When the hot brew gets a little too toasty to be sipping in your summer rocker, it's time to switch over to something chilled. Here's how to make a cup of the icey good stuff right in your kitchen.
Cold brew is literally just coarsely ground coffee soaked in cold water for a day. That’s it. You don't need fancy gear, and you don't need to overthink it. Here is how to make a killer pitcher at home with whatever equipment you’ve got lying around, plus the best roasts to use.
Before grabbing a jar or press, remember two non-negotiable rules:
Rule 1: Grind Coarse, Not Fine
Standard fine-drip coffee will create a bitter, muddy sludge that clogs your filter. You want broad, coarse grounds.
Rule 2: Give It Time
Cold water extracts flavor slowly. Let it sit for 16 to 20 hours. Anything under 12 hours will taste weak and hollow.
The Quick Cold Brew Cheat Sheet
- Grind Size: Coarse (looks like coarse sea salt).
- Coffee-to-Water Ratio: 1:4 (Concentrate) or 1:8 (Ready-to-Drink).
- Steep Time: 16 to 20 hours at room temp or in the fridge.
- Best Beans: Dark roasts, medium Latin American origins, or smooth flavored coffees.
Pick Your Gear (Use What You Have)
Method 1: The Mason Jar & Strainer (Zero Extra Cost)
What you need: A quart-sized mason jar (or pitcher), a mesh kitchen strainer, and a piece of cheesecloth or a clean flour-sack towel.
How to do it:
- Dump 1 cup of coarse coffee grounds into your jar.
- Pour 4 cups of cold water over the top and stir gently to saturate the grounds.
- Screw the lid on and let it steep on the counter overnight.
- Line your mesh strainer with cheesecloth over a pitcher, pour the mix through, and let gravity do the rest.
Method 2: The French Press (The Easiest Cleanup)
What you need: A standard French Press.
How to do it:
- Add coffee grounds and cold water directly into the French Press carafe using the 1:4 ratio.
- Stir gently, then put the plunger lid on top—do not push the plunger down yet!
- Let it sit for 16–20 hours.
- Press the plunger down slowly, pour over ice, and enjoy.
Method 3: The Dedicated Cold Brew Bucket (For the Daily Drinker)
What you need: A Toddy or cold brew pitcher.
How to do it:
- Insert the stopper plug into the bottom outlet first (if applicable)
- Add your coarse grounds and cold water using a 1:4 ratio, gently dampening the grounds without tearing or moving the filter.
- Cover and steep at room temperature for 16 to 20 hours.
- Pull the bottom plug over a glass decanter to drain. Dilute the resulting concentrate to desired strength, pour over ice, and sip away.
Which Coffees Make the Best Cold Brew?
Cold water extraction naturally drops the acidity and brings out sweet, heavy-bodied flavors. Some roasts shine much brighter than others when poured over ice:
Dark Roasts
Try our Cloud Surfing Blend: Darker roasts lose their burnt/harsh bite when cold-steeped. Cloud Surfing turns into a heavy, velvety cold brew with deep dark chocolate and smoky notes that hold up remarkably well against milk or sweet creamers.
Latin American Single-Origins
Try our Colombia, Brazil, or Guatemala Single-Origins: Cold water brings out the natural sweetness in medium Latin American beans. You'll get clean notes of milk chocolate, toasted nuts, and subtle caramel with almost zero acidity—making it the ultimate everyday "black coffee over ice" option.
Rich Espresso Base
Try our Dilworth Espresso Blend: Don't let the name fool you—espresso blends make incredible cold brew concentrate. It yields an intense, dense brew with a heavy crema-like mouthfeel.
Flavored Coffees
Try our Roasted Caramel Vanilla: Cold steeping keeps the caramel from tasting overly sugary. The cold extraction brings out dark, buttery sugar notes grounded by smooth vanilla, riding on top of a velvety coffee body. Pour this over ice with a splash of half-and-half for a decadent drink straight from your jar.
Try our Cinnamon Hazelnut: A warm, sweet baker’s spice aroma that blends into rich, buttery hazelnut. It gives the cold brew a cozy, toasted nut backbone that’s ridiculously refreshing over ice.
Try our Pecan Pie: Pure Southern comfort in a pitcher. Cold extraction pulls out the toasted nut oils and rich brown sugar vibes without any bitter bite. You get a buttery, toasted-pecan finish that tricks your brain into thinking you're drinking liquid dessert—even if you drink it dead black with zero added sugar.
Stop overthinking it. Grab a bag of good beans, grind them coarse, throw them in a jar of water tonight, and drink great cold coffee all week, man!
