Celebrating National Cold Brew Day: How to Master the Smoothest, Most Delicious Coffee Known to Humankind

Let’s get one thing straight: cold brew coffee isn’t just a drink—it’s a revelation. A velvety, low-acidity masterpiece that sidesteps the bitter bite of its hot-brewed cousin and delivers a flavor so rich, it’s practically a hug in a glass. Why is it so smooth and delicious? Science, friends. The slow, chilly extraction process teases out the coffee’s natural sweetness and nuanced notes—think chocolatey whispers or fruity flirtations—while leaving the acidic moment behind. At Carmel Valley Coffee, we love coffee all the ways, but today and a little bit of every day, we’re obsessing over Cold Brew and we’re glad you’re here for it. Now we’re going to guide you through the sacred ritual of making it perfectly. To our fellow caffeine acolytes—here’s how to cold brew like a pro.

Why Cold Brew Rules the Roost

Before we dive into the how-to, let’s linger on the why. Hot brewing can be a brute—it blasts coffee grounds with scalding water, extracting everything, which at times can include acids and oils that aren’t everyone’s cup of “tea”?. Cold brew, on the other hand, is a patient seductress. Steeping coarse grounds in super cool water for hours (12–24, to be exact) pulls out the good stuff—smooth flavors, subtle sweetness—while keeping the bitterness in the background. The result? A concentrate so clean and versatile, you can sip it straight, dilute it, or jazz it up with milk and still taste the coffee’s soul. 

What You’ll Need

• Medium Coarse-Ground Coffee: While any of our organic tasty roasts will do, today we’re using a fan favorite, Organic Costa Rica. We’re going to grind it a touch on the chunky side, like sea salt. Too fine, and you’ll end up on the dense and dark side.

• Cold, Filtered Water: Purity matters. Tap water’s chlorine vibes will crash this party.

• A Vessel: A French press, mason jar, or fancy cold brew maker—your call. We’re not here to judge your kitchen aesthetic (yet). We do like to be extra with our accoutrement, so we’re going to show you on a Yama 6-8 cup Cold Brewer. The same principles will apply on whatever you decide to use.

• A Filter: Cheesecloth, a fine mesh sieve, or the French press plunger. You’ll need something to strain out the grounds unless you like chewing your coffee. This Yama brewer comes with a special ceramic and paper filters.

• Time: Patience is your VIP pass. This isn’t instant gratification—it’s a slow dance.

• Ratio: 1:4 coffee to water for a concentrate (1 cup grounds to 4 cups water). Want it ready-to-drink? Go 1:10. Math’s optional; your personal taste will very so you can dial in the strength how you best see fit. We’re going with a 1:10 ratio. 1000ml of our ice/water combo and 100g of perfectly ground Organic Costa Rica. 

The Method: Cold Brew Like You Mean It

1. Grind It Right

Start with your favorite Carmel Valley Coffee Roasting Company beans—organic, naturally, because we’re not heathens. Grind them medium coarse. We like to use a scale to dial in our favorite recipe for each roast. Here we’re using a 10:1 ratio, so wer’re going to grind 100g of coffee to match 1000 mL of our water and ice mixture. More on that next. Cheat sheet on the maths: 1 gram of water is equal to 1 milliliter of water, which makes it easier to figure out your measurement of coffee to water. 

2. Water You Talking About?

With a 1:1 ration of water to coffee, you already know that it’s a pretty critical ingredient. Don’t take the water for granted. Use your favorite filtered or bottled water for the perfect cup. Same with your ice if possible. We use a 50/50 ice to water ratio so for the 1000mL we’ll have 500mL of ice and 500mL of water. This is just a rough estimate. Go ahead and fill up your measuring cup with 500mL of water and then add ice until you hit 1000mL.

3. Add Your Filter(s) & Ground Coffee

For the Yama Cold Brewer, we place the ceramic filter first

Then a paper filter on top. Then add the grounds. 

Finally, we’ll add 1 more paper filter on top of the grounds. This helps evenly distribute the water coming from the drip.

4. Add your Water & Ice Mixture

5. Dial in your Drip

Here’s where you need to take a gentle touch as you’ll want to adjust the drip mechanism to get about 1 drop of water per second. A little longer than a second is ok too, this is all about the slow long process to deliver the perfect sip.

6. Let It Steep   

Here’s where the magic happens. Let your brewer work for 12–24 hours. Twelve gets you smooth; 24 gets you sublime. Too short, and it’s weak sauce; too long, and it’s over-extracted angst. Test your patience—good things come to those who wait, or so the coffee gods decree.

7. Serve With Pride

You’ve got liquid gold now—bold, beautiful, and begging to be enjoyed. Drink it as is, dilute it a bit if you prefer, or take it up a notch with your favorite creamer. We like to add a little flavored cold foam in the summer for the perfect treat. 

Troubleshooting for the Overthinkers

• Too Weak? Upped the water too much or skimped on steeping. Next time, stick to the ratio and let it marinate longer.

• Too Bitter? Grounds too fine or steeping went overtime. Coarse it up and watch the clock.

• Cloudy Mess? Filter fail. Double-strain or invest in a finer mesh—clarity’s worth it.

Why Bother? Because You’re Worth It

Cold brew isn’t just coffee—it’s a lifestyle. It’s smoother than your average pickup line, tasty as can be, and eco-friendly when you source it from Carmel Valley Coffee’s organic stash. Just do your best not to tell everyone you run into that you’re sipping on your 24 hour masterpiece. Whether you’re lounging in our shops or brewing at home, this is coffee that tastes good and does good—supporting sustainable farmers and your impeccable taste.

So, grab your beans, channel your inner coffee alchemist, and brew a batch that’ll make your taste buds sing. Cold brew’s not just delicious—it’s a low-key triumph.

Tag us  on IG or FB if you try it at home!