Cold brew is only as good as the beans you start with. We carry fresh-roasted coffees specifically suited for cold-brew extraction — low acidity, chocolate and nutty profiles, and heavy enough body to shine when steeped cold for 18+ hours.
Bean selection changes the character of your cold brew more than any other variable.
Cold water extracts coffee differently than hot water. Without heat to dissolve soluble compounds quickly, the extraction happens slowly over 12–24 hours — and certain flavor compounds come out in different proportions. The result is coffee that's naturally sweet and low-acid, with a heavier, smoother body.
Roast level matters most. Medium to dark roasts are best for cold brew because cold water is better at extracting the sugars and oils that develop during roasting than at extracting the bright acids found in light roasts. A medium roast like our Colombia Supremo produces a clean, sweet, caramel-forward cold brew. A dark roast like Sumatra Mandheling produces a more intense, chocolatey concentrate. Light roasts can taste sour or thin when cold-steeped.
Origin characteristics matter too. Coffees with chocolate, nutty, or caramel tasting notes translate well to cold brew. High-acidity coffees from Kenya or Ethiopia can work — but they require shorter steep times and careful calibration. For most people making cold brew at home, start with a medium-dark Colombian or Sumatra.
Grind coarse. Cold brew is a long extraction by design. A coarse grind slows extraction and prevents over-extraction (bitterness). If you've ever made cold brew that tasted harsh or bitter, a finer grind or too-long steep time is usually the cause. We offer pre-ground at coarse grind when you order — just select it at checkout.
Fresh roasted, consistently available, and proven performers for cold-steep extraction.
Dark chocolate, earthy, full body, low acidity
Sumatra's heavy body and low acidity make it one of the most popular cold brew bases. The earthy, chocolatey character concentrates beautifully over a long steep.
Shop nowMilk chocolate, caramel, nutty, smooth finish
Colombian medium roast is incredibly versatile. The caramel and nut notes come through clean in cold brew, making it approachable for first-timers.
Shop nowBrown sugar, dark chocolate, light citrus
Guatemalan coffees have enough structure to hold up through long cold-brew steeping while developing a rich sweetness that makes a great black cold brew.
Shop nowBalanced, versatile, crowd-pleasing
A well-crafted blend is forgiving for cold brew — the balance across origins smooths out any extremes, making a consistent cold brew every time.
Shop nowMake a clean, smooth cold brew concentrate at home — no special equipment required.
Start with a 1:4 ratio — 1 part coffee to 4 parts water (by weight). This makes a concentrate you dilute 1:1 with water or milk before drinking. For a ready-to-drink cold brew without dilution, use 1:8.
Grind as coarse as possible — coarser than French press. This is the single most important variable. Too fine = over-extracted bitterness. Order pre-ground at coarse grind from our shop if you don't have a burr grinder.
Steep in the fridge for 16–24 hours. Lighter roasts do better at 12–16 hours; darker roasts can go the full 24. Steeping at room temperature is faster (8–12 hours) but produces more acidity.
You don't need a Toddy system. A large mason jar and a fine-mesh strainer or cheesecloth work perfectly. French press is another excellent option — steep in the press, then plunge slowly and transfer to a sealed bottle.
Strain slowly. Two passes through cheesecloth or a paper filter will produce a crystal-clear concentrate. Avoid pressing the grounds — that pushes fine sediment through and clouds the result.
Store concentrate in a sealed container in the fridge for up to 14 days. Make a big batch on the weekend and you have cold brew all week.
Medium to dark roasts work best for cold brew. Lighter roasts can taste sour or astringent when cold-steeped because cold water extracts acids more aggressively than heat. A medium-dark roast gives you chocolate, caramel, and nutty notes that cold water extracts cleanly. That said, some light roasts with big fruity character can produce excellent cold brew — it's worth experimenting once you have the basics down.
Grind as coarse as possible — think coarse sea salt or slightly coarser than French press. Cold brew steeps for 12–24 hours, so finer grinds lead to over-extraction and bitterness. A burr grinder at its coarsest setting is ideal. If you're using a blade grinder, pulse briefly to keep the grind uneven and coarse.
Cold brew concentrate lasts 10–14 days in the fridge in an airtight container. Ready-to-drink cold brew (already diluted) is best within 5–7 days. The long shelf life is one of cold brew's biggest advantages — make a large batch on Sunday and you have coffee all week.
Yes, but with some caveats. Light roasts are higher in acidity, which cold water can extract as sourness rather than brightness. If you want to try it, use a slightly shorter steep time (10–14 hours instead of 18–24) and a higher coffee-to-water ratio to compensate for less body. Ethiopian light roasts with big berry notes can be exceptional as cold brew — very different from the standard chocolate profile, but worth exploring.
Order any of our beans pre-ground at coarse grind — perfect for cold brew, ready to steep when your order arrives. Shipped within 24 hours of roasting.