Cold Brew

Cold brew doesn't have to be complicated, and it doesn't require any fancy equipment--I like using a 16oz mason jar, which if you don't have, is super easy to get. You'll also need:
  • a food-grade scale
  • a grinder (preferably a burr grinder)
  • a butter knife
  • a pour over cone
  • a paper filter
  • 2 16oz mason jars
  • ~57g of coffee, finely ground
  • 250g of room temperature water


  1. Grind your coffee using a burr grinder to ensure grounds are consistent in size and that the coffee is extracted evenly. Grind your coffee finely, almost as fine as you would for espresso or a Moka Pot
  2. Add the coffee grounds to the jar
  3. Pour the water quickly into the jar in a circular motion making sure to saturate all of the grounds
  4. Give the grounds a gentle stir with your butter knife (or anything similar) to make sure all of the grounds are saturated with water and submerged
  5. Let sit to "brew" for 12-14 hours
  6. Run your filter under hot water to make sure its papery taste doesn't leech into your coffee then place the filter into your pour over cone and on top of your second mason jar
  7. Pour your cold brew through your filter and into the second mason jar.