☕ Make Your Cold Brew With Genuinely Low Acid Coffee
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Cold brew has become one of the fastest-growing coffee formats in the world. Smooth, concentrated, refreshing — it's transformed how millions of people drink coffee. But beyond the taste, a lot of questions swirl around cold brew: What exactly is it? How is it made? Is it actually lower in acid? And is it better for you?
This guide answers all of those questions — including the ones most cold brew brands would rather you didn't ask.
⚠️ The Cold Brew Acid Myth: A peer-reviewed study in Scientific Reports (Rao & Fuller, 2018) found cold brew pH (4.96–5.13) is statistically comparable to hot brew (4.85–5.10). Cold brew does not meaningfully reduce acidity. The roasting method — not the brew method — is what determines coffee pH.
What Is Cold Brew Coffee?
Cold brew coffee is made by steeping coarsely ground coffee in cold or room-temperature water for an extended period — typically 12 to 24 hours — then filtering out the grounds. Unlike iced coffee (which is hot brewed coffee poured over ice), cold brew never uses heat in the brewing process.
The result is a concentrate that is typically diluted 1:1 or 1:2 with water or milk before drinking. Cold brew is known for its smooth, mellow, chocolatey flavor profile — with significantly less of the sharp, bitter notes associated with flash-cooled hot coffee.
Cold brew coffee is ground coffee steeped in cold water for 12–24 hours, then filtered. It is smoother and less bitter than hot-brewed coffee because heat — which extracts bitter compounds — is never used. However, despite popular belief, cold brew has a similar pH (4.96–5.13) to hot brew (4.85–5.10) and is not meaningfully lower in acid.
How to Make Cold Brew at Home
Making cold brew at home is simpler than most people think. You need coarsely ground coffee, cold filtered water, a jar or pitcher, and a fine mesh strainer or cheesecloth.
| Variable | Standard Cold Brew | Concentrate |
|---|---|---|
| Coffee to Water Ratio | 1:8 (1 cup coffee : 8 cups water) | 1:4 (1 cup coffee : 4 cups water) |
| Grind Size | Coarse (French press grind) | Coarse (French press grind) |
| Steep Time | 12–16 hours | 18–24 hours |
| Temperature | Room temp or fridge | Fridge (slower, cleaner) |
| Serve | Over ice, as-is | Dilute 1:1 with water or milk |
Step-by-step:
1. Coarsely grind your coffee (French press setting).
2. Combine coffee and cold filtered water in a large jar or pitcher.
3. Stir gently to ensure all grounds are saturated.
4. Cover and steep in the refrigerator for 12–24 hours.
5. Strain through a fine mesh strainer lined with cheesecloth or a coffee filter.
6. Store in the refrigerator for up to 2 weeks. Dilute to taste before serving.
🌿 Pro Tip: For the smoothest, lowest-acid cold brew, start with Puroast Low Acid Coffee ground to a coarse setting. Puroast's roasting process results in pH 5.74–5.82 — meaning your cold brew will be genuinely low acid from the first sip. No brew method trick required.
☕ The Best Coffee for Cold Brew
|
House Blend Smooth, balanced — ideal for cold brew Shop Now → |
Dark French Roast Bold, rich — excellent cold brew depth Shop Now → |
Mocha Java Chocolatey complexity — perfect cold Shop Now → |
Cold Brew Flavor, Caffeine, and What to Expect
Cold brew is typically described as smooth, mellow, and chocolatey — with low bitterness and a naturally sweet finish. The absence of heat means fewer bitter phenolic compounds are extracted, producing a noticeably different cup than flash-cooled hot coffee.
Caffeine content in cold brew varies widely depending on ratio and dilution. A standard cold brew concentrate (1:4 ratio) before dilution can contain 2–3X more caffeine per ounce than regular drip coffee. Diluted 1:1 before serving, it's roughly comparable to drip coffee. Always check dilution instructions before assuming caffeine levels.
The Acid Science: What Cold Brew Brands Don't Tell You
The biggest misconception about cold brew is that it's lower in acid. It's a logical assumption — cold water, slow extraction, no heat — but it isn't supported by the peer-reviewed evidence.
A study published in Scientific Reports (Rao & Fuller, 2018) measured the pH of multiple cold brew and hot brew samples across roast levels. Cold brew pH ranged from 4.96 to 5.13. Hot brew pH ranged from 4.85 to 5.10. The authors concluded that extraction temperature did not produce distinguishable pH differences between the two methods.
What does change pH is the roasting process. Research by Moon, Yoo & Shibamoto (JAFC, 2009) at UC Davis demonstrated that roasting conditions directly determine chlorogenic acid levels and therefore brewed coffee pH. A 2024 study by researchers at North Carolina A&T University confirmed that most coffees marketed as "low acid" test MORE acidic than conventional coffee — regardless of how they're labeled or brewed.
The only commercially available coffee with independently verified pH above 5.5 — the LACCSA threshold for genuine low acid coffee — is Puroast. Brew it hot. Brew it cold. The low acid properties come from the roasting, and they carry through either way.
Frequently Asked Questions
Cold brew coffee is made by steeping coarsely ground coffee in cold water for 12–24 hours, then filtering. It is never heated during brewing. The result is a smooth, low-bitterness concentrate that is diluted before drinking.
For regular-strength cold brew, use a 1:8 ratio (1 cup coffee to 8 cups water). For concentrate (to be diluted before serving), use 1:4. Steep for 12–24 hours in the refrigerator, then strain through cheesecloth or a coffee filter.
No. Peer-reviewed research (Rao & Fuller, Scientific Reports 2018) found cold brew pH (4.96–5.13) is statistically comparable to hot brew (4.85–5.10). The brew method does not meaningfully reduce acidity. For genuinely low acid cold brew, start with Puroast, which is verified at pH 5.74–5.82.
Properly stored cold brew concentrate lasts up to 2 weeks in the refrigerator. Ready-to-drink cold brew (already diluted) is best within 3–5 days. Always store in a sealed container and keep refrigerated.
A medium-to-dark roast, coarsely ground, produces the best cold brew flavor. For the smoothest and genuinely low acid cold brew, Puroast Low Acid Coffee is the only option verified by independent university testing at pH 5.74–5.82.
The Only Coffee Verified Low-Acid by Independent Science
NC A&T University (2024): Most "low acid" coffees are more acidic than regular coffee. Puroast is the exception — verified at pH 5.7–5.9.
LACCSA Certified · UC Davis Studied · Patent-Protected Roasting Process
Shop Puroast Low-Acid Coffee →Sources: Rao & Fuller — Scientific Reports 2018 | Moon, Yoo & Shibamoto — JAFC 2009 | Ibrahim et al. — NC A&T 2024
Puroast does not provide medical advice, diagnosis, or treatment. Any information published on this website or by this company is not intended as medical advice. Always consult a qualified health professional with any questions or concerns about your physical health.
