Brew guide
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Cold Brew
Hours of cold steeping instead of minutes of heat.
- Ratio
- 1:4 - 1:5
- Time
- 12-24h
- Grind
- Coarse
A starting point - adjust to your beans.
There is no standard for this - not even from the bodies that publish one for everything else. The concentrate ratio here is what commercial systems use.
Made differently elsewhere
Ready to drink
Brewed weak enough to pour straight from the jug, with no dilution afterwards.
- Ratio
- 1:12 - 1:15
How to go about it
Stir the coarse grounds into cold water until every bit is wet.
Leave it at room temperature or in the fridge - colder means slower, so give it the longer end.
Strain it off the grounds completely, or it keeps extracting in the bottle.
Dilute the concentrate with water or milk before drinking.
Where these numbers come from
Common café practice.
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