Cold immersion / Preparation / Adjustments
Cold brew
Cold brew extracts coffee with cold or room-temperature water over many hours. It reduces perceived acidity and creates a sweet, rounded drink that is easy to serve over ice.
100 g coffee per 1 L water
1:8 to 1:12
12-18 hours
Coarse
Extraction principle
How this method works
Low temperature slows extraction. That is why it is compensated with long time and often more concentrated ratios.
It is not automatically better or sweeter: it needs good filtration, fresh coffee and sanitary control because coffee stays in contact with water for hours.
Applicable gear
Buying guides for this method
If you need to choose gear, these catalog tools fit the recipe. Each link takes you directly to its buying recommendations.
Process
Step-by-step preparation
Grind coarse
Seek even particles to make filtering easier and avoid sludge.
Mix with water
Combine coffee and cold water, making sure everything is wet.
Steep
Cover and leave 12-18 hours in the fridge or a cool place.
Filter
Use paper, cloth or a cold-brew system. Filter twice if there is sediment.
Adjust service
Serve over ice and dilute if you made concentrate.
Keep cold
Store in a clean bottle and consume within a few days.
Tips
How to improve preparation
Do not use old coffee
Cold does not hide oxidation; it only changes extraction.
Filter patiently
Forcing filtration pulls sediment through.
Try concentrate
1:8 lets you dilute with water, milk or tonic.
Keep hygiene
Clean jars and filters prevent odd flavors.
Diagnosis
Common mistakes
Too heavy
Dilute or use a longer ratio.
Flat flavor
Try a more aromatic coffee or a slightly shorter infusion.
Too much sediment
Use coarser grind and double filtration.
Dry bitterness
Use less time or a less roasted coffee.
Compare methods
Back to the general guide
Use this recipe as a starting point. Then compare other methods to decide whether you want more body, more clarity, more intensity or easier daily brewing.