How To Make Cold Brew Coffee

If you normally have your coffee ground when you buy it, ask for it to be ground on a coarse setting. You'll need a scant cup (or 4 ounces) for this recipe.

You can also make cold-brew coffee in a French press. Steep the coffee overnight, then press to separate the grounds from the coffee. Transfer the coffee to a bottle or jar for longer storage.

  • Prep time: 10 minutes
  • Steeping time time: 12 hours
  • Yield: About 3 cups


  • 1 cup (4 ounces / 113 grams) whole coffee beans
  • 4 cups (32 ounces / 907 grams) water

Special equipment:

  • Coffee or spice grinder
  • 1 1/2 quart (or larger) glass, ceramic, or plastic container (I use a 2-quart canning jar)
  • Small strainer
  • Cheesecloth or cotton flour sack cloth (I like these)
  • Bottle or jar, for storing your cold-brew


1 Coarsely grind the coffee: Grind the coffee beans on the coarsest setting on your grinder, or in short 1-second pulses in a spice grinder. The grounds should look like coarse cornmeal, not fine powder. You should have just under 1 cup of grounds.

How To Make Cold Brew Coffee How To Make Cold Brew Coffee

2 Combine the coffee and the water: Transfer the coffee grounds to the container you're using to make the cold brew. Pour the water over top. Stir gently with a long-handled spoon to make sure the grounds are thoroughly saturated with water.

How To Make Cold Brew Coffee How To Make Cold Brew Coffee How To Make Cold Brew Coffee

3 Steep overnight: Cover the jar with a lid or a small plate to protect it from dust and bugs. Let the coffee steep for about 12 hours. The coffee can be left on the counter or refrigerated; steeping time is the same.

How To Make Cold Brew Coffee

4 Strain the coffee: Line a small strainer with cheesecloth or flour sack cloth and place over a large measuring cup or bowl. Pour the coffee through the strainer.

How To Make Cold Brew Coffee How To Make Cold Brew Coffee

5 Store the coffee: Transfer the coffee to a small bottle or jar and store in the fridge for up to a week.

How To Make Cold Brew Coffee

6 Serve the coffee: Dilute the coffee with as much water or milk as you prefer. Serve over ice or warm for a few minutes in the microwave.

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  • k

    Great instructions. I use a double mesh strainer – it let’s a tiny bit of grounds through but much easier to clean.


  • E'

    Try a french press for less mess.
    same process, and you serve from the same container.

  • Robin

    I am so happy! Easy instructions, great tasting coffee, time saver. Thank you! #makecoffeegreatagain


  • qchoi

    Use G-Presso. You can make coldbrew coffee within 4-minutes

  • Maureen

    Recipe is confusing.. one cup is 8 oz and you list scant cup 4oz. Is it 4oz or 1 cup (8oz)

    • Carrie Havranek

      Hi Maureen! Hope this clarifies! A liquid cup of water measures 8 ounces. A cup of coffee beans weighs 4 ounces.

      • Ellen

        But the recipe is 4 parts water to 1 part coffee, if measured by volume?

        • GMO

          The VOLUME of water is 8 fluid ounces. The WEIGHT of the coffee is 4 ounces. You have to weigh the coffee beans. Only water can safely be assumed to have a volume of 8 fluid ounces and also weigh 8 ounces. This is one of the downsides of not using the more description measurements of our European friends that would list the water as 237 milliliters and the coffee beans as 113 grams.

          If that’s confusing, go here for more:

    • ryan

      1 cup = 8 fluid ounces… An ounce is a weight unit and a fluid-ounce is volume unit. What she is saying is 1 cup of beans weighs 4 ounces.

  • Garold

    Thanks. Best recipe I found and easiest to do.


  • J

    Ok, so you say you are using a 2 QUART (64oz) canning jar. The recipe calls for only 32 ozs of water, yet the picture shows a full jar. Is it doubled and u should use 2 cups of coffee for a 64 oz jar? I had only done with one cup but filled up the jar not thinking… I ended up adding another cup to the brew, so let’s hope so…

    • Carrie Havranek

      Hi J! You have an eagle eye! The bottle you see in the headnote of the recipe is just for storage purposes, but the jar in the photos in the method steps, above, is not completely full. It’s hard to tell from the angle. Regardless, doubling the recipe is totally fine! How did it turn out?

  • Debra Haas

    But beware how long you keep the brewed coffee: it grows mold.
    I used medium grind, medium roast. Very smooth, no bitterness at all. I used a French press & the filtered a second time throughv2 cheap coffee filters.


  • Brittaney

    I LOVE the idea of coffee ice cubes in the iced coffee! Brilliant!

  • Maia

    I love coffee. This is liberating.


  • Ariel

    Woah! This recipe works so well, it tastes great, and it’s very easy. Thank you so much for sharing. As a college student, I really love cold brew at an affordable cost


  • Grizzly

    I travel alot and live out of hotel rooms. My work day while traveling tends to be 12-14hrs per day 7 days per w
    eek. Not only do I not have time usually to run through a local coffee vender, it gets expensive. I try to stay in hotels that have tje little kitchenette so I can cook in the room and try to eat a little healthier.

    I love cold brewed coffee so when I saw the ratings for Emma Christensens cold brew I had to try it. Hotel had a drink pitcher so I went, had some coffee ground on the french press setting, and started to brew. It was even better than expected. I will no longer buy a cold brew coffee from a vender (unless I’m in a pinch…). I can’t wait to take this home and brew for my wife and daughters… their gonna love it!

    I didnt have easy access to a store to buy cheese clothe so instead I bought one of those multi use, one size fits most, reusable coffee filters. This is something I will easily be able to put in my suitcase. Worked great. Thanks Emma, I brew beer, and make cider and mead. Can’t wait to check out some of those recipe’s as well.


  • Lee williams

    Best coffee ever. Beats french press hands down. Thanks.


  • Catalina

    I just made this for the first time, using home roasted Mexican beans. After years of making pour-over coffee for my husband (I don’t drink coffee), he is very pleased with how smooth cold brew coffee is. I roast using an adapted West Bend II popcorn popper. Great roast, great brew. Gracias from Jalisco, Mexico.


  • Kelly

    This recipe is sooooooo easy and awesome! Going to be making cold brew all summer long. Thanks, Emma!


  • Mcpherson

    I still filter it all with coffee maker filters

  • Katie

    Any tips on how to serve this to a crowd? In the past, if I set out concentrate, there would need to be a lot of explaining or else people would inadvertantly assume the concentrate was just iced coffee. But I like the idea of letting people dilute as needed. Thanks!

  • Janice

    Love this recipe! I used Seattle’s Best vanilla pre-ground coffee grounds. Followed each step. When it was ready I added just a small amount of vanilla syrup, to the bottom of the cup, used whole milk to delete it. So good and creamy!


  • Mary

    It is delicious, this is the recipe I have been using for a couple of years, also, I use a regular coffee filter to line my strainer with, and strain it twice …


  • Anna

    I went online today to find accurate measurements for CB coffee. I made it from another recipe last night that called for 5-1/2 scoops coffee to 32 oz water. That just didn’t seem right when I realized my scoop was only 1 T bsp, which meant I used only 5-1/2 Tbsp coffee to 32 oz water. According to your recipe, I should have used 16 Tbsp since 2 Tbsp equals 1 oz. (BTW, your recipe inaccurately converted 1 cup grounds to 4 oz). Can I add another 13 Tbsp to the already brewing coffee (it has been brewing about 18 hrs) or do I need to just dump it out and start all over again?

    • Emma Christensen

      Hi, Anna! yes, you can just add the additional coffee grounds to your water. That should work just fine. (Also, 4 ounces of coffee is a weight measurement, not a volume measurement, and is correct. Some beans will vary slightly in their weight, but I’ve found that 1 cup equalling 4 ounces by weight is a pretty good average.)

  • [email protected]

    I just discovered cold brew from Starbucks and I am hooked! But I the price is way too high so I just googled the question and there you are Simply Recipes! Coffee is notorious for giving me an upset sour stomach and this cold brew is so much tastier and gentler for me. Excellent post!


  • Daniel

    Hi I made this last night and tried it today and it was very tasty. Just wondering about serving sizes and approximate amounts of caffeine in the final product? Does it retain most of the caffeine content or lose a fair bit? If it retains most of the caffeine I think i will need to decrease my serving size, thanks.


    • Emma Christensen

      Hi, Daniel! Glad you liked the cold brew! Cold brew coffee retains all the caffeine, so the caffeine content would be equivalent to a regular cup of coffee. You can make it with decaf coffee as well, if you prefer. Enjoy!

  • Ashley Allison

    Delicious, esp. with a splash of chocolate milk (I call it a brown cow )
    Question – can the cheese cloth be used multiple times? If so how do you clean it, washer?

    • Emma Christensen

      Hi, Ashley! You could re-use the cheesecloth — just rinse it out really well in the sink and let it air dry. I have a few flour sack clothes (like these) that I rinse for straining and then throw in the laundry!

  • Robbie

    I made it!! It was simple – just follow the recipe. It’s delicious. Thanks so much!!


  • Jerre Brown

    My bride and I are coffee snobs. We have been buying bottled brewed coffee to try and found it to be refreshing. After reading several recipes that insisted you have to but special equipment in order to make at home, I discovered this recipe. It was simple to make and was delicious and will be a staple in our home from now on.


  • Steve

    Any tips on things to add when serving, for variety/flavour?

    • Emma Christensen

      Hi, Steve! I like making simple syrups to add to my coffee — just bring a 50/50 mix of water and sugar to a simmer and continue to simmer until the sugar dissolves. Cool and refrigerate for a few weeks. You can add other flavorings to the simple syrup while it simmers, too, like some cinnamon sticks, mint, cocoa nibs, etc. You can also do something similar with milk or cream: warm it up, add flavorings, and then steam for 10 minutes or so. Cool it down and refrigerate for up to a week. Enjoy!

      • Matt

        Thanks for the cold brew recipe and the simple syrup tip! Its so crazy how easy it is to make on your own. I never realized!

        • Zoey Miller

          Here’s how I made mine, I used the recipe. I make it in a 64 Oz mason jar and store it in a 32 ounce mason jar.

          Instead of cheesecloth, I use a reusable coffee basket.

          Much less waste and it really strains it very well

    • Annonymous

      you can purchase sugar free syrups online and my favorite is skinnylicious’s mocha syrup. I add a tablespoon or two of milk and a splash of mocha syrup into my coldbrew, it is the best.

    • delatopia

      At wholesale grocers like Costco or Cash and Carry, you can find Torani syrups (both sugared and sugar-free) for $5 a bottle or less. Super cheap when you consider that you usually pay $1 a shot at the coffee shop.

      • Angela

        If you have a Home Goods or TJ Maxx near you, they often carry big bottles of syrups for cheaper prices and have a decent variety of both sugary and sugar free flavors. They were $3.99 at Home Goods yesterday.

  • T

    I see a lot of cold brews say to dilute 50/50 with milk or water; is this accurate for this recipe as well?

    • Emma Christensen

      Hi, T! Yes, this makes a concentrated coffee, so you’ll want to dilute it. How much water or milk you add is up to you! Some people like it stronger, some people like it more diluted. I’d start by trying it undiluted, and then adding a little bit of water/milk at a time until you like the mix. Enjoy!

  • Josh

    Perfect. Simple.



    why can’t natural paper coffee filters be used – it can go straight to the co post heap then

    • Emma Christensen

      Hi, Laura! Sure, you can use paper coffee filters! I find that straining with filters goes really slowly, though, so plan for some extra time for that.

  • John

    I made my first batch of cold brew coffee last night and let it steep over night. This stuff can be really addicting and good enough to grab another glass. Brings a new way for me to make coffee that is healthier and less acidic. Which is better for my ph in my body.


  • Sean

    How long can this stick around in the fridge after filtration, without going bad/rancid?

  • Najee

    Question, Emma! If you’re still responding to this wonderful recipe. Not that I’m too cheap to go out and buy cheesecloth, but, I do like to enjoy some coffee while I’m at the office. If I decided to do cold brew at the office, could I use one of our coffee filters instead of the cheesecloth? Will it make much of a difference?

    • Emma Christensen

      Hi, Najee! Yes, a coffee filter will work just fine, though I find that it drains a lot more slowly. Stir the grounds as they coffee drains to help it go a little more quickly. (The upside is that your coffee will be VERY smooth with zero grounds!)

  • Isabel Holt-Murphy

    Thank you! I’d forgotten the proportions and it reminded how nice coffee can be without the acid.

  • Lilo

    Please could I have the recipe in metric units? Being English I really don’t understand quarts and cups!!

    • Emma Christensen

      Hi, Lilo! You’ll need about 946 milliliters of water for this recipe. Enjoy!

    • hgc10

      Ratio: 4 parts water to 1 part pre-ground coffee (volume)

  • Chad B.

    I absolutely LOVE cold brewed coffee but have yet to make my own. Thanks for sharing this simple method/recipe!

  • Niqui

    My goodness! Can anyone help me? My brain glitches on the measurements and reversed them,yikes. I’d really hate to waste so much coffee.

    • Emma Christensen

      Ha ha! We’ve all been there and done that at some time or another! If you’ve already combined the coffee grounds and the water, I’d just add more water and make a really big batch (you’ll need 16 cups total water, FYI!) It’s fine to divide the ingredients between containers if you need to; just make sure the ratio of water to coffee stays the same. You can freeze any coffee you don’t think you’ll drink within a few days — or share it with your friends! Or open an iced coffee stand for your neighbors!

      If you haven’t combined the water and coffee grounds yet, put the extra coffee in a freezer bag, press out as much air as possible and freeze it. It will keep frozen for at least a month or so, and you can scoop you what you need as you go.

      Hope this helps! Good luck!

      • Niqui

        Thanks! I eventually got it together lol. It was unfortunately after I’d added the water. Yeah it took a great deal of water to take it cause it was super . I ended up adding about 12 more cups of water for my taste. I have half to a friend and she loved it. So not a waste after all!

  • wout

    I triple filter it.

    first thu a coarse hole chinois

    then thru a mesh screen chinois

    lastly I line a chinois with non scented papertowels.

    comes out perfect

  • kkh369

    They are starting to sell cloth filters as a replacement for the paper cone-style pour over filters like Melita and Hario. Haven’t used them yet as I am waiting until all the paper ones I already hav are used up, but I think they may be good for straining the coffee. Will see…

  • Marci

    Your measurement for coffee grounds, 1 cup or 4 oz., is confusing, since 1 cup normally equals a liquid measure of 8 oz. Which do you really mean here, 1 cup or 4 oz.?

    • Emma Christensen

      Hi, Marci! Liquid ounces are a volume measurement and ounces are a weight measurement. I know it’s confusing since the names are similar, but they’re actually entirely different! 1 cup of coffee beans is equal to about 4 ounces by weight. If you want to go by weight, use a kitchen scale to measure out 4 ounces (or 113 grams). If you don’t have a scale, then use a 1-cup measure. Thanks!

      • kkh369

        Emma, I don’t use recipes too often, but have been enjoying this great site nonetheless. With all your great “homebrewing” tips, I wonder, do you make your own probiotic beverages like kombucha and kefir?

        • Emma Christensen

          I do! I haven’t shared any of them here on Simply Recipes…yet. :) Hopefully I’ll be able to work some fermented beverages into our line-up soon. In the meantime, you can check out my website The Bold Brewer, or the books linked in my profile. Enjoy!

          • kkh369

            I make water and dairy kefir, as well as kombucha. My latest is watermelon booch. Amazing.

  • Yvonne Reynolds

    I use my French press to make my cold brew coffee, then I do not need to strain it through a coffee filter in the morning.

    • kkh369

      Your French press holds 4 cups of water PLUS a cup of coffee beans? Wow, that’s a big one!

      • Troy Irvin

        I’ve seen a 1.5 quart but not nearly as common

        • kkh369

          That’s huge. Mine only holds just under 3 cups of water. But the spouse is a tea drinker (he’s British) so I don’t need to make more than a cup or two in the a.m.

      • Cheryl Kincannon

        I have a 6 cup Bodum French Press….it worked perfectly for 4 cups of water and 1 cup of coffee. Glad I read the comments cause I was looking for a jar or something with a top and i had the press in my cupboard. Yay!

        • kkh369

          Nice. Yeah, a French press works perfect for this technique

  • Vickie Martin

    I’d like to throw some comments in here for those of us on fixed incomes who don’t have grinders and can’t afford Starbuck bean coffee. I actually make a delicious cold brew here myself using preground coffee such as Folgers or even a store brand. I use a little more than what they recommend…about 4 good sized scoops for 4 cups of water. I do use filtered water. Flavor it with caramel syrup or chocolate if you like mocha. I place a coffee filter in a mesh drainer and drain it twice. Same basic directions but more affordable ingredients. I use half and half or whole milk and its delicious!

    • Emma Christensen

      Good to know! Thanks so much for sharing, Vickie!

    • Marie DeSalvo

      thanks Vickie for your advice. will try your take on Iced coffee.

    • kkh369

      I am not exactly wealthy, so I understand your comment. BUT…I have started roasting my own coffee beans, and it is quite cheap! I use an old popcorn popper bought on Ebay, and buy “green” coffee beans online. It is LITERALLY the freshest, best tasting coffee I have ever had, for WAY cheaper than Starbucks beans. (BTW, Starbucks is quite overrated, with many local baristas calling it “repackaged Folgers”) I am getting top quality, I mean AMAZING quality beans, for $5 to $7 a pound (instead of $10 to $15 for three-quarters of a pound of “gourmet” beans) and when I roast it myself, it’s mega-fresh, which is 99% of the taste with coffee…freshness. Plus it’s a blast experimenting with different roast levels and bean types. I get my beans (plus great roasting tips) on the Sweet Maria’s website. Good luck!

    • Shelby

      By 4 scoops do you mean like tablespoons?

  • Sheryl mertz

    I sewed a brewing bag out of organic cheese cloth purchased at a culinary cooking store. I have used the same bag for my grounds for two years. Just rinse and hang to dry between uses. Purchased a glass ice tea jar with a spigot and use a half pound of coffee at a time. It is heavenly and much cheaper than the local coffee shop!

  • Mack

    Turned out very murky and not good at all :( I don’t know what I did wrong.

    • Emma Christensen

      Hi, Mack! I’m so sorry this didn’t work out for you! The quality of your coffee beans matters quite a bit — be sure to use the best beans you can find and afford, and make sure they’re still fresh. They should still have an oily sheen on the surface and smell like fresh coffee.

      Also, be sure to only coarsely-grind the coffee — if it’s ground too fine, you’ll get that murkiness in the coffee because of tiny suspended particles. Straining the coffee through fine cloth or a coffee filter after brewing should also help with the murkiness. Hope this helps!

    • Emma Christensen

      I should clarify — I don’t think you necessarily need to get the most expensive, artisan beans to make good iced coffee, but I think good-quality beans do make a difference. Something like Starbucks beans or Pete’s would be great. I’ve also heard from people who used store-brand beans with great success! Something in the mid-range in terms of price would probably be just fine.

      • Janet Seeley

        one recommendation I read was a good quality Ethiopian bean. And..filtering through a paper towel is surprisingly easy and the results are good. Daughter does it all the time.

    • Steven Kasarjian

      Sorry to hear you had some trouble the first time around. First, disregard any “advice” that requires you to have the freshest or the best of anything, with the sole exception being water. If your tap water tastes lousy, use bottled water.

      Cold brewing coffee is a technique, nothing more. Any coffee that you personally enjoy drinking hot, you will enjoy as a cold brew. If your coffee is stale, then it will taste stale hot, and probably worse cold.

      If your taste or budget only allows for pre-ground vacuumed sealed, canned coffee, then that is perfectly ok. If you have a special favorite and can grind it fresh, even better.

      If you are grinding coffee, be it at home, the supermarket, Costco, etc. just remember to use a medium/course setting. That’s somewhere around 75-80% towards the course end of the settings. If the courses is French press, just back off a bit. If using canned coffee, it is usually a medium + grind, and that’s fine.

      So you have fresh water and fresh coffee, now what.

      1. MEASURE one quart of water.
      2. MEASURE 3/4 cup of ground coffee.
      3. Using container of choice, at least 50% larger than liquid measure, add 1/2 of water to container, then add all the measured coffee, stir aggressively for 5-10 seconds, then add rest of water and give it a final stir.
      4. Let sit undisturbed for AT LEAST 10 hours at room temperature. 15 is better. Plan your time accordingly, so if you want it at lunch tomorrow, make it at 8pm the evening before.
      5. Now that you waited, you have finished the ENTIRE brewing cycle. So, now what?
      6. Making it drinkable.
      A. You need to filter it. If you have a fine stainless strainer, then it’s a good place to start. Into a large, clean bowl/container, pour slowly the entire contents of the brew through the strainer and into the bowl.
      B. The grinds will hold a lot of liquid, so pour everything into strainer, and wait until dripping stops.
      C. Discard all coffee grinds from strainer, wash strainer, then lay a full single layer of white paper towels over strainer, gently press into shape of strainer, then thoroughly rinse the strainer and towels with fresh water to eliminate paper taste.
      D. Now into ANOTHER clean bowl, filter all the brew again..

      THAT’S IT

      Now transfer filtered cold brew into serving container suitable for refrigerator and chill. The coffee will be clear, not cloudy.

      Yes, you can use cheesecloth as a filter. You can use an old, CLEAN white t-shirt if you want. This is not rocket science, this is common sense.

      If you like the taste and don’t mind the effort, I suggest doubling the initial quantities to 1 1/2 measured cups of ground coffee and 2 quarts of water. Also, make some simple sugar with 1 part water to 1 equal part sugar and heat in saucepan stirring until sugar is completely dissolved.


  • lou

    what kind of silk screen is required?? wher are they sold?

    • Emma Christensen

      Hi, Lou! You don’t need anything fancy to strain the coffee. The main goal is to just strain out the gritty bits of coffee grounds. I most often just line a small strainer with a few layers of cheesecloth, a clean flour sack cloth, or even a large coffee filter, and strain through there. You can also strain through a single-cup pour-over coffee cone lined with a paper filter or a gold filter (like the ones linked). Hope that helps!

  • A M K

    Can I line the strainer with a regular paper coffee filter?

    • Emma Christensen

      Hi, AMK! Yes, you can line the strainer with a regular paper coffee filter. I find that it strains a lot more slowly with a paper filter, so just be patient!

  • Bridget

    Question: Why do you “brew” the coffee in glass pitchers or jars? I am going to get a pitcher today, but for now am making some cold brew in an old plastic pitcher I had laying around. I am guessing the coffee may take on a plastic taste? TIA for any replies.

    • Bridget

      I actually got a French Press and two growlers,(both glass) since my post. My biggest mistake so far is grinding the beans too much in the grinder. I’m trying to get that “coarse” setting, but using my Magic Bullet with the grinder blade so doing what I can. You are right though, the coffee in the glass tastes better =)

    • delatopia

      One big problem is that plastic takes on odors and flavors, so if you use your pitcher for it, you may be sentencing it to a life of use as a cold-brew pitcher. As you say it’s old, it’s probably not a problem.

  • Scott Achter

    Update on silk screen filtering. When using a mason jar, siphon (which only siphons after heating), or other non-filtered container for cold brewing you will need to use a coarser filter such as a stainless sieve or french press to remove the bulk of grinds before final filtering with with the fine mesh silk screen. I found that pouring all the grinds from the cold brew container simply plugged the fine mesh of the silk screen. Both screens are easily rinsed clean.

  • Scott Achter

    Never like to leave comments but this tip for filtering I have to leave for all. First a history of how I came to this method. I have used drip, 3 different french presses, and 2 siphon systems for my hot coffee (Now planning to try the cold brew method). Yamaha siphon was inexpensive and well made but used a cloth filter. That removed all sediment for the cleanest cup but also removed essential oils and I could taste the cloth. Bodum Peboe siphon was very expensive. It uses a unique plastic filter and produced the best flavor however that spring loaded filter doesn’t last very long. All replacement parts are nearly as expensive as a new unit and Bodum’s customer service is the worst I have ever seen. French presses were okay but left too much sediment. Timing and amount of bean made the coffee unpredictable. The tip I want to share is that I began to use a very fine silk screen and a wide mouth funnel after brewing with the french presses. Use typical french press then place silk screen over your cup, holding it in place with the wide mouth funnel. I found I could also use the Peboe siphon with poorly functioning filter. Once brewed I used the silk screen and wide mouth funnel right on top of my 16 oz mug for the most predictable and best coffee yet. Clean enough without loosing essential oils and no rag taste. The silk screen is very easily rinsed clean and drys in moments. Now looking forward to the cold brew, and filtering that with silk screen.

    • Emma Christensen

      This is awesome! Thanks for all the great info, Scott!

    • Jane

      Can I come over for coffee please?

  • Steve K

    I like using a French press to cold brew and filter my coffee.

  • Jayadeep Purushothaman

    We have a small coffee farm and we’ve been trying different brews, but this was our first cold brewed one and it was awesome. The one I really like is that it can be used for both cold and hot coffee! That makes it very easy for you to keep this brew and give people a choice! Wonderful indeed!

    • Emma Christensen

      So glad you like it! Thanks!

    • kkh369

      Jayadeep, do you sell your green coffee beans? I roast my own coffee beans and am always looking to try new ones.

  • Chris

    Using a Mason jar is the way to go! I found the stainless steel infuser baskets on Amazon just make this process simple with no paper mess at all. The trouble I had was that no one made stainless steel infusers for regular mouth canning jars which is what I like to use. I take these with me everywhere I go. The regular mouth is easier to drink out of. So I created my own product in order to solve this problem.

    I love making cold brews and loose leaf teas with this tool it’s just fun to mix and match flavors. You can put it in the dishwasher or just rinse it out, simple.

    Here I am explaining how to make cold brew the easy way:

    I’m a silly guy, I know. Hope you enjoy!

  • Jacky

    thanks for this recipe, i’m steeping my coffee right now! i work at starbucks, and since we get a free bag of coffee every week i’ve been wanting to try some of the seasonal brews out, but some of them are too acidic for me! (i have really bad reflux so a lot of the brews that we have hurt my stomach a lot) i heard that brewing your coffee over night takes a lot of the acidity out, so i’m hoping this works!

  • Jill

    I actually bought one of these at Walmart for about $13. I then use a large mason jar from leftover canning stuff to steep the grounds and water for the 12 hours. Then I pour that mixture through the reusable filter in the primula to filter out the grounds and then it’s in my pitcher to store in the frig & dispense.

  • Jim Jackson

    How would I do this with an AeroPress?

    • Emma Christensen

      I actually don’t know! Does anyone else use an aeropress and have a good method for iced coffee?

      • Kevin Neitzey

        I use an Aeropress for Iced coffee and it works pretty well!

        Start with a strong batch in the Aeropress (3 scoops or so). Let this steep for normal time (5-7 min) strain hot over sugar if you prefer sweetened.

        Using a small handful of ice cubes, add to strained coffee. The ice cubes will dilute the coffee but that’s okay because we started with a strong batch. ( I dilute my hot coffee anyways when using 3 scoops)
        Once coffee is chilled, and icecubes are melted you should have a regular batch of chilled coffee.

        Add cream if desired and pour over fresh ice. Hope this helps!

  • Maya

    I love ice coffee! I use this method except that I tie the course ground coffee loosely in cheese cloth and tie tightly with string then put it in the water to steep. That way there is no need to strain the grounds out of the coffee before drinking it.

    • JoTracy

      I was wondering if anyone else had tries this! I use tea bags to make cold brew tea, but I wasn’t sure if I could make my own coffee bags. Thanks!

      • William

        yeah you can start by using a large paper basket coffee filter, put 3 tablespoons of your ground coffee in the center then fold in half making a taco, then bring the sides in to make an envelope, then at the open top fold both sides to make a point … it should look like a house now. Then the last 2 steps is to fold the “roof” down enough then “tuck” the point into the cavity you just created, from there you can staple a cotton string to it to finish your “coffee bag”.

  • Stephen

    “I make a big batch over the weekend, starting it on Saturday or Sunday night and straining it the next morning, and then stash it in the fridge for an easy coffee fix all week long.”
    I would need to buy a walk in fridge to do that .. lol !!!!
    Interesting way of doing it, going to try today, thanks for the idea ;)

  • skooga

    add ground cacao nibs to to coffee grounds for a chocolatey cold brew. ; )

  • jamie

    In Korea, they have a different type of cold brew known as “Dutch coffee”, which is dripping ice water over coffee grinds slowly for hours. But I like the strained cold brew method better I think. Tastes smoother and more coffee like for me.
    Here’s how I drink my cold brew these hot summer days. After making the cold brew, I freeze them in ice cube trays. And in the morning, I drop a couple of coffee cubes into a glass of milk. Instead of ice diluting the coffee, it makes the coffee stronger and more flavorful. It’s a nice way to enjoy a cup of coffee for a longer period of time. ;)
    Another tip is to get a mason jar coffee filter like this guy from Amazon

    It makes cleaning and straining a lot easier. It fits my quart mason jar perfectly as well. Plus, you can use the filter to make hot water brewed coffee as well. So it’s very versatile. (I actually been using it to strain out vegetable/fruit juice after blending them in a blender. Been drinking fresh 1 carrot & 1/2 apple juice every morning.)

    Have you ever put any spices into the ground coffee bean Emma? Like cinnamon or vanilla? I haven’t done it yet and curious if it would work, and how much to add.
    Happy Monday!

    • Emma Christensen

      I haven’t yet tried adding spices, but I love that idea! Let us know if you give it a go!

  • steve miller

    Like I’ve just posted, I have been cold brewing for over 30 years. I’ve always known it as Toddy Coffee. Search on that and you will find inexpensive($30) tools to brew this way.

    Here are some really good things to do with cold brew concentrate:

    add to vanilla ice cream milk shakes….makes the best coffee milkshakes!

    I add a cup to my banana bread recipe. The recipe is from Moosewood Cookbook, they say add a cup of strong coffee, and this works really well.

  • Serena

    This is a nice recipe to see. I’ve been trying to pour hot brewed over ice and never enjoyed the result. I will try this recipe. Thank you for posting it.

    This food blog teaches me so much! I feel excited to cook/bake again.

  • Marion Olson

    I have always preferred ice coffee in the summer, and I’ve been making cold-brew since I first heard of it. I take about a cup of regular-grind coffee and put it in a quart-sized stainless steel pitcher, fill with cold water, stir and put a silicone lid on, and leave it in the refrigerator overnight. In the morning I pour it through a regular paper filter into the little glass Hario drip carafe The only issue is that – because my carafe is so small, I have to pour rather slowly and not let the grounds overflow, but obviously a bigger filter cone could make it a faster process.

    I tried using my French press pot, but as always, getting the grounds out was just a mess. This is easy: I just throw the filter into the compost and it’s done.

  • Sally

    This is very similar to how I make cold brew coffee, except that I start with 1 cup of Cafe Bustelo and use 4 1/2 cups water. I typically make a single cup of pour over coffee for my hot coffee. When I strain the cold brew, I put a filter in the filter cup and pour the mixture through it. A single filter holds all of the coffee grounds from the cold brew. Then I change the filter and strain it again. I use the cold brew almost exclusively for iced coffee, sometimes with sweetened condensed milk, sometimes plain. I’m not sure why I don’t use it for hot coffee.

  • Lindsey

    How long do you think it would keep in the fridge?

    • steve miller

      I have been brewing coffee this method for many years and just my opinion about a week and I think the concentrate starts to oxidize and the flavor changes.

      I’ve left some in the fridge for about a month and watched “science experiments” start to grow on the stuff. So I know there’s a shelf life to it.

    • Emma Christensen

      I agree with Steve — I think about a week is best! After that, the flavors start to get a little sour.

  • Dani

    Brilliant – my husband loves iced coffee, so guess what I’ll be making him this coming summer. Does the mixture last a week in the fridge? How would I dissolve sugar in cold coffee?
    And, don’t forget to add the used coffee grounds to your veggie beds They are full of nutrients when mixed into the soil, and, when sprinkled round vulnerable seedlings, help to deter slugs and snails.

    • Emma Christensen

      Good question about the sugar! I’d probably heat a small portion of the coffee, dissolve the sugar, and then stir it back into the rest of the coffee once it’s cooled. Or you could make a simple syrup by mixing equal parts sugar and hot water until the sugar is dissolved — this will keep for a few weeks in the fridge and you could add a little to each cup, to taste.

      • William

        I just use my bullet grinder to “powder” the granulated sugar for all of my cold beverages but ever since I stop using my stovetop percolator for coffee and exclusively for tea, which I then put in the fridge for cold tea I find that granulated sugar dissolves just fine by placing my cold tea into a mason jar then adding lemon and sugar cover and shake vigorously till you see no sugar on the bottom.

  • Marie

    I’m so glad that you posted this recipe since cold brew is all the rage but so expensive to buy at coffee shops. I do basically the same thing you do but with an entire pound of coffee so that the whole family can have cold brew concentrate to use. (I have 2 teenagers who love it too).

    I dilute mine with water and half and half, my husband does water only, and both kids will use sweetened condensed milk and water in theirs.

    Perfect summer drink!

  • Susan

    I bought a nut milk bag on Amazon. Cheap and works great – like a tea bag – for cold brew coffee

  • Danny

    Great resource. I especially love the suggestion to try cold-brewed coffee hot — I’ve never done that!

    I’m sure that there are as many different views on how to do this as there are people who make cold brew, but for what it’s worth here are some things I do differently:

    First, in my experience it’s possible to get great results with *a lot* less ground coffee. I combine about 1.5 cups of grounds with about 9 cups of water in a big pitcher when I make cold brew, and it turns out great every time. (I also often steep mine for a full 24 hours, but I agree that the flavor is best when I can keep it closer to 12.)

    Second, I’ve found that a great alternative to cheesecloth is to strain the mixture first through a gold tone filter (or a fine mesh strainer), and then again through ordinary paper coffee filters. Running it through the mesh first is really nice because it’s fast and gets out the biggest particles. But putting it through the paper filter afterwards delivers a really clean, crisp taste without any hint of grittiness.

    Finally, I’d just echo the point about experimenting with a bunch of different ratios of cold brew concentrate and water, as these have a huge impact on the flavors you’ll get out. With hot coffee, I often prefer things as strong as they come, but cold brew doesn’t seem to work the same way. By diluting the mixture, you start to get amazing notes of chocolate and caramel that get covered up when the coffee is too concentrated. For my money, the sweet spot tends to be at around 1/2 – 2/3 concentrate. But a lot of it comes down to personal preference: my girlfriend always drinks hers with a bit more water than I do, and it tastes great her way as well. The main thing to remember is that the biggest flavors don’t necessarily come from the most concentrated cups.

    Anyway, those are just a couple of thoughts for readers who are interested in playing around with the Godsend that is cold-brewed coffee! Thanks, Emma, for giving me some food for thought as well :)

    • Danny

      Oh, and one more thing: I’ve noticed that the best beans for cold brew are not always the same ones that are best to drink hot. In fact, I actually think the beans I use for my own cold brew are positively mediocre when brewed conventionally. If readers make a batch of cold brew only to find that its flavors are a little bit underwhelming, the solution might be to branch out into different beans.

      • grahampositive

        Danny – I have noticed this as well. We are total bean snobs in our house and regularly buy the premium stuff for french press. But when it comes to cold brew – we use the store brand stuff from Walmart. Given the huge volume of grounds you need to make cold brew, we tried for something that was the most economical. We were so surprised by how good the results were, we haven’t gone back. It feels a shame to “waste” great quality beans on a recipe that requires such bulk. Its good to know that you can get a really decent cup for a lot less with cold brew.

        Speaking of french press – we skip the filtering step and steep our in the press, then simply press and pour after 18-24 hours. Saves time and waste!

    • Emma Christensen

      Hi, Danny! Thanks for sharing your method! Great info here.

    • Craig

      Danny, I really like your suggestion to use a fine mesh strainer and then a paper coffee filter. Even after using cheesecloth (which can be expensive and you can’t reuse it), I’ve found myself pouring the cold brewed coffee through a paper filter to remove any remnants of grounds.

      I’ve also thought, wouldn’t it be great if there was a giant French press you could use for cold brewed coffee? Just let the coffee brew for 12 hours, gently push the plunger down and you’re done!

  • Pat B

    I do this in a cold press and it works great.

  • JoAnn C.

    Emma, I start my iced coffee by putting the grounds into a flour sack cloth that I’ve cut down to size a bit. Then I tie the cloth closed with some kitchen twine and place the bundle into the pitcher with water. In the morning it makes straining the coffee easier to non-existent, and I can enjoy my coffee without all the mess. I just don’t have the patience for straining the coffee grounds. ; ) Happy Thursday!