Al Roker’s famous cold brew coffee recipe

Chef’s Notes

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.

About Jeffery L. Parker

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