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Ingredients
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Cold Brew Base
Dark Brown Sugar Syrup
Assembly & Finish
Method
Cold Brew Base
- 1
Combine coffee and water
In a large jar or pitcher, combine 1 cup coarsely ground coffee with 4 cups cold filtered water. Stir gently to make sure all grounds are saturated.
- 2
Steep
Cover the jar and steep at room temperature or in the refrigerator for 12 to 18 hours, depending on desired strength (longer = stronger).
- 3
Strain
Strain the steeped coffee through a fine-mesh sieve lined with cheesecloth, a coffee filter, or a nut-milk bag into a clean container. Press gently to extract liquid, then discard grounds. You now have cold brew concentrate. (If you prefer a less intense drink, dilute concentrate with cold water or milk when assembling.)
Dark Brown Sugar Syrup
- 4
Dissolve sugar
Place 1 cup packed dark brown sugar and 1/2 cup hot water in a small heatproof container. Stir until the sugar is completely dissolved and syrup is smooth, about 1–2 minutes. If desired, add a 1/4 tsp pinch of fine sea salt to enhance flavor.
- 5
Cool syrup
Let the syrup cool to room temperature. Store in the refrigerator if not using immediately; it will thicken slightly as it cools.
Assembly & Finish
- 6
Prepare glass
Fill a tall glass with about 1 cup of ice cubes.
- 7
Add syrup
Pour 2 to 3 tablespoons of the dark brown sugar syrup over the ice (adjust to taste).
- 8
Add cold brew
Add 4 to 6 ounces (about 1/2 to 3/4 cup) of cold brew concentrate into the glass over the syrup and ice. Taste and adjust amount for desired strength. If concentrate is very strong, dilute with a little cold water before adding.
- 9
- 10
Optional cream float
For a richer, layered look and creamier mouthfeel, gently pour 2 tablespoons heavy cream on top so it floats and creates a marbled effect. Do not stir if you want the visual contrast.
- 11
Serve
Serve immediately with a straw or spoon to mix as desired. Leftover cold brew concentrate and syrup can be refrigerated for up to 7 days.