Quest for Mocha Cold Brew at an End (Film at Eleven)

One of the things that is especially fun as Head Bean Wrangler at NanoRoast is getting to play with our artisan blends and other coffee “innovations”. Sure, nobody is going to equate a cup of coffee with the Mona Lisa, but I think there is (or can be) art in the cup if you try hard enough. If you have followed earlier blog entries, you know that I have been hunting a really chocolaty cold brew recipe for a couple of years now–one where the chocolate doesn’t come from a squeeze bottle but is natural to the brew. Well, we at NanoRoast R&D have exciting news: We have one that will delight the most diehard chocoholics without adding sugar or artificial flavorings. In the interest of advancing civilization a bit further, here is the recipe. You’re welcome.

NanoRoast’s Natural Mocha Cold Brew Recipe
Makes about 1 1/2 pints – ish

Note: The brew is very concentrated, so you don’t need a large volume unless you are having a party. It keeps about 2 weeks in the fridge.

First, select appropriate coffees (NanoRoast offers full caf, lighter caf and decaf options perfect for good cold brew on this site). For this batch, I like a medium-dark Brazil (50%), a a darker-medium Mexico (30%) and a medium-dark Ethiopia Sidama (one with restrained fruitiness @ 20%). The Brazil is nutty and low-acid; the Mexico Oaxaca adds loads of chocolate with sweet high notes; and the Ethiopian adds floral and semisweet chocolate notes (more as the Ethiopian goes dark). Oddly enough, our experiment with Indonesian coffees known for chocolate notes did not seem to yield a chocolaty cold brew. Hmmm.

Second, put 1/2 c. raw cacao nibs (we tried toasted but didn’t like the outcome any more than raw) in your coffee grinder. Grind coarsely, and follow with the coffee to “clean” your grinder. You will want 2 cups of coarsely ground coffee plus the nibs. I put the cacao nibs and coffee in my large Bodum french press, but you can use any clean glass vessel with a lid. Mix well.

Third, add about 4 cups room temp or lukewarm (NOT HOT) water. Amount will determine just how strong the brew is. I would not go for more than a 2:1 ratio of water to coffee. Stir gently.

Notice the foam on the top. That’s FRESH coffee. Let sit a minute, then stir again.

Fourth, put the lid on the brew and let sit on the counter for about 8-10 hours or so, but no longer than 12 or the coffee may overextract and add bitterness.

Finally, once the brew has finished, stir once, let settle a bit and decant into a clean storage vessel with a lid. (See why I used a french press?) You might want to “rinse” the grounds with another half cup of warm water to coax out all the chocolaty goodness. Now comes the trick that emphasizes the chocolate flavors:  Add a pinch or two of salt and stir. If you desire, you can also add up to 1/2 tsp of natural vanilla extract for sweetness and enhanced chocolaty taste without sugar.

This concoction is made to be the base for a refreshing summer drink over ice with milk or water diluting the very strong brew. I hope you like it.

Enjoy your coffee!

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