BREW GUIDE / Immersion

Refrigerated cold brew

Use refrigerated immersion and staged filtering, then adjust drinking strength separately from steeping time.

English edition updated 2026-11-10 · Editorial reference recipe; adjust for your equipment and coffee.

Coffee amount50 g coarse coffeeWater / ingredients500 g cold drinking waterTiming referenceTaste from about 12 hoursGrind starting pointCoarse

Refrigerated cold brew equipment and finished serving

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Equipment and measurements

Clean food-safe covered jar, grinder, scale, refrigerator, strainer and paper filter.

Amounts marked as brewed espresso describe beverage weight, not dry grounds. Keep water, milk, ice and other additions as separate measurements; final volume varies with the method.

How to make it

Add 50 g coarse coffee to a clean food-safe jar with 500 g cold drinking water. This 1:10 input ratio is a starting point, not a claim about a fixed concentrate strength.
Technique note
Leave space for mixing. A light colour alone is not a reason to double the dose, and a hot pour-over recipe does not supply a cold-steeping schedule.
Stir gently until floating dry coffee is wet, cover and refrigerate immediately. Note the start time and use roughly 12 hours as a first tasting point.
Technique note
Once wet, the coffee does not need frequent shaking. This guide uses refrigeration; do not interchange its timing with a room-temperature method.
Separate most grounds with a strainer, then let the liquid pass naturally through paper. Filter in batches if needed rather than squeezing the grounds through the paper.
Technique note
A coarse first filtration helps protect the paper from immediate clogging. Lower filtered weight is normal because the grounds retain liquid; do not wring them out to reach a target.
Taste a small portion. Add drinking water gradually if desired and record the dilution; weigh additional serving ice separately.
Technique note
Dilute a small sample before adjusting the whole batch. Weakening over ice may be a serving-water issue rather than a reason to steep longer.

What to adjust first

Rough texture: examine fines and filtration first. Strong but pleasant flavour: try dilution. Do not taste a batch with unusual odour or mishandled storage, and do not treat refrigeration as unlimited preservation.

Keep steeping and dilution as separate measurements

Cold immersion differs from brewing hot coffee directly over ice. Its longer contact time and later filtration need their own notes. A long steep cannot be treated as a food-safety step.

Try this comparison next time

Split the filtered liquid into two portions and dilute only one. Settle on a drinking strength before using a later batch to compare steeping durations.

What to write down

Record refrigeration start, filtration time, filtered weight and added water. Make manageable batches and keep refrigerated; this guide has not established a storage-life guarantee.

Further reading: source guidance for this method. Our quantities and troubleshooting notes are editorial starting points, not a claim to reproduce a brand recipe or a first-hand test.

Keep learning

Coffee basics · Flavour troubleshooting

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