How to make my own cold brew

Step by step

1. 01

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

2. 02

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

3. 03

   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.

4. 04

   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.

5. 05

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

6. 06

   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.

7. 07

   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.

8. 08

   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.

9. 09

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

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.

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