How to Make the Perfect Cup of Low Acid Coffee
How to Brew the Perfect Cup of Low Acid Coffee at Home Quick Answer The most important factor in brewing low acid coffee is the coffee itself — not the brew method. No brewing technique...
How to Make Cold Brew Coffee at Home: The Complete Guide
How to Make Cold Brew Coffee at Home — And Why Your Coffee Choice Matters More Than Your Method
Quick Answer
Cold brew is made by steeping coarsely ground coffee in cold or room-temperature water for 12–24 hours. Despite popular belief, cold brew is not significantly less acidic than hot brewed coffee — peer-reviewed research (Rao & Fuller, Scientific Reports 2018) found cold brew pH (4.96–5.13) is comparable to hot brew (4.85–5.10). The only way to make genuinely low acid cold brew is to start with a low acid coffee like Puroast (pH 5.82, LACCSA verified).
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Cold brew has exploded in popularity — and with good reason. The slow, cold extraction produces a naturally sweet, smooth, less bitter concentrate that's genuinely delicious. But one claim that follows cold brew everywhere — that it's significantly lower acid than hot coffee — doesn't hold up to peer-reviewed scrutiny. This guide covers the correct cold brew method AND the science you need to know before assuming cold brew is easier on your stomach.
⚠️ The Cold Brew Acid Myth: Peer-reviewed research (Rao & Fuller, Scientific Reports 2018) found cold brew pH ranges from 4.96–5.13 — statistically comparable to hot brew (4.85–5.10). Cold brew does NOT meaningfully reduce acidity. The roasting method — not the brew method — determines coffee pH. The only way to get genuinely low acid cold brew is to start with a genuinely low acid coffee.
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12–24h Cold Brew Steep Time |
1:8 Coffee to Water Ratio (Concentrate) |
5.82 Puroast pH — Only Verified Low Acid Option |
How to Make Cold Brew at Home: Step by Step
What you need: Coarsely ground coffee, cold or room-temperature filtered water, a large jar or pitcher, a fine mesh strainer or cheesecloth, and 12–24 hours of patience.
Step 1 — Grind coarsely: Use the coarsest setting on your grinder. Cold brew's long steep time compensates for the coarse grind. A fine grind in cold brew leads to over-extraction, bitterness, and a gritty texture that's difficult to filter.
Step 2 — Combine coffee and water: Use a 1:8 ratio for concentrate (1 cup coffee to 8 cups water). If you want ready-to-drink cold brew, use 1:15. Add coffee to your jar or pitcher first, then add cold or room-temperature filtered water. Stir gently to ensure all grounds are saturated.
Step 3 — Steep: Cover and place in the refrigerator (recommended) or on the counter at room temperature. Steep for 12–24 hours. Refrigerator steeping takes longer (18–24 hours) but produces a cleaner, slightly sweeter result. Room temperature steeping is faster (12–14 hours) but requires careful timing to avoid over-extraction.
Step 4 — Filter: Pour through a fine mesh strainer lined with cheesecloth, a paper filter, or a dedicated cold brew filter. This step removes all grounds and produces a smooth concentrate. A second pass through a paper filter produces an exceptionally clean cup.
Step 5 — Store and serve: Cold brew concentrate keeps in the refrigerator for up to 2 weeks. Serve over ice, diluted 1:1 with water or milk for a ready-to-drink cup, or use as-is for an espresso-strength drink.
☕ The Only Genuinely Low Acid Cold Brew
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House Blend Ground · 2.5lb Shop Now → |
Mocha Java Ground · 2.5lb Shop Now → |
Dark French Roast Ground · 2.5lb Shop Now → |
Frequently Asked Questions
Is cold brew less acidic than hot coffee?
No — not meaningfully. Peer-reviewed research by Rao & Fuller (Scientific Reports, 2018) measured cold brew pH at 4.96–5.13 and hot brew at 4.85–5.10 — statistically comparable ranges. The belief that cold brew is significantly less acidic is a widespread marketing myth. The only way to make genuinely low acid cold brew is to start with a coffee verified above pH 5.5.
How long should I steep cold brew?
12–24 hours depending on method. Refrigerator cold brew: 18–24 hours for a cleaner, sweeter result. Room temperature cold brew: 12–14 hours, then strain immediately to avoid over-extraction. Longer is not always better — over-steeping produces bitter, harsh notes even in a low acid coffee.
What coffee should I use for cold brew?
A coarsely ground, medium-to-dark roast produces the best cold brew flavor profile. More importantly, if you want genuinely low acid cold brew, start with a coffee that's been independently verified above pH 5.5. The brew method cannot change the underlying pH — only the roasting process can do that.
What ratio of coffee to water for cold brew?
1:8 (coffee to water) for a concentrate you dilute before drinking. 1:15 for ready-to-drink cold brew. Cold brew concentrate keeps in the refrigerator for up to 2 weeks — making the 1:8 concentrate ratio more practical for most people who want daily cold brew.
Does cold brew have more caffeine than hot coffee?
Cold brew concentrate typically has more caffeine than drip coffee because of the higher coffee-to-water ratio used during brewing. When diluted 1:1 before drinking, the caffeine content becomes comparable to hot brewed coffee. Ready-to-drink cold brew (brewed at 1:15) has roughly the same caffeine as standard drip.
The Only Coffee Verified Low-Acid by Independent Science
Cold brew method doesn't lower pH. Puroast — LACCSA verified at pH 5.82 — is the only coffee that starts genuinely low acid. Brew it any way you want.
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.
