Calculate Batch Ratio and Volume
30 minutesSet concentrate recipe at 1:5 to 1:8 coffee-to-water and scale for batch vessel size.
Beginner1 week
Cold Brew Production Guide
Complete guide for cold brew production — step-by-step workflow, tools, checklist, and expert tips to get started.
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Workflow
Steep and Agitate Batch
16-20 hoursCombine grounds and cold water, stir to saturate, and steep 16–20 h at 4–10 °C.
Filter and Measure TDS
1 hourFilter through paper or cloth, measure concentrate TDS, and dilute to service strength.
Package and Label Shelf Life
30 minutesRefrigerate in sanitized containers; label brew date and discard after 7–10 days.
Tools Used
- Cold Brew Concentrate Ratio CalculatorPrimary
Scale coffee and water weights for batch concentrate production at target ratio.
- Coffee TDS CalculatorPrimary
Verify concentrate strength before dilution to ensure consistent service quality.
- Time Duration CalculatorSupporting
Track steep duration to hit the 16–20 hour extraction window.
- Date Difference CalculatorReference
Calculate days remaining until concentrate discard date for labeling.
Checklist
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Hygiene
Preparation
Execution
Quality
Compliance
Safety
Reference Materials
Cold Brew Steep ParametersTable
Ratio, time, and temperature targets.
| Style | Ratio | Steep Time | Serve Dilution |
|---|---|---|---|
| Concentrate | 1:5–1:8 | 16–20 h | 1:1 water |
| Ready-to-drink | 1:12–1:15 | 18–24 h | None |
| Japanese flash | 1:14–1:16 | 4–6 h | Over ice |
Dilution FormulaFormula
Serving TDS = concentrate TDS × (concentrate vol / total vol) — dilute 1:1 for standard service.
Food Safety StandardStandard
Refrigerate cold brew at ≤4 °C; discard after 7 days (10 days if pasteurized).
Grind Coarse
Cold brew grind should be French-press coarse — finer grinds produce muddy, bitter concentrate.
Filter Twice
A second paper filter pass removes fines that cause cloudiness and off-flavors after day 3.
Refrigeration
Cold brew left above 4 °C for 2+ hours enters the bacterial danger zone — discard if uncertain.
Safety Notes
- Cold brew is a potentially hazardous food — maintain refrigeration chain and label discard dates.
- Sanitize all contact surfaces; botulism risk exists in anaerobic low-acid foods held at room temperature.