Smooth 1:17
Open in appCafeshi's everyday cold-brew guide shapes this drink-strength batch for serving without dilution. A long refrigerated infusion and careful filtration target rounded sweetness, restrained acidity, and a clean body over ice.
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Parameters
- 60 g
- Coffee
- 1000 g
- Water
- 1:16.7
- Ratio
- 20 °C
- Temp
- 10 extra coarse
- Grind
- 18h
- Steep
- ~1000 ml
- Yield
What is 10/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
-
Pour 1 / 3
Add the coffee and 1000g of cold water, then stir to combine.
+1000g→ 1000g 20°C -
Steep 2 / 3
Let it steep undisturbed.
12h–24h -
Done 3 / 3
Cold brew ready.
Notes
Original source
Recipe by Cafeshi, published at cafeshi.es.
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Definitions, ratios and protocols behind this recipe.
- Cold brew Cold brew is filter coffee's slowest cousin. You drop coffee and cold (or room-temperature) water into a vessel, leave it for 12–24 hours, and then strain. No heat, no pour, no fuss. Time replaces temperature as the extraction lever.
- Brewer families Brewers split into three families by how water meets coffee. Each family has a character. Knowing which family you're using tells you what kind of cup to expect — and which mistakes are easy to make.
