How to Make Cold Brew Coffee at Home

Cold brew has a reputation for being fussy, mostly because of the price of a glass at a café. At home it is one of the easiest drinks you can make. You need ground coffee, cold water, a container with a lid and a fridge. Everything else is about adjusting the result until it tastes the way you like it.

The method is slow rather than difficult. Instead of hot water pulling flavour out in a few minutes, cool water does the same work over many hours. That gentler extraction tends to taste rounder and less sharp.

What you need before you start

• Coffee beans, ideally whole beans you grind yourself. Medium and darker roasts give the chocolate and nutty notes most people expect; lighter roasts work too and taste brighter.
• A grinder that can go coarse. If you buy pre-ground coffee, ask for a coarse grind similar to what a French press uses.
• A large jar or jug with a lid. Glass is easy to clean and does not hold on to old smells.
• Something to strain with: a fine sieve plus a paper filter, a nut-milk bag, a clean cloth, or a dedicated cold brew pitcher with a mesh insert.
• Cold, good-tasting water. If your tap water tastes of chlorine, filtered water makes a noticeable difference.

Getting the grind right

Grind size matters more here than in almost any other method. Coarse grounds let water move through the coffee evenly and are far easier to strain. A fine grind turns into sludge, clogs filters and can taste muddy or bitter after a long steep. Aim for pieces roughly the size of coarse sea salt.

Step by step: a simple jar batch

1. Measure. A common starting point for a concentrate is about one part coffee to four or five parts water by weight. For a ready-to-drink brew, use more water, closer to one part coffee to eight. Write down what you used so you can adjust next time.
2. Combine. Put the grounds in the jar, pour in about half the water and stir gently so every bit of coffee gets wet. Add the rest of the water and stir again.
3. Cover and wait. Put the lid on and leave the jar in the fridge, or at cool room temperature if your kitchen is not warm. Most people steep for somewhere between twelve and twenty-four hours.
4. Taste before you strain. Pour a spoonful through a small sieve. If it tastes thin, give it a few more hours. If it is already strong and slightly harsh, strain it now.
5. Strain in two passes. First pour through a sieve to catch the bulk of the grounds, then through a paper filter or cloth for a clean finish. Do not squeeze the bag hard.
6. Bottle and chill. Pour the finished coffee into a clean bottle with a lid and keep it in the fridge.

Concentrate or ready to drink?

Many people make a strong concentrate because it takes up less space and is flexible. You decide the strength glass by glass. Others prefer a weaker brew they can pour straight over ice with no thinking in the morning. Both are fine; the table below shows how they compare.

Flavour ideas that do not hide the coffee

Good cold brew is pleasant on its own, but small additions can turn it into something you would happily serve guests after a meal, perhaps alongside the ideas in our piece on pairing drinks with everyday food and special menus.

• Steep a strip of orange peel or a cinnamon stick with the grounds.
• Make a quick simple syrup with sugar and water, and add a little vanilla.
• Freeze some cold brew in an ice tray so your drink does not get watery as it melts.

Storing it safely

Keep cold brew in a sealed container in the fridge and use clean utensils when you pour. Concentrate generally keeps its best flavour for around a week; after that it slowly goes flat. If it ever smells sour, looks cloudy in an unusual way or shows any growth, pour it away. Once you mix in milk, treat the glass like any milk drink and do not leave it sitting out.

Troubleshooting a disappointing batch

It tastes weak or watery

Use a little more coffee, steep a few hours longer or check that the grind is not so coarse that the water barely touches it.

It tastes bitter or muddy

Shorten the steep, grind coarser and strain more gently.

Keeping a batch on the go

The easiest way to stay supplied is to start a new jar the evening you open the last bottle. It takes a few minutes, and by the next night a fresh batch is ready. If you are planning a brunch or an evening with friends, a jug of cold brew with a bowl of ice and a few syrups makes an easy self-serve corner; our guide to hosting a dinner party without the stress has more ideas for drinks guests can help themselves to.