How to make cold brew at home

Step by step

1. Grind 100 g of coffee very coarsely.
2. Stir it in a jar with 800 ml of cold filtered water until all the coffee is wet.
3. Cover and refrigerate for 12–18 hours.
4. Strain through a paper filter, a fine sieve or a French press.
5. Serve: what you have is a concentrate. Pour it over ice and top up with water or milk, roughly half and half, to taste.

Which coffee for cold brew

A fruity coffee like Ethiopia Guji makes a fresh, juicy cold brew. A chocolatey one like Brazil or our House Blend makes a rounder cold brew that's great with milk.

No time to wait 12 hours? BIRMA Cold Brew comes in a bottle, ready to pour.

Common mistakes

• A fine grind – the cold brew turns out cloudy and bitter, and it's hard to filter. Use the coarsest grind (10).
• More than 24 hours – past that the taste turns woody and heavy, with no extra sweetness.
• Drinking the concentrate straight – it's very strong. Add water or milk, roughly half and half.

Cold brew or iced coffee?

Iced coffee is hot coffee cooled over ice, so it keeps the acidity and aroma of hot coffee. Cold brew never touches hot water, so it comes out sweet and round with much less acidity.

Frequently asked questions

How long does cold brew keep in the fridge?

Cold brew concentrate keeps about a week in a sealed bottle in the fridge. Once diluted with water or milk, drink it the same day.

Does cold brew have more caffeine?

The concentrate is very strong, but diluted half and half the caffeine in the glass is similar to a regular cup of coffee, depending on how much you dilute it.

Can I use hot water to speed it up?

Then it isn't cold brew any more. The slow, cold extraction is what gives the sweetness and low acidity. Want cold coffee fast? Brew a strong pour-over straight onto ice.

What grind should I order for cold brew?

Cold brew grind (10), the coarsest. You can order any of our coffees ground that way.