The 24-Hour Fog Steep

A Cold Brew Guide

When the marine layer rolls in, we slow down. Unlike a quick pour-over, cold brew requires patience—letting the grounds saturate slowly to pull out those deep, chocolatey notes without the bitter acidity.

Follow this guide for a brew as thick and smooth as the mist over the Golden Gate.

The Essentials

• Coffee: 1 cup of THE FOG whole beans (Coarsely ground—think sea salt).
• Water: 4 cups of filtered, cold water.
• Vessel: A large mason jar or a French press.
• Filter: A fine-mesh sieve, nut milk bag, or the French press plunger.

The Method

1. The Coarse Grind: Set your grinder to its coarsest setting. You want distinct chunks, not dust. Fine grounds will make your cold brew muddy and over-extracted.
2. The Mix: Add your grounds to the vessel and pour the filtered water over them. Give it a gentle stir with a wooden spoon to ensure every ground is “fogged” (fully saturated).
3. The Long Steep: Seal the container and place it in the fridge. Now, we wait. Let it steep for 18 to 24 hours. This is where the magic happens—the slow extraction creates that signature velvety mouthfeel.
4. The Filtration: Strain the concentrate through your filter of choice. If you want a crisp, clean finish, run it through a paper coffee filter after the initial strain to catch the remaining sediment.
5. The Serve: This makes a concentrate. We recommend a 1:1 ratio: fill a glass with ice, add one part cold brew concentrate, and one part water or your favorite creamy oat milk.

Pro Tip: Don’t toss the grounds! They make excellent fertilizer for your garden—or at least a decent consolation prize for your houseplants while you enjoy your caffeine.