COLD BREW BREW GUIDE

long-immersion, cold or room temp. low acidity. smooth. high caffeine.

these are starting settings. dial in to taste.

$ cold-brew --dose=100g --water=1000g --steep=18h
RATIO
1 : 10 (concentrate)
DOSE
100g
YIELD
1L water
TIME
12–24h
TEMPERATURE
AMBIENT / FRIDGE
GRIND
EXTRA COARSE
EQUIPMENT
jar or pitcher, fine mesh strainer, paper filter, scale

RUNBOOK

  1. grind 100g extra coarse

    like cracked pepper — coarser than French press

  2. combine w/ 1L room-temp water, stir

    every ground must be wet

  3. cover. leave on counter 12h (or fridge 18–24h)

    fridge = slower, slightly cleaner flavor

  4. filter twice: mesh, then paper

    patience. don't squeeze grounds.

  5. dilute 1:1 with water or milk to serve

    undiluted = concentrate. lasts 2wks in fridge.

DIAL IT IN

cold brew extracts noticeably less acid than hot brewing. use a dark roast for chocolate/caramel notes, or a medium for fruity sweetness. nitro cold brew: add nitrogen gas for creamy texture without dairy.

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