Cold Brew Concentrate at Home

Cold brew isn't complicated. It's coffee steeped in cold water for 12–18 hours. The slow extraction produces a smooth, naturally sweet concentrate with about 65% less acidity than hot-brewed coffee.

What You'll Need

• 100g coarsely ground coffee (think breadcrumb texture)
• 600ml room temperature or cold filtered water
• A jar or French press
• A fine strainer or cheesecloth

Method

Step 1: Combine coffee and water in your jar. Stir gently to ensure all grounds are wet. Cover and leave at room temperature for 14–18 hours. (Fridge works too, but steep for 18–24 hours.)

Step 2: Strain through a fine mesh sieve, then through cheesecloth or a paper filter for clarity. Don't press or squeeze — let gravity do the work.

Step 3: You now have concentrate. Dilute 1:1 with water or milk. Pour over ice. Store in the fridge for up to 10 days.

Tips

Grind matters. Too fine and you'll get a sludgy, over-extracted brew. Coarse is key — your regular pour-over grind is too fine for cold brew.

Use good coffee. Cold brew mutes acidity and brightness, so choose a medium roast with chocolate and nutty notes. Light, fruity roasts can taste flat when cold-brewed.

Experiment with ratios. 1:6 (coffee to water) gives a strong concentrate. 1:8 is milder. Find what works for your taste.

Cold brew is perfect for Indian summers. Make a batch on Sunday night, and you've got smooth iced coffee all week.