immersion method
Cold brew steeping
Coarse coffee grounds steep in cold or room-temperature water for many hours, producing a low-acidity concentrate that is typically diluted before drinking.
- Coffee-to-water ratio
- 100–150 g per litre (typically 125)
- Grind
- Coarse.
- Water temperature
- 4-21 celsius (typically 20)°C
- Contact time
- 43200-86400 seconds (typically 64800)
- Skill level
- beginner
Descriptive grind labels like this are illustrative starting points, not precise measurements — the same label can mean different particle sizes on different grinders. See the grind size guide for how to dial this in on your own equipment.
Equipment
Common problems
- Concentrate too weak
- Concentrate too strong or harsh
- Cloudy or gritty concentrate
Adjust steep time or ratio for strength; grind coarser and filter more thoroughly to reduce sediment.
Cleaning & maintenance
Discard grounds and rinse the steeping vessel and filter thoroughly.
Replace reusable mesh filters if they become clogged or torn.
Drinks made this way
Roasts and coffees that suit it
Work out your quantities
Tools for planning a brew with this method, and for adjusting one that did not go to plan.