Cold Brew


Cold Brew Coffee's popularity takes off in the hot summer months. It's refreshing, it's easy to make and the flavor profile is different than a regular cup of coffee - a lot of body, less acidity and more apparent sweetness. 

To be clear, we're not talking about cold coffee or something blended like a frappuccino. This is beans brewed in cold water which creates a different style of coffee. Occasionally called Cold Pressed Coffee, it's become better known as Cold Brew Coffee. 

Not only great on its own, it's almost better as a base for cocktails (and mocktails) and as a base in everyday beverages. You can even make iced coffee from this. 


  • Less acids: Makes it taste sweeter 
  • More caffeine: Cold brew requires more coffee beans than regular hot brewing methods (more beans = more caffeine).
  • Longer shelf life: Because the coffee is brewed and served cold , it will oxidize slower and therefore taste better for longer (maximum 3 days, but some people might ind a longer time acceptable).

From the simple and impressive Shakerato (recipe below) to the deep and delicious Coffee Manhattan (recipe below), cold brew has a way of perking things up. Below are some of our favorite recipes.


This recipe creates a concentrated cold brew base that can be diluted to a refreshing drink or added into summer favorites to add a deep, delicious kick. 

Although there are lots of recipes out there for a simple cold brew, we do not necessarily like most. We're picky and cold brew can taste tin-like and watery if not done right. Follow these simple steps to get a rich, sweet brew. 

Makes 1L

Active Time: 5 minutes
Total Time: 24 hours
What You Need:
  • 90g of Outlier Espresso Blend
  • 1L of filtered cold water
  • 1L Mason jar (or multiple that add up to a little over a liter)


  1. Grind 90g of Outlier Espresso on a medium setting (this is key). A burr grinder is preferable. 
  2. Add the coffee to the mason jar and fill the jar with cold or room temperature water until full (try to get as full as possible with little to no head space).
  3. Add the lid and turn the jar over a few times to mix. Place the jar in the fridge. Mix again after 12 hours.
  4. Place 3 or more layers of cheesecloth in a strainer and the strainer over a bowl. After 24 hours brewing, pour through the cheesecloth. For a cleaner cup, pour through a paper coffee filter. 
  5. Done! Store in the fridge for 3 days. Dilute with ice and water to taste or add to your favorite drink.


Let's Brew:

  1. Weigh out and grind your coffee, set aside.
  2. Take the Hario filter and fold back the seam. Now open it up and place in the brewer (cone portion). It should sit nice and flat inside. 
  3. Rinse the filter in the brewer well with water (this helps it to sit snug while also removing any flavor of paper).
  4. Place the decanter on your scale, and the brewer on the decanter. Add your coffee to the filter. Tare (clear) scale.
  5. Start your timer and slowly pour in 50g of recently boiled water to wet all grinds, takin 20 seconds to do so  (this is called "blooming"). Stir with a small wooden paddle or small spoon. Set aside for 20 more seconds. 
  6. Slowly pour an additional 200g of water in a circular motion, waiting 20 seconds after pouring for the slurry to draw down through the filter.
  7. Finally, add the remaining 150g of water in a circular motion and let the coffee filter through. 
  8. Enjoy!


Using your cold brew concentrate, you can easily dilute this to create an iced coffee.
What you'll need:
  • 200 mL of Cold Brew Concentrate
  • 6-8 ice cubes
  • 50 mL of cold water


Add all the ingredients to a tall water glass (or pint glass), stir and enjoy!

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