Large Batch Cold Brew Recipe for a Crowd, Made Ahead

Large-batch cold brew is coffee steeped slowly in cold water, then strained into a smooth concentrate to serve over ice. This make-ahead recipe uses coarsely ground coffee and a simple 1:4-by-volume ratio, so you can dilute each glass to taste and serve a group without brewing cups one at a time.

Ingredients

1 lb (454 g) coarsely ground coffee
1 gallon (3.8 L) cold, preferably filtered, water for steeping
10 cups (2.4 L) cold water for dilution, or enough to dilute the strained concentrate about 1:1
Ice, for serving (as needed)
Milk, cream, or sweetener, optional, for serving (as needed)

Instructions

Prepare the container. Choose a clean, food-safe container or pitcher that holds at least 6 quarts (5.7 L), leaving space to stir. If you are using a large reusable mesh coffee bag, check that it fits comfortably inside the container and has room for the grounds to expand. A smaller vessel can be used for two half batches: divide both the coffee and water evenly.
Combine coffee and water. Add the coarsely ground coffee to the container. Pour in the gallon of cold water gradually, stirring gently as you go so every ground gets wet. If using a filter bag, place the grounds in the bag first, set it in the container, and pour the water over them. Make sure the grounds are submerged; gently press down any dry patches with a clean spoon.
Cover and steep. Cover the container and refrigerate for 16 hours. Keep it chilled during the entire steep rather than leaving it on the counter. The long, cold extraction gives the coffee time to develop flavor without needing heat. If your refrigerator has a very cold spot, place the container on a shelf where it will not freeze.
Strain the coffee. Lift out the mesh bag and let it drain over the container for a few minutes without squeezing hard. If you steeped the grounds loose, pour the mixture through a fine-mesh sieve lined with a clean, damp coffee filter or several layers of cheesecloth. Work in batches if needed; a large quantity can take several minutes to filter. For a cleaner concentrate, pass it through a paper filter a second time, replacing the filter if it becomes clogged.
Dilute and serve. Measure the strained concentrate if you want consistent drinks. For a starting point, combine equal parts concentrate and cold water, then taste and adjust. Serve over ice, adding milk or sweetener if desired. Keep any concentrate you are not serving refrigerated.

Tips

Use a coarse grind. Aim for grounds that look like coarse sand or cracked pepper, rather than a fine espresso-like powder. Fine grounds can make the brew cloudy, clog a filter, and leave sediment in the finished pitcher. If you have only pre-ground coffee, choose a coarse grind when possible and filter patiently.
Measure by weight when you can. A pound of coffee can take up different amounts of space depending on the grind, so weighing it gives a more dependable batch. The recipe’s approximate ratio is 1 pound (454 g) coffee to 1 gallon (3.8 L) water. If scaling up or down, keep that ratio and use a container with enough room for stirring and filtering.
Do not rush the steep or extend it indefinitely. Sixteen hours is a useful balance for this batch. A shorter steep may taste thin, while a much longer one can become woody or overly intense, especially if the grind is not coarse. If you prefer a stronger cup, adjust the dilution first rather than automatically steeping longer.
Filter gently and keep everything clean. Use a clean container, spoon, and filter, and avoid squeezing the grounds aggressively, which can push fine particles into the concentrate. If the first pour looks cloudy, a second pass through a paper filter can help. Filtering takes longer with a large batch, so allow the liquid to drain rather than forcing it through.

Serving Suggestions

For a straightforward iced coffee, fill a glass with ice and pour in equal parts cold brew concentrate and cold water. A 4-ounce (120 ml) measure of each makes an 8-ounce (240 ml) drink before the ice melts. If you like a more coffee-forward glass, start with 5 ounces (150 ml) concentrate and 3 ounces (90 ml) water; for a lighter drink, add more water. Taste the first glass before diluting the whole batch, since the final strength depends partly on how much liquid the grounds retain during straining.

Set out the concentrate, water, ice, and optional milk or cream separately when serving a crowd. That lets guests choose their own strength and keeps the pitcher from becoming watered down as ice melts. Simple syrup dissolves more readily than granulated sugar in a cold drink. For a pitcher of ready-to-serve coffee, mix the concentrate and water shortly before guests arrive, then keep the diluted coffee chilled and serve it over fresh ice.

Variations

Make a smaller batch: Use 4 ounces (113 g) coarsely ground coffee with 4 cups (950 ml) cold water. Keep the same 16-hour refrigerated steep and dilute the strained concentrate to taste. This smaller amount is useful when you want to check your preferred strength before making the full batch.

Try a different coffee: Medium-roast coffee makes a balanced, familiar cup, while a darker roast can taste deeper and more chocolatey. A light roast may bring brighter, fruitier notes. Any of these can work; choose beans you enjoy as brewed coffee, and avoid changing the steep time and grind at the same time if you are comparing results.

Flavor each glass: Add vanilla syrup, cinnamon syrup, or a small splash of maple syrup to individual servings. You can also use oat, soy, almond, or dairy milk. These additions change the drink’s sweetness and texture, so add them after dilution and adjust a little at a time rather than flavoring the entire batch.

Make it a stronger concentrate: For a more concentrated base, use 1 lb (454 g) coffee with 3 quarts (2.8 L) water. Keep the same coarse grind and 16-hour refrigerated steep, then dilute each serving more generously to taste. This version may yield less finished coffee, and its flavor can be more intense, so it is best to test a glass before serving a crowd.

Storage and Reheating

Keep the strained concentrate in a clean, covered container in the refrigerator and use it within 3 to 4 days for the best flavor. Refrigerate it promptly after straining and do not leave it at room temperature for more than 2 hours. If you have already mixed the concentrate with water, store that ready-to-drink coffee covered and chilled as well; it is easiest to keep the concentrate and dilution water separate until serving so you can control strength and freshness.

Cold brew is usually served chilled, so it does not need reheating. To make a warm cup, dilute a portion first and heat only that serving in a microwave-safe mug or small saucepan until it reaches your preferred temperature. Avoid heating the whole storage container, then cooling and reheating it repeatedly; warming individual portions preserves the remaining batch for later. Do not leave a warmed serving out for an extended period.

Frequently Asked Questions

How much cold brew does this recipe make?

The amount depends on how much water the grounds hold and how thoroughly you filter, but expect roughly 2½ quarts (2.4 L) of concentrate. Diluted about 1:1 with water, that is enough for around 20 eight-ounce (240 ml) drinks. If your yield is a little higher or lower, use the same ratio as a starting point and adjust each glass to taste.

Can I steep the coffee at room temperature?

You can find methods that steep coffee on the counter, but this recipe is designed for a refrigerated steep. Chilling the container throughout makes it practical to prepare ahead and keeps the batch cold from the start. Allow the full 16 hours in the refrigerator; if your schedule changes, strain it when convenient rather than leaving it out to speed up the process.

Why does my cold brew taste bitter or weak?

A bitter, harsh, or woody result can come from a fine grind, a very long steep, or a coffee whose roast is stronger than you prefer. Try a coarser grind and keep the steep near 16 hours. If the drink tastes weak, first use less dilution water in the glass. A small change in coffee-to-water ratio may help next time, but changing one factor at a time makes it easier to find the balance you like.

Can I use regular ground coffee?

Yes, though coarse-ground coffee is easier to strain and usually leaves less sediment. Standard medium-ground coffee can work if that is what you have, but use a fine filter and expect filtering to take longer. Very fine grounds are not ideal for this method because they can pass through a mesh strainer and make the concentrate muddy.

Do I have to dilute the concentrate?

No. The concentrate is meant to be adjusted before drinking, but you can serve it more or less diluted according to your preference. Start with equal parts concentrate and water, then add more concentrate for a bolder glass or more water for a lighter one. Milk can replace some or all of the dilution water, although it will make the drink creamier.

Can I freeze leftover cold brew?

Yes. For longer storage, freeze the strained concentrate in a freezer-safe container, leaving room at the top for expansion, or freeze it in ice-cube trays and transfer the cubes to a sealed freezer bag once solid. Use the frozen concentrate within about 2 months for the best flavor. Thaw it in the refrigerator, stir, and dilute to taste; cubes can also be added directly to a glass, where they melt into the drink.

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