Classic

Cold Brew Traditional by Specialty Coffee Association

Based on SCA coffee standards, this classic overnight immersion extracts coffee entirely with cold water. The uncomplicated method is intended for a smooth, naturally sweet drink with subdued acidity and bitterness, ready for chilled service.

1:6 Ratio

100g Dose

4°C Temp

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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

Grind · 10/10 · extra coarse

FINE COARSE

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Method

Pour 1 / 6

Add the coffee and 600g of cold water, then stir to combine.

+600g→ 600g 4°C
Prepare 2 / 6

Cover the vessel and place it in the refrigerator.
Steep 3 / 6

Let it steep undisturbed.

18h–24h
Prepare 4 / 6

Strain the coffee through a paper filter.
Serve 5 / 6

Dilute the concentrate 1:1 with cold water or milk and serve over ice.
Done 6 / 6

Cold brew ready.

Notes

Use a coarse, uniform grind and stir just enough to eliminate dry pockets, then leave the slurry undisturbed. A paper filter after the initial fine-mesh strain produces a cleaner cup; skip it for more body. Taste before diluting, since roast level and steep temperature change perceived strength.

Original source

Recipe by Specialty Coffee Association, published at sca.coffee.

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