purpose
Cold Brew Coffee Calculator
Calculate coffee and water amounts for cold brew concentrate or ready-to-drink cold brew. Includes steep time, absorption math, and dilution ratios.
Click to show tips
Try an Example
Pick a scenario to see how the calculator works, then adjust the values
Morning Drip Coffee
Two standard cups of medium-strength drip coffee.
Key values: 2 cups (6 oz each) · Medium strength · Arabica beans
Espresso Double Shot
A classic double espresso with standard extraction.
Key values: 18g dose · Normale profile · 25-30 sec pull
Cold Brew Concentrate
A batch of cold brew concentrate for the week.
Key values: 500 mL water · Strong ratio 1:4 · 18-24 hr steep
V60 Pour-Over
A single precise pour-over with bloom calculation.
Key values: 1 cup · Medium-strong · Bloom water shown
What Is Cold Brew?
Cold brew steeps coarsely ground coffee in cold or room-temperature water for 12–24 hours. The long steep time compensates for the lack of heat, producing a smooth, sweet concentrate with roughly 67% less perceived acidity than hot coffee.
Concentrate Ratio
Cold brew is typically made as a concentrate and diluted before drinking:
This is much stronger than hot brew (1:15). You dilute it before serving.
| Batch size | Coffee | Water |
|---|---|---|
| 500 ml concentrate | 100 g | 500 ml |
| 1 L concentrate | 200 g | 1 L |
| 2 L concentrate | 400 g | 2 L |
Dilution Math
To serve, dilute the concentrate with water (or milk) at a ratio of about 1:1 to 1:2. The dilution formula:
A 1:5 concentrate diluted 1:1 with water gives an effective ratio of — between standard drip (1:16) and espresso strength. Diluting 1:2 gives , similar to drip.
Steep Time
Room temperature
12–16 hours. Faster extraction due to slightly warmer water. Slightly more acidic than refrigerator cold brew.
Refrigerator
18–24 hours. Slower extraction, smoother result. The cold suppresses bitter compound extraction.
Why Cold Brew Is Less Acidic
Heat accelerates the extraction of chlorogenic acid and other acidic compounds. Without heat, cold brew extracts fewer of these compounds while still dissolving sugars, caffeine, and flavor oils through the extended steep time. The result: a concentrate with a pH of about 6.3 versus 4.8–5.1 for hot brew — roughly 67% less acidic by concentration of hydrogen ions.
Frequently Asked Questions
What is the best coffee-to-water ratio for cold brew concentrate?
A 1:5 ratio (coffee to water by weight) produces a strong concentrate meant to be diluted before drinking. For ready-to-drink cold brew without dilution, use 1:12 to 1:15. For example, 200 g of coffee to 1 L of water makes a standard concentrate batch.
How long should I steep cold brew?
At room temperature, steep for 12-16 hours. In the refrigerator, steep for 18-24 hours. Longer steeping at colder temperatures produces a smoother, less acidic result because the cold suppresses extraction of bitter compounds.
How do I dilute cold brew concentrate?
Dilute the concentrate 1:1 with water or milk for a strength similar to strong drip coffee (effective ratio of about 1:10). For something closer to standard drip strength, dilute 1:2 (effective ratio of about 1:15). Adjust to your taste.
Why is cold brew less acidic than hot coffee?
Heat accelerates the extraction of chlorogenic acid and other acidic compounds. Cold water extracts fewer of these while still dissolving sugars, caffeine, and flavor oils over the long steep. Cold brew has a pH of about 6.3 versus 4.8-5.1 for hot brew -- roughly 67% less acidic.
What grind size should I use for cold brew?
Use a coarse grind, similar to raw sugar or coarse sea salt. Fine grinds over-extract during the long steep and produce a bitter, muddy result. Coarse grinds also make filtering easier and produce a cleaner concentrate.
Related purpose Variants
Explore more purpose options
More Food & Nutrition Calculators
Explore the category