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Cold Brew
Traditional
Faster cold brew using finer grind and room temperature water.
1:8.3
Ratio
60g
Dose
20°C
Temp
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Parameters
- 60 g
- Coffee
- 500 g
- Water
- 1:8.3
- Ratio
- 20 °C
- Temp
- 5 medium
- Grind
- 4h
- Steep
- ~500 ml
- Yield
Grind · 5/10 · medium
FINE
COARSE
Method
-
Pour 1 / 4
Add all 500g room temperature water.
-
Stir 2 / 4
Stir vigorously to saturate all grounds.
-
Wait 3 / 4
Steep at room temperature for about 4 hours.
4h–6h -
Done 4 / 4
Strain through paper filter. Ready to serve over ice.
Notes
Room temperature water with finer grind extracts faster. Ready in 4-6 hours instead of 12-24. Slightly different flavor profile than traditional cold brew.
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Other Traditional models
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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.