Cold Brew

An increasingly popular method of brewing coffee, cold brew is as simple as steeping ground coffee in cold or room temperature water for an extended period of time. This method of brewing coffee with water at a lower temperature allows for the slow extraction of the coffee and results in an extremely smooth and mellow coffee that is low in acidity with a more pronounced chocolatey flavour profile. It’s also highly versatile – you can brew a delicious, ready-to-drink cold brew black coffee or make a concentrate that can be diluted with milk or your choice of milk alternatives.


This recipe has been written for ready-to-drink cold brew coffee using the Hario Mizudashi 1 Litre Cold Brew Jug. However, if you don’t have a cold brew jug all you need is a large vessel and some cheese cloth to filter your coffee.


What you’ll need

  • Cold brew jug with filter
  • Coffee
  • Cold / ambient temperature water (preferably filtered)
  • Scale



Coffee: 67g, coarse grind

Water: 1000ml, cold or room temperature

Brew time: 8-24 hours

Serves: 4


*We recommend brew ratios of 1:15 (1 part coffee to 15 parts water) for ready-to-drink black cold brew coffee and 1:4 for cold brew concentrates that can then be diluted with water, milk or milk alternatives.

*Cold brew coffee can usually last up to a week in the fridge (be sure to use an airtight container!) which means you can brew larger quantities ahead to ensure a continuous supply of cold brew goodness!


  1. Add ground coffee into the filter.
  2. Pour in 1000ml of water over the ground coffee.
  3. Allow to steep in the fridge for 8-24 hours, depending on desired strength of coffee.
  4. Once the desired strength of coffee is achieved, remove the filter containing the coffee grounds from the jug. Leaving it in longer will result in over-extracted and bitter coffee.
  5. Serve and enjoy!