Cold Brew Traditional
Concentrate 24hr
Strong 24-hour cold brew concentrate. Dilute 1:1 before serving.
1:6
Ratio
100g
Dose
4°C
Temp
Parameters
Cold brew
- 100 g
- Coffee
- 600 g
- Water
- 1:6
- Ratio
- 4 °C
- Temp
- 9 coarse
- Grind
- 24h
- Steep
- 4
- Servings
Grind · 9/10 · coarse
FINE
COARSE
Method
-
Pour 1 / 4
Add all 600g cold water. Stir to saturate grounds.
-
Stir 2 / 4
Stir gently to ensure all grounds are wet.
-
Refrigerate 3 / 420h–28h
Refrigerate for about 24 hours.
-
Done 4 / 4
Strain through paper filter. Concentrate ready.
Notes
Steep in refrigerator for 24 hours. Strain through paper filter.
Dilute 1:1 with water, milk, or pour over ice. Keeps 2 weeks refrigerated.
More Cold Brew recipes
See all Cold Brew recipes- 01 Smooth 1:17 Cafeshi Needs gear Ratio 1:16.7 Dose 60g Drink-strength cold brew at a 1:17 ratio — no concentrate, no dilution at serving. Cafeshi's take on the everyday batch: combine, refrigerate, strain, pour over ice. Ratio 1:16.7 Time — Dose 60g
- 02 Classic Specialty Coffee Association Ratio 1:6 Dose 100g Overnight cold water extraction. Smooth, sweet, low acidity, and naturally less bitter. Ratio 1:6 Time — Dose 100g
- 03 Filtron Stumptown Coffee Roasters Ratio 1:4.7 Dose 340g Stumptown's Filtron cold brew concentrate. 16-hour steep at room temperature for a smooth, chocolatey concentrate. Ratio 1:4.7 Time — Dose 340g
- 04 Kyoto Slow Drip Specialty Coffee Association Ratio 1:12.5 Dose 50g Japanese Kyoto-style slow drip cold brew. Water drips drop-by-drop through coffee for a crystal-clean, floral cup. Ratio 1:12.5 Time — Dose 50g
- 05 Milk Punch Barista Hustle Needs gear Ratio 1:8 Dose 100g Cold brew concentrate for milk punch. Strong base for mixing with milk. Ratio 1:8 Time — Dose 100g
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.