Cold Brewing

Cold Brewing: Two Ways

I don’t know about where you live, but here in SoCal we’ve still got a few more months of summertime heat. Some days, as much as I love a hot cup of coffee in the morning, (and late morning, and lunch, and afternoon) I just don’t always want it hot. Sometimes, a delicious glass of cold-brewed coffee is exactly what the day calls for, so we created a blend with cold-brewing in mind.

And contrary to what you might have been told, you don’t need any fancy equipment to brew a batch of cold brew at home. While a home kyoto tower is awesome, as long as you have something to filter the grounds out after brewing, you’re all set. We’ve put together a brewing guide for french press as well as a kyoto tower.

While cold-brewing is a fairly forgiving brewing process, the rules of ratio, water quality, and grind size (and delicious beans, obviously) still apply. For our purposes here, we recommend a 12:1 ratio with the addition of ice after brewing to bring it closer to the 14:1-16:1 ratio for hot water brewing. This is not a ratio for making a concentrate, but if you are curious about that, let us know in the comments and we can discuss it.


  • French press OR kyoto tower (Kyoto)
  • Cold, filtered water


French Press

Measure out 66 grams of fresh, whole bean coffee on your scale.

Grind coffee similar to drip coffee for an 8 hr-overnight brew (finer if you want a 4-6 hour brew time).

Pour freshly ground coffee into your empty french press

Tare your scale

Add 800 grams of cold, filtered water (or in our case, 801 grams )

Cover with a towel and rubber band or other piece of cloth and let sit 8 hours or overnight (unless doing finer grind, shorter time).

Press plunger down

Pour over ice, and store any leftover cold brew covered in the fridge for up to 5 days.

Kyoto Method

Measure out 50 grams of fresh, whole bean coffee on your scale.

Grind coffee somewhere between coarse to medium


Fill kyoto reservoir with 600 mL/grams of water (don’t forget to tare!)

Place lid on the reservoir.

Set reservoir upside down into the brewing tower.

Put a filter into the bottom of the coffee chamber

PRO-TIP: Aeropress filters work for this too!

Prewet the first filter.

Pour 50 grams ground coffee into brewing chamber.

Set chamber inside carafe.

Place second filter on top of leveled coffee grounds and then put carafe into its spot beneath the reservoir.

Set the drip rate. If you did the more coarse end of the spectrum, set it to 1 drip per 2 seconds for an 8-12 hour brew. If you grind it finer, set it to 1 drip per second for a 6 hour(ish) brew.   Don’t forget to periodically check the drip rate to make sure it hasn’t stopped prematurely.

When the dripping has stopped and water has run out, pour, and enjoy!


Let us know if you have any questions/suggestions in the comments!


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