📝 About This Recipe
Unlock a world of low-acid, high-caffeine indulgence with this artisanal cold brew method. Unlike traditional heat-extracted coffee, this slow-steeping process coaxes out the chocolatey, nutty notes of the bean while leaving bitter tannins behind. The result is a silky, syrupy concentrate that serves as the perfect canvas for your morning ritual or a sophisticated afternoon pick-me-up.
🥗 Ingredients
The Coffee Base
- 12 ounces Whole Coffee Beans (Medium to dark roast preferred; coarsely ground like sea salt)
- 6 cups Filtered Water (Cold or room temperature; high quality water is essential)
For the Infusion (Optional Aromatics)
- 1 piece Cinnamon Stick (Optional; for a subtle spiced warmth)
- 1/2 pod Vanilla Bean (Optional; split lengthwise)
- 1 pinch Sea Salt (To further reduce perceived bitterness)
For Serving and Customization
- 2 cups Ice Cubes (Preferably made from filtered water or coffee)
- 1/2 cup Whole Milk or Oat Milk (Per serving; to taste)
- 1-2 tablespoons Simple Syrup (Optional; adjusted for sweetness)
- 1/2 cup Cold Water (Per serving; to dilute the concentrate)
- 1 piece Fresh Mint Sprig (For garnish)
👨🍳 Instructions
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1
Select high-quality, fresh coffee beans. A medium or dark roast works best for cold brew as it highlights chocolate and caramel notes.
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2
Grind your coffee beans to a very coarse consistency, similar to the texture of coarse sea salt or breadcrumbs. Avoid a fine grind, as this will lead to a cloudy, over-extracted, and bitter brew.
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3
Place the ground coffee into a large glass jar or a dedicated cold brew carafe. If using the optional cinnamon stick or vanilla bean, add them now.
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4
Slowly pour the 6 cups of filtered water over the grounds. Ensure all grounds are saturated by using a long-handled spoon to gently fold the mixture. Do not stir vigorously.
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5
Add a tiny pinch of sea salt to the mixture. This acts as a flavor enhancer that tames any lingering acidity.
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6
Cover the container tightly with a lid or plastic wrap to prevent the coffee from absorbing any odors from your refrigerator.
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7
Let the coffee steep at room temperature for 12 hours, or in the refrigerator for up to 24 hours. A 16-18 hour steep at room temperature is the 'sweet spot' for most palates.
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8
Prepare a filtration system. Place a fine-mesh sieve over a large bowl and line it with a damp paper coffee filter or a clean flour sack towel.
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9
Slowly pour the steeped coffee through the filter. Be patient; let gravity do the work. Avoid squeezing the filter, as this forces fine sediment into your clean concentrate.
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10
Discard the grounds and the filter. Rinse your original glass jar and pour the strained concentrate back into it for storage.
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11
To serve, fill a tall glass with fresh ice. This concentrate is strong, so use a 1:1 ratio—fill the glass halfway with concentrate and the rest with water or milk.
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12
Stir in your sweetener of choice and garnish with a sprig of mint or a dusting of cocoa powder for a professional finish.
💡 Chef's Tips
Always use filtered water; since coffee is 98% water, the quality significantly impacts the final taste. Use the coarsest setting on your grinder to ensure a clean, sediment-free finish. Steeping at room temperature yields a brighter flavor, while refrigeration produces a more mellow, chocolatey profile. If the brew is too strong, don't worry—it's a concentrate! Simply dilute with more water or milk until it suits your preference. Store your concentrate in the fridge for up to two weeks; it actually develops slightly more depth after the first 24 hours of storage.
🍽️ Serving Suggestions
Pair with a warm, buttery croissant to contrast the cold, crisp coffee. Serve alongside a slice of lemon poppyseed loaf for a bright, citrusy breakfast. Mix with a splash of tonic water and a squeeze of lime for a refreshing 'Cold Brew Tonic'. Top with a dollop of salted caramel cold foam for a decadent coffee shop experience at home. Enjoy with a side of dark chocolate-covered almonds to highlight the coffee's natural nuttiness.