How to Make a Cold Brew Coffee
Patience in a jar. A long cold steep pulls sweetness and body while leaving harsh acids behind — the smoothest, most sippable coffee you can make.
- Serves
- makes ~4 servings
- Time
- 12–18 hr
- Skill
- Easy
- Gear
- Immersion jar / cold-brew maker
Ingredients
- 100 g coffee, coarse
- 800 g cold filtered water
- A jar + fine strainer or filter bag
Method
- 1
Combine 100 g of coarse coffee with 800 g of cold water in a jar and stir to wet all the grounds.
- 2
Cover and steep 12–18 hours at room temperature or in the fridge.
- 3
Strain through a filter or bag — you now have a concentrate.
- 4
Dilute the concentrate 1:1 with water or milk over ice to serve.
Best results: Steep 16 hours, then keep the concentrate in the fridge for up to a week and dilute to taste.
Why it works
Cold water never dissolves the acidic and bitter compounds that hot water pulls in seconds, so cold brew ends up naturally sweet, smooth, and low in acidity — easier on sensitive stomachs. The trade-off is time: what heat does in three minutes, cold does in 12–18 hours. This 1:8 recipe makes a concentrate, so a little goes a long way.
Frequently asked
Is cold brew less acidic than iced coffee?
Yes — noticeably. The cold, slow steep leaves most of the acidic compounds behind, so cold brew is smoother and gentler on the stomach than hot coffee poured over ice.
How long does cold brew last in the fridge?
The undiluted concentrate keeps well for up to about a week in a sealed container. Once diluted with water or milk, drink it within a couple of days for the best flavor.
Keep brewing
Make it with Moksha
Organic, small-batch coffee — roasted fresh and shipped to your door.