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Cold-Brewed Coffee


"Coffee brewed slowly in cold water is less acidic than hot brewed. You can use this concentrate straight over ice or microwave half a mug coffee and then add a half cup of boiling water for quick hot coffee. Develop your own ratio of coffee to water for your custom brew."
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18 h 10 m servings 8 cals
Original recipe yields 6 servings

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  • Prep

  • Ready In

  1. Put coffee grounds in a large container. Slowly pour water over the grounds.
  2. Cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours.
  3. Line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. Discard the grounds. To get a clearer brew, strain coffee again through coffee filters. Store in refrigerator.

Nutrition Facts

Per Serving: 8 calories; 0 g fat; 1.5 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 13 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 23
  1. 26 Ratings

Most helpful positive review

I had this over ice. It's the only coffee I've ever had that actually tastes as delicious as ground coffee smells.

Most helpful critical review

Sounds perfect., but can someone tell me how to measure 1/2 pound of coffee grounds is. I measured it on one of my scales and it seems like a lot. Thanks. Marie

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Most positive
Least positive

I had this over ice. It's the only coffee I've ever had that actually tastes as delicious as ground coffee smells.

I just pour it through the coffee maker filter basket equipped with a coffee filter, into the coffee pot below. Makes it super easy to clean up. Keeps well stored in the fridge.

Cold brewing makes your iced coffee have a smooth tastes as opposed to hot brewing and then chilling which makes it bitter. Love this recipe. I keep it in the fridge and everyone ads their own c...

This is the exact recipe that came with our Cold Brew Coffee Maker. I make iced lattes with this recipe on a daily basis. 2oz (or more) cold brew concentrate and 6oz milk, plus ice and a littl...

We made coffee ice cream with the results of this recipe. Excellent.

Excellent. NOTE: I used Starbucks' Guatemala Antigua coffee for this recipe.

This technique is brilliant (first heard about it from Rhee Drummond, the PIoneer Woman of Cooking channel). I make this in huge quantities because I go thru gallons of this in hot weather. It i...

I've made this with more expensive coffees like Starbucks and with cheaper brands like Folgers and even store all turns out smooth and easy to drink. Great alone or as an ingredient...

I agree with the other reviewer that this coffee tastes like coffee smells. I've made this a few times and have always had to use fine grind coffee so my ratio is about 150 grams of coffee to 1 ...