Overnight Cold Brew Concentrate
Tasting goal: Chocolate, dried fruit, smooth and very low acidity
Best for: Medium to dark Arabica, blends, or Robusta — chocolatey profiles. Dialled for medium-dark roast Blend.
Brew spec
- Method
- Cold brew
- Species
- Blend
- Roast target
- Medium-Dark
- Pours
- 1
- Dose
- 100 g
- Water
- 1000 g
- Ratio
- 1:10 (concentrate)
- Temperature
- Room temp
- Grind size
- Extra coarse
- Total time
- 16 hours
Grind converter
Extra coarse · ~1050 µmGrinds ~0–1090 µm
Recommended setting
38
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant walks you through every pour, tare, and pause for this recipe, with a randomly selected background loop running throughout the brew.
Current phase
Setup
100 g coffee · 1000 g water
Place your jar on the scale and add 100 g of coarse coffee.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
A no-fuss overnight concentrate. Cold water extracts slowly and selectively, so medium-to-dark coffees and blends turn deep and chocolatey with almost none of the acidity or bitterness you'd get hot. Make a batch; it keeps all week.
Use this recipe when…
- You've got medium-dark or dark coffee, a blend, or even Robusta.
- You want a low-acid, make-ahead coffee to dilute over ice or with milk.
Single steep
- Add 100 g of extra-coarse coffee to your jar.
- Slowly add 1000 g of room-temperature water, wetting all the grounds.
- Stir gently, seal, and refrigerate 16 hours.
- Strain through a paper filter into a clean carafe — don't squeeze the grounds.
- Dilute 1:1 with water or milk over ice.
Adjustment notes
- Too strong? It's a concentrate — dilute further.
- Weak or watery? Steep up to 20 hours, or push the dose to 110 g.
- Coarse grind + paper filter at the end keeps it clean and silt-free.