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Classic

by Specialty Coffee Association Cold Brew

Overnight cold water extraction. Smooth, sweet, low acidity, and naturally less bitter.

  • Chocolate
  • Sweet
  • Full-bodied
  • Medium roast
  • Dark roast
  • Long
  • Beginner
Total
1080:00
Ratio
1:6
Coffee
100 g
Temp
4 °C

The Classic recipe by Specialty Coffee Association for the Cold Brew uses 100 g of coffee and 600 g of water (1:6 ratio), at 4°C, with a target brew time of 1080:00.

Parameters

Cold brew
100 g
Coffee
600 g
Water
1:6
Ratio
4 °C
Temp
10 extra coarse
Grind
18h
Total
4
Servings
Grind · 10/10 · extra coarse
FINE COARSE

Method

1080:00 · total
  1. 0:00
    Pour

    Combine coffee and cold water. Stir to saturate all grounds.

    +600g 20s Slow
  2. 0:30
    Wait

    Cover and refrigerate for 18-24 hours.

  3. 1080:00
    Done

    Filter through paper. Dilute concentrate 1:1 with water or milk. Serve over ice.

Notes

Use a mason jar or cold brew pitcher. Filter through a fine mesh or paper filter.

More Cold Brew recipes

See all Cold Brew recipes →

Other Traditional methods

More by Specialty Coffee Association

View all recipes by Specialty Coffee Association →

Original source

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

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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