Classic cold brew steeps coarsely ground coffee in cold or room-temperature water for 12–24 hours before filtering. The absence of heat produces a naturally sweet, low-acidity concentrate that can be diluted to taste or served over ice.

Cold water extracts soluble compounds more slowly and selectively than hot water, leaving behind many of the acidic and bitter compounds that develop during heat-assisted extraction. The result is smooth and sweet even from darker roasts.

Medium to dark roasts where body and sweetness are the priority. The slow cold extraction mellows dark roast's sharpness and enhances its natural chocolate and caramel notes.

• Tip: Use a coarse grind — the equivalent of rough sea salt. Finer grounds make filtering difficult and produce a muddy, over-extracted concentrate.
• Tip: Steep in the refrigerator rather than at room temperature for a cleaner, less harsh result. Room-temperature cold brew is faster but may produce more bitterness.
• Tip: Dilute 1:1 with water or milk before serving. Cold brew concentrate is typically 2–3× the strength of regular coffee.