When you crave a simple, timeless coffee, classic cold brew delivers pure refreshment. This guide breaks down how to get that perfect smoothness with no bitterness. Bookmark this recipe to elevate your daily caffeine fix.
The Cold Brew
What makes this style stand out is that unmistakable smoothness and lower acidity. You don’t need much to get going—just a few tools, decent beans, and a little patience.
Equipment
Honestly, most folks already have what they need in the kitchen. A big jar or pitcher, plus a fine-mesh strainer or coffee filter, and you’re set.
If you want to get a bit nerdy about it, a scale helps with precision, and a grinder ensures a nice coarse grind. A French press can double as both brewer and strainer, making cleanup less of a pain.
Quick rundown:
- Large jar or pitcher – for brewing and steeping
- Fine-mesh strainer – for filtering coffee grounds
- Coffee grinder – for grinding beans fresh
- Scale (optional) – for precise measurement
- French press (alternative) – for easy brewing and straining
Give everything a good wash before you start. Any leftover oils or old grounds can mess with the flavor, and who wants that?
Ingredients
The taste really comes down to your beans and water. Fresh, quality beans make all the difference. And filtered water? It’s worth it—nobody likes weird-tasting coffee.
You’ll want:
- 100g (about 1 cup) coarsely ground coffee beans
- 800ml (about 3.5 cups) cold, filtered water
- Ice (for serving, optional)
- Milk or sweetener (optional)
Pick beans you actually enjoy drinking. Light and medium roasts can be bright or fruity, while dark roasts lean richer and bolder.
Grind right before you brew for the best flavor. Skip the fine grind—trust me, it’ll just make your cold brew sludgy and overdone.
Instructions
This is about as simple as coffee gets, but don’t rush it—time does the heavy lifting here.
Here’s what you do:
- Coarsely grind 100g of coffee beans.
- Dump the grounds into your jar, pitcher, or French press.
- Pour in 800ml cold, filtered water.
- Stir to make sure everything’s soaked.
- Cover and leave it at room temp or in the fridge for at least 12 hours (up to 18 if you want it stronger).
- After steeping, strain through a fine-mesh strainer or coffee filter.
- With a French press, just press the plunger down to separate the grounds.
- Pop the finished brew into the fridge in a sealed container. Pour over ice and dilute with water, milk, or whatever you like if it’s too strong for your taste.
Tasting Notes
The first thing you’ll notice is how smooth and bold it is, with way less bite than hot coffee. It’s got a heavier body, finishes mellow, and just feels easy to drink.
Depending on your beans, you might catch hints of chocolate, caramel, or something floral. Cold water pulls out fewer bitter notes, so it’s gentler overall.
For sweetness, medium roasts are a good bet. If you’re after depth and chocolate, dark roasts won’t let you down.
One thing: flavors can seem a bit muted when served cold, especially if you add ice. If it tastes too light, just tweak your coffee-to-water ratio next time.
Quick Pro Tips
Honestly, grinding your beans right before you brew makes a world of difference—don’t skip that step if you care about flavor. And yeah, use fresh, filtered water. If your water tastes funky, well, so will your coffee.
Want it bolder? Just nudge up the coffee-to-water ratio a bit. On the other hand, if it’s too intense, you can always pour in more water or milk after brewing to mellow things out.
Seal your cold brew and stash it in the fridge. It’ll hold up for about a week, give or take. Try messing around with different beans or blends—sometimes you stumble on a combo that just clicks.
Looking for a crystal-clear cup? Strain it twice and rinse your filter or strainer in between. Residue’s a sneaky culprit for weird flavors. Play around with the brew time somewhere between 12 and 18 hours—everyone’s got their own sweet spot.
