Cold brew is coffee brewed with cold or room‑temperature water for a long time—typically 12–18 hours—yielding a smooth, low‑acidity cup with chocolatey sweetness and minimal bitterness.
You can make it as a concentrate (about 1:5 coffee to water by weight) and dilute to taste, or brew ready‑to‑drink at around 1:8–1:10. Use a coarse grind, filtered water, and a simple jar or French press; strain through a paper or fine metal filter and store in the fridge for up to a week. Keep reading for step‑by‑step instructions and a clear breakdown of cold brew vs iced coffee so you can pick the best method for your taste.
How to make a cup of cold brew at home
Cold brew is simple, forgiving, and incredibly smooth. Decide whether you want a ready‑to‑drink batch or a concentrate you can dilute, then follow these steps.
Step-by-step instruction
1. Choose your ratio
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concentrate: 1:5 coffee to water by weight. Example: 100 g coffee + 500 g water. Dilute 1:1 for a strong glass or 1:2 for a lighter cup.
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ready‑to‑drink: 1:8 to 1:10. Example: 35 g coffee + 315 g water (about one tall glass at 1:9).
2. Grind coarse
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Aim for a texture like sea salt. A coarse grind minimizes bitterness and silt while extracting slowly and evenly.
3. Combine and stir
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Add grounds and cold, filtered water to a jar, pitcher, or French press.
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Stir for 10–15 seconds to fully wet the coffee and eliminate dry pockets. Cover.
4. Steep 12–18 hours
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Countertop gives a slightly faster, bolder extraction; fridge yields a cleaner, gentler cup.
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Light roasts often benefit from 16–20 hours; dark roasts taste best around 10–14 hours to avoid woody notes.
5. Strain well
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If using a French press, press the plunger gently, then decant through a fine mesh.
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Finish with a paper or cloth filter to remove fine silt for a cleaner texture and longer shelf life.
6. Serve to taste
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For concentrate, start with 1 part concentrate to 1 part cold water or milk over ice, then adjust stronger or lighter.
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Ready‑to‑drink batches can go straight over ice. Try coffee ice cubes to avoid dilution.
7. Store properly
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Refrigerate in a sealed bottle for up to 7 days; flavor peaks in the first 3–4 days.
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Keep it airtight to preserve aromatics and prevent fridge odors.
8. Quick troubleshooting
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bitter or woody: coarsen the grind, shorten the steep, or dilute the concentrate more.
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sour or thin: steep longer, use a slightly finer grind, or move toward a stronger ratio (e.g., 1:7–1:8).
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muddy texture: add a paper‑filter pass or let the brew settle before decanting.
9. Flavor upgrades
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Add a cinnamon stick, vanilla bean, or citrus peel during steeping, or a tiny pinch of salt to round acidity.
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Bean choice matters: medium roasts deliver crowd‑pleasing chocolate and nuts; light roasts give tea‑like clarity; dark roasts offer rich, roasty sweetness.
Cold brew vs. iced coffee
Cold brew and iced coffee both deliver a chilled cup, but they’re brewed very differently—and that changes flavor, acidity, strength, and convenience.
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Cold brew: brewed with cold or room‑temperature water for 12–18 hours. Extraction is slow, emphasizing sugars and oils while muting sharp acids.
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Iced coffee: brewed hot, then cooled and served over ice. This includes flash brew (hot coffee brewed directly over ice) and chilled batch brew. Hot water extracts bright aromatics and acids quickly, so the cup tastes livelier.
Taste and mouthfeel
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Cold brew: smooth, chocolatey, low‑acidity, often fuller‑bodied and gently sweet. Can taste flat if over‑steeped or ground too coarse.
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Iced coffee: brighter, fruitier, more aromatic with a lighter body. Flash brew preserves fragrance and clarity better than simply chilling hot coffee.
Acidity and bitterness
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Cold brew: lower perceived acidity, reduced bitterness when brewed correctly.
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Iced coffee: higher acidity and more upfront bitterness if the hot brew is strong; flash brew balances by brewing slightly stronger to account for ice dilution.
Strength and caffeine
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Cold brew: concentrates (around 1:4–1:5) pack more total caffeine before dilution. Ready‑to‑drink batches (1:8–1:10) are moderate. Final caffeine depends on how you dilute and your dose.
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Iced coffee: typically brewed around 1:15–1:17 (flash brew often 1:12–1:14 to offset ice). Per serving, caffeine is similar to regular hot coffee unless you brew extra strong.
Brew time and convenience
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Cold brew: set‑and‑forget; great for making large batches that hold up in the fridge for up to a week.
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Iced coffee: ready in minutes; best made fresh for peak aroma.
Equipment and method
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Cold brew: jar or French press, coarse grind, paper or cloth filter for clean results.
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Iced coffee: kettle and dripper for flash brew, or a coffee maker; espresso over ice works for americanos and lattes.
Serving and dilution
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Cold brew: pour concentrate over ice and dilute 1:1 to 1:2 with water or milk; ready‑to‑drink goes straight over ice.
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Iced coffee: brew stronger and chill, or brew directly onto ice to hit the right strength without tasting watered down.
Enjoy a cup of cold brew anytime you want
Cold brew is all about simplicity and consistency: use a coarse grind, pick a ratio that fits your routine, steep 12–18 hours, and strain clean for a smooth, low‑acidity cup that stays delicious all week.
Choose concentrate for flexibility, or ready‑to‑drink for grab‑and‑go convenience, and remember that water quality, grind size, and steep time are your main levers for dialing in flavor. Prefer bright, aromatic cups? Iced coffee or flash brew might be your match. Want mellow sweetness and easy batching? Cold brew wins. Ready to fine‑tune your next batch? Keep reading for quick FAQs and pro tips.
FAQs
Should I brew cold brew in the fridge or at room temperature?
Both work. Room‑temperature steeping extracts a bit faster and tastes bolder, often finishing around 12–16 hours. Fridge brewing is slower and cleaner, typically 16–20 hours with a touch more clarity. If your cold brew tastes flat in the fridge, extend the steep or grind slightly finer; if it’s getting woody at room temp, shorten the steep or grind coarser.
How long does cold brew last in the fridge, and how should I store it?
Properly strained cold brew keeps up to 7 days refrigerated in a sealed, airtight container; flavor peaks in the first 3–4 days. Concentrate generally holds flavor slightly better than ready‑to‑drink. Store it cold, sealed, and separate from milk—add dairy or sweeteners right before serving to maximize freshness and food safety.
Why does my cold brew taste bitter or sour, and how do I fix it?
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Bitter/woody: grind coarser, shorten the steep (by 2–4 hours), or dilute the concentrate more. Dark roasts are more prone—aim for 10–14 hours.
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Sour/thin: steep longer (add 2–4 hours), grind a touch finer, or use a stronger ratio (e.g., move from 1:10 to 1:8). Check your water—very soft water can taste flat; moderate mineral content improves extraction.
Want more brew guides, gear picks, and recipes? Explore our coffee how‑tos next.
