Cold brew is not iced coffee. It is a slow-water extraction that produces a concentrate — smoother, less acidic, and endlessly usable. Once you have the ratio right, it is the easiest coffee you will ever make.

Method

01 · Dose

100 g coffee, ground coarse. Into a 1.5 L glass jar.

02 · Add water

800 g cold water. Stir once. Cap.

03 · Refrigerate

14 – 18 hours. Longer is not better past 20.

04 · Strain

Pour through a cloth filter or a Chemex paper into a second container. Rinse the coffee bed with 100 g more cold water if you want to increase yield.

05 · Serve

Serve neat over ice, or cut 1 : 1 with cold water or milk.

06 · Keep

Sealed in the fridge, cold brew concentrate lasts a week. Diluted, drink within two days.

The coffee

Any of our coffees will brew well on this method — the recipe above is calibrated for Bugisu, our flagship. For lighter African coffees (the Ethiopian and Kenyan lots when they land), consider dropping water temperature by 2 – 3 °C and grinding one step finer.