Cold Brew Brewing Guide
Slow time, strong coffee, a different kind of energy
When Ohori’s started in 1984, we served hot brewed coffee. That was it. Rumor has it there wasn’t a drop of creamer or a spoonful of sugar in sight.
Cold brew came much later.
Although I had known about cold brew for years, it took us a long time to decide it wasn’t just another industry whim. I enjoyed cold brew and had family members swear by this brewing method. I had heard people talk about it—often early on as a way to reduce acidity or ease the body’s reaction to coffee. And like everyone else, I watched as coffee companies everywhere rushed to put cold brew on their menus.
What changed things for me was actually serving it.
It was seeing the look on someone’s face when we offered full-strength cold brew. That person who knew exactly what they were looking for—the smoothness that comes from cold extraction, the depth of flavor, and the unmistakable caffeine lift when it’s left undiluted. Cold brew met them right where they were.
Cold brew takes time to make, but once it’s ready, it’s there for you—steady, clear, and immediate. It brings together flavor, experience, and the very real role coffee plays in helping us move through full, demanding days.
That’s when cold brew stopped feeling like a trend and started feeling like part of how we brew coffee at Ohori’s.
How we brew
What You’ll Need
Cold brew is wonderfully simple—and the Toddy system is one of the most consistent ways to make it.
- A Toddy Cold Brew System
(Home or commercial size; this is what we use at Ohori’s) - Fresh coffee and a grinder
- Cold, filtered water
- Time
Coffee-to-Water Ratio
Cold brew is brewed strong on purpose.
A reliable starting point:
- 340 grams (12 oz) coffee
- 2.5–3 quarts cold water
This produces a rich concentrate designed to be diluted when served. If you prefer a lighter concentrate, use a little more water. If you like it bold, stay closer to the lower end.
Once you find your preference, repeat it.
Grind Size
Cold brew works best with a very coarse grind.
A grind that’s too fine can lead to overextraction and muddiness. Coarse grinds allow for long, slow extraction without bitterness.
Step-by-Step Brewing
1. Insert the Toddy filter
Place the felt filter securely in the bottom of the Toddy brewing container.
2. Add coffee
Add your coarsely ground coffee.
3. Add water
Slowly pour cold water over the grounds until fully saturated.
4. Gently stir
Stir just enough to ensure all grounds are wet.
5. Cover and steep
Cover and let steep at room temperature or in the refrigerator for 12–24 hours.
Shorter steep times lean lighter and brighter; longer times increase richness and strength.
6. Drain
Place the Toddy on top of its glass decanter and allow the concentrate to drain fully.
7. Store
Refrigerate the concentrate. When kept cold, it stays fresh for up to two weeks.
8. Serve and enjoy
Serve over ice, straight or diluted with water or hot water. Cold brew doesn’t have to be cold to be enjoyed—but it’s meant to be ready when you are.
The Science Behind Pour Over
Extraction Explained
Cold brew relies on long, cold extraction, which changes how coffee’s soluble compounds dissolve.
Temperature
Cold water extracts fewer organic acids, often resulting in a smoother cup that many people find easier on the stomach.
Time
Extended contact allows sugars and heavier compounds to dissolve slowly, building body without sharpness.
Concentration & caffeine
Cold brew is typically brewed as a concentrate. Depending on dilution, it can contain less caffeine per cup, or significantly more when enjoyed undiluted.
Flavor profile
Cold brew tends to emphasize sweetness and body while muting brightness compared to hot brewing methods.
When balanced well, cold brew is smooth, powerful, and forgiving.
Cold Brew with a French Press & Other Systems
Cold brew doesn’t belong to one system.
While we rely on the Toddy for consistency and scale—especially in our cafés—there are other ways to make cold brew at home, depending on what you already own and how you like to brew.
French Press Cold Brew
A French press is one of the simplest ways to make cold brew, especially for smaller batches.
Using a coarse grind and cold water, the process mirrors traditional French press brewing—just stretched over time. After steeping, the plunger separates the coffee from the grounds.
French press cold brew tends to have:
- Fuller body
- More natural oils
- A richer mouthfeel than paper-filtered cold brew
Common French press makers include:
- Bodum
- Frieling
- Fellow
- Espro
- Le Creuset
- Stanley and YETI (for insulated, outdoor-focused versions)
Modern & Rapid Cold Brew Systems
A newer wave of cold brew makers aims to shorten brew time while maintaining smoothness.
These systems use pressure, agitation, or finer filtration to accelerate extraction—sometimes producing cold brew in minutes rather than hours.
Examples include:
- OXO Rapid Brewer
- Hario Cold Brew Bottles
- Takeya Cold Brew Makers
- Dash Rapid Cold Brew
- Cuisinart Cold Brew Systems
Faster doesn’t always mean better—it just means different. We still love the patience of traditional cold brew, but we respect that everyone’s rhythm is different.
Cold brew reminds us that coffee, like people, changes with time.
What once felt old-fashioned—or unnecessary—now fits perfectly into busy days, warm afternoons, and lives with a lot going on. It’s slow to make, but steady in its reward.
Use this guide as a place to begin. Adjust the strength. Add water—or don’t. Drink it cold, or warm it up when the weather shifts.
Good coffee meets you where you are. Cold brew does that beautifully.