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Summer Brew Guide
Your summer just
got cooler.
Cold brew isn't a shortcut. It's the long game — steeped slow, impossibly smooth, and worth every hour of patience. Here's how to make a batch that'll change the way you think about summer mornings.
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The golden ratio: 1 part coffee to 8 parts cold water.
Remember that, and you're most of the way there.
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The Method
Four steps. One very good morning.
No special equipment required. A jar, a strainer, and a little overnight patience.
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Grind coarse.
Think sea salt, not powdered sugar. A coarser grind extracts less bitterness and strains more cleanly. If you're using your usual drip setting, bump two to three notches coarser.
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Combine and stir.
Add grounds to a large jar or pitcher. Pour cold, filtered water slowly over the top. Stir gently to saturate all the grounds. Cover loosely and resist peeking.
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Steep 12 to 24 hours in the fridge.
Twelve hours gets you something bright and light. Twenty-four gives you a bolder concentrate you'll want to dilute with water or milk. Somewhere around 18 is the Atlas house sweet spot — but this is your kitchen. Experiment freely.
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Strain, pour, and admire briefly.
Pour through a fine-mesh strainer lined with cheesecloth or a paper filter into a clean jar. Fill a tall glass with ice. Pour. Take a moment to acknowledge what you've made. Then drink it before the ice melts. Cold brew keeps in the fridge for up to two weeks — though ours never survives the week.
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Why Atlas
Better coffee starts with a better subscription.
We built Atlas around one idea: the best cold brew (and every other cup) starts with genuinely great coffee, delivered the way you actually want it.
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Roasted to order.
Your bag is roasted after you order — not sitting in a warehouse. Fresh coffee, every time.
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Built around you.
Choose your grind (coarse for cold brew, of course) and frequency. Pause, skip, or swap anytime — no hoops, no penalties.
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A new country every month.
We source from a rotating cast of origins worldwide, so your palate never plateaus.
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