A common cold brew ratio is 1:4 to 1:8 by weight for concentrate, meaning 1 g of coffee for every 4 to 8 g of water. You then dilute the concentrate with water or milk, so your finished glass usually lands somewhere around 1:10 to 1:16.
| Water | Coffee at 1:4 | Coffee at 1:5 | Coffee at 1:8 |
|---|---|---|---|
| 500 g | 125 g | 100 g | 62.5 g |
| 1,000 g | 250 g | 200 g | 125 g |
| 1,600 g | 400 g | 320 g | 200 g |
What roasters actually use
Cold brew recipes vary more than hot coffee recipes, mostly because some brew a strong concentrate and others brew closer to drinking strength.
- Equator Coffees: 250 g of coffee to 1,000 g of water (1:4). Dilute 1 part concentrate with 2 parts water, going up to 4 parts if you like it lighter.
- Toddy (per Equal Exchange's guide): 12 oz of coffee to 7 cups of water, about 1:5 by weight, diluted 1:1 with water.
- Ceremony Coffee Roasters: starts at 1:8, or 1:5 to 1:6 for a stronger concentrate.
- Counter Culture Coffee: 200 g of coffee to 1,600 g of water (1:8), then 1 part concentrate to 1 part water over ice.
- Starbucks: about 20 g of coarse coffee to 180 g of water in a French press, then diluted 1:1.
Concentrate vs ready to drink cold brew ratio
Here's the quick math. Your final strength is roughly the concentrate ratio multiplied by the total parts of liquid after diluting. Espro gives this example: a 1:2 concentrate mixed with 4 parts water drinks like 1:10, and with 6 parts water like 1:14.
- A 1:4 concentrate diluted with 2 parts water lands near 1:12.
- A 1:8 concentrate diluted 1:1 lands near 1:16.
The grounds hold back some water and ice melts as you drink, so treat these as ballpark numbers. If you'd rather skip diluting, brew a weaker batch from the start and taste it after straining.
How to make cold brew at home
- Grind coarse. Equator says very coarse, and Counter Culture says medium coarse, like kosher salt.
- Weigh coffee and water for your chosen ratio. For a 1 liter jar at 1:8, that's 125 g of coffee.
- Stir so all the grounds are wet.
- Steep 12 to 24 hours. Ceremony likes 16 to 20 hours, and Equator suggests 12 hours at room temperature or at least 14 in the fridge.
- Strain, then dilute to taste.
- Keep it in the fridge. Ceremony suggests drinking it within 2 to 3 days, while Equator says its concentrate keeps up to 7 days.
Batch amounts are big, but the scoop is still where guessing creeps in. A MeasureMate digital measuring spoon scoops and weighs in one step, so you can weigh one of your usual scoops, see exactly what it holds, and count scoops with confidence next time. The tare button zeroes it between scoops.
Common mistakes
- Drinking concentrate straight. A 1:4 or 1:5 batch is meant to be diluted. Taste it with water or milk before deciding it's too strong.
- Grinding too fine. Fine grounds make cold brew cloudy and slow to strain. Start coarse and only go finer if the coffee tastes sharp or thin.
- Measuring in scoops. Over a big batch, small scoop differences add up fast. Weighing keeps every batch the same.
- Changing two things at once. If you adjust the ratio, keep the steep time the same, and the other way around.
For a small test batch, use 500 g of water and 100 g of coffee for a 1:5 concentrate. It's an easy way to find your ratio before you make a full jar.
Quick questions
How much coffee for 1 liter of cold brew?
About 125 g at 1:8, 200 g at 1:5, or 250 g at 1:4 for a strong concentrate.
How long should cold brew steep?
Most guides say 12 to 24 hours. Ceremony finds 16 hours tastes brighter and 20 hours tastes sweeter and rounder.
Can I make cold brew in a French press?
Yes. Starbucks uses about 20 g of coarse coffee to 180 g of water, steeped 12 to 24 hours, then diluted 1:1 with water.
Ratios based on Equator Coffees, Ceremony Coffee Roasters, Counter Culture Coffee, Starbucks, Espro and Equal Exchange's Toddy guide.