Cold brew has one massive inconvenience: you need to plan 12-24 hours ahead. That’s fine for people who have their lives together. For the rest of us, there are cold brew makers that simplify the process.
I’ve tried a handful of different methods—from mason jars to dedicated cold brew systems. Here’s what I’ve learned about making cold brew at home without turning it into a whole production.
Cold Brew Basics (The 2-Minute Version)
Cold brew is coffee steeped in cold water for an extended period, usually 12-24 hours. The result is less acidic and less bitter than hot-brewed coffee that’s been chilled.
The basic ratio is about 1 cup of coarsely ground coffee to 4 cups of water. Steep overnight, strain, and you’ve got cold brew concentrate that lasts 1-2 weeks in the fridge. Dilute it 1:1 with water or milk when serving.
That’s it. No special equipment required. But the right tools make it cleaner and more convenient.
Best Overall: Toddy Cold Brew System
Price: ~$40
The Toddy has been around since 1964, and it’s still the standard for home cold brew. There’s a reason it shows up in coffee shops.
The system includes a brewing container, a glass carafe, and reusable felt filters. You steep grounds in the top container, then drain into the carafe. One batch makes about 7 cups of concentrate.
The felt filters produce exceptionally clean cold brew—less sediment than paper filters, and they’re reusable (though they need replacing every few months). The resulting concentrate is smooth and sweet with almost no bitterness.
How to use it:
- Wet the felt filter and insert it into the bottom of the brewing container
- Add 12 oz coarsely ground coffee
- Slowly pour 7 cups of cold water, saturating grounds as you go
- Steep 12-24 hours (I do 18)
- Remove the stopper and let it drain into the carafe
Downsides: The brewing container is plastic, which some people don’t love. Draining takes 20-30 minutes. The felt filters need regular replacement.
Best for: People who make cold brew weekly and want the cleanest possible result.
Best Budget Option: County Line Kitchen Cold Brew Mason Jar
Price: ~$25
This is basically a 2-quart mason jar with a stainless steel mesh filter insert. Simple, affordable, and effective.
You put grounds in the filter, submerge it in the jar with water, steep, and then remove the filter. No draining, no pouring—just lift out the filter and you’re done.
The mesh filter leaves more sediment than the Toddy’s felt, but for everyday cold brew, it’s perfectly acceptable. The glass jar is nice because you can see what’s happening and there’s no plastic touching your coffee.
Downsides: Smaller capacity (about 4 cups concentrate per batch). More sediment than felt-filtered systems. The mesh can be annoying to clean if grounds get compacted.
Best for: Budget-conscious cold brew drinkers who don’t mind a bit of sediment.
Best for Small Batches: OXO Compact Cold Brew Coffee Maker
Price: ~$30
If you’re making cold brew for one person, OXO’s compact maker is a good choice. It makes about 24 oz of concentrate per batch—enough for several drinks without taking over your entire fridge.
The brewing container sits on top of the carafe, and a switch releases the coffee after steeping. The mesh filter has fine perforations that catch most sediment.
OXO’s design is thoughtful. The carafe has measurement markings, the lid seals well for fridge storage, and the whole thing is reasonably compact.
Downsides: Limited capacity for households with multiple cold brew drinkers. The release mechanism can drip if not positioned perfectly.
Best for: Single-person households or anyone short on fridge space.
Best for Large Batches: KitchenAid Cold Brew Coffee Maker
Price: ~$70
If you’re making cold brew for a family or just drink a lot of it, KitchenAid’s 28 oz concentrate maker is worth considering.
It’s a stainless steel and glass construction that looks nice on a counter. The built-in tap lets you pour without lifting the whole container. The filter basket is large and easy to fill.
I like that you can keep it in the fridge with coffee in it and just tap off what you need. The concentrate stays fresh for about 2 weeks.
Downsides: Takes up significant fridge space. The tap occasionally drips. More expensive than simpler options.
Best for: Households that go through a lot of cold brew and want a nice-looking setup.
The Free Option: French Press
You probably already own a French press. Turns out it makes decent cold brew.
Add coarsely ground coffee (1:4 ratio with water), stir to saturate, steep for 12-24 hours in the fridge, then press and pour. That’s it.
The mesh filter won’t catch all the fines, so you’ll get some sediment. But for a zero-cost solution using equipment you have, it works fine.
Downsides: Your French press is now occupied for 12+ hours. More sediment than dedicated cold brew makers. Limited to whatever size press you own.
Best for: Trying cold brew before investing in dedicated equipment.
Cold Brew Variables That Matter
Grind size: Go coarse—coarser than French press. Fine grounds over-extract during the long steep and create muddy, bitter coffee. Most grocery store pre-ground is too fine.
Water quality: Use filtered water. Cold brew is mostly water, so any off-tastes come through clearly.
Steep time: 12-18 hours for a balanced concentrate. Over 24 hours starts to get bitter. Under 12 hours and it’s weak.
Temperature: Room temperature steeps faster than fridge steeping. I do room temperature for the first 6 hours, then fridge for the remaining 12. Some people do all-fridge for maximum smoothness.
Coffee freshness: Fresh-roasted beans make better cold brew, but the difference is less dramatic than with hot brewing. You can get away with slightly older beans.
My Weekly Cold Brew Routine
Sunday evening: Fill the Toddy with fresh grounds and water.
Monday morning: Drain into the carafe, store in the fridge.
Throughout the week: Pour concentrate over ice, add water or milk.
It takes maybe 10 minutes of actual work spread across two days. The rest is waiting. And the payoff—smooth, low-acid cold brew ready whenever I want it—is worth the minimal effort.
Final Thought
Cold brew doesn’t require expensive equipment. A mason jar and cheesecloth technically work. But if you’re making it regularly, a proper system saves mess and produces cleaner results.
Start with the County Line if you’re unsure. If you get hooked, upgrade to the Toddy. That’s the path I took, and I have no regrets.
