Cold coffee really doesn't mean the one you forgot and it cooled you down :-) We're talking about a completely different way of preparation. Have you ever thought that you would not pour hot water over coffee , but cold ? If not, it's time to fix it.
By default, fresh coffee is poured with water around 93-96 ° C and the extraction is then very short. In cold brew,cold extraction in hot water is replaced by slow extraction in cold water for several hours . Simply pour cold water into the freshly ground coffee in the evening and let the coffee soak, ideally around 12 o'clock . The next day you have prepared an incredibly good coffee, which differs from the classic one mainly by higher sweetness, lower acidity and chocolate and fruit tones .
Cold brew coffee is full of flavor and refreshing, you will definitely not need to "destroy" coffee with ice cream or flavored syrups.In addition, thepreparation ofcold brew is almost without work , it is only time consuming. However, if you make coffee in the evening, you can be sure that you will have an amazingly good refreshment in the morning.
Cold brew coffee maker
A great helper for preparing cold brew is the Hario Mizudashi coffee machine . Preparation with it is incredibly comfortable and thanks to the fine sieve you are guaranteed a perfectly filtered coffee. Be sure to prepare a cold brew at home, you will be surprised by the great taste of this drink .
Make freshly ground coffee. Choose a coarser degree of grinding, as for frenchpress or even more. We recommend that you always use freshly roasted coffee and grind it just before brewing. Single-cold coffee is very suitable for cold brew.
Pour cold water into the coffee in a ratio of ideally 1 part coffee to 10 parts water . Let the coffee grounds soak for an average of about 12 hours. You can place the container in the refrigerator.
We also have a recipe for iced cold brew coffee. On hot days, throw a few ice cubes into the resulting drink and the perfect iced coffee from the coffee machine will be born. It is a coffee of incomparably better quality than iced coffees that you buy in a supermarket or coffee chains.
TYPES: You can also experiment with the above procedure , for example try shorter or longer extraction times. 30-hour extractions are no exception. You can also play with a lot of coffee. It all depends on your taste. You can also make tea this way! Cold brew made of green tea is an absolute delicacy.
Brewing Principle: Cold Brew is coffee extracted cold. Unlike regular coffee, the ground beans are not brewed with hot water but are steeped in cold water for 12 to 24 hours.
Flavor Profile: Due to the absence of hot water, undesirable bitter notes and acids are not released. The resulting drink is naturally sweet, full-bodied, smooth with hints of chocolate or nuts, and has low acidity.
Serving and Shelf Life: It is served over ice, sometimes with a citrus slice or a splash of milk. A huge advantage is that it stays fresh and flavorful in a sealed container in the fridge for up to two weeks.
How does Cold Brew differ from classic Iced Coffee and Espresso Tonic?
When you crave a refreshing coffee drink on hot summer days, you will find various options on café menus. Although they are all cold, the brewing method fundamentally changes their flavor, strength, and character.
Cold Brew vs. Classic Iced Coffee: Regular iced coffee is prepared by brewing a standard espresso or filter coffee hot and then chilling it rapidly (pouring it over ice, or adding cold milk or ice cream). Cold Brew never meets hot water – it is steeped from start to finish in ice-cold water. Classic iced coffee tends to be more acidic and bitter due to the thermal shock, while Cold Brew is velvety smooth and mellow.
Cold Brew vs. Espresso Tonic: Espresso Tonic combines a hot, fresh shot of espresso poured over chilled tonic and ice. It is a fizzy, highly refreshing drink with a strong contrast between the bitterness of the tonic and the acidity of the coffee. Cold Brew is still, richer, and relies on the pure, natural sweetness of the coffee bean itself, without the need to mask anything with sugar or bubbles.
Drink Parameter
Cold Brew
Classic Iced Coffee
Espresso Tonic
Extraction Temp.
Cold (ice/room temp. water)
Hot (approx. 93 °C) + subsequent chilling
Hot (approx. 93 °C) + ice and cold tonic
Brewing Time
12–24 hours (slow steeping)
A few minutes (quick extraction)
A few minutes (espresso prep)
Resulting Flavor
Velvety, sweet, low bitterness
Traditional coffee, higher acidity/bitterness
Fresh, fizzy, bitter-sour contrast
Caffeine Content
High (due to long steeping time)
Medium (matches classic espresso)
Medium (matches a single espresso)
Shelf Life
Up to 14 days in the fridge
Intended for immediate consumption
Intended for immediate consumption
Frequently Asked Questions about Cold Brew Preparation
1. Which coffee and what grind size are best for Cold Brew?
For Cold Brew, always choose a very coarse grind (a texture resembling sea salt). A grind that is too fine would cause over-extraction, making the coffee bitter, muddy, and difficult to filter. As for the beans, lighter roasted specialty coffees (e.g., from Africa) work wonderfully, adding fresh fruity notes, but you cannot go wrong with the chocolatey notes of Latin American beans either.
2. What ratio of coffee to water should I use?
The universal recommended ratio for regular drinking is 1:10 or 1:12 (e.g., 80–100 g of coffee per 1 liter of cold water). If you want to make a *Cold Brew concentrate*, which you then mix with water or milk to create the final drink, use a stronger ratio of 1:5 to 1:7. You can then dilute the resulting drink to taste.
3. Is it better to steep Cold Brew in the fridge or at room temperature?
Both methods are correct, but they differ in time. If you let the coffee steep at room temperature, extraction happens faster and 12 to 16 hours is usually enough. If you choose to steep it in the fridge, the cold slows down the process, and the coffee needs a full 20 to 24 hours. Cold-fridge extraction generally yields an even cleaner and smoother flavor profile.
Dripper is suitable for beginners or for those who want to experiment with a combination of pouring (as a French press) and dripping (dripper) methods.
Owner and director of GourmetKava s.r.o., which has been operating an e-shop with freshly roasted coffee and accessories for alternative coffee brewing for 11 years. As a certified expert and holder of the prestigious international Barista Skill Foundation certificate from The Specialty Coffee Association (SCA), he is personally involved in the company's daily operations. He tastes the offered coffees himself. He visits growers in their countries of origin, where he addresses not only the quality of the beans but also fair conditions for the growers and pickers themselves (fair trade). On the website, he acts as an author of educational articles, where he busts coffee myths and teaches proper home brewing. He has long promoted a greener approach to e-commerce. Ing. Dominik Škoda is also a lover of nature, DIY, and music. Under the company's banner, he has also developed his own successful brand of affordable accessories, Kaffia.
