How to Make Cold Brew Coffee: The Ultimate Aussie Summer Survival Guide

Picture this: It’s a scorching February morning. The thermometer is already pushing 30°C, and the idea of downing a piping hot Long Black or Flat White seems like a form of self-punishment. Yet, the caffeine withdrawal is real.

Enter Cold Brew Coffee.

Unlike the "Iced Coffee" of the past—which was often just bitter, hot-brewed coffee poured over ice and drowned in ice cream—Cold Brew is a deliberate, artisanal process. It is the result of patience, time, and chemistry working together to create a concentrate that is smooth, naturally sweet, and incredibly refreshing.

If you’ve been paying $6 to $8 a cup at your local café, here is the good news: making barista-quality cold brew at home is arguably easier than making a hot pour-over. However, because the process is so raw, there is nowhere for bad ingredients to hide.

Here is your comprehensive guide to mastering the cold steep, finding the perfect ratio for Australian palates, and why fresh beans are non-negotiable.

The Science: Why Cold Brew Hits Different

To understand why cold brew tastes so different from your morning espresso, we have to look at extraction.

Coffee grounds contain oils, chemical compounds, and acids. Hot water acts as a fast solvent, extracting these compounds instantly—including the acids that give coffee its "bite."

Cold water, however, is a much slower solvent. By replacing heat with time, you extract the flavour compounds differently. The cold water pulls out the chocolates, caramels, and fruit notes but leaves behind roughly 67% less acid and many of the bitter oils found in hot coffee.

The Result: A brew that is silky smooth, gentle on the stomach, and naturally sweeter.

The "Raw" Truth: Because you aren't masking the flavour with heat-treated milk foam or sugar, the quality of the bean is naked. If you use stale supermarket beans that have been sitting in a warehouse for months, your cold brew will taste like cardboard. Fresh roasted beans are the secret ingredient to that "café quality" taste.

What You Need (The Gear Checklist)

You don’t need a fancy Kyoto drip tower that looks like a high school chemistry experiment. You likely have everything you need in your kitchen right now.

1. The Coffee (Freshness is King)

For the best results, look for beans roasted within the last 4 to 6 weeks.

• Filter Roast: Choose this if you drink your cold brew black. Expect fruity, floral, and tea-like notes.

• Espresso Roast: Choose this if you add milk. Expect rich chocolate, nut, and caramel notes that cut through the dairy.

2. The Water

Australian tap water varies wildly by state. Melbourne water is soft and great for brewing; Adelaide and Perth water can be "hard" (high mineral content), which can mute the flavours.

• Pro Tip: For consistency, always use filtered water.

3. The Vessel

• The Plunger (French Press): The most common tool in Aussie homes and perfect for this job.

• Mason Jar + Cheesecloth: If you want to make a bulk batch (2+ Litres).

• Specialty Brewer: Hario or Toddy systems (nice to have, not essential).

 Visual Guide: The Grind Size

Getting the grind right is 80% of the battle. Because the coffee sits in water for hours, a fine grind will over-extract and turn bitter.

The Master Recipe: Cold Brew Coffee Ratios (Australia)

Most confusion comes from not knowing if you are making a Concentrate (which needs water added later) or a Ready-to-Drink brew. We recommend making a Concentrate—it saves fridge space and gives you more control over the strength.

Here is the metric breakdown for the most common batch sizes:

Step-by-Step: How to Brew

Follow this simple process to create liquid gold.

Step 1: Weigh and Grind

Weigh your fresh beans according to the table above. Grind them on a Coarse setting. It should look like rock salt or breadcrumbs.

Step 2: The Immersion

Add the grounds to your Plunger or jar. Pour the cold, filtered water over the grounds.

• Technique: Pour in a circular motion to ensure no dry pockets of coffee remain at the bottom.

Step 3: The Stir (The Bloom)

Take a long spoon and gently stir the mixture. You want to ensure every single grain is wet. You will see a crust form at the top—this is the gas escaping (a good sign your coffee is fresh!).

Step 4: The Wait

Cover the vessel to keep fridge smells out. Now, you wait.

• Benchtop (Room Temp): 12 – 16 Hours. (Extracts faster, funkier profile).

• Fridge: 18 – 24 Hours. (Extracts slower, cleaner/crisper profile).

Step 5: The Filter

• If using a Plunger: Press the plunger down slowly.

• If using a Jar: Pour through a cheesecloth, paper filter, or fine sieve.

• CRITICAL RULE: Do not squeeze the grounds at the end. Squeezing forces bitter tannins into your smooth brew. Let gravity do the work.

Caffeine Comparison: The "Morning Kick" Table

One of the most common questions we get is: "Is cold brew stronger than my normal Long Black?" The answer is yes—but it depends on how you dilute it.

Serving Suggestions: The Aussie Summer Menu

Now that you have your concentrate, here is how to serve it like a pro.

1. The "Bondi Morning" (Classic White)

• Fill a glass with ice.

• Pour 1 part Concentrate to 1 part Water.

• Top with a dash of fresh milk or Oat Milk (Oat is fantastic with cold brew as it enhances the nutty chocolate notes).

2. The Cold Brew Tonic

• Fill a glass with ice.

• Pour 1 shot (45ml) of Concentrate.

• Top with 150ml of premium Tonic Water.

• Garnish with a slice of orange or a sprig of rosemary.

• Why it works: The bitterness of the quinine pairs perfectly with the fruity acidity of a filter roast.

3. The "Mazagran" (Aussie Lemonade Twist)

• Mix Concentrate with sparkling water and a squeeze of fresh lemon juice (or high-quality lemonade).

• Serve over crushed ice.

Troubleshooting Your Brew

Did your batch not taste quite right? Use this matrix to diagnose the issue.

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Storage and Shelf Life

Once you have filtered your concentrate, transfer it to a clean, airtight glass bottle or jar.

• Fridge Life: It will stay fresh for 10 to 14 days.

• The Peak: Flavour often develops and peaks on Day 2 or 3.

• Past Day 14: Don't toss it! Use it for baking (brownies) or blend it into a morning smoothie.

Make Your Cold Brew the Best

Making cold brew coffee is the ultimate low-effort, high-reward ritual for the Australian summer. It doesn't require expensive machinery or decades of barista experience. It simply requires a coarse grind, a bit of patience, and—most importantly—great beans.

The cold extraction process is unforgiving of stale coffee. If you want that rich, chocolatey, sweet profile that makes cold brew so addictive, you need to start with quality.

Ready to brew your best batch yet? Don’t let stale beans ruin your hard work. Grab a bag of our Fresh Roasted Coffee Beans today and taste the difference freshness makes in your cup.