Cold Brew Coffee at Home, No Special Equipment

The short answer: stir coarse-ground coffee into cold water (1:8 ratio), let it sit 14-18 hours in the fridge, then pour it through a fine 60-mesh strainer. That’s it – no dedicated cold brew maker, no paper filters, no cheesecloth.

The recipe

1. Grind 80 g of coffee coarse, like breadcrumbs (or ask your roaster for a cold-brew grind). 2. Stir into 650 ml cold water in any jar until every ground is wet. 3. Lid on, fridge, 14-18 hours – longer means stronger, past 20 hours means bitter. 4. Strain through a 60-mesh screen into a clean jar, letting it drip without pressing. 5. You now have concentrate: dilute 1:1 with water or milk over ice.

Why the fine mesh matters

A coarse strainer lets sediment through, and sediment keeps extracting in the jar – your Wednesday glass tastes harsher than Monday’s. A fine 60-mesh screen (openings around 0.25 mm) stops the silt while letting every drop of flavor pass. If you like it absolutely crystal, strain twice; there is no need for paper.

Keeping and serving

Concentrate keeps about a week refrigerated in a sealed jar. Serve over ice with water for black, with milk for a latte-style glass, or stir a spoonful of concentrate into hot milk in winter. The grounds go to compost – or dry them for deodorizing the fridge.

One tool, before and after

The same COLAROA 60-mesh cup that strains your cold brew handles nut milk, sifted flour and clear stock; the 20-mesh cup rinses the berries for breakfast. Three cups, one solid stainless handle, no weld between handle and cup. Answers on the FAQ page – and the launch list gets 15% off during Amazon launch week.