Best leaching time for Cold Brew


Cold brew is best left to infuse for around 12 hours. It is not recommended to leave the coffee to infuse for more than 24 hours. One of the best ways, although a little more tedious, to determine the correct brew time is to test it yourself by trial and error.

Each person has individual taste preferences and prefers a different strength of coffee. Whatis certain, however, is thatsteeping coffee for longer than 24 hours will make the coffee very bitter. If you steep your coffee at room temperature, about 8 to 12 hours is enough. Coffee brewed in the fridge takes longer, about 12 - 24 hours. Low temperatures will slow down the extraction of the coffee.

Different types of coffee require different leaching times. The main thing to remember is that the longer the coffee stays in the water, the stronger and more bitter the coffee will be.



If you remember in the evening that you need a cold brew in the morning, this is the perfect time for you. Coffee brewed for 8 to 12 hours will give you a sufficient flavour profile.

There are several variables to consider when choosing this method. It depends on whether you are brewing using a dripper system or just pouring the coffee in aFrench press, for example . If you choose the dripper system, the coffee will extract more in the water. We therefore recommend that you choose a dripper for this method. Coffee that is only infused with water needs more time to extract all its flavours.


Most coffee experts recommend infusing cold brew for 18 hours. The resulting cold brew will then have a smoother and fruitier flavor profile. Cold brew that is leached for 18 hours has a lower acid content, so it is gentler on your stomach.

If you have frequent heartburn, stomach problems or digestive issues, cold brew is ideal for you.

Do not let cold brew steep for more than 24 hours. The coffee will then have very earthy and woody notes that will not be very tasty. A simple proportion applies here: the longer the coffee is brewed, the more substances it takes out.

If you want a stronger coffee flavour, play around with the water-to-coffee ratio rather than steeping the coffee longer.


There are hundreds of different types of coffee that you can use to create a cold brew. However, the most popular are those with fruity profiles.

If you prefer fruitier and more acidic notes, choose African coffees or lighter roast coffees .

Fruity coffees don't do anything for you and are you a fan of coffees that have nutty and chocolate notes? Then choose a coffee from Latin America. But don't be afraid of different coffee blends. These usually contain both fruity and nutty notes.


Finished cold brew should not be kept in the fridge for more than ten days. Once something about the coffee is no longer to your liking and the flavour profiles have changed, you should discard the coffee.

Grind the cold brew coffee coarsely, similar to the way you would grind coffee in a French press. This grind size allows as much of the coffee to filter out as possible and prevents the coffee from dissolving during the brewing process. If you grind the coffee too finely, the result will be cloudy and the taste of the coffee will be bitter because the fine grind will cause a higher acid content.


Many factors influence the production of cold brew. The type of coffee and its coarseness are essential. However, the length of the total cold brew extraction is the most important.

Based on the strength and flavors you are looking for, you may find that it is advisable to steep cold brew for approximately 16 to 18 hours. The best option is to try different time methods and find the perfect balance you are looking for.

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