How to Make Cold Brew Coffee at Home
Cold brew is the easiest way to get café-quality iced coffee without an espresso machine — and in the UAE heat, a jug of it in the fridge is a genuinely useful thing to have. Because it's steeped in cold water instead of brewed hot, cold brew is smoother, sweeter and noticeably lower in acidity than iced coffee made from a hot brew poured over ice. Here's the exact method and ratio we use.
Why cold brew works so well in Dubai's climate
Hot brewing extracts acids and bitter compounds quickly. Cold water pulls them out far more slowly, so over a long steep you get the sweetness and body of the coffee without the sharp edges. The result keeps for days in the fridge, so you can batch it once and pour iced coffee all week — handy when it's 45°C outside and you don't want to stand over a kettle.
What you'll need
- Coffee: 100 g of whole beans, ground coarse. A medium or medium-dark roast gives the classic chocolatey cold brew profile — browse fresh options in specialty coffee in Dubai.
- Water: 1 litre of cold, filtered water.
- A grinder: a consistent coarse grind matters more than anything else here — a hand grinder like the Kinu M47 or an electric burr grinder both work.
- A vessel + filter: a large jar or carafe, plus a fine mesh filter or paper filter. See coffee brewing accessories.
The cold brew ratio
We brew a 1:10 concentrate — 100 g coffee to 1 litre water. That gives you a strong base you can drink over ice, or dilute 1:1 with water or milk for a longer drink. Prefer it ready-to-drink straight from the jug? Use 1:15 (about 65 g coffee to 1 litre).
Step by step
- Grind coarse. Aim for a texture like coarse sea salt. Too fine and your cold brew turns muddy and over-extracted.
- Combine. Add the ground coffee to your jar, pour over the cold filtered water, and stir gently so all the grounds are saturated.
- Steep. Cover and leave for 12–18 hours. Room temperature (out of direct sun) steeps faster; the fridge is slower and cleaner-tasting. 14–16 hours is our sweet spot.
- Filter. Strain through your mesh or paper filter into a clean bottle. For an extra-clean cup, run it through a paper filter a second time.
- Serve. Pour over plenty of ice. Add a splash of barista milk or plant-based milk, or sweeten with a pump of flavoured syrup if you like.
Which beans to use
Cold brew is forgiving, but great beans still show through. Chocolatey, nutty medium-dark roasts make the smoothest, most classic cold brew, while a bright single origin gives a more fruit-forward, tea-like cup. Roasters like Onyx Coffee Lab and INTELLECT Coffee Roastery are both good starting points — all available in our specialty coffee range, roasted to order and delivered across the UAE.
How long does cold brew last?
Cold brew concentrate keeps for up to 2 weeks in a sealed bottle in the fridge. Once diluted, drink within 2–3 days for the best flavour.
Want to brew hot instead?
If you'd rather brew a fresh cup by hand, our V60 pour-over ratio guide walks you through it. And if your grind never seems quite right, read our guide to grind size, roast profile and bag size.
Frequently asked questions
What is the best coffee-to-water ratio for cold brew?
Use 1:10 (100 g coffee to 1 litre water) for a concentrate you dilute to taste, or 1:15 for a ready-to-drink cold brew.
How long should cold brew steep?
Between 12 and 18 hours. Around 14–16 hours gives the best balance of strength and smoothness; longer than 18 can turn bitter.
Should I steep cold brew in the fridge or at room temperature?
Both work. Room temperature (out of direct sunlight) extracts a little faster; the fridge is slower and produces a cleaner, crisper cup — a good option in warm UAE kitchens.
What grind size is best for cold brew?
A coarse grind, similar to coarse sea salt. A fine grind makes the brew cloudy and over-extracted and clogs your filter.
