We discovered this cold brew with cocoa nibs in one of our absolute favorite chocolate books: in ' Making Chocolate ' by Dandelion. According to Dandelion, this recipe is based on a traditional New Orleans-style iced coffee.
Even if we recommend fruity cocoa nibs below, it obviously depends on the aromas in your coffee. Dandelion recommends balancing the flavors here. In other words: look at the aromas of your coffee. Is the coffee high in acidity? Then it is advisable to use more chocolaty, nutty cocoa nibs. Is your coffee rather dark or earthy? Then you can set a nice, bright contrast with fruity nibs.
Ingredients for the Cold Brew with cacao nibs:170 g espresso beans*
60 g cacao nibs (flavor profile: fruity, chocolaty)
1800 ml cold water
Milk - at will
Sugar - to taste
Crushed ice or ice cubes - as you like
Note on the espresso beans: *Dandelion recommends working with espresso beans. Don't have any espresso beans? Then you can replace them with a portion of strong coffee beans!
That's how it's done:
- Coarsely grind the coffee beans with a coffee grinder - as for the French Press and set them aside. In the next step, you can also coarsely grind the cocoa nibs with a spice grinder.
- Fill the ground coffee beans and cocoa nibs into a large container (for approx. 2 liters of liquid). Fill it up with cold water, making sure the ground beans and nibs are completely submerged in water. Cover the container for 12-24 hours. The length of steeping depends on how strong you want your cacao nibs coffee cold brew to be. The longer the brewing time, the more intense the taste.
- After the brewing time, you can pass the liquid through a fine sieve. Are there still pieces in the liquid? If you would like to get rid of them, you can pass the liquid through a paper filter or coffee filter again. A
- You can then fill up your coffee nib liquid with milk (or plant milk or even more water) and add sugar to taste. Now the cold brew is ready to be served "on ice".