← Înapoi la BlogCold Brew — Cold-Steeped Coffee
Cold extraction · 18 hours · Concentrate or RTD
Cold brew is coffee steeped in cold water for 12–24 hours. Without heat, the extraction is slower and gentler — result: smooth, sweet, low-acid coffee with naturally chocolatey notes. Perfect for summer, perfect over ice, perfect with milk.
Classic recipe (concentrate)
- 80g coarse-ground coffee (sea salt granulation)
- 1L cold filtered water
- Container (mason jar, French Press, or cold brew maker)
- Time — 12–18 hours in fridge
Steps
- Day 1 — Add coffee to cold water, stir to fully wet grounds
- Hour 1 — Cover and refrigerate
- Hour 12–18 — Strain through paper filter or cheesecloth
- Day 2+ — Concentrate keeps in fridge for 7 days
How to serve
- Black on ice — dilute concentrate 1:1 with cold water, pour over ice
- Latte — dilute 1:2 with milk over ice
- Tonic — 50ml concentrate + 150ml tonic water + lemon (refreshing summer drink)
- Hot — yes, you can heat it; cold brew gets even smoother when warmed
Why Cold Brew
- Naturally sweet — cold extraction skips bitter compounds
- Low acid — 60% less acidic than hot coffee, gentler on stomach
- Long shelf life — keeps 7 days; make once, drink all week
- Perfect for summer — already cold, no ice melt diluting the flavor
When to choose Cold Brew
Cold Brew is ideal for summer, iced drinks, and milk-based coffees. Best with chocolatey, low-acid origins: Brazil, Indonesia, Honduras Naturals. Not for vibrant Africans — their delicate floral notes get muted.
Common mistakes
- Grind too fine — makes muddy concentrate; coarse-salt is right
- Brewing too long — over 24h becomes overly bitter; 18h is optimal
- Hot water start — defeats the purpose; must be cold throughout
- Not refrigerating — room-temp brewing risks bacterial growth
See also