Lanikai Brewing Company Recipe

Brew a fresh pot (hot)

Measure 60 g (0.06 kg) of freshly roasted medium roast coffee beans. Grind to a medium-coarse grind suitable for pour-over or drip. Bring 1 liter of filtered water to 92–96°C (just off boil). Use a 1:16 coffee-to-water ratio (60 g coffee to 960–1000 ml water). Bloom with 120 ml water for 30 seconds, then pour the remaining water slowly over the grounds, finishing within 3–4 minutes. Allow brewed coffee to rest 1 minute, then transfer to a thermal carafe. If serving iced, cool to room temperature then refrigerate or pour over ice (see Serving).

Or make cold brew concentrate (alternate)

Place 250 g (0.25 kg) coarsely ground coffee in a large jar or french press. Add 2 liters cold filtered water (1:8 ratio). Stir gently to saturate grounds, cover, and steep at room temperature or in refrigerator for 16–20 hours. After steeping, press or strain through a fine mesh or coffee filter to remove grounds. You will have a strong concentrate. Dilute concentrate 1:1 with cold water or milk when serving (adjust to taste).

Prepare glass and ice: Fill two tall glasses with equal amounts of ice (about 2 cups per glass).

Sweeten and flavor: In a small container, combine 30 ml simple syrup with 1 tsp vanilla extract if using. Stir to combine. For a lighter sweetness, use 15 ml syrup per glass.

Assemble iced coffee (from hot brew): Fill each glass halfway with cooled brewed coffee (about 240–300 ml each). Add 120 ml milk per glass (or to taste) and 15 ml simple syrup. Stir gently to combine. Add extra ice if needed.

Assemble iced cold-brew (from concentrate): For each serving, mix 90 ml cold brew concentrate with 90 ml cold water or milk in a glass over ice. Add 15 ml simple syrup and 1/2 tsp vanilla if desired. Stir to combine.

Finish: Top with 1 tablespoon whipped cream per glass if desired and grate a pinch (about 1/2 tsp) of nutmeg or cinnamon over the top for aroma.

Serve immediately with a straw and a small spoon for cream.

Cleaning & storage: Rinse equipment immediately after use. Store leftover cold brew concentrate in a sealed container in the refrigerator up to 7–10 days. Brewed hot coffee keeps 24–48 hours chilled but is best within 12 hours for flavor.