It’s officially Cold Brew Season at the café, and we’ve been getting loads of questions in the shop about how to make it at home. It’s super easy and no fancy gear required.
First things first: cold brew isn’t the same as iced coffee. Iced coffee is hot coffee poured over ice (often a little sharp or bitter). Cold brew, on the other hand, is made by steeping coarse ground coffee in cold water for a long time. This slow, gentle process brings out a naturally sweet, smooth flavor that’s perfect for summer.
Fun fact: Cold brew’s been around for centuries. Dutch traders were making it on ships in the 1600s, and in Japan it evolved into the stunning Kyoto-style slow-drip towers, gorgeous glass setups that look more like science experiments than coffee makers. They drip water over coffee for 8–12 hours and make a super refined cup. Beautiful, but… not exactly kitchen-counter friendly.
Luckily, you don’t need anything fancy to make cold brew at home. All you need is:
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Coarse ground coffee (breadcrumb consistency)
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A big jar or container with a lid
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A sieve and some cheesecloth, muslin, or even a paper towel
Here’s how to do it:
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Grind your beans coarsely. Too fine and your brew will be cloudy and bitter.
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Add about 1 part coffee to 8 parts cold water in your jar.
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Stir it up, pop the lid on, and let it steep for 18–24 hours (in the fridge or on the counter).
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Once it’s brewed, strain out the grounds using a sieve.
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Then strain it again through cheesecloth or paper towel to get it nice and clean. You might need to do this a couple of times until it looks clear.
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Store it in the fridge and serve over ice. Black, with milk, sweetened, however you like it.
That’s it! You've just made a smooth, café-worthy cold brew that’ll keep in the fridge for up to a week (some say longer, but we think it’s best fresh).
Got questions or a favorite twist on your cold brew? Let us know, we love seeing your home coffee setups!