What is cold brew?
Cold brew is coffee made with time instead of heat. Coarse grounds steep in cold water for 12 to 24 hours, producing a smooth, low-acid concentrate that is roughly 65 percent less acidic than hot brewed coffee. Sweet, chocolatey, perfect over ice for the Egyptian summer.
You'll need
- Large jar or French press
- Mesh strainer + cheesecloth (or paper filter)
- Burr grinder set to extra coarse
- Cold filtered water
- 100 g fresh Seelaz coffee — Browse our coffees
Step by step
Grind 100 g extra coarse
Texture: like cracked peppercorns. The coarser the grind, the cleaner the cup. Too fine and the brew becomes silty and bitter.
Combine in jar
Add grounds to a large jar. Pour in 800 g of cold filtered water. Stir gently to ensure every ground is wet — floaters are okay.
Steep 18 hours
Cap and let sit on the counter (or fridge for cleaner taste). 18 hours is the sweet spot — 12 for milder, 24 for stronger.
Strain twice
Pour through mesh strainer to catch grounds, then through paper filter or cheesecloth for clarity. Slow drip — don't squeeze.
Dilute and serve over ice
Your output is concentrate — dilute 1:1 with water or milk. Pour over a glass packed with ice. Keeps in the fridge 7–10 days.
Pro tips
- Use medium-roast for chocolatey notes; light roast for fruit-forward cold brew.
- For nitro cold brew effect at home, shake with ice in a sealed shaker for 30 seconds.
- Add a pinch of salt to soften any leftover bitterness.
Best coffee for cold brew:
Shop our coffeesالخلاصة بالعربي
الكولد برو فنجان غني بالنكهة ولكن أقل حموضة بـ 65%. 100 جرام بن خشن، 800 جرام ماء بارد، نقع 18 ساعة، ثم تصفية. مثالي لصيف مصر.
