Cold brew coffee is made by steeping coarse coffee grounds in cool water, usually overnight, and then filtering them out. For an easy ready-to-drink batch, combine 80 grams of coffee with 800 grams of water, steep for 12 to 18 hours, filter, and serve over ice. No cold brew machine is required.
Quick Cold Brew Coffee Recipe
This recipe uses a 1:10 coffee-to-water ratio by weight. It produces a strong but ready-to-drink cold brew, so you do not need to dilute it unless you prefer a lighter cup.
| Recipe Detail | Recommendation |
|---|---|
| Coffee | 80 g or 2.8 oz |
| Water | 800 g or 27 fl oz |
| Ratio | 1:10 |
| Grind size | Coarse |
| Steeping time | 12 to 18 hours |
| Brewing location | Refrigerator or room temperature |
| Filter | Fine-mesh strainer, then paper filter if needed |
| Expected yield | About 20 to 22 fl oz after filtering |
| Serving | Pour over ice and adjust with water or milk |
| Storage | Refrigerate in a clean, sealed container |
You will also need a jar or pitcher that holds at least 34 ounces, a spoon, a strainer, and a clean storage bottle. A kitchen scale is strongly recommended because coffee scoops and cups do not measure grounds consistently.
How to Make Cold Brew Coffee Step by Step
The immersion method is the easiest way to make cold brew at home. You can use a Mason jar, pitcher, French press, or any clean container with enough room for the coffee and water.
1. Measure the Coffee and Water
Place your empty brewing container on a scale and tare it to zero. Add 80 grams of coffee, followed by 800 grams of cool or room-temperature water.
Measure the ratio by weight whenever possible. A gram of water is approximately equal to one milliliter, which makes it easy to scale the recipe up or down.
For a smaller batch, use:
- 50 grams of coffee
- 500 grams of water
- The same 1:10 ratio
Make sure the container has extra space at the top. The coffee grounds take up volume and may expand slightly as they absorb water.
2. Grind the Coffee Coarsely
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Use a coarse grind with clearly visible particles and very little powder. The texture should be similar to coffee prepared for a French press rather than the fine grind used for espresso.
A coarse grind helps the water move through the coffee slowly during the long steeping period. It also makes the finished brew easier to filter. Very fine grounds can leave more sediment in the drink and may create a harsher flavor if they steep for too long.
For a more detailed visual comparison, see the coffee grind size guide.
Freshly grinding the beans also gives you more control over particle size. The OutIn Fino Portable Electric Coffee Grinder provides 28 marked grind levels with additional micro-adjustment and supports brewing methods ranging from espresso to cold brew. This makes it easier to move toward a coarse setting and adjust based on filtering speed and flavor.
3. Combine the Coffee and Water
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Add about half of the water first. Stir gently until all the coffee grounds are wet, then add the remaining water.
Check the surface and sides of the container for dry pockets. Grounds that remain dry will not extract evenly. You do not need to stir aggressively because that can move more fine particles into the liquid.
Cover the container with a lid or other clean covering once the grounds are fully saturated.
4. Steep for 12 to 18 Hours
Place the covered container in the refrigerator or leave it at room temperature in a clean, cool area.
Start with:
- 12 to 14 hours at room temperature
- 14 to 18 hours in the refrigerator
These ranges are starting points rather than fixed rules. Cooler water extracts more slowly, while a longer steep generally produces a fuller and stronger drink. The National Coffee Association lists approximately 12 hours as a standard starting point and notes that cold brew can be steeped either at room temperature or under refrigeration.
Taste the filtered result before deciding that the brew needs more time. An overly strong cold brew may simply need dilution rather than a different recipe.
5. Filter the Cold Brew
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Pour the mixture through a fine-mesh strainer into a second clean container. Allow the liquid to drain naturally rather than pressing or squeezing the grounds.
For a clearer cup, filter it a second time through one of the following:
- A paper coffee filter
- A clean cloth filter
- Several layers of cheesecloth
Paper filtering takes longer, especially when the coffee contains many fine particles. If the filter stops draining, replace it rather than stirring the sediment through.
A small amount of cloudiness is normal with immersion cold brew. The goal is to remove gritty sediment, not necessarily to make the coffee completely transparent.
6. Serve and Adjust the Strength
Taste the cold brew before adding anything. The 1:10 recipe is intended to be drinkable as prepared, but personal preferences vary.
Try one of these serving options:
- Pour it directly over ice.
- Add a small amount of cold water for a lighter cup.
- Add milk or a milk alternative for a creamier drink.
- Use coffee ice cubes to avoid extra dilution.
Remember that regular ice will melt and weaken the coffee. A batch that tastes slightly strong from the refrigerator may become balanced once served over ice.
What Is the Best Cold Brew Coffee Ratio?
There is no single ratio that works for every cold brew recipe. The right choice depends on whether you want coffee that can be served immediately or a concentrate that will be diluted later.
The most important step is deciding which type you are making before you start.
Cold Brew Type Coffee-to-Water Ratio Example How to Serve Ready-to-drink 1:10 80 g coffee and 800 g water Serve directly or adjust lightly Lighter ready-to-drink 1:12 65 g coffee and 780 g water Serve directly over ice Concentrate 1:5 100 g coffee and 500 g water Dilute before drinking Ready-to-Drink Cold Brew
A 1:10 ratio is a practical starting point for a full-flavored cold brew that does not require major dilution.
Use a 1:12 ratio when you prefer a lighter drink or plan to serve the coffee over plenty of ice. Because beans, roast levels, grind sizes, and steeping temperatures differ, adjust only one variable at a time when refining the recipe.
Cold Brew Concentrate
For concentrate, start with approximately one gram of coffee for every five grams of water. The National Coffee Association recommends a 1:4 to 1:5 range for cold brew concentrate.
A basic concentrate recipe is:
- 100 grams of coarse coffee
- 500 grams of water
- 12 to 18 hours of steeping
After filtering, combine one part concentrate with one or two parts water or milk. Start with equal parts concentrate and water, taste it, and add more liquid as needed.
Do not describe a 1:10 or 1:12 batch as concentrate unless you specifically intend the resulting drink to be diluted. That distinction helps prevent weak, watery servings.
What Coffee Is Best for Cold Brew?
Cold brew works with many beans, so there is no requirement to use one origin or roast level. However, bean choice can noticeably change the finished flavor.
Medium and dark roasts often create chocolate, caramel, nutty, and fuller-bodied flavors. Light roasts may produce brighter fruit or floral notes, although those flavors can taste more subtle after a long cold extraction.
Whole beans are preferable when you have a suitable grinder because you can control the grind size immediately before brewing. Pre-ground coffee can still work, but check whether it is coarse enough for immersion brewing.
For a coffee selected specifically for this brewing style, Cold Brew Medium Roast uses beans from Chiapas and lists dark chocolate, graham cracker, citrus, and smooth medium-body tasting notes. It is available as whole bean or ground coffee, allowing you to choose based on your equipment.
Can You Use Regular Ground Coffee?
Regular pre-ground coffee can be used, but most supermarket coffee is ground for drip machines and may be finer than ideal for cold brew.
When using finer coffee:
- Begin with a shorter steep of about 10 to 12 hours.
- Filter through paper after the first straining.
- Expect more sediment and a slower filtering process.
- Adjust the next batch if the flavor tastes harsh or overly dry.
Avoid assuming that a longer steep will always fix a weak batch. The ratio, grind, bean freshness, and water quality may be more important than adding several extra hours.
Should Cold Brew Steep in the Fridge or at Room Temperature?
Both methods work, but they should not use exactly the same timetable. The National Coffee Association recognizes room-temperature and refrigerated steeping as valid approaches.
Method Main Advantage Main Limitation Starting Time Refrigerator Stable temperature and convenient overnight storage Slower extraction 14 to 18 hours Room temperature Faster extraction Requires closer time control 12 to 14 hours The refrigerator is often easier for beginners because you can mix the batch in the evening and filter it the next morning or afternoon. Room-temperature brewing is useful when you want a shorter process, but the finished coffee should be filtered and refrigerated promptly.
Do not leave a completed batch sitting with the grounds for several extra days. Once it reaches the desired strength, filter it and transfer it to a clean container.
How to Fix Common Cold Brew Problems
Cold brew problems are usually caused by the ratio, grind size, steeping time, or filtering method. Use the following table to identify the most likely adjustment.
Problem Possible Cause Fix This Batch Change Next Time Too weak Too much water or insufficient extraction Add concentrate or use less ice Increase coffee or steep slightly longer Too strong Concentrate was served undiluted Add water or milk Use a 1:10 or 1:12 recipe Bitter or harsh Grind was too fine or steep was too long Dilute the drink Grind coarser or shorten the steep Sour or thin Steep was too short or grind was too coarse Blend with a stronger batch Extend the steep slightly Cloudy or gritty Too many fine particles Filter again through paper Use a more uniform coarse grind Filtering is very slow Fine grounds clogged the filter Replace the filter and let it drain Grind coarser and avoid excessive stirring Change one factor at a time. If you simultaneously change the beans, ratio, grind, and brewing time, it becomes difficult to determine what improved or harmed the result.
How to Store and Serve Cold Brew Coffee
Transfer filtered cold brew to a clean bottle or jar with a tight lid, then keep it refrigerated. For the freshest flavor, make a manageable batch and aim to finish it within about one week.
Store plain cold brew separately from milk, cream, syrup, or other ingredients. Add those ingredients only when serving so the base coffee stays more versatile and is easier to monitor for changes in smell or flavor.
Discard the coffee when it develops an unusual odor, visible mold, unexpected bubbling, or a noticeably unpleasant flavor. For a more detailed breakdown by coffee type, see how long coffee lasts in the fridge.
Cold brew is also different from espresso in its brewing temperature, extraction time, grind size, and serving style. See the full cold brew vs. espresso comparison when choosing between a smooth batch drink and a concentrated espresso shot.
Frequently Asked Questions
Can you make cold brew coffee without a machine?
Yes. A large jar, pitcher, or French press is enough. Combine coarse coffee with water, cover the container, let it steep, and filter out the grounds. A dedicated cold brew maker may make cleanup easier, but it does not change the basic immersion process.
How long should cold brew coffee steep?
Start with 12 to 14 hours at room temperature or 14 to 18 hours in the refrigerator. A shorter steep may taste thin, while an unnecessarily long steep can create a heavier or harsher result. Filter the coffee once it reaches the strength you prefer rather than automatically waiting 24 hours.
Can you make cold brew in a French press?
Yes. Add coarse coffee and water to the French press, keep the plunger raised during steeping, and press down slowly when the coffee is ready. Pour the finished coffee into another container after pressing so it does not continue sitting on the grounds.
Is cold brew the same as iced coffee?
No. Cold brew is extracted with cool water over several hours. Traditional iced coffee is brewed hot and then chilled or poured over ice. Because the extraction methods differ, they can have different aromas, body, and flavor even when made from the same beans.
Can you make cold brew coffee quickly?
Traditional cold brew requires several hours because cool water extracts coffee more slowly than hot water. Recipes advertised as five-minute cold brew usually rely on pressure, agitation, specialized equipment, or a different brewing process. For standard immersion cold brew, prepare the batch the night before.
Final Thoughts
Learning how to make cold brew coffee becomes much easier once you separate ready-to-drink coffee from concentrate. Start with a 1:10 ratio for a drinkable batch, use a coarse and consistent grind, steep it overnight, and filter it carefully.
From there, adjust only one variable at a time. Use more coffee for greater strength, a coarser grind for easier filtering, or a shorter steep when the flavor becomes harsh. With a clear recipe and a few controlled changes, you can produce a cold brew that consistently suits your preferred strength and serving style.
