Sous Vide Cold Brew Coffee
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Sous vide cold brew coffee is the best way to make cold brew coffee! The addition of moderate heat speeds up the brew time so you can get that sweet sweet cold brew coffee in a fraction of the time.
“If we put a FitBit on your coffee cup it would make more steps in a day than most people!” my coworker cracked at work.
It’s true though, I’ve pretty much always got a coffee cup in my hand. Winter is hot brew, summer is cold.
This summer’s cold brew is going to be easier than ever!
This sous vide cold brew coffee recipe is dedicated to makin’ miles!
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Tips + tricks
No. 1 –> Ok. Technically this isn’t true “COLD BREW”, but it’s also not hot brew either. It’s a mix of both, and it results in a delicious cold brew concentrate that you’ll be digging through the hot months.
No. 2 –> Don’t have a sous vide and need cold brew in your life? Try my traditional no-heat cold brew recipe.
No. 3 –> This cold brew coffee, like my instant pot iced tea, is rocket-powered magic. It’s strong and amazing, I recommend cutting it with water and cream, unless you like to hear colors and see sounds!
Use your cold brew coffee in this delicious iced vanilla latte!
Key ingredients
Coffee – Use coarse ground coffee for this recipe, it’s easier to strain out any grittiness and less likely to over-extract. I prefer to use a medium or dark roast for this recipe, while a light or blond roast will work, the flavor may not hold up to the extaction method.
Water – Use filtered water for this recipe, treated or tap water can affect the flavor of your coffee.
How to make sous vide coffee
- Prepare your sous vide water bath to a temperature of 150f.
- Meanwhile, combine ground coffee with filtered water in a mason jar or two, or 3. This recipe is infinitely scaleable, just keep the same ratio.
- Close the mason jars and seal the lids finger-tight. My trick for getting my jars finger tight is to set the jar on my counter and with only one hand tighten the band until the whole jar starts to rotate, then I add another 1/4 turn. An overtightened jar can burst or buckle because it won’t allow the air to escape.
- Use kitchen tongs or jar lifters to lower the jars into the prepared water bath.
- Cook the coffee sous vide at 150f for 2 hours.
- Once complete, remove the jars from the water bath and allow them to cool to room temperature before straining. Use a Chemex coffee brewer, a french press, or a fine-mesh sieve lined with a coffee filter or flour sack towel.
- Rinse the mason jar and pour the strained cold brew coffee back into the jar for storage.
Storage + batch information
Batch:
A single batch of this sous vide cold brew will make ~1 litre of concentrate. The concentrate needs to be diluted – this is easy to do, I like to mix 1 part water and 2 parts coffee with a handful of ice in my cup and top off with cream. You may find you prefer to dilute further.
This recipe can be infinitely scaled. If you need more coffee than 1 1/2 litres to get your through the week, make more!
Just keep the ratio the same – 8 parts water : 1 part ground coffee
- 4 cups water : 1/2 cup ground coffee
- 8 cups water : 1 cup ground coffee
- 16 cups water : 2 cups ground coffee
Storage:
Once brewed and strained, your sous vide cold brew coffee can be kept in a mason jar, or other airtight container in the fridge for up to 7 days.
more drink recipes to love!
Recommended equipment
Sous vide – SOUS VIDE CIRCULATORS are awesome little units. They add the functionality of a whole new appliance to your kitchen while fitting in a drawer. I wasn’t 100% sure I’d love sous vide, so I dipped my toe in with a reasonably priced Instant Pot Slim – and it’s great! Check out my other sous vide recipes!
Filter – The coffee grinds in this recipe must be filtered out. I prefer to use my Chemex coffee maker as it results in a clean brew. A french press or mesh sieve lined with a filter will work too!
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📖 Printable Recipe
Sous Vide Cold Brew Coffee
Ingredients
Cold brew:
- 1 cup coarse ground coffee
- 8 cups filtered water
Serving:
- half + half or coffee cream to taste
- sugar to taste
Instructions
Make the cold brew:
- Prepare your sous vide water bath to a temperature of 150f.
- Meanwhile, combine 1 cup coarse ground coffee with 8 cups filtered water in a mason jar.
- Close the mason jars and seal the lids finger-tight.
- Use kitchen tongs or jar lifters to lower the jars into the prepared water bath.
- Cook the coffee sous vide at 150f for 2 hours.
- Once complete, remove the jars from the water bath and allow them to cool to room temperature before straining. Use a Chemex coffee brewer, a french press, or a fine-mesh sieve lined with a coffee filter or flour sack towel.
- Rinse the mason jar (s) and pour the strained cold brew coffee back into the jar (s) for storage in the fridge.
Make a coffee:
- Mix 1 part water and 2 parts coffee with a handful of ice in a cup and top off with cream.
Notes
Batch
A single batch of this sous vide cold brew will make ~1 litre of concentrate. This recipe can be infinitely scaled. Just keep the ratio the same – 8 parts water : 1 part ground coffee- 4 cups water : 1/2 cup ground coffee
- 8 cups water : 1 cup ground coffee
- 16 cups water : 2 cups ground coffee
Storage:
Once brewed and strained, your sous vide cold brew coffee can be kept in a mason jar, or other airtight container in the fridge for up to 7 days.Recommended Equipment + Ingredients
Nutrition
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