Cold brew at home: ratio, grind and common mistakes
Smooth, low-bitterness cold brew needs only coffee, water, a jar and patience.
Cold brew is coffee steeped in cold water for many hours instead of brewed with hot water. Slow extraction gives a rounder, less acidic-tasting cup.
The basic ratio
A common starting point is about 1 part coarse ground coffee to 8 parts water by weight for a ready-to-drink brew — for example 100 g coffee to 800 g water. For a concentrate you dilute later, use about 1:4 or 1:5.
Grind coarse
Aim for a grind like coarse sea salt. Fine coffee over-extracts during a long steep, tastes muddy and is hard to filter.
Steep time
Steep 12–18 hours. Keep the jar in the fridge for a cleaner taste and food safety. Taste at 12 hours and adjust next time.
Filter and store
Strain through a fine sieve, then a paper filter or clean cloth. Store sealed in the fridge and drink within a few days.
Common mistakes
- Bitter or harsh: grind too fine or steeped too long.
- Weak or sour: too little coffee or too short a steep.
- Cloudy: skipped the second, finer filter.
- Flat taste: stale pre-ground coffee — grind fresh beans if you can.
Serve it your way
Pour over ice, add oat milk, or stir in a little jaggery syrup. Prefer someone else to make it? Find our cold drinks on the GreenLeaf menu.