How Cold Brew works
Coarsely ground coffee meets cold water – and stays there for 12 to 24 hours. No heat, no pressure, no rush. Cold water dissolves different compounds than hot water: sugars, chocolate and gentle fruit notes migrate into the water. Bitter compounds and aggressive acids remain in the bean. The result is a concentrate with natural sweetness and up to 67 percent less acidity than hot-brewed coffee.
Cold Brew – Temperature and Time
Room temperature
At 20 to 22 °C, 12 to 16 hours is sufficient. The extraction runs faster – the result is bold and full-bodied.
Refrigerator
At 4 to 8 °C, it takes 18 to 24 hours. The result is cleaner, milder and keeps for up to two weeks.
Ratio
Concentrate 1:5 (200 g per 1 litre), dilute 1:1 before drinking. Or prepare directly at 1:8 and enjoy undiluted.
The right bean and the right grind size
Cold Brew needs coarsely ground coffee – significantly coarser than for filter coffee. With 12 to 24 hours of contact time, fine powder would over-extract the coffee. SAMYJU recommends medium roast profiles: they bring chocolate, caramel and dark fruit into the glass. Light roasts can taste too sharp when cold. Single Origins from South America are particularly well suited – nutty, sweet, low acidity.
SCA-certified
Every batch sensory-tested and evaluated
Single Origins
From four continents – traceable to the farm
Freshly roasted
Shipped within 2 working days after ordering
Serving Cold Brew – more than just ice
Pure over ice cubes is the classic. But Cold Brew can do more. With tonic water it becomes a sparkling Espresso Tonic. With oat milk and maple syrup a creamy Cold Latte. With orange juice a surprisingly harmonious summer drink. SAMYJU roasts are available as whole beans or coarsely ground on request – freshly roasted and shipped quickly.
Frequently Asked Questions about Coffee for Cold Brew
Coarsely ground – significantly coarser than for filter coffee. With 12 to 24 hours of contact time with water, a coarse grind releases the aromas slowly and in a controlled manner. Fine powder would over-extract the coffee and make it bitter.
At room temperature (20 to 22 °C), 12 to 16 hours is sufficient. In the refrigerator (4 to 8 °C), 18 to 24 hours is ideal. The refrigerator result tends to be cleaner in flavour and keeps longer.
For concentrate: 1:5 (200 grams of coffee per one litre of water), dilute 1:1 with water or milk before drinking. If you prefer it milder, prepare directly at 1:8 and drink undiluted.
Stored in the refrigerator, Cold Brew concentrate keeps for up to two weeks. This makes it significantly longer-lasting than hot-brewed coffee, which loses its flavour after just a few hours.
Various roasts with notes of chocolate, caramel and dark fruit. SAMYJU roasts specifically for gentle extraction.