This method mimics the traditional time-consuming method of making cold-brew coffee in the fridge, but in 2 hours instead of 24! The warm water temperature is kept low enough to speed up the cold-brew process, but not hot enough to release the bitter, acidic flavors you get from hot-brewed drip coffee. The result is a super smooth brew that you'll want to make again and again. Use your favorite fresh-ground coffee for best results.


Recipe Summary

10 mins
2 hrs
2 hrs 10 mins
8 coffee drinks


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place 1/4 cup coffee grounds into each jar, then top with water. Screw on the lids until just barely tightened; do not overtighten.

  • Fill a large pot with enough water to cover the jars completely and place a sous vide immersion cooker into the water. Set temperature to 150 degrees F (65 degrees C) according to manufacturer's directions.

  • Submerge mason jars into the water bath and set timer for 2 hours.

  • Remove jars to a cooling rack and let cool until easily handled. Strain the mixture through a coffee filter to stop the steeping process. Pour over ice and serve, or return to rinsed-out jars and store in the refrigerator for up to 1 week.

Cook's Notes:

Feel free to use any size jars, but keep the 1:8 coffee to water ratio in mind. For a 32-ounce quart-size jar, use 4 cups of water and 1/2 cup of coffee grounds.

For a lighter brew, set timer for 1 1/2 hours. For a more concentrated brew, set timer for 2 1/2 hours.

Nutrition Facts

6 calories; protein 0.3g; carbohydrates 1.2g; sodium 13mg. Full Nutrition