Cold brew at home: a flexible starting guide

Cold brew and iced coffee are different methods

Cold brew is made by steeping coffee in cool or room-temperature water, usually for longer than a hot-water method. Iced coffee is brewed hot and then cooled or served over ice. Either can be served cold; they are not interchangeable names for the same process.

Try a small batch with the equipment you own

1. Choose a clean container. A suitable jar, carafe, or brewer can work; use equipment intended for food and follow its care instructions.
2. Keep your amounts consistent. There is no single recipe that suits every coffee and preference. Note the amounts of coffee and water you use so you can adjust the next batch; see the ratio guide for why measuring can help comparisons.
3. Wet the grounds evenly. Add cool or room-temperature water and make sure the coffee is submerged. Use the brewer maker's directions if available.
4. Steep, then filter. Timing varies by recipe and equipment. Choose one reliable source or manufacturer instruction, keep that duration consistent, and filter the grounds out before serving.
5. Taste and dilute if needed. Some recipes make a concentrated brew intended to be diluted. Follow the specific recipe you used, add water or milk gradually, and note what you prefer.

Storage and food handling

Refrigerate prepared coffee promptly in a clean, covered container and follow current food-safety advice for storage. Do not treat this guide as a shelf-life guarantee. If a batch has been stored in uncertain conditions or looks or smells unusual, discard it. Wash equipment between batches and follow its manufacturer's cleaning guidance.

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