How To Make Cold Brew Coffee

Q: Is cold brew stronger than regular coffee?

Yes, cold brew is usually much stronger because it is typically made as a concentrate using a high coffee-to-water ratio such as 1:4. When serving, you need to dilute this concentrate, which ultimately determines the final caffeine and strength level of your cup.

It’s no surprise cold brew is one of the coffee world's most popular drinks! Unlike iced coffee (which is brewed hot and chilled), cold-brewed coffee is steeped in cold water for hours, creating a smoother, less acidic, and naturally sweeter profile.

Wondering how to make cold brew coffee at home? It's easier than you think. The article shares the definitive cold brew recipe, using the perfect cold brew ratio based on weight, ensuring you create a perfect concentrate every time.

Key Takeaways

The best method for making cold brew coffee is creating a concentrate using a precise 1:4 mass ratio (coffee to water), which must then be diluted 1:1 for serving.
The smooth, low-acid profile of cold-brewed coffee is achieved by using a very coarse grind and steeping slowly for a long duration, ideally 12 to 24 hours.
Successful filtration and troubleshooting rely on eliminating fine particles by using proper filters and ensuring the grind is coarse enough to prevent over-extraction.

8-Step Barista Guide to Making Cold Brew Coffee

Ready to unlock the secrets to refreshing, ultra-smooth coffee? Making cold brew coffee at home is simple when you follow these eight professional, fool-proof steps.

Step 1: Select and Grind Your Beans

Start with high-quality, freshly roasted cold brew coffee beans. A medium to dark roast works best for a smooth, approachable, and chocolatey profile that shines when cold. Your grind must be very coarse, resembling raw sugar or coarse sea salt.

Pro Tip: Use a scale to weigh your coffee precisely. Grind your cold brew coffee beans just before starting the process to prevent the aromas from escaping.

Step 2: Measure Your Essential Cold Brew Ratio

We use a strong ratio to give you maximum flexibility later. Precision is key for consistency, so aim for a 1:4 mass ratio (coffee to water). For example: 100 grams of coarse coffee to 400 grams of cold, filtered water. This provides the best cold brew ratio for a strong concentrate.

Pro Tip: Avoid tap water. Use freshly filtered water for the cleanest flavour, as water quality directly impacts the final taste of your cold brew coffee.

Step 3: Combine and Gently Saturate

Add your measured cold brew coffee grounds to your chosen vessel (a simple jar, French press, or cold brew coffee maker). Slowly pour in the measured cold or room-temperature filtered water, making sure to fully saturate all the grounds.

Pro Tip: After pouring the water, give the mixture one gentle stir with a spoon or paddle. This ensures even extraction and prevents dry clumps of coffee from forming at the bottom.

Step 4: Steep Slowly

Cover your vessel and allow the mixture to steep. This is the simplest part of making cold brew coffee. The mixture should steep for 12 to 24 hours. Longer steeping yields a stronger, more robust brew.

Pro Tip: For the smoothest taste and to mitigate the risk of off-flavours, always steep your cold brew in the refrigerator.

Step 5: Filter Thoroughly

Once your allotted time has passed, the solids must be fully separated from the liquid. Strain the cold brewed coffee concentrate. Strain the liquid through a fine mesh sieve lined with a paper filter, a cheesecloth, or a specialised filter from your cold brew coffee maker.

Pro Tip: For an exceptionally clean cup with zero sediment, strain the batch twice or use a dedicated nut milk bag for the initial, coarse separation.

Step 6: Store and Maintain Freshness

Once filtered, transfer the pure cold brew concentrate to a clean, sealed container and refrigerate it. Your concentrate will keep fresh for up to two weeks in the refrigerator.

Pro Tip: Label your container with the brew date so you always know you're serving the freshest possible coffee.

Step 7: Serve and Dilute

Your 1:4 mixture is a concentrate and must be diluted before serving. This is where you adjust the strength to your exact taste. The perfect serving starts with a 1:1 dilution ratio (1 part concentrate to 1 part cold water or milk). Experiment by adding more water/milk until the strength is perfect for you.

Pro Tip: Wondering how to make cold brew coffee taste like a cafe drink? Experiment with non-dairy milks (like oat or almond) and a hint of homemade simple syrup.

Step 8: Troubleshoot and Customise

Don't be afraid to adjust your cold brew recipe based on your results. Use this guide to diagnose and fix common issues, ensuring you eliminate defects and master your preferred cold brew ratio.

Issue	Symptom	Cause	Solution	Pro Tip
Weak/Watery Taste	Thin, lacks body	Under-extraction, too little coffee, short steep	Increase steeping time or use a stronger ratio (1:3 coffee to water)	Use a finer (but still coarse) grind for more extraction, or try agitating mid-steep for a fuller brew
Bitter Taste	Harsh, dry	Over-extraction, steeped too long, grind too fine	Reduce steeping time by 2–4 hours; use a coarser grind	Clean brewing equipment before every batch to avoid old coffee oil buildup and bitterness
Cloudy/Grainy Brew	Sediment present	Grind too fine, poor filtering	Use a coarse grind and filter through a coffee filter, nut milk bag, or cheesecloth	Double-filter for a cleaner cup, especially if using home grinders prone to fines
Sour/Funky Taste	Tangy, sharp	Steeping at too low a temp, beans too acidic	Steep in fridge, use beans with lower acidity, increase brew time for balance	Try medium/dark roast beans for a smoother flavour profile
Flat/Stale Flavour	Lacks aroma/flavour	Old beans, improper storage, long fridge time	Use freshly roasted beans and store concentrate in an air-tight container	Label each batch with brew date for freshness

Conclusion: The Best Cold Brew Coffee Starts Fresh

Mastering the cold brew ratio and perfecting your technique, from the coarse grind to the 18-hour steep, ensures you create a smooth, delicious concentrate every time. Making cold brew coffee isn’t just about the steps you follow, but on the quality of the ingredients you start with.

Ready to start brewing the best cold brew? Shop the Di Stefano collection of speciality Cold Brew Coffee Beans today and taste the difference quality makes in your next batch!

Frequently Asked Questions

What exactly is cold brew?

Cold brew is coffee concentrate made by steeping coarse coffee grounds in cold or room-temperature water for 12 to 24 hours. Unlike iced coffee, which is simply hot coffee poured over ice, this slow, cold process creates a distinct, smooth flavour

What is so special about cold brew coffee?

The special thing about cold brew is its incredibly smooth, low-acid flavour profile. Brewing with cold water extracts fewer bitter and acidic compounds, yielding a naturally sweeter, richer concentrate that is gentler on your stomach than regular drip coffee.

Is cold brew stronger than regular coffee?

Yes, cold brew is usually much stronger because it is usually made as a concentrate using a high coffee-to-water ratio like 1:4. When serving, you must dilute this concentrate, which ultimately determines the final caffeine and strength level of your cup.

How to make cold brew coffee in Australia?

Start with fresh, quality beans from local roasters who specialise in cold brew beans like Di Stefano. Use our 1:4 cold brew ratio of coarse grounds to filtered cold water, steeping for 12–18 hours, ideally in the refrigerator for a consistently smooth result

Is cold brewed coffee healthier?

Many people consider cold brewed coffee to be healthier primarily because its low acidity makes it easier to digest. Since cold water extracts far fewer acidic oils, it can be a great option for people who experience heartburn or stomach sensitivity with traditional hot coffee.

Additional Reading

Keen to learn more about brewing and making coffee? We have a stack of additional content to keep you informed.

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About the Author

Nicolas Di Stefano, a third-generation Master Roaster and Director of Di Stefano Coffee, continues his family’s proud legacy of exceptional coffee craftsmanship. Blending traditional Italian roasting methods with a modern dedication to quality, Nicolas ensures every cup embodies the rich flavour and consistency Australians have come to love.