How to Make Cold Brew at Home

Cold brew isn't iced coffee — it's a different extraction entirely. Steeping grounds in room-temperature or cold water for hours pulls out sweetness and body while leaving most of the acidity and bitterness behind, which is why cold brew tastes smoother even at full strength.

What You Need

A coarse grind (finer grounds turn cloudy and bitter), a large jar or pitcher, a way to strain — a fine mesh sieve lined with cheesecloth works fine, no special cold brew maker required.

The Ratio

Start at 1:4, coffee to water by volume — 1 cup of coarsely ground coffee to 4 cups of water. That gives you a concentrate; dilute it with water, milk, or ice when you serve it. Prefer it drink-strength straight out of the fridge instead? Go closer to 1:8.

Steep Time

12–16 hours at room temperature gives a bolder, more pronounced cup. 18–24 hours in the fridge gives something smoother and less acidic. Neither is wrong — it's a matter of taste, and worth trying both once to find yours.

Strain and Store

Strain through your cheesecloth or mesh bag into a clean container, pressing gently but not squeezing (that pulls out bitterness). Refrigerate the concentrate in an airtight container — it holds well for about two weeks.

What to Use

Cold brew flatters a coffee with body and depth. Iron Ritual, our six-bean blend, holds its structure through long steeping and dilution — it stays rich rather than going thin and papery.