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Cold Brew With Vanilla Bean Cold Foam Recipe

Name: Brunch By De Martinos Cold Brew With Vanilla Bean Cold Foam Recipe
Cook time: 16 h
Total time: 16 h
Yield: 2 servings
Ingredients: 1 cups coarsely ground cold brew coffee (blend: Colombian + Costa Rican); 4 cups cold filtered water; 2 cups ice (for serving); 1 tsp vanilla bean (seeds scraped) or vanilla bean paste; 1 cups half-and-half (or 50/50 whole milk and heavy cream); 0.25 cups cold milk (optional to lighten foam — whole milk); 1 tbs simple syrup (1:1 sugar to water) or vanilla syrup; 1 tbs cold heavy cream (optional, for extra stability)

Inspired by Brunch By De Martino

Time16h

Serves2

Our signature cold brew, steeped for 16 hours for a smooth, rich finish. Crafted from a blend of Colombian and Costa Rican beans, served in a 16 oz glass and topped with our house-made vanilla bean cold foam.

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Ingredients

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Cold Brew

1 cups coarsely ground cold brew coffee (blend: Colombian + Costa Rican)4 cups cold filtered water2 cups ice (for serving)

Vanilla Bean Cold Foam

1 tsp vanilla bean (seeds scraped) or vanilla bean paste1 cups half-and-half (or 50/50 whole milk and heavy cream)1/4 cups cold milk (optional to lighten foam — whole milk)1 tbs simple syrup (1:1 sugar to water) or vanilla syrup1 tbs cold heavy cream (optional, for extra stability)

Method

Cold Brew

Combine coffee and water

In a large jar or pitcher, add 1 cup coarsely ground cold brew coffee. Pour 4 cups cold filtered water over the grounds, ensuring all grounds are saturated. Stir gently to ensure even extraction.

Steep

Cover the jar or pitcher and steep at room temperature or in the refrigerator for 16 hours. For a smoother, less acidic profile, refrigerate; for slightly brighter notes, steep at cool room temperature.

Strain

After 16 hours, strain the steeped coffee through a fine mesh sieve lined with cheesecloth, a nut milk bag, or a coffee filter into a clean container. If needed, double-filter to remove all fines. This yields a concentrated cold brew.

Dilute to serve

Taste the concentrate and dilute with cold water or additional filtered water if desired. For a 16 oz serving using the concentrate prepared here, add about 2 cups ice to a 16 oz glass and pour cold brew concentrate to roughly 12–14 oz (adjust to preferred strength). Stir gently.

Vanilla Bean Cold Foam

Prepare vanilla

If using a vanilla bean, split it lengthwise and scrape the seeds; measure 1 teaspoon of seeds. If using vanilla bean paste, measure 1 teaspoon.

Combine cold foam ingredients

In a chilled jar or milk frother pitcher, combine 1 cup half-and-half, 1 tablespoon simple syrup (or vanilla syrup), 1 tablespoon cold heavy cream (optional), and the 1 teaspoon vanilla seeds/paste. If you prefer a lighter foam, include 1/4 cup cold whole milk and reduce half-and-half accordingly.

Froth to cold foam

Using a handheld milk frother, electric frother, or an AeroPress-style frothing motion, froth the mixture for 20–40 seconds until thick, billowy cold foam forms. If using a jar, seal and shake vigorously for 30–60 seconds, then briefly froth with a handheld frother for best texture. Aim for a glossy, spoonable foam.

Assemble

Fill a 16 oz glass with 2 cups ice. Pour the prepared cold brew into the glass, leaving approximately 1–1.5 inches of headroom for foam (about 12–14 oz cold brew). Spoon or pour the vanilla bean cold foam over the top, letting it float and create a two-layer presentation.

Finish and serve

If desired, garnish with a light dusting of ground vanilla bean, a tiny pinch of cinnamon, or a couple drops of vanilla syrup atop the foam. Serve immediately with a straw or small spoon so the foam can be enjoyed first.