By Matthew Yglesias
I like coffee, but I love iced coffee, especially since I learned how to cold-brew it at home. This requires a bit more advance planning than turning your coffee machine on in the morning, but it’s much more flavorful than a hot-brewed coffee and since normal people’s coffee consumption follows a predictable pattern (it’s morning, I want coffee) it’s not hard to plan ahead.
What you need to do is fill a pitcher with a mixture of water and coffee (if you’re grinding your own, aim for a coarse grind) in a ratio of about 1 cup of coffee to about 4.5 cups of water. Stir it up to mix, and stick it in the fridge for, ideally, a 12 hour overnight brew. In the morning, strain the mixture. If your strainer isn’t fine-meshed enough (mine isn’t) you can supplement it with a paper coffee filter. Now you’ve got a delicious pitcher of coffee concentrate. Pour some over an ice cube and enjoy! Most authorities I’ve consulted actually suggest that you dilute the concentrate with some water or milk. I don’t, personally, find that to be necessary since the cold-brewing process leaves you with a coffee that’s all singing flavors and no acid and bitterness, but who am I to contradict the authorities if that’s how you prefer to drink it.
91 responses so far ↓
Jer // April 12, 2009 at 10:48 pm
Be careful: that coffee concentrate has a much higher caffeine content by volume. (As I found out, the hard way.)
db // April 12, 2009 at 11:05 pm
Its also a lot easier to drink a lot of than regular coffee. As I found out, the hard way.
southpaw // April 12, 2009 at 11:11 pm
Quit throwing your clothes all over the place.
Stu // April 13, 2009 at 12:13 am
I don’t even put it in the fridge. I just leave it on the counter top. It works just as well. If you want to dilute it, just rely on the ice cubes you put in to make it truly iced, and that should be enough. It’s good stuff. We started doing it after the NY Times had the “recipe” a couple summers ago.
pomme de terre // April 13, 2009 at 4:19 pm
My old roommate used to make cold-brew coffee on our kitchen table. It was divine and it made the whole house smell good.
I agree that it’s “coffee that’s all singing flavors and no acid and bitterness.” I don’t care for cold coffee so I’d add a bit of hot water to bring it up to a warm temperature and a splash of milk just because that’s how I like coffee.
I am not much for kitchen gadgets and don’t really have the space for another one, but if I was in the market, I’d go for a cold coffee thingamig like my dear departed roommate* used to have.
*He departed for grad school, not for the great beyond. Although an MFA is its own sort of spiritual and financial death, isn’t it?
myglesias // April 13, 2009 at 5:54 pm
I don’t care for cold coffee so I’d add a bit of hot water to bring it up to a warm temperature and a splash of milk just because that’s how I like coffee.
I’d never thought of that but, yeah, in principle instead of putting the cold brew over ice you could mix it with something hot and get hot, delicious coffee. I’ve never tried that but perhaps I should.
StarBuck // April 14, 2009 at 8:30 am
So when you say 1 cup of coffee… is that the whole beans or the ground beans?
mmmmmmm… Coffee
South Beach Steve // April 14, 2009 at 8:35 am
I have found cold-brewed coffee makes excellent hot coffee. After you get the concentrated mix, you just dilute it to a strength you prefer (for me about 1:1) with very hot water. It is so smooth.
McColley.net » Blog Archive » Make Cold-Brewed Iced Coffee [Drinks] // April 14, 2009 at 8:35 am
[...] This sounds like an alternative, and an evening project a lot of coffee drinkers could get into. Cold-Brewed Iced Coffee [via Serious [...]
infoyourway.com » Make Cold-Brewed Iced Coffee [Drinks] // April 14, 2009 at 8:36 am
[...] This sounds like an alternative, and an evening project a lot of coffee drinkers could get into. Cold-Brewed Iced Coffee [via Serious [...]
Elayne // April 14, 2009 at 8:39 am
I think it’s easier just to make ice cubes out of leftover coffee and use that to make “ice coffee” that doesn’t get watered down when the cubes melt. Still pretty good. Maybe even easier than what you are outlining. :) I’ll have to do a side by side comparison sometime, though! :)
Cullen // April 14, 2009 at 8:42 am
What’s the fridge life after you cold brew?
frits // April 14, 2009 at 8:45 am
Stupid question – what temperature should the water be, ideally, when you do this?
Make Cold-Brewed Iced Coffee [Drinks] · TechBlogger // April 14, 2009 at 8:50 am
[...] This sounds like an alternative, and an evening project a lot of coffee drinkers could get into. Cold-Brewed Iced Coffee [via Serious [...]
Jeff // April 14, 2009 at 11:45 am
If you have a french press, you could brew the coffee in it and just press the grounds down and pour when you are ready to drink it.
emily // April 14, 2009 at 12:32 pm
mmmm so after this popped up on my google reader yesterday, i knew i had to try it. i’m moving soon and will be losing the free coffeemaker my roommate had.
last night, i whipped up a half batch and this morning, i made an iced ‘latte’. this was seriously delicious! thank you IFA. not only is it delicious, you’ve pretty much saved me from cluttering up my counter with another gadget. (along with the money saved!)
Coffee Online Magazine » Cold Brewed Iced Coffee // April 14, 2009 at 3:48 pm
[...] coffee concoction, but if you’d rather do without the ice, then you might want to try it the Matthew Yglesias of The Internet Food Association way: What you need to do is fill a pitcher with a mixture of water and coffee (if you’re grinding [...]
Michael Smith // April 14, 2009 at 4:02 pm
Why not make a french press, put it in the fridge, and strain it in the morning. Seems even simpler…
Lifestream Digest for April 14th – Cadm.us // April 14, 2009 at 8:18 pm
[...] Cold-Brewed Iced Coffee « The Internet Food Association 11:48am | via [...]
Peter // April 14, 2009 at 9:19 pm
Michael: Yes, using a French press works well to avoid messing around with strainers.
For a really decadent twist, brew it with whole milk or single cream instead of water. The milk fat brings out the delicate flavours even more – it’s so so good. It’s also even easier to drink lots of, like db warns…
Faire du café sans cafetiére | Just another noise // April 15, 2009 at 5:51 am
[...] depuis: internet food association [...]
Kevin aka K-Dawg // April 15, 2009 at 8:31 am
I made it last night and am truly enjoying it right now. I had no idea this could be done. Does anyone know if this method has any impact on the polyphenol/anti-oxidant content of the coffee?
Why Cold Brew? « The Internet Food Association // April 15, 2009 at 10:20 am
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JB // April 15, 2009 at 11:44 am
This is how my parents made coffee when I was growing up– the filter filters out oils that your process does not– also can be left on the counter top as others have noted. Makes coffee concentrate that lasts 2 weeks.
http://www.amazon.com/gp/product/B0006H0JVW
frits // April 15, 2009 at 11:45 am
Im sorry to ask this again, but can someone tell me what temperature the water should be when you pour it over the grounds? I know its a dumb question, but i don’t know the answer. Thanks so much!
jdmitch // April 15, 2009 at 1:17 pm
Temp? Cold – Room Temp… realy doesn’t matter. Basically whatever temp your water is. Just don’t heat it up. Also, there’s debate about whether to brew in the fridge or at room temp. Either way works. I do room temp simply because, with two kids, there’s not a whole lot of room in the fridge.
frits // April 15, 2009 at 1:18 pm
Awesome. Thanks a bunch.
Iced, Iced Coffee « The Internet Food Association // April 15, 2009 at 2:49 pm
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GRL // April 15, 2009 at 6:48 pm
Add a bit of real vanilla extract to your cold-brewed coffee when you’re finished brewing it. It doesn’t really taste of vanilla, but it gives the coffee another dimension. I put it over ice with a bit of cream. Yum.
pomme de terre // April 16, 2009 at 10:11 am
Using cold-brew coffee to make hot coffee works perfectly. You might need to experiment a bit to figure out the proportions you like, but it’s delicious. And just boiling a kettle of water is SO much easier in the morning than messing with coffee grounds and all that nonsense.
Chase Saunders // April 17, 2009 at 2:18 pm
This method produces lower acid and higher antioxidants, but there is a major drawback… it uses significantly more coffee… I think I’ve heard it uses on the order of 1/3 more coffee.
Cold-Brewed Iced Coffee « The Internet Food Association « fx-test // April 17, 2009 at 8:04 pm
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Stephen // April 19, 2009 at 8:44 am
Really nice. Half and half with sweetened soya. Will be using this to make iced coffee at work where we don’t have ice. Thanks so much.
Rore // April 20, 2009 at 5:29 am
Wow, that’s the 1st time I can really enjoy cold coffee (well, the only exception is thai iced coffee).
Now that I think about it … I’m sure it’ll be perfect with condensed milk :)
Thank you a lot for that easy recipe.
Recommended readings (4/27/09) « Division by Zero // April 27, 2009 at 10:43 pm
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Anne // May 21, 2009 at 2:30 am
I started making my coffee this way when the heat started up here in California. Since I usually don’t have the brain cells in the AM to pour liquid into a filter and wait, I make it in advance, letting it brew all day and then straining it before going to bed.
I’ve played with the recipe and found that 2 cups of coffee grounds will makes a full gallon of iced coffee. A full pitcher lasts me 3 – 4 days and makes my mornings soooo much easier.
In regards to “wasting” coffee or using more than when we make it hot – I think they’re wrong. I mean, do the math!
When I make hot coffee, I follow the alton brown method: 2 tablespoons of grounds for every 6 oz cup of coffee I’m making.
If I make a 8 “cups” (48 oz) pot = 16 tablespoons of grounds
16 tablespoons = 1 cup
So, when I make a full pitcher (1 gallon or 128 ounces), I’m using 32 tablespoons of coffee grounds to make 128 oz of coffee.
Hot coffee = 16 tablespoons of grounds = 48 oz of hot coffee
Cold Coffee = 32 tablespoons of grounds = 128 oz of cold coffee
Now yes, I understand that you lose some water from the grounds soaking in the cold water for so long….but that “soakage” wouldn’t take up THAT much.
I think the thing is that we forget the correlation between tablespoons and cups. It doesn’t seem that much when you’re using that little “2 tablespoon scoop” that comes with coffee makers. Put in 8 scoops and hit on. Never mind that you just put a CUP of grounds in that coffee maker.
OK, now that I’ve successfully labelled myself a coffee geek, I’ll get off my soapbox.
Allie // May 27, 2009 at 3:41 pm
I was so excited to see a post about coffee concentrate! I’m totally addicted to this stuff called Cool Brew.. it’s coffee concentrate with chicory that you just mix with milk and/or water. It’s so much cheaper than going to starbucks every morning, and they even have decaf!
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Therese // June 14, 2009 at 12:27 am
I’m guessing that Allie is either a New Orleanian or a Cool Brew shill. ;) Cool Brew started appearing in NOLA groceries five or so years ago, but I wasn’t that impressed. As a Louisianian, my family had been making cold-brew coffee since I was a little girl, first using various straining methods (cheese cloths, muslin) and then later with a Toddy. The Toddy’s filter is great. If you soak it in brandy between strainings, the taste is even more sublime. ;)
Random. // June 14, 2009 at 4:09 pm
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jdmitch // June 16, 2009 at 11:48 am
Soaking the toddy filter in brandy? Wow…
Cold-Brewed Iced Coffee | That's Cooking! // June 17, 2009 at 12:24 am
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Mental Trackmarks » Biking up that hill … with no problem // June 17, 2009 at 5:09 pm
[...] that occurred as a result of the security in Internet Exporer 8. I found this while drinking my iced addiction and listening to the CBC Radio 3 track of the day: “The Prisoner” by [...]
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Top 10 Tips and Tricks for Better Coffee | UpOff.com // July 11, 2009 at 1:03 pm
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Chris // July 11, 2009 at 1:41 pm
You guys are all very funny… :P
In Greece we have three kind of INSTANT cold coffee. Frappé (which means “shaken” in french), Freddo Cappuccino and Freddo Espresso. All of them consumed for many years (especially Frappé)! Actually my main problem when traveling abroad is finding cold coffee.. That… “thing” you describe is not ice coffee, it’s just a joke and a poor substitute for real ice coffee… Whenever in Greece, ask for any of the coffees I mentioned and you’ll see what cold coffee is…
Excuse my “arrogance”. I don’t usually like to brag about my country, quite contrary actually, but in the particular subject, Greeks are actually one step ahead many years ago… Sorry :)
Top 10 Tips and Tricks for Better Coffee [Lifehacker Top 10] | Superstars Of Gaming // July 11, 2009 at 3:21 pm
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Peter // July 11, 2009 at 3:24 pm
Chris: I have to disagree! I haven’t had the Greek brands, so I don’t know for sure, but I’ve had shaken instant coffee in a couple of other countries (Italy, Australia) and it was a totally different drink from this kind of iced coffee.
Calling our kind of iced coffee a “poor substitute” for yours is like calling Brie a poor substitute for Philadelphia cheese – they’re both good cheeses, and neither is a substitute for the other.
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Joel’s Scattered Thoughts » Blog Archive » Cold-Brewed Iced Coffee // July 12, 2009 at 8:55 am
[...] Cold-Brewed Iced Coffee « The Internet Food Association looks as though it might be worth trying. It looks pretty simple and if it tastes good it would be just the thing for a hot day. [...]
Top 10 Tips and Tricks for Better Coffee [Lifehacker Top 10] | AskCharly // July 12, 2009 at 3:52 pm
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Club Penguin // July 12, 2009 at 5:57 pm
Brewing some as we speak. I think my batch is going to be way to strong though. I used 5 cups of water and about 1.25 cups of coffee. Will be interesting to see how this turns out tomorrow morning.
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weekly public links (weekly) « My Blog // July 18, 2009 at 9:55 pm
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jblovly // August 10, 2009 at 11:08 am
I have my own iced coffee recipe, please go check it out, comment and follow me on my DIY journey.
jblovly // August 10, 2009 at 11:09 am
I have my own iced coffee recipe, please go check it out, comment and follow me on my DIY journey.
http://jblovly.blogspot.com/
Ron Jackson // August 18, 2009 at 1:35 pm
Why go through the trouble. I’ve been using CoolBrew forever. It totally Rocks!
weeklyroast // August 23, 2009 at 2:36 pm
This is a great alternative to using the Toddy system. Lots of people use dark roasted coffee in a drip-brew since it’s smoother and has less acidity, but if you’re cold brewing, you might want to try a medium or light roast since cold brewing makes a smoother brew anyway.
Пресата presata.com» Blog Archive » Giz Explains: How to Actually Make Coffee [Giz Explains] // August 26, 2009 at 2:24 pm
[...] Haven’t heard of cold-brewing? This is how you make iced coffee, not pouring coffee you’ve brewed regularly over ice, which results in a sour, disgusting abomination. Well, every method we’ve talked about (and will after this) for brewing coffee involves hot water, and a relatively short brewing time. Cold brewing is the low and slow approach: Coarse coffee grounds are steeped in room temp water for 12-24 hours, depending on the coffee. What comes out is exceptionally smooth, with most of the acidity—and some would say complexity—gone, so it has drinkability, like Bud Light. The “official” and I suppose easiest way to make cold-brew coffee is using the $40 toddy system, which claims credit for starting the whole damn cold-brew deal in the first, but you can make it on the cheap. [...]
Todd’s Weblog // August 26, 2009 at 2:37 pm
[...] Haven’t heard of cold-brewing? This is how you make iced coffee, not pouring coffee you’ve brewed regularly over ice, which results in a sour, disgusting abomination. Well, every method we’ve talked about (and will after this) for brewing coffee involves hot water, and a relatively short brewing time. Cold brewing is the low and slow approach: Coarse coffee grounds are steeped in room temp water for 12-24 hours, depending on the coffee. What comes out is exceptionally smooth, with most of the acidity—and some would say complexity—gone, so it has drinkability, like Bud Light. The "official" and I suppose easiest way to make cold-brew coffee is using the $40 toddy system, which claims credit for starting the whole damn cold-brew deal in the first, but you can make it on the cheap. [...]
Giz Explains: How To Actually Make Coffee | Gizmodo Australia // August 26, 2009 at 3:40 pm
[...] Haven’t heard of cold-brewing? This is how you make iced coffee, not pouring coffee you’ve brewed regularly over ice, which results in a sour, disgusting abomination. Well, every method we’ve talked about (and will after this) for brewing coffee involves hot water, and a relatively short brewing time. Cold brewing is the low and slow approach: Coarse coffee grounds are steeped in room temp water for 12-24 hours, depending on the coffee. What comes out is exceptionally smooth, with most of the acidity—and some would say complexity—gone, so it has drinkability, like Bud Light. The “official” and I suppose easiest way to make cold-brew coffee is using the $US40 toddy system, which claims credit for starting the whole damn cold-brew deal in the first, but you can make it on the cheap. [...]
Jeremy K // August 26, 2009 at 10:56 pm
I wonder how this would taste carbonated? Add some dry ice just before imbibing, and it might be tasty.
ludwigk // August 26, 2009 at 11:06 pm
My mom clipped me an article about this when I was in highschool because regular coffee started irritating my stomach (i.e., I would have a cup of coffee, then spend half the day moaning in bed). My reaction to coffee was so severe that I went from drinking 3-5 cups a day to no coffee for the past 12 years. I’ve yet to get around to trying this method, although I find it very intriguing. The prospect of making frou-frou iced coffee drinks efficiently is tempting, but I’m still apprehensive.
Giz Explains: How to Actually Make Coffee [Giz Explains] « Nazley's … Whateverlah! // August 26, 2009 at 11:51 pm
[...] Haven’t heard of cold-brewing? This is how you make iced coffee, not pouring coffee you've brewed regularly over ice, which results in a sour, disgusting abomination. Well, every method we've talked about (and will after this) for brewing coffee involves hot water, and a relatively short brewing time. Cold brewing is the low and slow approach: Coarse coffee grounds are steeped in room temp water for 12-24 hours, depending on the coffee. What comes out is exceptionally smooth, with most of the acidity—and some would say complexity—gone, so it has drinkability, like Bud Light. The "official" and I suppose easiest way to make cold-brew coffee is using the $40 toddy system, which claims credit for starting the whole damn cold-brew deal in the first, but you can make it on the cheap. [...]
Kip // August 29, 2009 at 7:54 pm
I have used cold brewed coffee for 40 years and it makes both great hot and cold coffee. I drink iced coffee almost exclusively now.
The best quick iced coffee is made by mixing 2-3 heaping teaspoons of instant coffee, caf and/or decaf to your taste, and one pink sweetener in a 12 oz. glass. Add a little water to melt the coffee, some ice cubes and fill the rest with lo-fat milk.
An alternative is to make ice cubes from cold drip coffee and add milk.
Georgiy // August 31, 2009 at 12:54 am
I just found out the hard way that concentrated decaf coffee still has a lot of caffeine in it.
Giz Explains: How to Actually Make Coffee | funwithgadgets.net // September 1, 2009 at 8:16 am
[...] Haven’t heard of cold-brewing? This is how you make iced coffee, not pouring coffee you’ve brewed regularly over ice, which results in a sour, disgusting abomination. Well, every method we’ve talked about (and will after this) for brewing coffee involves hot water, and a relatively short brewing time. Cold brewing is the low and slow approach: Coarse coffee grounds are steeped in room temp water for 12-24 hours, depending on the coffee. What comes out is exceptionally smooth, with most of the acidity—and some would say complexity—gone, so it has drinkability, like Bud Light. The “official” and I suppose easiest way to make cold-brew coffee is using the $40 toddy system, which claims credit for starting the whole shit cold-brew deal in the first, but you can make it on the cheap. [...]
Como realmente fazer café « En savoir plus sur… // September 1, 2009 at 11:57 am
[...] Infusão a frio ou sistema ToddyNunca ouviu falar da infusão a frio? É assim que se faz café frio, não jogando gelo no seu café preparado normalmente, método que resulta em uma abominação azeda e repugnante. Bem, todos os métodos dos quais falamos (e ainda falaremos após este) para se fazer café envolve água quente e um tempo de infusão relativamente curto. A infusão a frio é a abordagem lenta: o pó de café não-refinado é colocado sobre água a temperatura ambiente por 12 a 24 horas, dependendo do café. O que se resulta é excepcionalmente suave, com a maior parte da acidez – e alguns diriam complexidade – eliminada, então ele é bebível, como uma Bud Light. A maneira “oficial” – e, suponho, a mais fácil – de se fazer café por infusão a frio é usando o sistema Toddy de 40 dólares, que recebe o crédito de ter começado toda esta onda de infusão a frio, mas você consegue prepará-lo de maneira mais barata. [...]
Jeff // September 6, 2009 at 2:56 pm
Any recommendations about the brand or type of coffee to use? I’m very fond of Starbuck’s iced coffee, but they use a blend called Terazza that they don’t sell to the public. I would love to find a substitute, but I’ll consider any suggestion on coffe types or blend. It does seem that a mild blend would work better than bold one.
SF Dave // September 16, 2009 at 7:01 pm
I’ve been doing this kind of thing for years. I recommend a finer ground of coffee, btw. I use 1/4 pound whole bean Peet’s Ethiopian (or Guatemalan). Grind it up and dump into a one gallon container with lid. Fill with good cold tap or filtered water. Leave on counter for 24 hours or so. I then pour in batches into French press and finally pour that through a conical gold-mesh filter placed in the “mouth” of a glass pitcher. Optional paper filter inside, depending on personal pref. It’s much faster than it sounds.
The finer ground can be used cause you filter it. That means less coffee. The coffee types I mentioned are “fruitier” and a bit more acid. They bring a really lovely citrus tasted to the ice coffee.
To serve, I generally shake in a martini shaker with ice, a bit of heavy cream for texture and Splenda. Served up.
Cindy Nabor // October 3, 2009 at 11:57 am
Is there a recommended way to cold brew and heat for hot coffee? (I like the lack of acidity of cold)
Our block loves coffee – I’d like to share this with neighbors.
Thanks,
Cindy