I first tried this cafe in Cleveland at the Republican National Convention at a place called Pour. Then I went online to see how it was done. I have experimented with different roasters, like Six Depot Roastery in West Stockbridge, Massachusetts. Blue Bottle adds chicory for a New Orleans style, which I like, but I seem to have gone for grinding the beans from Tiny Footprint and adding ground chicory.
Preparation advice: The coffee concentrate will keep in the refrigerator for two weeks or more.
For the cold brewed coffee concentrate:
Combine the coarsely ground coffee beans and the ground chicory. Place in a large bottle or bowl that can hold the coffee and water mixture. Mix and let sit for 12 to 24 hours.
Filter the mixture through cheesecloth and / or a fine sieve into a container with a stopper or screw cap. Refrigerate.
For the simple syrup:
Meanwhile, in a small saucepan over high heat, add the sugar, vanilla, cinnamon sticks and ginger and 1 cup of water. Bring to a boil, then reduce to simmer until the mixture thickens. Pour into an airtight container with the cinnamon sticks.
In a tall glass, add 4 ounces of cold brew concentrate. Add simple syrup to taste. Add ice and cream of your choice. Stir. Enjoy.