How strong is the concentrate?

Roughly double the strength of a normal cup. Dilute 1:1 with water or milk. Drinking it straight will not hurt you but it will taste intense.

Is cold brew less acidic than hot coffee?

Generally yes. The cold extraction pulls fewer of the compounds that taste sharp. If you get acid reflux from hot coffee, cold brew is worth trying.

How to make my own

Cold Brew

Coarse grounds, cold water, 12-18 hours in the fridge. Strain once. Concentrate keeps for two weeks.

howtomakemyown4.9(1.6k reviews)15 min total

Jump to Recipe

Project At-A-Glance

Difficulty: easy
Active Time: 10 min
Total Time: 15 min
Yield: 500 ml concentrate

Materials & Tools

0/7

60-70 g coarsely ground coffee (about 1 cup)
500 ml cold filtered water
A large jar or French press
A fine-mesh sieve or cheesecloth
A second jar or bottle for storing the concentrate
A coffee grinder (burr grinder preferred for consistent coarse grind)
Optional: a paper filter for extra clarity

Cold brew is not iced coffee. You steep coarse grounds in cold water for half a day, then strain. The result is a smooth concentrate you dilute to taste — less acidic, no kettle required.

The only real variable is grind size. Too fine and it turns muddy and bitter. Too coarse and it tastes like brown water. A setting slightly coarser than French press is the target.

Step-by-step

Step 1: Grind your beans coarse — visibly chunky, like raw sugar

Grind your beans coarse — visibly chunky, like raw sugar. Pre-ground 'coarse' from a bag works but a burr grinder is more consistent.

Step 2: Add the grounds to your jar

Add the grounds to your jar. Pour the cold filtered water over them slowly, making sure all grounds are wet. Stir gently once.

Step 3: Cover the jar with a lid or cling film

Cover the jar with a lid or cling film. Place it in the fridge. Set a timer for 16 hours — that is the sweet spot between weak and bitter.

Step 4: After steeping, strain through a fine-mesh sieve into…

After steeping, strain through a fine-mesh sieve into a clean jar. Press gently on the grounds but do not squeeze hard or you extract bitterness.

Step 5: For a cleaner cup, run the strained liquid through a…

For a cleaner cup, run the strained liquid through a paper coffee filter or a double layer of cheesecloth. This removes the fine sediment.

Step 6: What you have now is concentrate, not a finished drink

What you have now is concentrate, not a finished drink. Dilute 1 part concentrate to 1 part water or milk. Taste and adjust the ratio.

Step 7: Store the concentrate in a sealed bottle in the fridge

Store the concentrate in a sealed bottle in the fridge. It stays good for 10-14 days. Label the date so you do not forget.

Step 8: Serve over ice

Serve over ice. Add milk, oat milk, or simple syrup if you like. The concentrate is strong enough to survive a full glass of ice without going watery.

Step 9: Clean your jar and sieve immediately

Clean your jar and sieve immediately. Coffee oils go rancid fast and will taint the next batch if residue dries on.

Email me the checklist

Checklist email is coming soon — use Print / save PDF for now, or check the materials list above.

Notes

The common mistake is grinding too fine. If your cold brew tastes harsh or chalky, coarsen the grind one full notch and try again.
Tap water with heavy chlorine taste will carry into the brew. Use filtered water if your tap tastes off.
Do not steep at room temperature for more than 8 hours — bacteria can grow. Fridge steeping is slower but safer for long extractions.

FAQ

Yes, but buy a coarse grind labelled for French press. Standard drip grind is too fine and makes the brew muddy and over-extracted.

Safety note: this is practical DIY guidance, not medical, chemical, or professional advice. Skip anything that feels unsafe for your setup.

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