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You will need...

225g of coarsely ground coffee - we recommend our cafetière grind

1.5 litres of cold water - for the best results, use filtered water.

A large jug or container to brew in - it will need to hold at least 1.5 litres

A sieve or filter

Coffee Filter Papers or a Muslin Cloth

Ice for Serving


Add 225g of ground coffee to your container (your container needs to hold up to 1.5 litres for this recipe). Pour over 1.5 litres of cold water (preferably filtered) and stir the grinds.

Cover the container and place into the fridge for at least 18 hours.

Remove the brew from the fridge and strain. For the best results, we recommend straining the brew twice.

First, pass the infusion through a fine sieve or strainer to remove the larger coffee grounds. For the second strain, use a muslin cloth or filter paper to remove any small particles for a cleaner and clearer brew.

And that's all there is to it. The only thing left to do is to serve over ice and enjoy!

If our recipe doesn't quite hit the spot, you can also adjust the concentration of your cold brew coffee, making it stronger or less strong to suit your taste. Our coffee to water ratio is 1:10, so 15g of coffee for every 100ml of water. If this is too strong, you can reduce the amount of coffee used. Similarly, if your prefer a stronger flavour, you can add more coffee.

How to Serve Cold Brew Coffee

Our favourite way to enjoy a cold brew coffee is black and over ice, cold brewing does make it sweeter. As an alternative, why not try making ice cubes out of your cold brew? Or make ice cubes out of your cold brew and pour Baileys over them for a great after dinner drink.


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I love entertaining I have 4 children lots of friends so I like my house to be busy full of people at any opportunity!  The key for me at a supper party is to be prepped I don’t want to be slaving over the stove whilst all my guests are having fun so slow cooked dinners, and having a pre-prepped dessert is super easy these chocolate pots have been in my recipe book for over 20 years from Jamie Oliver’s second cook book! 

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