Calculate Batch Ratio and Volume
30 minutesSet concentrate recipe at 1:5 to 1:8 coffee-to-water and scale for batch vessel size.
Field context
This workflow is part of 4 niche fields
Complete guide for cold brew production — step-by-step workflow, tools, checklist, and expert tips to get started.
Set concentrate recipe at 1:5 to 1:8 coffee-to-water and scale for batch vessel size.
Combine grounds and cold water, stir to saturate, and steep 16–20 h at 4–10 °C.
Filter through paper or cloth, measure concentrate TDS, and dilute to service strength.
Refrigerate in sanitized containers; label brew date and discard after 7–10 days.
Scale coffee and water weights for batch concentrate production at target ratio.
Verify concentrate strength before dilution to ensure consistent service quality.
Track steep duration to hit the 16–20 hour extraction window.
Calculate days remaining until concentrate discard date for labeling.
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 |
Cold brew grind should be French-press coarse — finer grinds produce muddy, bitter concentrate.
A second paper filter pass removes fines that cause cloudiness and off-flavors after day 3.
Cold brew left above 4 °C for 2+ hours enters the bacterial danger zone — discard if uncertain.