OXO Cold Brew Recipe: Smooth Coffee at Home, Made Easy

OXO cold brew is a coffee concentrate made by steeping coarsely ground coffee in cold water, then letting the OXO brewer filter it into its carafe. This simple overnight method makes smooth, concentrated coffee that you can dilute with water or milk and serve over ice or warm.

Ingredients

10 oz (284 g) whole coffee beans, ground coarse
5 cups (1.18 L) cold, filtered water

This ratio is designed for the full-size OXO Good Grips Cold Brew Coffee Maker, which brews a strong concentrate. The amount of finished concentrate varies slightly with the coffee and how much liquid the grounds retain; expect about 3 to 4 cups (710 to 950 ml). If you have the OXO Compact model or another smaller brewer, use its fill lines and scale both ingredients down proportionally rather than packing in the full-size batch.

Choose a medium or dark roast if you like chocolatey, nutty notes, or a lighter roast for brighter, fruitier flavors. Whole beans ground just before brewing are ideal, but ready-ground coarse coffee works too. Avoid fine espresso or drip-machine grinds: small particles can pass through the filter, make the concentrate cloudy, and give it a harsh or overly bitter taste.

Instructions

Set up the brewer. Place the OXO brewing container securely over its stand and carafe, and check that the stopper is closed so water will not drain through during steeping. If the parts are dusty, rinse them with clean water and dry the outside. Set out a kitchen scale, or measure the coffee by volume if needed.
Grind and add the coffee. Grind 10 oz (284 g) beans to a coarse, even texture, similar to coarse sea salt. Add the grounds to the brewing container and gently level them without pressing or tamping. A compacted bed can slow drainage and make the finished brew less consistent.
Wet the grounds evenly. Pour 5 cups (1.18 L) cold filtered water slowly over the coffee, distributing it across the surface. If your OXO set includes the Rainmaker lid, place it over the container and pour through it; it helps spread the water more evenly. Pause briefly if needed to let water soak in, then add the remainder. Avoid pouring so forcefully that dry grounds are pushed up the sides.
Cover and steep. Put the lid on and leave the brewer undisturbed at room temperature for 16 hours. Keep it away from direct sun, a warm oven, or other heat sources. The long, cool extraction gives the water time to draw flavor from the grounds without the rapid extraction associated with hot brewing. If you prefer a milder concentrate, you can choose a shorter steep next time; for a stronger, fuller brew, try a few hours longer, staying within the brewer’s recommended 12-to-24-hour range.
Drain the concentrate. Set the brewer on its stand over the carafe, then open the stopper according to the model’s instructions. Let the coffee drain naturally for about 10 minutes. Do not squeeze the grounds or stir the bed during draining, since that can push fine particles into the carafe and make the concentrate cloudy. When the flow slows to occasional drips, close the stopper and remove the brewing container.
Serve or chill. Give the concentrate a gentle swirl, then pour a small amount over ice and dilute to taste. Transfer any extra to a clean, covered container and refrigerate it promptly. The concentrate is intentionally strong; it is not meant to be served as a full mug without dilution.

Tips

Keep the grind coarse and consistent. A burr grinder gives an even result, but a blade grinder can work if you use short pulses and stop before the beans become powdery. If your cup tastes gritty, check the grind first and avoid disturbing the grounds while the brewer drains.
Use the water-to-coffee ratio as a starting point. Coffee varies by roast, freshness, and grind, so taste the diluted drink before changing the whole recipe. Adjust strength in the cup with more or less water rather than adding extra grounds after the steep has begun.
Measure by weight when possible. Ten ounces of whole beans is more reliable than a cup measure because bean size and how tightly grounds settle can change the volume. If you do not have a scale, use roughly 2½ cups of coarsely ground coffee as an approximation, then adjust to your preference on later batches.
Do not leave the brewer in a hot spot. Room-temperature steeping is convenient, but a sunny windowsill or warm kitchen can heat the brew unevenly. Keep it covered and away from direct heat, and move the strained concentrate to the refrigerator rather than leaving it on the counter.

Serving Suggestions

For a straightforward iced coffee, start with 1 part concentrate to 1 part cold water and pour it over a full glass of ice. Taste, then add more water if you want a lighter drink. Ice melts as it sits, so make the first sip slightly stronger than your ideal finished strength. A splash of milk, half-and-half, or an unsweetened plant-based drink softens the flavor; add it after diluting so you can control both creaminess and strength.

For a hot cup, mix concentrate with hot water rather than heating the full carafe. A useful starting point is 1 part concentrate to 1½ parts hot water, adjusted to taste. For a larger batch to serve guests, combine concentrate and water in a pitcher just before serving, then keep it chilled and set out milk and sweetener separately. The concentrate also works in coffee-forward desserts such as tiramisu or a simple coffee glaze, where a small amount adds flavor without adding much extra liquid.

Variations

Change the roast. A medium roast makes a balanced, adaptable concentrate, while a dark roast generally gives a deeper, more roasted flavor. Light-roast beans can taste more delicate and fruity. These are differences in flavor, not changes to the basic method, so keep the same coffee and water amounts for your first try.

Make it less concentrated. For a gentler brew, use 8 oz (227 g) coffee with the same 5 cups (1.18 L) of water. The result will be less potent and may yield a similar amount of liquid, though the exact flavor depends on the beans and grind. Alternatively, make the standard recipe and simply add more water or milk to each serving.

Add flavor in the glass. Stir a little vanilla syrup, maple syrup, or simple syrup into an individual serving. Sweeteners dissolve more easily in cold coffee when they are already liquid. A pinch of cinnamon or a strip of orange peel can add aroma, but avoid putting flavorings into the brewer itself: they can be difficult to filter out and may leave residue or lingering flavors in the equipment.

Use decaffeinated beans. Decaf works with the same ratio and steeping time, so it is an easy one-for-one swap. Choose beans labeled for the roast style you enjoy, grind them coarse, and store the brewed concentrate just as you would a regular batch.

Storage and Reheating

After draining, refrigerate the concentrate in a clean, covered carafe or airtight container within 2 hours. For the freshest flavor, use it within 4 days; coffee can gradually lose its aroma and develop stale or flat notes even when kept cold. Store it plain and dilute each serving as you pour. Do not leave a pitcher of prepared coffee with milk on the counter, and refrigerate any milk-based drink promptly.

Cold brew does not need reheating, and it is best not to heat the whole batch because repeated warming can dull its flavor. To serve it hot, measure a portion of concentrate into a mug and add hot water or warm milk. If you have already diluted a cup and want it warmer, heat just that serving gently. Do not return a served or milk-mixed drink to the storage carafe.

Frequently Asked Questions

How much water should I add to OXO cold brew concentrate?

Start with equal parts concentrate and water, then adjust to taste. The finished strength varies with the beans, grind, and how completely the brewer drains, so there is no single dilution that suits every batch. For a hot drink, try 1 part concentrate to 1½ parts hot water; for iced coffee, begin with a 1:1 ratio and account for melting ice.

Can I steep the coffee for less than 16 hours?

Yes. The recipe uses a 16-hour steep as a practical middle point within the OXO brewer’s usual 12-to-24-hour range. A shorter steep can taste lighter, while a longer one may produce a more pronounced flavor. Change the time gradually and keep notes so you can repeat the balance you like.

Why is my cold brew weak, bitter, or cloudy?

Weak coffee can come from using too little coffee, a grind that is too coarse, or a short steep; first check the scale and timer, then adjust the serving dilution. Bitterness can result from fine grounds, a very long steep, or a dark roast that tastes intense to you. Cloudiness and sediment are often caused by fine particles or stirring and pressing the coffee during drainage. Use a coarse grind and let the brewer drain without agitation.

Can I use pre-ground coffee in an OXO cold brew maker?

Yes, as long as it is coarse-ground. Pre-ground coffee labeled for French press is often a suitable place to start, although grind sizes vary between brands. If the finished drink has noticeable grit, try a coarser grind or a paper filter designed to fit your brewer; do not put a loose filter where it could block the maker’s drainage parts.

Does this recipe work with the OXO Compact Cold Brew Coffee Maker?

The method works, but the quantities for the full-size maker are too large for the Compact model. Follow the compact brewer’s own fill lines and scale the coffee and water down in the same proportion, keeping the grounds coarse and using the same 16-hour steep as a starting point. Never force extra coffee or water into a smaller container.

Can I freeze leftover concentrate?

You can freeze plain concentrate in a freezer-safe container, leaving room for expansion, or freeze small portions in an ice-cube tray and transfer the cubes to a sealed freezer bag. For best flavor, use frozen portions within about 1 month. Thaw them in the refrigerator, or add a coffee cube directly to a drink; freezing can slightly soften the coffee’s aroma, so refrigerating a smaller batch is preferable if you will finish it within a few days.

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