Chef notes
I tried this coffee for the first time in Cleveland during Republican National Convention at a place called Pour. Then I went online to see how it's done. I've been experimenting with different roasters, like Six Depot Roastery in West Stockbridge, Massachusetts. Blue Bottle adds chicory for a New Orleans style, which I like, but I seem to have settled on grinding beans from Tiny Footprint and adding ground chicory.
Make-Ahead Tip: The coffee concentrate will keep in the fridge for two weeks or more.
Ingredients
- 1 pound coarsely ground coffee beans
- 4 ounces ground chicory
- 40 ounces cold water
- 1½ cups sugar
- 1 tablespoon vanilla extract
- 4 cinnamon sticks
- 1 tablespoon fresh chopped ginger
- 1 cup water
- Ice Ice
- Creamer of choice
Preparation
For the cold brew coffee concentrate:
Combine the coarsely ground coffee beans and ground chicory. Place in a large large bottle or bowl that can accommodate the coffee mix and the water. Mix together and let sit for 12 to 24 hours.
Strain mix through cheesecloth and or a fine sieve into a container with a stopper or screw on cap. Refrigerate.
For the simple syrup:
In the meantime, in a small saucepan over high heat add the sugar, vanilla, cinnamon sticks and ginger and 1 cup of water. Bring to a boil, then reduce to simmer until the mixture thickens. Pour into an airtight container with the cinnamon sticks.
In a tall glass, add 4 ounces of the cold brew concentrate. Add the simple syrup to taste. Add ice and your creamer of choice. Stir. Enjoy.
