Brew Guide: Cold Brew

Koffee Kult Cold Brew

Not a fan of hot coffee? Cold brew delivers a smooth, low-acid alternative that's endlessly customizable — perfect any time of day, for any palate.

Caramel, chocolate, vanilla, your favorite creamer, or even a splash of peppermint — cold brew is a blank canvas. It's the one coffee drink that even non-coffee-drinkers tend to love. So why make the trip to a café when you can make it at home with Koffee Kult beans and our simple brew guide?

50/50 Coffee to Mixer Ratio

12+ Hours Steep Time

~67% Less Acidic Than Hot Brew

Coarse Ideal Grind Size

Cold brew's secret is its acidity — or rather, the lack of it. Because the grounds are never exposed to heat, the cold extraction process produces a cup that's naturally smoother and gentler on your stomach and teeth. When cut 50/50 with milk, water, or your mixer of choice, you get a subtle coffee flavor with a sweet finish and none of the bite.

Our Cold Brew Guide

Take one pound of your favorite Koffee Kult coffee and grind it to a coarse consistency — similar to raw sugar.
Combine your one pound of grounds with one pound of water (a 1:1 grounds-to-water ratio by weight gives you a concentrated cold brew base).
Place the grounds into the filter bag, then set the bag inside your brewing jug.
Pour cold water over the filter, making sure all grounds are fully covered and saturated.
Place the lid on your cold brew jug and let it steep at room temperature for at least 12 hours. The longer it sits, the richer and more developed the flavor.
Once time is up, pour your cold brew concentrate over ice, add creamer, flavored syrup, or whatever your heart desires — and enjoy!

"Think of how cherries soaking in vodka eventually flavor the liquor — cold brew works exactly the same way. Steep long enough, and the water takes on the full, complex taste of the coffee."

Why Cold Brew Is Easier on Your Body

The heat used in traditional brewing methods accelerates the extraction of acids from the grounds. Cold brew skips that process entirely — so while a standard cup of hot coffee can have a pH as low as 4.5, cold brew typically sits closer to 6.0. That difference is noticeable for anyone sensitive to acid or prone to acid reflux.

When you brew cold using a Toddy Cold Brew Jug, you're slowly infusing water with coffee's soluble compounds — sugars, oils, and caffeine — while leaving most of the harsh acids behind. The result is a naturally sweeter, smoother cup that needs less added sugar to taste great.