Classic Cold Brew Coffee (Barista-Style Concentrate)

Lisa Anderson

Cold brew concentrate is made by steeping coarsely ground coffee in cold water for 12–24 hours, producing a smooth, low-bitterness result with cocoa and caramel undertones. Active prep takes only a few minutes; the hands-off steep does the work. An optional pinch of chicory nods to the New Orleans style, and the concentrate keeps well in the fridge all week.

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Prep Time 10

Cook Time 12

Total Time 12 10

Course Drinks

Cuisine American

Servings cups

Calories 92 kcal

Equipment

Digital kitchen scale (for accuracy)
Burr coffee grinder (coarse setting)
1-quart glass jar or French press (with lid)
Long spoon or silicone spatula
Fine mesh sieve
Paper coffee filters or nut-milk bag
Pitcher for storing concentrate
Measuring cups and spoons

Ingredients

Cold Brew Base

6 oz whole coffee beans Medium-to-dark roast; freshly roasted within 2–3 weeks for best bloom and sweetness.
1 tbsp roasted ground chicory (optional) For classic New Orleans character; adds gentle cocoa-bittersweet depth.
4 cups filtered water, room temperature Clean, low-mineral water highlights sweetness and clarity.

To Serve

4 cups ice cubes Large-format cubes melt slower and keep dilution controlled.
1 cup milk or half-and-half (optional) Or use a creamy oat or almond milk for dairy-free.
4 tbsp simple syrup (optional) 1:1 sugar to water; adjust to taste. Honey syrup also works well.
1 strip orange peel (optional garnish) Adds a bright aromatic top note.

Instructions

Grind the beans: Using a burr grinder, grind coffee on a coarse setting—think raw sugar or sea salt. Coarser grind reduces bitterness and haze.
Combine in vessel: Add the ground coffee to a clean 1-quart jar or French press. If using, stir in the chicory. Pour in 4 cups of room-temperature filtered water, saturating all grounds. Stir slowly for 20–30 seconds until no dry pockets remain.
Steep: Cover and steep at room temperature, ideally 68–72°F (20–22°C), for 12 hours. For a stronger concentrate, go up to 16–18 hours. You’ll smell cocoa, caramel, and toasted nut aromas when extraction is on point.
First strain: Pass the brew through a fine-mesh sieve into a pitcher to remove the bulk of the grounds. Do not press; pressing can add bitterness.
Polish filter: Rinse the sieve, line it with a damp paper coffee filter (or use a nut-milk bag), and strain again for a clear, silky concentrate. This may take 3–5 minutes—patience yields a cleaner cup.
Serve: For an iced coffee strength, mix concentrate 1:1 with cold water or milk over plenty of ice. For a richer latte style, try 2 parts concentrate to 1 part milk. Sweeten with simple syrup to taste.
Store: Refrigerate concentrate in a sealed container at 34–40°F (1–4°C) for up to 10 days. Flavor stays brighter in glass than in plastic.

Notes

Lisa’s Tips

Dial the ratio: For a bolder concentrate, use 7–8 oz beans per 4 cups water; for lighter, 5 oz per 4 cups.
Grind size matters: Too fine = silty and bitter; too coarse = weak and sour. Aim for an even, coarse grind.
Water quality: Use filtered water; high mineral content can mute sweetness and clarity.
Optional chicory: Start with 1 tsp if you’re new to it; it adds chocolatey depth and classic NOLA character.
Sweeteners: Simple syrup blends seamlessly; try brown sugar syrup or maple for caramel notes.
Flavor infusions: Add a split vanilla bean or a cinnamon stick during steep; remove before final filtering.

Serving Suggestions

Pour into a chilled rocks glass with large ice. Garnish with an orange peel expressed over the rim for citrus oils and a glossy sheen. The brew should appear deep mahogany with a clear, jewel-like glow. Pair with a slice of brioche or a lemon shortbread to emphasize the coffee’s caramel-cocoa aromatics.

Culinary Context

Cold brew traces roots to centuries-old slow-drip methods in Kyoto and became a New Orleans staple with chicory during the 19th century. Today’s immersion style highlights sweetness and velvety texture, making it ideal for iced service and batching.

Optional Advanced Instructions

Make-ahead: Scale up to 2–3 quarts using the same ratio; steep in the refrigerator to slow extraction for extra clarity (add 2–4 hours to steep time).
French press method: Steep directly in a French press; plunge gently before polishing through a paper filter for a cleaner cup.
Quick(ish) small-batch: If you’re in a rush, agitate gently every 10 minutes during a 4–6 hour steep at room temp; flavor won’t be as rounded as the 12–18 hour version but remains pleasantly smooth.

Timing

Prep Time: 10 minutes
Cook/Steep Time: 12 hours (720 minutes)
Total Time: 12 hours 10 minutes (730 minutes)

Course

Breakfast

Origin

American, New Orleans influence

Nutrition

Calories: 92kcalCarbohydrates: 18gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 7mgSodium: 59mgPotassium: 117mgFiber: 0.2gSugar: 18gVitamin A: 181IUVitamin C: 1mgCalcium: 95mgIron: 1mg

Keyword coffee concentrate, cold brew coffee recipe, iced coffee, new orleans coffee, summer drinks

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