Methods · Cold brew
Cold
Cold brew
Cold extraction, long and gentle: 12 to 18 h of steeping yielding a round concentrate, low in acidity and bitterness.
Which coffee
Fruity light roast (a revelation) or medium chocolatey — Ethiopia for fruit, Brazil for sweetness.
E.g. roasters: Terres de Café (FR) · Right Side (ES)
Ratio
1:5 (concentré)
Coffee
200 g
Water
1000 g
Temperature
Cold
Grind
Coarse
Time
12–18 h
Overview
Profile. Smooth, sweet, chocolatey, very low acidity and bitterness. Drunk diluted, over ice.
For whom. No special gear, zero technique: mix and wait. Ideal in summer and for preparing ahead.
Gear
Jar or carafeFilter (cheesecloth + paper)ScaleGrinder
Steps
1200 g of coarsely ground coffee in 1000 g of cold water, mix well.
2Cover and steep 12 to 18 h (fridge or room temperature).
3Filter (cheesecloth then paper).
4Dilute the concentrate ~1:1 with water or milk, serve over ice.
Tips
- Coarser grind than the French press to avoid bitterness.
- The concentrate keeps ~1 week in the fridge.
Common mistakes
- Grind too fine or steeping > 24 h → bitter and astringent.
- Skipping the paper filter → a cloudy cup.
Variations
Ready-to-drink 1:8 — 80 g / 640 g: drink it without diluting.
Cold drip — Slow drip (tower/vac pot): cleaner, more technical.
The Coffee-Note take
A fruity light-roast in cold brew is a revelation: save it for expressive origins, not a dark blend.
Reference recipe based on: podiumcoffeeclub.com