Hand grinder

Cold brew grind setting for the VSSL Java G25

37–42clicks

That is where to start with a light roast. It should come out looking like coarse sea salt. Medium roasts go to 40–45 and dark roasts to 42–47.

VSSL Java G25, set for a light roast

The setting, by roast

Lighter roasts are harder to pull flavor out of, so they grind a little finer and steep longer. Darker roasts go the other way. The dial runs from 0 to 50 clicks.

RoastSettingLooks likeSteep in the fridge
Light roast37–42 clickscoarse sea salt18–22 h
Medium roast40–45 clickscoarse kosher salt14–18 h
Dark roast42–47 clicksraw sugar10–14 h

Where the number comes from

People who own one report 21–49 clicks. Our starting point is 42 for a medium roast, and it moves with the roast.

Owner reports: honestcoffeeguide.com, vsslgear.com, coffeerankiq.com

How to use it

  1. Set it. Set the dial to 37–42 clicks. That is the light roast setting. Use the table above for anything darker.
  2. Grind and look. You want pieces about the size of coarse sea salt. Coarse settings go quickly by hand.
  3. Steep. Give it 18–22 hours in the fridge, or 12–14 on the counter.
  4. Taste and adjust. Too bitter? Go coarser next time. Too sour? Go finer. Move about 5 clicks at a time.

Let the app keep track.

Cold Brew Studio shows the dial created for your VSSL Java G25 with the setting marked, sizes the batch to your brewer, and moves the dial for you when you rate how it tasted.

Free on iPhone and the web. No account needed.

Quick answers

What grind setting should I use for cold brew on the VSSL Java G25?
Start at 37–42 clicks for a light roast, 40–45 clicks for a medium roast and 42–47 clicks for a dark roast.
How long should I steep cold brew ground on the VSSL Java G25?
18–22 hours in the fridge for a light roast, 14–18 for medium and 10–14 for dark. On the counter it goes faster: 12–14, 9–12 and 7–9 hours.
What should the grounds look like?
Coarse. About the size of coarse sea salt for a light roast, coarse kosher salt for medium and raw sugar for dark.