Cold brew isn’t just iced coffee.
It’s smoother, less acidic, and naturally a little sweeter—when it’s done right. And the best part? You don’t need fancy equipment to make it at home.
Just good coffee, a little time, and the right ratio.
What You’ll Need
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Coarsely ground coffee (think raw sugar texture)
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Cold, filtered water
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A jar, pitcher, or container
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A filter (paper filter, cheesecloth, or fine mesh)
That’s it.
The Golden Ratio
This is where most people go wrong.
For a smooth, strong cold brew concentrate:
👉 1 cup coffee : 4 cups water
If you want it ready-to-drink (less concentrated):
👉 1 cup coffee : 6–8 cups water
Consistency here = better results every time.
Step-by-Step: Cold Brew Made Simple
1. Add your coffee grounds
Drop your coarse grounds into your container.
2. Pour in cold water
Make sure all grounds are fully saturated.
3. Stir gently
Just enough to combine everything.
4. Let it steep
Cover and let sit for 12–18 hours
(Room temp or fridge both work)
5. Strain
Filter out the grounds using whatever you have.
And just like that—you’ve got cold brew.
How to Serve It
If you made concentrate, dilute it:
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1:1 with water for a classic black cold brew
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1:1 with milk for something smoother and richer
Serve over ice and you’re set.
Pro Tips (This Is What Makes It Better)
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Use fresh coffee – this matters more than anything
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Go coarse – too fine = bitter, muddy brew
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Don’t rush it – under 12 hours = weak and flat forget about it - Minimum 18 hours
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Store it right – keeps in the fridge for up to a week
What Coffee Works Best?
Cold brew tends to shine with:
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Medium roasts → smooth, chocolatey, balanced
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Dark roasts → bold, rich, low acidity
Light roasts can work too—but they’ll be brighter and more citrus-forward.
From Our Roaster to Your Fridge
Great cold brew starts with great beans.
At Mile 22, we roast with cold brew in mind, clean, smooth, and never bitter. So, whether you’re making a batch for the week or just trying something new, you’re starting with coffee that’s built to taste good cold.