Cold Brew

Refrigerated cold brew concentrate lasts up to 2 weeks in an airtight container. Diluted cold brew in a glass should be consumed within 1 to 2 days for best flavor.

Fine grounds over-extract and produce a bitter, muddy brew. Always use coarse grounds; if you only have fine coffee, use less of it and reduce steeping time to 8 hours.

Using water that is too warm or stepping for too long. Room temperature (68–72°F) and 16 hours maximum prevents over-extraction and bitterness; going beyond 24 hours tastes astringent.

Yes—use a French press the same way: add coarse grounds and cold water in the 1:4 ratio, cover loosely, steep 16 hours, then press and strain through cheesecloth. A cheesecloth bundle suspended in a jar works identically to a jar alone.

Serve over ice with milk, cream, or a splash of vanilla syrup. Cold brew is also excellent neat or with a touch of honey, and pairs well with pastries, oatmeal, or breakfast sandwiches.

Yes—warm it gently in a saucepan or microwave and dilute with hot water instead of cold. This yields a smoother hot coffee than brewing hot from the start, with lower perceived acidity.