Cold Brew Coffee Grounds

Combine 1 oz (28g) of coarse grounds with 4 cups (946mL) of cold water in a French press, mason jar, or cold brew maker. Steep 12 to 24 hours at 35-40F in the refrigerator. Press or strain through cheesecloth. Dilute the concentrate 1:1 with water or milk for regular-strength cold brew. Each 12 oz bag yields approximately 28 cups of concentrate.

The standard cold brew ratio is 1 oz (28g) of coarse grounds per 4 cups (946mL) of cold water for concentrate. For a weaker, ready-to-drink brew, use 1 oz per 8 cups. Dilute concentrate 1:1 with water or milk before serving. Adjust the ratio to taste; more grounds produce a stronger, more concentrated brew.

12 hours is the minimum for full extraction. 24 hours produces the optimal flavor concentration. A 2019 study published in Scientific Reports by Nancy Cordoba found that coarse grinding combined with 22-hour extraction produced the highest TDS, extraction yield, and total phenolic content, with the highest sensory scores. Beyond 24 hours, astringency increases as over-extraction begins.

A second steep produces a noticeably weaker concentrate, roughly 40-60% of the original caffeine and flavor compound concentration. The result is thinner body and reduced chocolate and toffee notes. For full-flavor cold brew, fresh grounds are recommended for each batch. Spent grounds can be composted or used as a garden amendment.

Medium roast produces the most balanced cold brew. It preserves the natural sweetness, chocolate, and floral notes from the origin without the smoky or bitter notes that dark roast can introduce in cold extraction. Light roast under-extracts in cold water, producing a weak, thin concentrate. Colipse Cold Brew Grounds use a medium roast calibrated for cold extraction at Agtron 50-60.

Whole bean: up to 4 weeks after roasting in a sealed bag. Pre-ground coarse: 1 to 2 weeks after roasting. Brewed cold brew concentrate stored in a sealed container in the refrigerator: 7 to 14 days. Colipse ships within 24 to 48 hours of roasting, ensuring grounds arrive within the optimal freshness window rather than after weeks of retail storage.

Same beans, same roast; the distinction is grind size. Cold brew uses a coarse grind (similar to French press grind, approximately 800-1000 microns) to prevent over-extraction during the 12 to 24 hour steep. A fine or medium grind over-extracts in cold water over that time period, producing bitterness and astringency. The coarse grind is what makes pre-ground cold brew grounds a distinct product.

Cold brew concentrate can run higher caffeine per volume than drip coffee. At a standard 1:4 brew ratio (before dilution), cold brew concentrate delivers 150 to 200mg caffeine per 8 oz. A 2017 study published in Scientific Reports by M. Fuller found that caffeine in cold brew reached extraction equilibrium between 6 and 7 hours, not the 10 to 24 hours commonly stated, across all grind sizes tested.

Cold brew has lower titratable acidity than hot brew prepared with the same grounds. A 2018 study published in Scientific Reports by Niny Z. Rao found that hot brew coffees extracted higher concentrations of total titratable acids than their cold brew counterparts prepared with the same grind-to-water ratio. The pH values between methods are comparable (4.85 to 5.13); the difference is in titratable acid concentration, which drives the perceived smoothness.

Yes. Any grind size can be used for hot brewing. Coarse grounds work well in a French press or percolator for hot coffee. They will under-extract in espresso (which requires fine grind under 9 bars of pressure). Colipse Cold Brew Grounds are also available in whole bean format for home grinding.