When an Indian summer settles in, a steaming cup of coffee can start to feel like a punishment. But giving up coffee is not the answer. Cold brew is.
Cold brew is not just iced coffee. It is a different way of making coffee altogether, one that trades heat for time. The result is a smooth, mellow, low-bitterness drink that you can make in bulk, keep in the fridge, and pour over ice whenever you like. Best of all, you do not need any special equipment. A clean jar is enough.
This guide walks you through everything: what cold brew is, how to make it, which beans to choose, and how to fix it when something goes wrong.
What Is Cold Brew, Exactly?
Cold brew is made by steeping coarsely ground coffee in cold or room-temperature water for many hours, usually 12 to 18, and then straining out the grounds. No hot water is involved at any point.
This is quite different from iced coffee, which is regular hot coffee that has been cooled down or poured over ice. Because hot water extracts coffee quickly and pulls out more of its bitter and acidic compounds, iced coffee can taste sharp or watered down. Cold brew extracts slowly and gently, which is why it tends to taste smoother, rounder and naturally sweeter.
Why Cold Brew Is Worth Trying
It is smooth and mellow, easy to make ahead (one batch gives you several days of coffee), and beginner friendly, with no pouring technique and no special gadget.
What You Need
- Coffee beans: about 100 g for a litre of water
- A grinder, or ask for a coarse grind when buying
- A large jar or jug with a lid, at least 1 litre
- Filtered water
- A fine mesh sieve lined with muslin or a paper filter
- A clean bottle for storing the finished brew
Choosing the Right Coffee
Cold brew is a forgiving method, but your beans still decide how it tastes.
Roast level: Medium to medium-dark roasts are a great place to start. They tend to bring out chocolatey, nutty and caramel notes, which come across beautifully in cold brew. Very dark roasts can taste heavy and smoky when steeped for a long time, though some people love exactly that.
Freshness: Freshly roasted whole beans give you the most flavour. Stale coffee tastes flat whether you brew it hot or cold.
100% Arabica: Arabica is known for its sweetness and smoothness, which suits the gentle nature of cold brew.
At Cherritos, a few coffees are particularly good candidates:
- Heritage Select: a medium roast that works for both black coffee and milk drinks, which makes it a flexible choice if you are unsure how you will drink your cold brew
- Monsoon Malabar, Millennium Blend and Coorg Mud Blend: medium-dark coffees from the Balanced & Bold range, good if you want more body
- Vienna Roast: a dark roast with cocoa notes, a full body and a bittersweet finish, for those who like their cold brew bold and chocolatey
All Cherritos coffees are 100% Arabica, roasted in small batches, with no additives, chicory or flavouring, so what you taste is the coffee itself.
The Grind: Go Coarse
This is the most important technical detail. Cold brew needs a coarse grind, similar to coarse sea salt or breadcrumbs.
If the grind is too fine, the coffee over-extracts, tastes bitter and muddy, and becomes very hard to strain. If it is too coarse, the brew may taste weak and thin.
If you do not have a grinder, ask for a coarse or French press grind when you order. For the freshest flavour, grind just before you start.
The Ratio
A good starting point for a concentrate is:
1 part coffee to 5 parts water by weight (for example, 100 g coffee to 500 ml water)
You then dilute the concentrate with water or milk when serving. This is great if you want a strong, versatile base.
For a ready-to-drink brew that needs no dilution, try:
1 part coffee to 8 parts water (for example, 100 g coffee to 800 ml water)
Start with one of these, taste it, and adjust next time. There is no single right answer.
Step-by-Step Method
Step 1: Grind your coffee. Measure your beans and grind them coarse.
Step 2: Combine. Add the grounds to your jar. Pour in the water, making sure every bit of coffee is wet. Give it a gentle stir.
Step 3: Steep. Cover the jar and let it steep for 12 to 18 hours. You can leave it on the counter in a cool spot or in the fridge. A fridge brew is slower and usually a little milder, so lean towards the longer end. A counter brew in a hot kitchen can over-extract, so go for the shorter end.
Step 4: Strain. Pour the coffee through a fine sieve lined with muslin or a paper filter into a clean container. Be patient. Do not squeeze the grounds, as this can push bitter, cloudy bits into your brew.
Step 5: Store. Pour your cold brew into a sealed bottle and keep it in the fridge.
Step 6: Serve. Pour over ice. If you made a concentrate, dilute it to taste, usually about 1 part concentrate to 1 or 2 parts water or milk.
How Long Does It Keep?
Stored in a sealed container in the fridge, cold brew is generally best within about a week, though it tastes freshest in the first few days. If it develops a sour or off smell, discard it. Always use clean jars and utensils.
Ways to Enjoy Your Cold Brew
- Classic: Cold brew over ice with a splash of water.
- Cold brew latte: Concentrate over ice, topped with cold milk.
- Coffee tonic: Pour cold brew over tonic water and ice for a fizzy, refreshing drink.
- Coffee ice cubes: Freeze leftover cold brew in trays so your drink never gets diluted.
- Dessert drizzle: Pour over vanilla ice cream for an easy affogato-style treat.
Common Mistakes and Fixes
Problem: It tastes weak. Use more coffee, steep a little longer, or use a slightly finer (but still coarse) grind.
Problem: It tastes bitter or harsh. Your grind may be too fine, or you steeped for too long, especially in a warm room. Go coarser and shorten the steep time.
Problem: It tastes sour or flat. The coffee may be old, or the steep was too short. Use fresher beans and extend the time.
Problem: It is cloudy or muddy. Your grind was probably too fine, or you squeezed the filter. Use a coarser grind and let it drip naturally.
Problem: It tastes stale after a few days. Store it in a sealed bottle, fill it as full as possible to limit air, and make smaller batches.
A Note on Caffeine
Cold brew concentrate can be quite strong, since it uses a lot of coffee. If you are sensitive to caffeine, dilute it well.
Cold brew rewards patience more than skill. A jar, some coarse-ground coffee, water and a night in the fridge are all it takes to make something smooth, refreshing and genuinely delicious. Once you have a bottle waiting in the fridge, hot afternoons feel a lot more bearable.
Ready to brew your first batch? Explore the full range of freshly roasted, 100% Arabica coffees at the Cherritos coffee shop, pick a roast that suits your taste, and start steeping.
