Cold Brew Traditional
Classic
by Specialty Coffee Association
Overnight cold water extraction. Smooth, sweet, low acidity, and naturally less bitter.
Parameters
- 100 g
- Coffee
- 600 g
- Water
- 1:6
- Ratio
- 4 °C
- Temp
- 10 extra coarse
- Grind
- 18h
- Steep
- 4
- Servings
Method
-
01Pour
Combine coffee and cold water. Stir to saturate all grounds.
-
02Wait
Cover and refrigerate for 18-24 hours.
-
03Done
Filter through paper. Dilute concentrate 1:1 with water or milk. Serve over ice.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
More Cold Brew recipes
See all Cold Brew recipes →- 01 Smooth 1:17 byCafeshi Drink-strength cold brew at a 1:17 ratio — no concentrate, no dilution at serving. Cafeshi's take on the everyday batch: combine, refrigerate, strain, pour over ice. Ratio 1:16.7
- 02 Concentrate 24hr Strong 24-hour cold brew concentrate. Dilute 1:1 before serving. Ratio 1:6
- 03 Filtron byStumptown Coffee Roasters Stumptown's Filtron cold brew concentrate. 16-hour steep at room temperature for a smooth, chocolatey concentrate. Ratio 1:4.7
- 04 Kyoto Slow Drip bySpecialty Coffee Association Japanese Kyoto-style slow drip cold brew. Water drips drop-by-drop through coffee for a crystal-clean, floral cup. Ratio 1:12.5
- 05 Milk Punch byBarista Hustle Cold brew concentrate for milk punch. Strong base for mixing with milk. Ratio 1:8
More by Specialty Coffee Association
View all recipes by Specialty Coffee Association →- 01 Bloom and Break French Press 12 Cup Ratio 1:15.4 Time 12:30
- 02 Cold Brew Concentrate French Press 12 Cup Ratio 1:8 Time 18h
- 03 Cold Brew Large Batch French Press 12 Cup Ratio 1:6 Time 18h
- 04 Large Cupping-Style French Press French Press 12 Cup Ratio 1:16.1 Time 10:10
- 05 Dark Roast Large Batch French Press 12 Cup Ratio 1:18 Time 3:30
Other Traditional models
View all Traditional models →Learn the fundamentals
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.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.