The ratio that never fails
Use 1 part coarse-ground coffee to 8 parts cold, filtered water by weight — 125g of coffee to a liter of water. Coarse as breadcrumbs: too fine and the batch turns bitter; too chunky and it tastes thin.
Twelve hours, room temperature
Stir the grounds once so everything is wet, cover, and leave it on the counter for 12 hours — 14 if your kitchen runs cool. Then strain through a fine sieve and again through a paper filter for a clean cup.
“Cold brew is the most forgiving coffee you can make. Time does the work — you just have to wait for it.”
Serving and storing
The result is a concentrate: cut it half-and-half with water or milk over ice. It keeps beautifully in a sealed jar in the fridge for up to a week — if it lasts that long.
Shortcut: our brew kit
Our Campfire Cold Brew Kit packs pre-measured coarse grounds, a reusable filter and the recipe card in one box. It's the same coffee we steep in the cafe.