Cold brew isn't iced coffee. Iced coffee is hot coffee poured over ice — watered down, acidic, a compromise. Cold brew is something else entirely. Smooth, low-acid, concentrated, and ready whenever you need it. Here's how to make it right.
Grind coarse. Same as French press. Coarse grind, every time. Fine grounds make cold brew cloudy and over-extracted.
The ratio: 1:4 for concentrate. One cup of coffee grounds to four cups of cold water. This makes a concentrate you dilute 1:1 with water or milk when you drink it. If you want ready-to-drink cold brew, go 1:8.
Combine and stir. Put grounds in a large jar or pitcher. Add cold filtered water. Stir to make sure all grounds are saturated. Cover it.
Steep for 18–24 hours in the fridge. Not on the counter. In the fridge. Slower extraction, cleaner flavor. Don't rush it — this is the whole point.
Strain it. Pour through a fine mesh strainer lined with a coffee filter or cheesecloth. Take your time. Don't press or squeeze — let gravity do the work.
Store and serve. Keeps in the fridge for up to two weeks. Pour over ice, add water or milk to taste, and drink it knowing you did it right.
Cold brew rewards patience. Make a batch Sunday, drink great coffee all week.
Foxhole Cold Brew Blend is our pick for cold brew. Shop → foxholecoffeeco.com