Cold Brew
Time Is the Only Heat Source
Slow. Smooth. Worth the wait.
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Cold brew replaces heat with time. Coarsely ground coffee steeps in cold water for 12–24 hours, producing a concentrate that is lower in acidity, smoother in body, and naturally sweet. It is the method best suited to our Cold Brew Blend — a purpose-built combination of Brazil, Costa Rica, and Ethiopia. Make a batch on Sunday. Drink it all week.
What You Need
- Large mason jar or cold brew pitcher
- Burr grinder
- Digital scale
- Fine mesh strainer or cheesecloth
- Storage jar
Step by Step
Grind Extra Coarse
Weigh 100g of coffee and grind very coarse — like raw sugar crystals. Too fine and straining becomes impossible and the long steep over-extracts into bitterness.
Combine Coffee and Water
Add coffee to your container. Pour 600g cold filtered water over it. Stir gently but thoroughly for 30 seconds — dry pockets under-extract.
Steep
Cover and steep at room temperature for 8–24 hours, or in the refrigerator for a brighter cup. We recommend 14 hours as the sweet spot.
Stir Before Straining
Give the brew one final gentle stir before straining to ensure even incorporation.
Strain
Pour through a fine mesh strainer lined with cheesecloth. For maximum clarity, strain twice. Do not press or squeeze the grounds.
Refrigerate Immediately
Transfer to a sealed glass jar and refrigerate. Keeps up to 2 weeks. Always refrigerate — cold brew is not shelf stable.
Serve and Dilute
Serve over ice. Dilute 1:1 with cold water, milk, or oat milk if using as concentrate. Taste first — it should be smooth, rich, and naturally sweet.
Pro Tips
- Extra-coarse grind is non-negotiable — it makes straining possible and prevents over-extraction.
- Our Cold Brew Blend is purpose-built for this method.
- Room temperature steeping extracts faster — lean toward 12 hours at room temp.
- Cold brew concentrate is roughly 2× stronger than regular coffee. Always dilute.
The right coffee makes every method taste better.