TRAILHEAD COLD BREW
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HOUSE RITUAL // 004
Coarse-ground coffee, cold water, and time.
Cold brew is made by steeping coffee in cold water for an extended period rather than extracting it quickly with hot water.
For the House version, we use Trailhead, our medium-dark Cowboy Blend. Its deep cocoa, warm caramel, smoky depth, and subtle vanilla make it especially well suited to a concentrated cold brew served over ice.
THE HOUSE RATIO
For the concentrate:
1 cup coarse-ground Trailhead
4 cups cold, filtered water
This is a simple 1:4 volume recipe designed to be easy to reproduce at home.
Measuring coffee by weight is more precise because grind size and coffee density can change how much fits into a cup, but the volume recipe works well as an accessible starting point.
BEFORE YOU BEGIN
You’ll need:
- Trailhead coffee
- Coarse grind
- Cold, filtered water
- Mason jar, French press, or similar covered vessel
- Fine-mesh filter, paper filter, cheesecloth, or another suitable filtration method
Grind the coffee shortly before brewing when possible.
THE RITUAL
1. GRIND COARSE
Measure approximately 1 cup of coarse-ground Trailhead.
A coarse grind works well for a long immersion brew and makes the finished concentrate easier to filter.
2. ADD THE WATER
Add 4 cups of cold, filtered water.
Use water you already enjoy drinking on its own.
3. STIR
Stir gently until all of the coffee is evenly saturated and there are no dry pockets.
4. REFRIGERATE
Cover the vessel and place it in the refrigerator for 20–24 hours.
That window is our starting point. Once you have made a batch, adjust the steep time based on the coffee, your grind, and your preference.
WHY THE LONG STEEP?
Cold water extracts coffee much more slowly than hot water, which is why cold brew requires extended contact time.
That difference in brewing temperature and time also changes the finished cup. Cold brew often presents less perceived acidity and bitterness than the same coffee brewed hot, while emphasizing body and sweetness differently.
The 20–24 hour window gives Trailhead enough time to produce a concentrated brew without relying on heat.
FILTER CAREFULLY
After steeping, separate the grounds from the concentrate.
A fine-mesh strainer, paper coffee filter, or cheesecloth can all work. If you brewed in a French press, press the coffee first and use a second filtration step if you want a cleaner cup.
If a paper filter slows significantly because of fine sediment, strain the concentrate coarsely first and then pass it through paper.
Good filtration makes a noticeable difference in the texture of the finished drink.
DILUTE BEFORE SERVING
The liquid after filtration is a cold-brew concentrate, not necessarily the finished drink.
Our starting dilution is:
1 part concentrate + 1 part cold water
Pour over fresh ice and taste.
For a stronger cup, use less water. For something lighter, add more.
SERVE IT YOUR WAY
Trailhead Cold Brew works well black, but the concentrate also gives you room to adjust the cup.
Add milk or cream if you want more softness, or a small amount of maple syrup if you prefer some sweetness.
Start with the diluted coffee first, taste it, and add only what the cup needs.
COLD BREW VS. ICED COFFEE
Iced coffee is often brewed hot and then chilled.
Cold brew starts cold and relies on a longer steep instead.
Both can produce excellent iced coffee drinks, but the brewing methods create different results in the cup.
For Trailhead, the slower cold extraction pairs naturally with its deeper medium-dark profile.
— House Ritual // 004
FROM THE HOUSE RITUAL
This entry began as House Ritual // 004 — Trailhead Cold Brew on Instagram.
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