Brew Cold Brew Coffee with a Carafe and Spoon

Quick answer

Use a cold brew carafe and a coffee measuring spoon to steep coarse grounds in cold water for 12–24 hours, then strain and enjoy a smooth concentrate.

Step-by-step cold brew process

1. Measure the coffee: Use the SCS coffee measuring spoon to scoop 2 heaped spoons of coarse-ground coffee per 500 ml of water. A common mistake is using a fine grind—coarse grounds prevent bitterness and sediment. If your brew tastes bitter, try a coarser grind next time.
2. Add water and stir: Pour cold, filtered water into the UNITEA carafe over the grounds. Stir gently with the wooden spoon to ensure all grounds are saturated. Avoid vigorous stirring—it can release fine particles. Check that no dry clumps remain at the bottom.
3. Steep at room temperature: Place the lid on the carafe and let it sit at room temperature for 12–24 hours. Shorter steeping gives a milder brew; longer steeping extracts more caffeine and flavor. A common mistake is steeping in the fridge—cold slows extraction unevenly. Taste after 12 hours; if you want stronger concentrate, let it go another 4–6 hours.
4. Strain and serve: Pour the steeped coffee through a fine-mesh sieve or paper filter into another container. The carafe’s wide mouth makes pouring easy. Discard the spent grounds. Store the concentrate in the fridge for up to 2 weeks. Use a 1:1 ratio of concentrate to water or milk for a ready-to-drink cold brew.

What you need

• UNITEA cold brew carafe 1.1L: Heat-resistant glass body with a maximum temperature differential of 120°C. Microwave safe. Large arched handle for comfortable grip. The glass lets you monitor the steeping process, and the handle ensures a secure pour even when the carafe is full.

  

• SCS coffee measuring spoon: Natural teak wood with oil finish. Dimensions: W105 x D50 x H30 mm. Do not use in a dishwasher. The wood spoon won't scratch your glass carafe and gives a consistent scoop size for repeatable coffee-to-water ratios.