How to Make Cold Brew Coffee Concentrate: The Caffeinatrix Way

When the weather heats up—or when you simply want a smoother, less acidic cup—cold brew coffee concentrate is the ultimate brew method. Silky, bold, and endlessly versatile, cold brew has become a staple in coffee shops and kitchens around the world. At Caffeinatrix, we make ours with care, precision, and a focus on flavor that sets it apart.

A Quick History of Cold Brew

Cold brew isn’t new—it dates back centuries. In the 1600s, Japanese sailors developed “Kyoto-style” slow-drip cold coffee, while Dutch traders carried a version of it across the seas. In the U.S., cold brew surged in popularity in the early 2000s as coffee lovers discovered its smooth, chocolatey character and long shelf life.

Unlike iced coffee (which is hot coffee poured over ice), cold brew never touches heat. Instead, the long steeping process extracts coffee’s natural sweetness while muting bitterness, making it a favorite for both purists and casual drinkers alike.

The Caffeinatrix Cold Brew Ratio

Every great cold brew starts with two things: quality beans and good water. Our house recipe uses:

• 40 oz. of our dark roast Honduran Organic, Fair Trade coffee, coarsely ground

• 3 gallons of alkaline water (pH 9.5)

• A large 5-gallon hopper for brewing

• A large coffee filter bag

• 24 hours in refrigeration

This method creates a cold brew concentrate—a strong, flavorful base you can dilute to taste.

How to Make Cold Brew Concentrate at Home

If you want to recreate this process on a smaller scale, here’s how:

1. Measure – Use a coffee-to-water ratio of about 1:4 (adjusting for your preferred strength).

2. Grind – Always use a coarse grind, similar to kosher salt, to avoid over-extraction and bitterness. An adjustable grinder is helpful in achieving the perfect grind. This Breville is a great option. High quality, portable grinders are also a great idea, especially if you are always on the go. Then, there are highly rated manual grinders. No external power supply required. You can learn more about grind size here.

3. Combine – Add grounds to cold or room-temperature filtered water in a clean container. Stir well to saturate. You may also choose to use a small cold brew pitcher with a built-in filter or opt for a larger cold brew system and make a full gallon!

4. Steep – Cover and refrigerate for 12–24 hours. Longer steeping = stronger concentrate.

5. Strain – Use a fine mesh strainer, cheesecloth, or coffee filter to remove grounds.

6. Dilute & Serve – Mix your concentrate with water, milk, or your favorite creamer (or coffee liqueur) at about 1:1, or adjust until it’s just right.

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Why Cold Brew Concentrate Works So Well

• Smooth flavor: Long extraction highlights chocolatey, nutty, and caramel notes.

• Less acidity: Easier on the stomach than hot coffee.

• Versatility: Drink it hot, iced, blended, or even use it in cocktails and baking.

  
  

The Secret Ingredient: Water Quality

We brew our Cold Brew with alkaline water at pH 9.5, which enhances coffee’s natural sweetness and balances acidity. Using filtered, chlorine-free water is crucial—bad water equals bad coffee.

Happy Brewing!

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