Cold brew is coffee steeped in cool or room-temperature water for an extended time without heat. To make it at home, steep coarse-ground coffee in a covered container for 12 hours, strain it, and serve it over ice. A French press is convenient, but a clean jar or pitcher and a sieve or coffee filter work too.
What makes coffee cold brew?
Cold brew is defined by how the coffee is made, not by the temperature at which it is served. The National Coffee Association’s 2016 glossary defines it as coffee “brewed without heat for a long period of time.” By contrast, ordinary iced coffee is typically brewed hot and then cooled. Pouring hot-brewed coffee over ice does not make it cold brew.
In an immersion method, the grounds remain in water during the steep. Coarse grounds are a practical choice for this style; after steeping, you separate them from the liquid by pressing or filtering.
How to make a simple batch at home
This coffee-press method follows Starbucks At Home’s recipe. Its quantities are one starting point, not a universal standard.
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- Measure the coffee and water. Use 22 g (about 4 tablespoons) of coarse-ground coffee for every 180 ml (6 fl oz) of water.
- Combine and wet the grounds. Put the coffee in a French press or clean, covered container. Add cold or room-temperature water and stir gently once or twice.
- Steep for 12 hours. Cover the container and leave it undisturbed. If you are using a French press, do not push the plunger down during the steep.
- Separate the grounds. Press the plunger slowly, or pour the brew through a fine sieve. For a cleaner result, use a paper coffee filter after straining.
- Serve over fresh ice. Start by mixing one part cold brew with one part water, then adjust the dilution to your taste.
Equipment: press or ordinary container?
A French press makes steeping and separating grounds convenient, but it is not required. Starbucks At Home says a regular container can be used; remove the grounds with a fine sieve or coffee filter. A clean jar or pitcher and kitchen straining tools are enough for an occasional batch. A French press coffee maker is an optional convenience if you make cold brew regularly.
What coffee-to-water ratio and steep time should you use?
There is no single required ratio. The cited recipes offer different starting points, in part because brewing equipment and intended strength can vary. Measure consistently and use one recipe as your baseline rather than combining its ratio with another recipe’s timing without a reason.
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| Starting point | Coffee and water | Steep time | Source and context |
|---|---|---|---|
| Press recipe | 22 g coffee per 180 ml water | 12 hours | Starbucks At Home’s home coffee-press recipe; about 4 tablespoons per 6 fl oz. |
| General ratio guidance | Roughly 1:5 coffee to water | 12–24 hours | KitchenAid’s guidance; it notes that ratios vary with brewer design. |
Those are different recipe choices, not evidence that one is universally correct. If the finished drink is too strong, add water when serving. For the next batch, you can also change the initial coffee-to-water ratio or adjust the steep time within the recipe guidance. Change one variable at a time so you can tell what made the difference.
How should you dilute and serve it?
The press recipe’s suggested starting point is one part concentrate to one part water. Treat that as a taste adjustment, not a fixed rule: add water gradually, especially if you plan to serve the coffee over ice, which also melts into the drink. You can instead use milk, or serve it over ice without dilution if that suits your preference.
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Roast level and bean origin are also personal choices. The available sources do not establish that a particular roast or origin is objectively better for cold brew.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.How should you store homemade cold brew?
Use a clean, covered container and refrigerate the finished brew. University of Minnesota Extension gives 40°F (4°C) or below as a general refrigerator benchmark, with 35–37°F (about 2–3°C) ideal. The available sources do not establish a validated shelf-life duration for a home batch, so they do not support promising a specific number of safe storage days. Discard the brew if its handling was questionable or it shows unexpected spoilage.
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A retail food-safety study is not a household storage rule. The National Coffee Association’s summary of a Eurofins Microbiology Laboratories challenge study reports no pathogen growth or toxin formation in black cold brew under the tested conditions: 85°F (29°C) for up to 11 days, including full-immersion concentrate. The summary limits that finding to those conditions and notes that additives or deviations may need separate evaluation. It also says the Food Code has no cold-brew designation and local health departments may still treat retail cold brew as a time/temperature-control-for-safety food. Those retail study findings do not show that a home batch is safe for 11 days at room temperature.
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