How to choose a cold brew makers
Updated June 2026Independently researchedNo paid placement.
Choose a cold brew maker based on your preferred brew method (immersion vs. slow-drip), the material that fits your lifestyle (glass for clarity, stainless steel for durability), and the batch size that matches your consumption. Prioritise models with a fine-mesh filter or reusable filter bag for clean results and easy cleanup.
What types of cold brew makers are there?
Most home cold brew makers fall into two camps: full-immersion and slow-drip (sometimes called cold-drip towers). Full-immersion brewers, like the classic mason-jar style or the popular Toddy system, steep coarse-ground coffee in water for 12-24 hours, then you filter out the grounds. They are simple, forgiving, and produce a bold, full-bodied concentrate. Slow-drip makers allow ice water to drip one drop at a time through a bed of coffee, usually over 3-6 hours. They yield a cleaner, tea-like brew with brighter acidity. Models like the Hario Mizudashi fall into a middle ground – they are immersion but with a built-in fine-mesh filter so you can remove the brew basket and serve straight from the carafe. Think about how much hands-on time you want; immersion requires a separate filtering step, while some integrated pitchers simplify the pour-over.
What material should you choose?
Cold brew makers come in glass, plastic (usually Tritan or BPA-free), and stainless steel. Glass pitchers are popular because they look great on the counter, won’t hold odours, and let you see the brew strength. The trade-off is fragility and often a higher price. Plastic brewers are lighter, shatter-resistant, and budget-friendly, but cheaper plastics can scratch and retain stains over time. Stainless steel models are nearly indestructible and keep cold brew cold for hours without sweating, but you can’t see the water level or extraction progress. For most people, a glass carafe with a plastic or steel filter basket hits the sweet spot – visible brew, durable components. Avoid thin-glass pitchers if you plan to jostle them in a full fridge.
How much cold brew should a maker produce?
Batch size is a practical decision tied to your weekly coffee habit. If you drink cold brew daily or serve guests, look for a maker that produces at least half a gallon of concentrate (which dilutes 1:1 with water or milk). Smaller 32-ounce pitchers are great for single-cup drinkers or for trying different recipes without committing to a full batch. Remember: most cold brew is brewed as a concentrate, so 32 ounces of concentrate yields 64 ounces of ready-to-drink coffee. If you prefer to brew ready-to-drink strength (i.e., a weaker ratio), you’ll need a larger vessel. Check the manufacturer’s suggested coffee-to-water ratio – some makers are designed for concentrate, others for single-strength. A 1-liter carafe is fine for a typical user, but heavy drinkers should consider 1.5 liters or more.
How important is the filter quality?
The filter is the unsung hero of a good cold brewer. A fine-mesh stainless steel filter (like the one in many French-press-style cold brewers) catches most grounds but can let through silt, resulting in a slightly gritty cup. Reusable nylon or paper filters produce cleaner coffee but require more handling – nylon bags need thorough rinsing, and paper filters create ongoing cost. The cleanest results come from a two-stage system: a coarse pre-filter (like a mesh basket) plus a final paper filter. The Toddy uses a reusable felt-like filter, which needs careful washing to avoid rancid oils. For most people, a well-regarded integrated fine mesh (e.g., the OXO Good Grips) strikes a good balance. If you are sensitive to sediment, prioritize models that accommodate optional paper filters or have a very fine micro-mesh.
What about cleaning and maintenance?
Cold brew makers can be a hassle to clean if you choose a design with small crevices or narrow-mouth carafes. Look for wide-mouth openings that let you scrub the bottom and reach corners easily. Dishwasher-safe parts (especially the carafe and filter basket) save time, but double-check that plastic components are top-rack safe. Parts that hold coffee oils – rubber seals, silicone gaskets, and cloth filters – need regular deep cleaning with hot water and mild soap or a baking soda scrub to prevent stale flavours. Avoid abrasive cleaners on glass or plastic. A narrow filter mesh can clog with fines; a gentle brush designed for reusable coffee filters is a smart low-cost addition. If you are buying a compact brewer with a small opening, prepare for a thorough rinse each use.
Should you buy a dedicated cold brew maker or just a pitcher?
A dedicated cold brew maker simplifies the process by combining the brewing vessel and filter system in one unit, reducing the guesswork. Pitchers you already own (like a large mason jar or a regular carafe) work perfectly fine – just add a separate filter bag or a fine-mesh strainer. The cost difference is minimal: a quality cold brew maker costs about the same as a good pitcher plus a reusable filter bag. Your decision should hinge on convenience. A dedicated maker often has a marc-ing system (like a drip stop) or a spigot for dispensing, which makes serving tidy. If you already own a French press, you have a basic cold brewer – just use coarse grounds and a longer steep, though you will need to press carefully. For most people, a purpose-built brewer is worth it for the clean workflow and storage.
Frequently asked questions
How long does cold brew take to steep?
Most immersion methods recommend 12-24 hours at room temperature or in the fridge. Longer steeping produces a stronger, more caffeinated concentrate, but going over 24 hours can lead to bitter or hollow flavours. Slow-drip towers typically finish in 3-6 hours.
Can I use any coffee beans for cold brew?
Yes, but a coarse grind is essential to avoid over-extraction and sludge. Medium to dark roasts are popular because they yield a smooth, chocolatey profile. Light roasts can taste bright and funky – not bad, but different. For consistent results, use a burr grinder set to the coarsest setting.
Does cold brew need to be refrigerated while steeping?
Not necessarily. Steeping at room temperature is fine and often faster. The main risk is that room-temperature steeping over 24 hours may allow bacterial growth, but in practice, cold brew is low-risk because coffee is acidic. Refrigerated steeping slows extraction and gives a milder result. Pick what works for your kitchen routine.
How should I store leftover cold brew concentrate?
Keep it in an airtight glass or BPA-free container in the fridge; it stays fresh for up to two weeks. Concentrate can develop off flavours over time, so try to brew only what you’ll use within that window. Never leave it at room temperature after filtering.
Is a cold brew maker the same as a cold brew pitcher?
Broadly, yes – a cold brew pitcher is simply a maker designed to steep coffee in a jug and often includes a built-in filter. But many so-called cold brew pitchers are just containers with a fine mesh basket; others are complete immersion systems with a separate filter. The terms are used interchangeably in retail, so check the specific brewing mechanism.
What is the ideal coffee-to-water ratio for cold brew?
A common starting point is 1:4 or 1:5 by weight (coffee to water) for a concentrate. For ready-to-drink strength, use 1:8 or 1:10. Adjust based on your taste – if you dilute with milk or water, start with a stronger ratio. A kitchen scale is the most reliable way to repeat your favourite recipe.