Cold brew: the 1:8 ratio that never fails

Cold brew forgives almost everything except impatience.

The recipe: 100 g of coffee, ground coarse like raw sugar, to 800 g of cold filtered water. Stir once, cover, leave it on the counter for 12 hours — the fridge works too, just add two hours.

Strain twice. Once through a metal sieve to catch the grounds, once through a paper filter for that clean, tea-like clarity. Skip the second pass and you get silt at the bottom of every glass; some people like it, we don’t.

Dilute to taste. What you made is concentrate. Start 1:1 with water or milk over ice and adjust. It keeps a week in the fridge, though it has never survived that long in our kitchen.

Darker roasts shine here — chocolate and nut notes survive the cold extraction better than delicate florals. Our Dark Matter Blend was practically bred for it.