Cold Brew

A batch of Cold Brew coffee on a hot summer day - there's nothing better. Not to be confused with iced coffee, producing a cold brewed coffee is a calculated process. It involves combining ground coffee with room temperature water and infusing it for hours. It can take 12 - 24 hours overall, but the payoff is worthwhile.



  1. Place the rubber stopper into the hole on the bottom of the coffee bowl.
  2. Rinse the Filtron pad and place it in the bottom of the coffee bowl. It should be domed up in the center when it’s in place correctly. 
  3. Add 12 oz (3/4 lb) of ground coffee directly into the Filtron, then give it a few shakes to level out the coffee bed.
  4. Place the coffee guard directly on top of the coffee grounds.
  5. Place the water bowl on top of the coffee bowl and fill it up to the (3/4 LB) mark with cold water, then stir until all the coffee grounds are saturated.
  6. Let steep for 12 - 24 hours. Store in the refrigerator. 
  7. Set the coffee bowl on top of the empty 1 1/2 L decanter. Pull out the rubber stopper to let drain - this should take about 30 - 45 minutes and will make several cups of concentrate.
  8. Serve over ice - we suggest a ratio that’s one part concentrate to two parts water.
  9. The concentrate will keep in the refrigerator for about 10 days.