over-pressed grounds. For ultra-smooth brew, strain twice.
- Dilute to taste – The concentrate is potent. Mix 1:1 with water, milk, or ice. For iced versions, freeze leftover coffee into ice cubes to prevent dilution. To serve hot, warm diluted brew gently on the stove (never microwave—it scorches delicate flavors).
Pro Technique
The Grind: Coarse or Bust
A coarse grind (like raw sugar) is critical. Fine grounds over-extract, creating bitterness. No grinder? Pulse whole beans briefly in a blender, or ask your local café to grind for cold brew.
Timing = Flavor Profile
- 12 hours: Bright, floral, ideal for light roasts.
- 24 hours: Rich, chocolatey, perfect for dark roasts.
- Hybrid method: Steep half the batch for 12 hours, the rest for 24, then blend for layered complexity.
Chef’s Wisdom
Room Temp vs. Fridge
Cold slows extraction, so fridge-steeped brews often taste flat. Room temperature unlocks fuller flavor. Only refrigerate if your kitchen is sweltering, and extend steep time by 4–6 hours.
Bean Selection Secrets
- Single-origin beans shine: Ethiopian for citrusy brightness, Guatemalan for caramel depth.
- Toast spices (cinnamon, cardamom) with beans before grinding for infused warmth.
- Avoid pre-ground—it’s usually stale and too fine.
Storage & Freshness Guide
- Concentrate: Store in an airtight glass jar (plastic absorbs odors) for up to 2 weeks in the fridge. Freeze in ice cube trays for month-long storage.
- Diluted brew: Consume within 3 days—added water/milk accelerates staling.
- Reviving separated brew: Shake well before use; oils naturally rise to the top.
Nutrition Profile
Black cold brew is nearly calorie-free. Per 1-cup serving (diluted):
- Calories: 5
- Carbs: 1g
- Fat/Protein: 0g
Ingredient Variations and Their Impact
- Light vs. dark roast: Blend 70% dark roast (for body) + 30% light roast (for acidity).
- Spiced: Add a vanilla bean or star anise during steeping.
- Decaf: Use Swiss Water-processed beans; steep for 16 hours max.
Perfect Pairings
Complementary Dishes
- Buttery Croissants: The crisp, flaky layers contrast cold brew’s velvety texture, while the butterfat mellows any lingering acidity.
- Avocado Toast with Chili Flakes: Cold brew’s sweetness tempers the heat, creating a harmonious breakfast duo.
Drinks
- Bourbon Maple Old-Fashioned: Cold brew’s chocolate notes marry with bourbon’s caramel, balanced by maple’s earthy sweetness.
- Sparkling Water with Lime: A bubbly, citrusy palate cleanser between sips of rich cold brew.
Something Sweet
- Dark Chocolate Truffles: The cocoa intensity mirrors coffee’s roasted notes, enhancing both flavors.
- Honey-Drizzled Baklava: The syrup’s floral sweetness plays off cold brew’s inherent nuttiness.
The Art of Cold-Brew Coffee: A Silky, Low-Acid Elixir for Coffee Lovers
Learn how to make silky, low-acid Cold-Brew Coffee at home with my easy, no-fuss recipe. Perfect over ice or warmed up—get the full guide now!
Ingredients
Main
-
1 cup coarsely ground coffee beans
-
4 cups cold filtered water
Instructions
-
In a large jar, combine 1 cup coarsely ground coffee beans and 4 cups cold filtered water. Stir gently to saturate all grounds.01
-
Cover and steep at room temperature for 12–24 hours (18 hours recommended).02
-
Strain through a fine-mesh sieve lined with cheesecloth or a coffee filter.03
-
Transfer concentrate to an airtight bottle. Dilute 1:1 with water, milk, or ice before serving.04
Not what you're looking for?
