Cold brew is a great way of making tasty coffee. The flavours expressed in your final drink will depend on how your brew ratio, particle size and brew time all come together, so feel free to play around with these factors until you find something you love!

A 60g/L ratio will be light and easy drinking, a 70g/L ratio will have a little more body & texture, and an 80g/L ratio will be quite strong and intense – perfect for mixing with a sweetener or some milk.

A good approach to take if you’re a first timer is making several smaller brews (a 2L bucket works a treat for this!) where you change one factor. This will help you hone in on what you love!


  1. Place the paper filter inside the mesh bag, pop it in the and rinse with water. You can drain the water out using the tap, or by removing the mesh and paper together.
  2. Decide how much coffee you’re going to make and measure out your water. For smaller batches we recommend using your scales, but for large batches a measuring jug will make it easier!
  3. Weigh your coffee to your desired ratio. If you’re a first timer 70g/L is a good place to start for middle of the road, balanced cold brew.
  4. Grind your coffee – I use a similar setting to larger batch filter on an EK. For big brews, >10L, you can go closer to the coarsest setting on the EK.
  5. Place it in the paper filter. If you’re doing a small batch cut the filter paper in half and use the sealed corner!
  6. Fold the bag up and tie it off with the supplied string.
  7. Hook the silk bag over the bucket (not required with smaller brews!) and place your coffee bag inside.
  8. Carefully pour your water over the top of the coffee rotating the bucket to help get the bag evenly wet. Put some sterilised gloves on and give the coffee a ‘massage’ inside the bag. This will help make sure your coffee is wet all the way through! A good indicator for this is when the water around the edge of the coffee bag is no darker than the rest of the water.
  9. Write down your brew specs and start time on the lid of the bucket so you can remember it tomorrow!
  10. Throw your brew in the fridge and let it sit for 24 hours.
  11. Pull your brew out and remove the coffee bag. With a larger brew use the silk bag or lift to prevent the coffee bag from splitting.
  12. Gentle squeeze the coffee bag to maximise your yield.
  13. Decant the brew into sterilised bottles. When doing this, the brew will last longest when there’s a small amount of oxygen in the bottle. Don’t be worried if your coffee is a little cloudy – the filter paper used in the toddy will give you a brew similar to an Aeropress in appearance.