Classic
Open in appBased 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.
Free iOS No signup 1003 recipes by 126 baristas
Parameters
- 100 g
- Coffee
- 600 g
- Water
- 1:6
- Ratio
- 4 °C
- Temp
- 10 extra coarse
- Grind
- 18h
- Steep
- ~600 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 600g of cold water, then stir to combine.
+600g→ 600g 4°C -
Steep 2 / 3
Let it steep undisturbed.
18h–24h -
Done 3 / 3
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
More Cold Brew recipes
See all Cold Brew recipesSmooth 1:17
by Cafeshi
Concentrate 24hr
by Gota Team
Filtron
by Stumptown Coffee Roasters
Kyoto Slow Drip
by Specialty Coffee Association
Milk Punch
by Barista Hustle
More by Specialty Coffee Association
View all recipes by Specialty Coffee AssociationBloom and Break
Cold Brew Concentrate
Cold Brew Large Batch
Large Cupping-Style French Press
Dark Roast Large Batch
Other Traditional models
View all Traditional modelsLearn 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.
