Question 1

How do you make cold brew coffee?

Accepted Answer

Coarsely grind coffee, immerse in cold filtered water, steep 12–18 hours (chilled), then strain through a fine mesh and paper filter. Dilute to taste and serve over ice.

Question 2

What is cold brew coffee?

Accepted Answer

Coffee brewed with cold water over long hours. The result is smooth, low-acid, and naturally sweet—refined enough for black, versatile enough for milk.

Question 3

How long can you keep cold brew?

Accepted Answer

Ready-to-drink lasts 3–5 days in the fridge; concentrate keeps 7–10 days in a sealed, chilled bottle. Always store cold and airtight.

Question 4

How long do you let coffee sit in water for cold brew?

Accepted Answer

12–18 hours in the fridge for a clean profile. At room temperature, 8–12 hours is enough—then strain and chill immediately.

Question 5

How much coffee is needed for cold brew?

Accepted Answer

For ready-to-drink, start at 1:8 (125 g coffee to 1 L water). For concentrate, 1:5 (200 g to 1 L), then dilute 1:1 before serving.

Question 6

What’s the best grind size for cold brew?

Accepted Answer

Coarse—think raw sugar/sea salt. Too fine causes bitterness and sludge; too coarse tastes thin. Aim for even, chunky particles.

Question 7

What’s the ideal coffee-to-water ratio for cold brew?

Accepted Answer

1:8 for ready-to-drink (balanced, silky). 1:5 for concentrate to store and dilute. Adjust ±1 part water to suit your taste.

Question 8

How do I make a cold brew concentrate?

Accepted Answer

Use 1:5 ratio, steep 12–18 hours chilled, filter twice (mesh then paper), bottle, and refrigerate. Dilute 1:1 with water or milk to serve.

Question 9

Cold brew vs. iced coffee—what’s the difference?

Accepted Answer

Iced coffee is hot-brewed then chilled—brighter and more aromatic. Cold brew is never heated—lower acidity, fuller body, naturally sweet.

Question 10

Does cold brew have more caffeine than hot coffee?

Accepted Answer

Concentrate is caffeine-dense, but once diluted, a serving is comparable to hot coffee. Strength depends on your ratio and dose.

Question 11

Should I brew cold brew in the fridge or at room temperature?

Accepted Answer

Fridge brewing (12–18 h) tastes cleaner and keeps better. Room-temp (8–12 h) works in a pinch—strain, then chill right away.

Question 12

What beans work best for cold brew?

Accepted Answer

Chocolatey, nutty single origins or elegant blends shine. Light, fruit-forward lots make a bright, tea-like cold brew—choose your mood.

Question 13

Why is my cold brew bitter or sludgy—how do I fix it?

Accepted Answer

Grind coarser, shorten the steep to 12–16 h, and double-filter (mesh then paper). Use fresh beans and filtered water.

Question 14

How do I filter cold brew cleanly at home?

Accepted Answer

First pass through a fine mesh or cloth, then polish with a paper filter. Don’t squeeze the grounds—let it drip for clarity.

Question 15

Can I reuse the grounds for a second batch?

Accepted Answer

We don’t recommend it. Reused grounds extract flat and papery. Repurpose them for compost or deodorizing instead.

Question 16

Can I heat up cold brew without ruining it?

Accepted Answer

Yes—dilute concentrate with hot water (about 60–65°C). Avoid boiling; gentle heat preserves the smooth, low-acid profile.

Question 17

How do I make nitro cold brew at home?

Accepted Answer

Chill a 1:5 concentrate, dilute to serve strength, charge with food-grade nitrogen (whipper or mini-keg), then pour hard for a cascading head.

Question 18

How can I make cold brew without a grinder or special gear?

Accepted Answer

Use pre-ground coarse coffee or crush beans in a sealed bag with a rolling pin. Steep in a jar or French press; strain through a paper filter.

Question 19

Does water quality matter for cold brew?

Accepted Answer

Absolutely—use clean, filtered water (~75–150 ppm total hardness). Better water equals cleaner sweetness and a silkier finish.

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