Wacker Coffee Co.

How to Make Cold Brew Coffee

Posted on March 14 2026, By: Tim Wacker

Cold brew is a simple immersion brewing method that produces a smooth, naturally sweet cup with very low acidity. Because the coffee is extracted slowly with cold water, the result is mellow, refreshing, and perfect for drinking straight or over ice.

This recipe makes ready-to-drink cold brew (not a concentrate), so there’s no need to dilute it after brewing. It’s an easy method using basic equipment and produces a clean, balanced cold brew you can store in the refrigerator for the week.

What You’ll Need

100g of coarse-ground coffee
Two half-gallon mason jars and one leak-proof lid
Stainless steel fine mesh filter made for ½ gallon mason jars
Butter knife or spoon for stirring

Quick Brew Recipe (Ready-to-Drink Cold Brew)

Coffee: 100g coarse-ground coffee
Water: 1700g cold filtered water
Ratio: 1:17
Grind size: Coarse
Steep time: 12–24 hours

Step-by-Step Instructions

Insert the mesh filter into one of the mason jars and add the 100 g of coarse-ground coffee.
Fill the second mason jar with water, then slowly pour the water into the jar containing the coffee grounds up to about ½ inch below the top (the shoulder of the jar).
Gently stir the coffee to ensure all grounds are fully saturated.
Allow the coffee to bloom and settle for about 10 minutes.
Stir the coffee again and press any floating grounds down so they remain submerged.
Secure the lid on the jar and place it in the refrigerator (or on the counter out of direct sunlight) to steep for 12–24 hours. I prefer to steep it 24 hours in the fridge.
After brewing, stir the coffee one last time to ensure an even extraction.
Remove the filter and allow the coffee to drip completely into the jar.
Discard the used grounds or compost them.
Allow the coffee to sit for a few minutes so any remaining sediment settles.
Your cold brew is ready to drink.
Store cold brew in the refrigerator for up to 7 days.