Cold brew
No machine yet, or you want a low-bite cup without standing over a press.
Equipment: A jar, coarse grind, cold water. No kettle.
Technique Overview
- 1
Use a coarse grind, like sea salt.
- 2
Add coffee and cold water to a jar.
- 3
Lid on, fridge 12 to 18 hours.
- 4
Strain and pour. Dilute if you brewed it strong.
Quick Take
- •Extraction focus: Cold brew using standard 1:8 ratio
- •Use a coarse grind, like sea salt.
Slow passive diffusion dissolves sweet sugars while avoiding bitter quinic acid extraction.
No machine yet, or you want a low-bite cup without standing over a press.
Cold brew (1:8 ratio)
Kitchen Grind Scale
No abstract microns needed. Match your coffee grind to familiar kitchen pantry ingredients.
Rock salt shards
Particle Texture: Extra-coarse chunky crystal shards (1,000 – 1,400 μm)
Fingertip Feel: Chunky, distinct individual crystal shards that do not stick together.
Extraction Pacing: Very slow passive diffusion over 16–20 hours.
A starting point
Cold water in the jar. A 1:8 brew is strong; dilute in the glass if you want. Fridge 12 to 18 hours. No kettle.
Brew Ratio
Ratio is set for you at 1:8. Switch to “I already brew” up top to tune it.
400g cold water in the jar
Cold Brew Steeping Guide
Cold brew is a slow immersion method. Combine 50g of coarse coffee with 400g cold water in your jar, stir well, seal, and let steep in the fridge for 12 to 18 hours.
The grind target for this method lives in “I already brew” mode — switch up top when you want to dial in.
Grind Size Target
Coarse, like sea salt. Fine grind in a jar turns dusty and hard to strain.
Sea salt
Sand
Table salt
Flour
If the cup tastes off
Change only the fridge time: longer if the brew is sharp and thin, shorter if it is heavy and ashy.
Select the closest description below. Change only one variable on your next brew.
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