We tried several batches before this one became our best so far. It uses a dark espresso-roast coffee, a slow saturating pour and an 18-hour steep in the fridge.
The one rule: don't squeeze the filter when it's done. Let it drain on its own for a cleaner, smoother brew.
Jump to recipe ↓
Styled image
Want this on your fridge? All four of our coffee recipes, both house syrups, bottle labels and a café menu are in the Home Café printable set ($4). Also on our Shopify store.
Tips from our kitchen
- Keep it sealed in the fridge and drink within 7 days.
- Grinder settings vary. If it tastes thin, grind a little finer next batch; if it's bitter or muddy, go coarser.
- Great with our caramel vanilla cinnamon or brown sugar cinnamon syrup.
18-Hour Espresso Roast Cold Brew
A smooth batch cold brew made with dark espresso-roast beans and an 18-hour steep in the fridge. Serve over ice with a spoon of caramel syrup.
Ingredients
For one batch
- 130 g dark espresso-roast coffee beans
- 48 oz cold filtered water
- Ice, for serving
- 1 tsp caramel syrup per glass (optional)
Steps
- Grind coarse. Grind the beans on a coarse setting, like you would for cold brew or French press.
- Load the filter. Put the grounds into your cold brew filter or pitcher insert.
- Pour slowly. Pour in the water slowly, turning the pitcher as you go, then give it one stir so every bit of coffee is wet.
- Steep 18 hours. Cover and refrigerate for 18 hours.
- Drain, don't press. Lift out the filter and let it drain naturally. Don't press or squeeze it.
- Serve. Pour over ice and stir in about 1 teaspoon of caramel syrup per glass if you like it sweet.
Get the printable card set ($4)
Prefer Shopify? Buy it there.
Save it for later
Pin this to your coffee board.
