The first time we made cold brew for the farm, we did it for ourselves. Then someone walked in at the wrong moment. Then a neighbor. Then the people at the feed store. By the end of the week, we were brewing in a five-gallon jar and it was still not enough.
Cold brew is the most generous method we know. It makes itself while you sleep, and one batch can carry a household or a Sunday or a full house of overnight guests without anyone having to think about it again. The math is simple. The only commitment is starting it.
The Method
The ratio is 1 part coffee to 8 parts water by weight. That is more concentrated than a hot brew because you will cut it with ice (and optionally milk or water) at the glass.
The grind has to be coarse — like cracked peppercorns, not table salt. A finer grind extracts too aggressively and turns the concentrate muddy. Coarse, and only coarse, lands the cup where you want it: sweet, full, low-acid.
Our Mint Coffee is the one that surprises people over ice — peppermint brightens each sip against the chocolate in the base roast. For a more classic profile, the House Blend works flawlessly; the chocolate-caramel base carries well through 18 hours of cold extraction.
The Steps
Hands-on time is four minutes. The rest is waiting, which is the appeal.
Combine and stir
Measure coffee and water into the jar. Stir for about 30 seconds to make sure every grind is wet. Skip the stir and you will find a dry cake in the middle of the jar in the morning.
Cover and forget
Loosely cover the jar. Leave it on the counter at room temperature for 18 hours. We have tried the fridge and the counter; the counter is better — a slightly warmer steep pulls more sweetness out of the grounds, and 18 hours is short enough that food safety is not a concern.
Strain through a fine mesh
Line a fine-mesh strainer with cheesecloth (or a large paper filter) over a second jar or pitcher. Pour slowly. The first pour will be cloudy; let it settle and pour again. Aim for concentrate that looks like cold tea.
How To Serve It
Fill a tumbler halfway with ice. Pour concentrate about two-thirds of the way up. Top with cold water or milk to taste — both are good, and milk makes it a dessert. A 1:1 concentrate-to-water starting point is a guide; adjust from there.
The concentrate keeps in the fridge for up to two weeks. Halve the batch if you are brewing for one or two, and you will still have a cup ready every morning for a fortnight.
When Cold Brew Is Not The Cup
Cold brew is not for the morning you need to feel coffee happen in real time. If you want your first cup to wake you, do a V60 — the aroma of fresh grounds blooming is its own alarm clock. If you want a cup that takes care of a group on a Sunday, make a French press. Cold brew is for the morning after, when you want the second cup as much as the first.
Cold brew is patient coffee. You give it 18 hours. It gives you every morning of the week.
More in This Guide
Want a cup that serves four without ceremony? Read our French press gathering guide.