Cold extraction is a brewing method that uses time, rather than heat, to draw flavour from coffee. Unlike hot brewing, which relies on high temperatures to extract quickly, cold brew is made using cool or room-temperature water over an extended period - usually 12 to 18 hours.

The result is a smoother, lower-acidity coffee with a naturally sweet profile and round body. It’s especially well suited to light and medium roasts, where you want to bring out subtle fruit or chocolate notes without bitterness.

Cold brew can be enjoyed black over ice, or brewed as a concentrate to mix into iced lattes, or even espresso martinis. Super versatile and perfect for warmer months, batch prep, or anyone who prefers a gentler take on coffee without compromising on depth or flavour.

RATIO
1:15

QUANTITY
60g coffee to 900ml water

STEEP TIME
14 – 18 hours (fridge or room temp)

STEPS

Add 60g of coarsely ground coffee to your vessel.

Pour in 900g of cold or room-temperature filtered water.

Stir gently to ensure all grounds are saturated.

Cover and steep for 14–18 hours (in the fridge for a brighter profile, or at room temp for more body).

Strain through a fine mesh or paper filter into a clean container.

Store in the fridge for up to a week. Serve over ice, neat or diluted to taste.

RATIO 1:6

QUANTITY
100g coffee to 600ml water

STEEP TIME
14–18 hours

STEPS

Combine 100g of coarse coffee with 600g of filtered water.

Stir to ensure even saturation of the grounds.

Cover and steep for 14–18 hours at room temperature or in the fridge. For a stronger brew, extend the steep time.

Strain thoroughly using a fine mesh or paper filter.

Store in the fridge for up to 10 days.