Cold brew at home — a simple step-by-step guide

Smooth, low-acid, and endlessly refreshing. Here's exactly how we make cold brew in the Kyiv Roasters lab.

Cold brew is not iced coffee. Where iced coffee is brewed hot and then chilled — which can make it sharp and harsh — cold brew is brewed cold from the start, over a long period of time. The result is a concentrate that is naturally sweet, chocolatey, and gentle on the stomach. It keeps in the fridge for up to two weeks.

What you need

• 80g coarsely ground coffee (like breadcrumbs)
• 1 litre of cold, filtered water
• A large jar or dedicated cold brew vessel
• Fine mesh strainer or paper filter

The process

Combine ground coffee and cold water in your vessel. Stir gently to ensure all grounds are wet. Cover and refrigerate for 16–18 hours. We find 17 hours gives the best balance of sweetness and depth. Any shorter and it tastes watery; longer and bitterness starts to creep in.

Strain through a fine mesh strainer lined with a paper filter. Pour slowly — rushing it muddies the final concentrate. What you have is a 1:12 ratio cold brew concentrate. Dilute 1:1 with cold water or milk to serve, or drink it straight over ice if you prefer strength.