Say how much you want to drink. The worksheet gives you the coffee and water to weigh, what comes off the grounds and what a serving costs.
starts where OXO does, at 1:4
Pick a style. Concentrate brews strong and gets cut with water when you pour. Ready to drink brews at the strength you drink it.
Say how much. Servings and a serving size, or one total. Change one and the others follow.
Set the ratio. Grams of water for every gram of coffee. Tap a maker’s recipe to start from theirs. For concentrate, the second slider is the water you add at the glass.
smaller second number, stronger brew
Weigh it. Coffee and water both go on the scale. Switch to ounces if that’s what your scale reads.
1 g of water is 1 mL
Steep. OXO and Filtron say 12 to 24 hours, Toddy 8 to 24 hours. Hario’s ready-to-drink pot takes about 8 hours in the fridge.
Steep time stays off the worksheet. In a 2017 study in Scientific Reports, caffeine and one chlorogenic acid stopped rising after 6 to 7 hours at room temperature (Fuller & Rao, 2017). Two compounds don’t make a whole cup, so the Lab file covers what the steep-time research does and doesn’t settle.
Trade’s cold brew plan has a Cold Brew grind on the menu and ships every 1 to 6 weeks. Pause or skip whenever.
See Trade’s cold brew plan (opens in a new tab)For one bag and no plan, Equator’s Cold Brew Blend comes in a Coarse Grind (Cold Brew) option, 12 oz (340 g).
Equator Cold Brew Blend (opens in a new tab)both sell it ground for cold brew
One glass to a gallon of finished drink, in grams and ounces. Ready to drink brews at 1:14.4. Concentrate brews at 1:4 and gets cut 1:2, so Makes is the concentrate you strain off before the water goes in.
tape it inside the cupboard door
| Finished drink | Ready to drink 1:14.4 | Concentrate 1:4, cut 1:2 | |||
|---|---|---|---|---|---|
| Coffee | Water | Coffee | Water | Makes | |
| 12 fl oz355 mL | 29 g1 oz | 412 g13.9 fl oz | 59 g2.1 oz | 237 g8 fl oz | 118 mL4 fl oz |
| 1 qt946 mL | 76 g2.7 oz | 1,099 g37.1 fl oz | 158 g5.6 oz | 631 g21.3 fl oz | 315 mL10.7 fl oz |
| 2 qt1,893 mL | 153 g5.4 oz | 2,198 g74.3 fl oz | 316 g11.1 oz | 1,262 g42.7 fl oz | 631 mL21.3 fl oz |
| 1 gal3,785 mL | 305 g10.8 oz | 4,395 g148.6 fl oz | 631 g22.3 oz | 2,523 g85.3 fl oz | 1,262 mL42.7 fl oz |
OXO, Toddy, Filtron and Hario print a recipe in their instructions. The worksheet’s preset tabs use those numbers as printed.
concentrateready to drink
| Maker | Style | Coffee (g) | Water (mL) | Ratio |
|---|---|---|---|---|
| OXO | Concentrate | 284 | 1,200 | 1:4.2 |
| Toddy | Concentrate | 340 | 1,893 | 1:5.6 |
| Filtron | Concentrate | 454 | 1,893 | 1:4.2 |
| Hario | Ready to drink | 80 | 1,150 | 1:14.4 |
only Hario’s is drinking strength
the recipes, as printed
Yield is an estimate. The worksheet assumes the grounds keep 2 g of water per gram of coffee. Hario’s published 1,000 mL from 1,150 mL of water implies about 1.9, and Filtron’s about 2.1. OXO’s implies 1.3 to 1.7, so an OXO batch may give you more concentrate than the worksheet says.
Cost counts the coffee only, from the bag price and weight you type in. For the makers themselves, read the best cold brew makers or sort them all in the spec database.
