Cold brew is one of the simplest ways to make coffee - no heat, no pressure and no specialist equipment beyond a jar and a sieve. This guide covers everything you need: the ratio, the method, the steep time and the science behind why cold brew tastes so different to hot coffee. For a full overview of home brewing methods, see our complete home coffee brewing guide.
What is cold brew coffee?
Cold brew is coffee made by steeping coarsely ground coffee in cold or room-temperature water for an extended period - typically 12 to 24 hours. Unlike iced coffee, which is simply hot coffee poured over ice, cold brew is never exposed to heat at any point in the process. The result is a concentrated coffee extract that is noticeably smoother and less acidic than conventionally brewed coffee. Cold brew originated as a practical method - long before refrigeration made it widely accessible - and has become one of the most popular ways to drink coffee during warmer months. Its clean, mellow character makes it approachable even for people who find hot coffee too sharp or bitter.
What equipment do I need to make cold brew at home?
You need very little. A large glass jar or jug, a fine mesh sieve or paper coffee filter and a second container to pour the strained concentrate into. That is genuinely all. Some people use a cafetiere - you add the coffee and water, leave it to steep and then press the plunger to strain. A muslin cloth or clean tea towel also works if you do not have a fine sieve. You do not need a cold brew tower, a specialist cold drip kit or any other dedicated equipment. The method is forgiving. A clean 1-litre jar from your kitchen cupboard will produce excellent cold brew, provided you use good quality coarsely ground coffee and give it sufficient time to steep.
What is the cold brew ratio and recipe?
Use a ratio of 1:8 - one part coffee to eight parts water by weight. For a litre of cold brew concentrate, that is roughly 125 g of coarsely ground coffee to 1,000 ml of cold water. The steps are straightforward. Grind your coffee coarsely (similar to cafetiere grind), combine it with cold water in your jar or jug and stir well to ensure all the grounds are saturated. Cover the container and place it in the fridge. After 12 to 24 hours, strain the liquid through a fine mesh sieve or paper filter into a clean jug. What you have is a concentrate - it is strong. When serving, dilute it 1:1 with cold water or milk. If you prefer it black and strong, dilute slightly less.
How long does cold brew need to steep?
Between 12 and 24 hours in the fridge or up to 12 hours at room temperature. The exact time depends on your taste preference and the coffee you are using. A shorter steep produces a lighter, more delicate concentrate. A longer steep extracts more compounds and produces a bolder, fuller-bodied result. Most people find a 16 to 18-hour steep in the fridge hits the sweet spot. Steeping at room temperature speeds up extraction, but do not leave it longer than 12 hours at room temperature as it can begin to taste over-extracted or stale. Always finish the steep in the fridge if you start it on the counter overnight. The fridge slows extraction and keeps everything fresh.
Why is cold brew less acidic than hot coffee?
Heat is the main trigger for acidic compound extraction during coffee brewing. When you brew with hot water, the high temperature rapidly extracts chlorogenic acids and other acidic compounds from the coffee grounds. Cold brew uses no heat at all, so those same compounds extract at a far slower rate and in much smaller quantities. Studies suggest cold brew coffee has a pH roughly 0.3 to 0.5 points higher than hot-brewed coffee - meaning it is measurably less acidic. The result is a smoother, less sharp cup with a naturally sweet finish. This makes cold brew a useful option for people with acid sensitivity or those who find traditionally brewed coffee harsh on an empty stomach.
"We try to focus not only on different regions, but from a traditional lens - a historical lens. The origin method, the origin of making. We try to make the coffee simple as it is. Too much syrups, too much flavours - the source of coffee is to be what it is."
- Ameen, Founder, Hamdan Coffee
That simplicity is exactly what cold brew embodies. Coffee, cold water and time. No heat, no pressure and nothing added. The coffee does the work.
How do I serve cold brew coffee?
Dilute the concentrate 1:1 with cold water or milk before drinking. Pour over ice in a glass, add your water or milk and that is it. For a slightly richer drink, use oat milk or whole milk in place of water. Cold brew also works well as a base for simple coffee cocktails - poured over ice with a measure of whiskey or mixed with tonic water and a slice of orange. If you are using a single-origin coffee with distinctive fruit notes, keep it simple. A Yemeni natural-process coffee, for instance, produces a cold brew with a smooth, berry-forward character that needs nothing added. Browse Hamdan Coffee's single-origin range to find a coffee that suits cold extraction.
How long does cold brew keep in the fridge?
Cold brew concentrate keeps for up to two weeks in the fridge, stored in a sealed glass jar or jug. Once diluted with water or milk, it is best consumed within one week. Always keep it covered and refrigerated - exposure to air degrades the flavour over time. If you notice any sour or off notes before the two-week mark, the coffee is past its best. This shelf life is one of cold brew's practical advantages: you can make a batch on Sunday and have coffee ready for the entire working week. Use a jar with a tight-fitting lid and label it with the date you made it so you know exactly where you are.
Explore Further - The Complete Home Coffee Brewing Guide
