Cold Brew Concentrate
Overnight cold brew in a small 3-cup French press. Produces a smooth, low-acid concentrate for one or two iced drinks.
- Chocolate
- Sweet
- Full-bodied
- Medium roast
- Dark roast
- Long
- Beginner
- Total
- 720:30
- Ratio
- 1:6
- Coffee
- 30 g
- Temp
- 4 °C
The Cold Brew Concentrate recipe by Specialty Coffee Association for the French Press 3 Cup uses 30 g of coffee and 180 g of water (1:6 ratio), at 4°C, with a target brew time of 720:30.
Parameters
- 30 g
- Coffee
- 180 g
- Water
- 1:6
- Ratio
- 4 °C
- Temp
- 10 extra coarse
- Grind
- 12h
- Total
- 1
- Servings
Method
-
0:00Pour
Pour all 180g cold or room-temperature water. Stir gently to saturate all grounds.
+180g 10s Slow -
0:15Wait
Place lid with plunger pulled up. Refrigerate for 12-18 hours.
-
720:00Wait
Plunge slowly. Pour concentrate over a glass filled with ice.
-
720:30Done
Dilute with cold water or milk to taste. Smooth, naturally sweet cold brew.
Notes
More French Press 3 Cup recipes
-
Six-Minute Steep
1:17.9by Counter Culture Coffee
- Chocolate
- Sweet
Total 6:15 Temp 93°C -
Bloom and Break
1:15by Specialty Coffee Association
- Chocolate
- Balanced
Total 10:20 Temp 96°C -
Hot Concentrate
1:8.6by Specialty Coffee Association
- Chocolate
- Caramel
Total 5:30 Temp 96°C -
Cupping-Style French Press
1:16.7by Specialty Coffee Association
- Balanced
- Sweet
Total 10:10 Temp 93°C -
Dark Roast
1:17.9by Specialty Coffee Association
- Chocolate
- Caramel
Total 3:20 Temp 88°C
Other French press methods
More by Specialty Coffee Association
-
Bloom and Break
1:15.4French Press 12 Cup
- Chocolate
- Balanced
Total 12:30 Temp 96°C -
Cold Brew Concentrate
1:8French Press 12 Cup
- Chocolate
- Sweet
Total 18h Temp 20°C -
Cold Brew Large Batch
1:6French Press 12 Cup
- Chocolate
- Sweet
Total 18h Temp 4°C -
Large Cupping-Style French Press
1:16.1French Press 12 Cup
- Balanced
- Sweet
Total 10:10 Temp 93°C -
Dark Roast Large Batch
1:18French Press 12 Cup
- Chocolate
- Caramel
Total 3:30 Temp 88°C
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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100g
+50g Add water