Make Your Own Cold Brew Coffee with my absurdly simple method I perfected at home, and I guarantee you will never buy store bought again.

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I love a good shortcut that actually tastes like a treat. This Easy Cold Brew Coffee Recipe changed my mornings, and I promise it will make you rethink store bought stuff.

I use coarsely ground coffee and just cold filtered water, nothing fancy, and the results are richer than you’d expect. If you’ve ever typed How To Make Homemade Cold Brew Coffee into search bar, this is the version that feels doable.

Want to Make Your Own Cold Brew Coffee but worried it will be complicated? Stick with me, I’ll walk you through the flavor choices and the little tricks that make it sing.

Ingredients

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Coffee: rich in antioxidants and tiny protein, almost no carbs, gives bitter bold caffeine hit.
Water: hydrates, zero calories, makes brew clean tasting, minerals depend on source.
Milk: adds protein, calcium and creaminess, its higher calorie than black coffee, smooths bitterness.
Simple syrup: pure sugar, makes it sweet fast, empty calories, easy to overdo.
Vanilla extract: tiny amount perks aroma, adds perceived sweetness, almost no nutrients.
Pinch of salt: cuts bitterness, makes flavors pop, negligible nutrients, surprising trick.
Ice cubes: chill and dilute as they melt, add no nutrition, perfect for hot days.

Ingredient Quantities

1 cup coarsely ground coffee (about 85 to 90 g), i usually use medium roast (for concentrate)

4 cups cold filtered water (950 to 1000 mL)

For ready to drink version: 1/2 cup coarsely ground coffee (about 42 to 45 g) and 4 cups cold filtered water

Ice cubes, as needed for serving (optional)

Milk or milk alternative, 1/4 to 1/2 cup per serving (optional)

Simple syrup or sweetener, 1 to 2 tablespoons per serving (optional)

Vanilla extract, 1/4 teaspoon (optional)

Pinch of salt (optional)

Filtered water for diluting concentrate, about equal parts to concentrate (optional)

How to Make this

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1. Decide which version you want: for concentrate use 1 cup coarsely ground coffee (about 85 to 90 g) and 4 cups cold filtered water; for ready to drink use 1/2 cup coarsely ground coffee (about 42 to 45 g) and 4 cups cold filtered water. I usually use a medium roast for the concentrate.

2. Put the grounds in a large jar or pitcher, pour the cold filtered water over them, then give it one good stir so every bit gets wet. Cover the jar loosely.

3. Steep in the fridge or at room temp depending on time and taste. For concentrate steep 16 to 24 hours. For ready to drink steep 12 to 16 hours. Longer = stronger, shorter = smoother.

4. Line a fine mesh sieve with a nut milk bag, cheesecloth, or paper coffee filter and strain the brew into another container. If you want crystal clear coffee, filter again through a paper filter, but expect some loss of liquid.

5. Press or squeeze the bag gently to extract the last drops, then discard or compost the spent grounds. Rinse your filter tools asap so they don’t stain or stink.

6. If you made concentrate dilute to taste with filtered water or milk about equal parts concentrate to water as a starting point, then adjust. Ready to drink usually needs no dilution.

7. To serve: fill a glass with ice if you like, pour coffee, add 1/4 to 1/2 cup milk or milk alternative per serving if desired, stir in simple syrup or sweetener 1 to 2 tablespoons per serving, and a 1/4 teaspoon vanilla extract for extra depth. A tiny pinch of salt can smooth any bitterness.

8. Simple syrup hack: dissolve equal parts sugar and hot water, cool and store in the fridge so you dont water down the drink with plain sugar.

9. Store concentrate in a sealed container in the fridge up to 2 weeks, ready to drink coffee 5 to 7 days. Taste before serving if it’s been sitting a long time.

Equipment Needed

1. Large glass jar or pitcher (about 2 liters)
2. Kitchen scale or measuring cups for coffee and water
3. Long spoon or spatula for stirring
4. Fine mesh sieve plus a nut milk bag or cheesecloth or paper coffee filters for straining
5. Second container or pitcher to catch the strained brew
6. Funnel for easy pouring into bottles or jars
7. Measuring spoons and a small jar for vanilla, salt and simple syrup
8. Glasses and an ice tray for serving

FAQ

Q: What grind and coffee should I use? A: Use a coarse grind so you don't get gritty sludge, medium roast works great for a balanced flavor. For concentrate use about 1 cup coarsely ground coffee (85 to 90 g), for ready to drink use 1/2 cup (42 to 45 g). If your grind is too fine it will over extract and be bitter, too coarse and it will taste weak.

Q: How long should I steep the cold brew? A: Steep in the fridge for 12 to 24 hours, most folks like 16 to 20 hours for a good balance. Shorter time = milder, longer time = stronger but can get a bit more bitter, so taste after 12 hours and decide.

Q: How do I dilute and serve the concentrate? A: A common ratio is equal parts concentrate and water or milk, but you can change it to taste. Start 1:1, add ice, 1/4 to 1/2 cup milk per serving and 1 to 2 tbsp simple syrup if you want sweet. Add vanilla extract or a pinch of salt for smoother flavor if you like.

Q: What's the best way to filter out grounds? A: Use a coarse filter first like a nut milk bag or several layers of cheesecloth, then a second pass through a fine mesh or coffee filter if you want it totally clear. Pour slowly and let grit settle before the final filter, that helps a lot.

Q: How long will cold brew keep? A: Stored in a sealed container in the fridge concentrate will stay good for about 1 to 2 weeks, flavor fades over time so drink sooner if you can. Ready to drink batches are best within a week. You can freeze extra concentrate in ice cube trays for long term storage.

Q: Any quick tips to improve flavor? A: Try a pinch of salt to cut bitterness, a little vanilla extract for roundness, and sweeten after diluting so you get the right sweetness. If it tastes flat try a fresher roast or steep longer, and remember temperature matters so use cold filtered water for best clarity.

Easy Cold Brew Coffee Recipe Substitutions and Variations

Coarsely ground coffee: swap for decaf coarsely ground if you want caffeine free, or use a darker roast for richer chocolatey notes, or grind whole beans coarsely at home with a burr grinder or quick pulses in a blender if needed.
Cold filtered water: use bottled spring water or chilled tap water that tastes good, or try carbonated water for a bright, fizzy cold brew soda style.
Milk or milk alternative: use oat milk for a creamy, barista style cup, almond milk for a lighter drink, or half and half for extra richness; unsweetened versions keep sweetness in your control.
Simple syrup or sweetener: swap with maple syrup or honey for warm flavor, use agave to keep it plant based, or choose a liquid stevia or monk fruit syrup for a low sugar option.

Pro Tips

1. Weigh your coffee every time and jot it down. A few grams make a big difference, so keep notes on grind, steep time and how you diluted it so you can repeat the batch you like.

2. Double filter for clarity: strain through your mesh bag then run the brew through a paper filter if you want crystal clear coffee. Expect some liquid loss, and never squeeze the grounds hard or you’ll pull bitter oils.

3. Freeze leftover brew into ice cubes so iced drinks dont get watered down. Big cubes work great for milk based drinks, small ones for plain black over ice.

4. Match concentrate strength to the drink youre making. If you plan to add milk or syrup start with a stronger concentrate, if you want it straight use a lighter pull. Store in a sealed glass container and taste after a day or two, it keeps changing.

Easy Cold Brew Coffee Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Make Your Own Cold Brew Coffee with my absurdly simple method I perfected at home, and I guarantee you will never buy store bought again.

Servings

servings

Calories

kcal

Equipment: 1. Large glass jar or pitcher (about 2 liters)
2. Kitchen scale or measuring cups for coffee and water
3. Long spoon or spatula for stirring
4. Fine mesh sieve plus a nut milk bag or cheesecloth or paper coffee filters for straining
5. Second container or pitcher to catch the strained brew
6. Funnel for easy pouring into bottles or jars
7. Measuring spoons and a small jar for vanilla, salt and simple syrup
8. Glasses and an ice tray for serving

Ingredients

1 cup coarsely ground coffee (about 85 to 90 g), i usually use medium roast (for concentrate)
4 cups cold filtered water (950 to 1000 mL)
For ready to drink version: 1/2 cup coarsely ground coffee (about 42 to 45 g) and 4 cups cold filtered water
Ice cubes, as needed for serving (optional)
Milk or milk alternative, 1/4 to 1/2 cup per serving (optional)
Simple syrup or sweetener, 1 to 2 tablespoons per serving (optional)
Vanilla extract, 1/4 teaspoon (optional)
Pinch of salt (optional)
Filtered water for diluting concentrate, about equal parts to concentrate (optional)

Directions

Decide which version you want: for concentrate use 1 cup coarsely ground coffee (about 85 to 90 g) and 4 cups cold filtered water; for ready to drink use 1/2 cup coarsely ground coffee (about 42 to 45 g) and 4 cups cold filtered water. I usually use a medium roast for the concentrate.
Put the grounds in a large jar or pitcher, pour the cold filtered water over them, then give it one good stir so every bit gets wet. Cover the jar loosely.
Steep in the fridge or at room temp depending on time and taste. For concentrate steep 16 to 24 hours. For ready to drink steep 12 to 16 hours. Longer = stronger, shorter = smoother.
Line a fine mesh sieve with a nut milk bag, cheesecloth, or paper coffee filter and strain the brew into another container. If you want crystal clear coffee, filter again through a paper filter, but expect some loss of liquid.
Press or squeeze the bag gently to extract the last drops, then discard or compost the spent grounds. Rinse your filter tools asap so they don't stain or stink.
If you made concentrate dilute to taste with filtered water or milk about equal parts concentrate to water as a starting point, then adjust. Ready to drink usually needs no dilution.
To serve: fill a glass with ice if you like, pour coffee, add 1/4 to 1/2 cup milk or milk alternative per serving if desired, stir in simple syrup or sweetener 1 to 2 tablespoons per serving, and a 1/4 teaspoon vanilla extract for extra depth. A tiny pinch of salt can smooth any bitterness.
Simple syrup hack: dissolve equal parts sugar and hot water, cool and store in the fridge so you dont water down the drink with plain sugar.
Store concentrate in a sealed container in the fridge up to 2 weeks, ready to drink coffee 5 to 7 days. Taste before serving if it’s been sitting a long time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.