Cold brew is made by steeping ground coffee in cold or room-temperature water for a long time, then filtering it. For an easy home recipe, start with 80 g of coarsely ground coffee and 700 ml of water, steep it for 12 to 16 hours in the refrigerator, filter carefully, then serve it over ice, neat or diluted.
You need no special machine or difficult technique. A suitable grind, a clear ratio and a little forward planning matter most.
The short homemade cold brew recipe #
| Element | Practical starting point |
|---|---|
| Coffee | 80 g, freshly ground where possible |
| Water | 700 ml, fresh and neutral-tasting |
| Grind | Coarse, similar to French press |
| Steeping | 12 to 16 hours in the refrigerator |
| Filtration | Paper filter, clean cloth or fine metal filter |
| Serving | Over ice, with water, milk or a plant-based drink |
| Storage | Ideally 3 to 5 days refrigerated for quality, with no universal guaranteed period |
- Grind the coffee coarsely.
- Put it in a jar, carafe or French press.
- Add cold water and stir so that all the grounds are wet.
- Cover and refrigerate for 12 to 16 hours.
- Filter slowly without pressing the grounds too hard.
- Taste, then dilute if the result is too concentrated.
This produces a flexible cold brew base that is often perceived as smoother than cooled hot-brewed coffee. It is not necessarily “acid-free” or automatically lower in caffeine. Both points need some nuance.
What exactly is cold brew? #
Cold brew means extracting coffee without hot water. Cold water dissolves compounds more slowly, often giving a rounder, less drying and less bitter cup than hot coffee poured over ice.
It is not the same as classic iced coffee. Iced coffee is generally brewed hot and cooled quickly. Cold brew is extracted cold from the start. This can change its texture and perception, with softer bitterness and more apparent sweetness.
Chemical analyses nevertheless require precise wording. A Scientific Reports study compared hot and cold-brewed coffees and found similar pH values, between 4.85 and 5.13, while the hot brews contained more titratable acids (Scientific Reports, 2018). Cold brew may therefore taste gentler, but it is not a neutral drink.
If avoiding a sharply sour cup is your main aim, the guide to coffee that tastes too sour complements this recipe.
Which coffee should you choose? #
Good cold brew starts with coffee that is pleasant before you steep it. You need not buy the most expensive beans, but avoid very old, stale coffee or a grind that is far too fine.
For a smooth, approachable result:
- coffee from Brazil or Colombia may give chocolate, nut or caramel notes;
- coffee from Ethiopia or Kenya may produce a fruitier, livelier cold brew;
- a medium roast often works better than a very dark roast when you want freshness;
- a blend containing robusta may add body and caffeine, but also more bitterness.
Treat these profiles as starting hypotheses, not flavours guaranteed by a country. Variety, terroir, processing, roast, age and recipe can matter as much as the origin printed on the bag.
Cold brew often softens rough edges, but it cannot turn poor coffee into good coffee. If you are choosing between two profiles, steep two small jars at the same ratio and compare them the next day.
Which grind size should you use? #
Use a coarse grind similar to French press. A grind that is too fine makes filtration difficult, leaves more particles in the bottle and can feel muddy or bitter. An excessively coarse grind can produce a thin drink, especially when the steep is short.
Visually, aim for particles closer to coarse salt than espresso powder. The guide to grind size by brewing method explains this in more detail.
When buying from a roaster, ask for a French press or cold brew grind. If you only have pre-ground filter coffee, shorten the steep slightly and use paper filtration to limit sediment.
Coffee-to-water ratio: ready to drink or concentrate? #
The ratio depends on how you plan to serve the cold brew.
| Aim | Suggested ratio | Example | How to serve |
|---|---|---|---|
| Ready-to-drink cold brew | 1:8 to 1:10 | 80 g per 700 to 800 ml | Neat over ice |
| Slightly stronger cold brew | 1:7 | 100 g per 700 ml | With a few ice cubes or a splash of water |
| Concentrate to dilute | 1:4 to 1:5 | 140 g per 700 ml | 1 part concentrate + 1 part water or milk |
For a first attempt, 80 g per 700 ml is straightforward: expressive without being brutal. Label a bottle of concentrate so that nobody drinks it like ordinary coffee by mistake.
You can also work in cups. The guide to how many cups 250 g of coffee makes provides useful reference points.
Steeping time: 12, 16 or 24 hours? #
Most home recipes fall between 12 and 24 hours. In practice, 12 to 16 hours in the refrigerator already produces a balanced result. Beyond 18 to 24 hours, body may increase, but so may heavy, woody or bitter notes, depending on the roast.
A study of cold brew extraction kinetics observed caffeine and chlorogenic acid approaching equilibrium after about 6 to 7 hours in the tested samples, even though common recipes often run longer (Scientific Reports, 2017). This does not mean that every brew should be filtered at 7 hours. Other aroma compounds and sensory effects still matter. It does show that 24 hours is not automatically better.
A simple guide:
- 10 to 12 hours: lighter and cleaner;
- 12 to 16 hours: a good balance for many coffees;
- 18 to 24 hours: denser and sometimes more bitter;
- more than 24 hours: rarely useful for a home recipe.
How to filter without cloudy coffee #
Filtration has a large effect on texture. A French press is convenient, but its metal filter lets fine particles through. For clearer cold brew, press gently, then pass the liquid through a rinsed paper filter or a clean cloth.
Avoid squeezing the grounds hard. It may speed filtration slightly, but can carry more particles and bitterness into the drink. If the coffee drains very slowly, the grind was probably too fine.
The simplest equipment:
- a large jar with a lid;
- a spoon;
- a fine sieve;
- a paper filter or clean cloth;
- a clean bottle for storage.
A French press also works well as the steeping vessel. The method resembles the guide to making French press coffee, but uses cold water and a much longer contact time.
How to serve cold brew #
Always taste before adding anything. If the coffee is balanced, serve it simply over large ice cubes. If it is too intense, dilute it with a little cold water. If it needs roundness, add a splash of milk, plant-based drink or simple syrup.
Easy ideas:
- plain cold brew over ice;
- cold brew with oat drink for a smooth texture;
- cold brew with orange zest at serving time, rather than throughout the steep;
- cold brew with simple syrup, because granulated sugar dissolves poorly when cold;
- cold brew tonic with plenty of ice and a lightly sweetened tonic water.
For more ideas, see the summer coffee drink recipes.
Caffeine: be careful with concentrates #
Cold brew is not automatically lower in caffeine than hot coffee. The final amount depends mainly on the coffee dose, ratio, steeping time, bean and dilution at serving.
A 1:4 or 1:5 concentrate can deliver a substantial amount of caffeine if served neat in a large glass. A ready-to-drink 1:9 cold brew over ice may be closer to standard filter coffee. EFSA notes that caffeine stimulates the central nervous system and that concentrations vary greatly with preparation (EFSA).
If you are sensitive to caffeine, avoid large glasses late in the afternoon. Cold temperature and sweetness can make cold brew seem light even though it remains coffee.
Storage and food safety #
Keep filtered cold brew refrigerated in a clean, closed bottle or jar. For home use, 3 to 5 days is a deliberately short quality guide, not a validated safety period for every recipe. Make a smaller batch if the cleanliness of the vessel, water, filter or handling is uncertain.
Follow a few simple rules:
- use drinking water and clean equipment;
- wash the container before use;
- do not leave the carafe uncovered in the refrigerator;
- avoid drinking directly from the bottle;
- return the cold brew to the refrigerator after serving;
- discard it whenever in doubt, because a normal smell alone does not prove safety.
Cold extraction is not a thermal kill step. In a challenge study published in 2025, Salmonella, E. coli O157:H7 and Listeria monocytogenes survived for several days in filtered, sterilised cold brew that was then deliberately inoculated. This design does not measure how likely home contamination is, but it shows that time and cold do not disinfect an already contaminated drink (Journal of Food Safety, 2025).
The Swiss Federal Food Safety and Veterinary Office guidance (German) recommends keeping perishables and leftovers refrigerated, putting chilled products away immediately and following storage directions. This care becomes essential as soon as you add milk, cream, a plant-based drink or homemade syrup.
Common mistakes #
Grinding too finely #
This is the most common mistake. The coffee becomes difficult to filter and feels dusty. Move to a coarser grind before extending the steeping time.
Using too little coffee #
Weak cold brew often comes from an overly dilute ratio. Try 80 g per 700 ml, then adjust.
Confusing cold brew with iced coffee #
Pouring hot coffee over ice is quick and can taste excellent, but it is a different extraction. That method suits fast iced coffee. The rounded character associated with cold brew needs the slow, cold steep.
Steeping for too long #
A very long steep does not guarantee more aroma. If your cold brew becomes heavy or bitter, return to 12 or 14 hours.
Adding milk before storage #
Store cold brew black, then add milk or a plant-based drink when serving. It tastes fresher and is easier to store safely.
Frequently asked questions #
Can you make cold brew with supermarket ground coffee? #
Yes, but the result depends on the grind. If it is fine, filter with paper and shorten the steep. Choose a coarse grind where possible.
Should you steep it in the refrigerator or at room temperature? #
The refrigerator is the more cautious home choice. Extraction may be slightly slower, but the temperature is easier to control. A room-temperature steep provides no microbial kill step and should not be treated as equivalent to hot brewing.
Can you make cold brew in a French press? #
Yes. Add coffee and water, steep it cold, then press gently. Pass it through paper afterwards for a cleaner cup.
Is cold brew less acidic? #
It is often perceived as less acidic and bitter, but its pH may remain similar to that of hot-brewed coffee. The difference mainly concerns extraction and titratable acidity, not a complete absence of acid.
Can you steep it directly in milk? #
It is technically possible, but less practical and more sensitive from a hygiene perspective. For a milky version, make cold brew with water and add milk when serving. The guide asks in detail: can you steep cold brew in milk?.
Conclusion #
Reliable homemade cold brew rests on three details: a coarse grind, a clear ratio and careful filtration. Begin with 80 g of coffee and 700 ml of water, refrigerate for 12 to 16 hours, then change only one variable at a time.
Cold brew is simple, but not vague. Recording ratios, steeping times and preferred coffees makes the drink more consistent. Once the base works, you can explore origins, dilution, ice, milk and summer recipes without losing balance.