COLD BREW WITH CHICORY

Cold Brew with Chicory image

Provided by Alton Brown

Time 8h15m

Yield 2 cups concentrate; 4 servings

Number Of Ingredients 9

90 grams (1 cup plus 2 tablespoons) coarse-ground coffee
45 grams (1/3 cup plus 1 tablespoon) roasted chicory
675 grams (2 3/4 cups plus 2 tablespoons) cold filtered water
60 grams (3 tablespoons) honey
60 grams (3 tablespoons) dark agave syrup
20 grams (1 tablespoon) molasses (preferably blackstrap)
100 grams (6 tablespoons plus 2 teaspoons) hot water
Ice cubes, for serving (optional)
Whole milk or half-and-half, for serving (optional)

Steps:

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.
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.
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.
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.