Classic
Open in appOvernight cold water extraction. Smooth, sweet, low acidity, and naturally less bitter.
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Parameters
- 100 g
- Coffee
- 600 g
- Water
- 1:6
- Ratio
- 4 °C
- Temp
- 10 extra coarse
- Grind
- 18h
- Steep
- ~600 ml
- Yield
Method
-
Pour 1 / 3
Combine coffee and cold water. Stir to saturate all grounds.
-
Refrigerate 2 / 3
Cover and refrigerate for 18-24 hours.
18h–24h -
Done 3 / 3
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.
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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.