Cold Brew Guide

Cold brew uses time and cold water only. No heat. Results in smooth, less acidic coffee. Best with fruity or chocolatey light-roast single origins.

Recipe:

1:10 ratio (50g medium-coarse coffee, 500g water). Steep 16-24 hours.

1. Grind coffee:

   Medium-coarse (like coarse sand). Weigh 50g.

2. Add to jar:

   Place grounds in wide-mouth jar or bottle. Remove any filter.

3. Add water:

   Pour 500g room-temp or cold filtered water. Stir gently to wet all grounds.

4. Steep:

   Seal jar. Leave at room temp (16 hours) or fridge (24 hours). Stable temp best.

5. Filter:

   Pour through fine mesh, paper filter, or cloth. Press lightly.

6. Serve:

   Drink as-is, dilute 1:1 with water/milk, or over ice.

Notes:

• Medium-coarse grind prevents bitterness.

• Fruity coffees shine; chocolatey ones mix well with milk.

• Keeps in fridge 1-2 weeks. Freeze extra as ice cubes.

• Higher caffeine than hot brew – sip slowly.

Adjust ratio, time, and dilution to match your coffee and taste.