Recipe courtesy of Alton Brown

Cold Brew with Chicory

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  • Level: Easy
  • Total: 8 hr 15 min (includes brewing time)
  • Active: 15 min
  • Yield: 2 cups concentrate; 4 servings



Special equipment:
Digital kitchen scale, Burr coffee grinder, Glass quart jar with lid, Wide-mouth plastic squeeze bottle or glass pint jar, Fine-mesh sieve, Large liquid measuring cup or bowl, Cheesecloth, Rubber band, Rubber spatula
  1. Combine the coffee, chicory, and the 675 grams cold water in a clean quart jar. Seal the jar tightly, shake vigorously, then set aside for 8 to 10 hours. Make sure to keep the jar out of direct sunlight.
  2. To make the sweetener, combine the honey, agave, molasses, and the 100 grams hot water in a wide-mouth plastic squeeze bottle or pint-size glass jar. Put the lid on and shake to thoroughly combine. The sweetener will keep a couple of months in the refrigerator.
  3. When the coffee is ready, give the jar a couple of shakes, then strain through a fine-mesh sieve into a large liquid measuring cup. Clean the jar, then place a piece of cheesecloth, folded 3 or 4 times, over the mouth and push down to create a filter at least 2 inches deep. Affix with a rubber band. Pour the coffee through cheesecloth to filter out any remaining sediment, stirring as needed with a rubber spatula. Tightly seal and refrigerate for up to 1 week.
  4. To serve, combine 4 fluid ounces (1/2 cup or 120 grams) of the coffee with 1 tablespoon (15 grams) of the sweetener (add more if you like it sweeter) in a pint glass, then fill the glass with ice, if desired. Top with milk, if desired, and consume.