Eco Bean Seltzer Recipe

Brew and chill (if needed)

If you do not have ready cold coffee: brew 3/4 cup strong coffee or make cold brew concentrate. Let it cool to room temperature, then chill in the refrigerator until cold (about 30–60 minutes). Measure 1/2 cup cold coffee for the recipe.

If using hot-brewed coffee, strain through a fine sieve or coffee filter to remove grounds. For a smoother flavor, use cold brew diluted to a medium strength (about 1 part concentrate to 3 parts water) and measure 1/2 cup.

Stir the vanilla bean paste or extract into the 1/2 cup chilled coffee. This creates the bean-forward note that defines the drink.

In a small pitcher or mixing glass, combine the fresh lime juice (1/2 cup) and fresh lemon juice (1/4 cup).

Add the lemongrass stalk: bruise it by rolling with the back of a knife or a muddler to release oils, then add to the citrus juices to steep for 3–5 minutes. Remove and discard the lemongrass after steeping.

Lightly bruise the mint leaves by clapping them between your palms or gently muddling 6–8 leaves in the citrus mixture just enough to release aroma but not shred them.

Stir in the simple syrup or agave (2 tablespoons) until fully dissolved. Taste and adjust sweetness—add up to 1 additional teaspoon if you prefer sweeter.

Fill two tall glasses with about 1/2 cup ice each (divide the 1 cup ice between glasses).

Divide the citrus-herb mixture evenly between the two glasses (about 3/4 cup total; ~6 tablespoons per glass). If tiny mint fragments remain, let them float—do not over-muddle.

Pour 1/4 cup (2 ounces / 60 ml) of the vanilla-infused chilled coffee into each glass, gently over the citrus mixture.

Top each glass with 2 cups of chilled carbonated water (seltzer) divided between the two glasses (about 1/2 of the 4 cups per serving). Pour slowly to preserve carbonation.

Gently stir once with a bar spoon or straw to integrate layers without flattening the seltzer. Taste and adjust: add a dash more simple syrup if needed, or a squeeze more lime for brightness.

Garnish each glass with 1–2 thin lime wheels and a mint sprig. Float 3 toasted coffee beans on top or thread them on a small pick for visual contrast and a mild aroma.

Serve immediately while bubbly. Optionally provide a straw and a small spoon for stirring before drinking.