Brew Guide for Cold Brewing Coffee

Groundwork Certified Organic Cold Brew Coffee is steeped a full 24 hours for optimal flavor and made without additives or preservatives. Simply put, it’s great coffee — prepared with filtered water and locally roasted organic coffee beans. 

Our Cold Brew ready-to-drink has been such a favorite at our Groundwork cafés that we decided to bottle it fresh at our Los Angeles roastery for your cold-drinking pleasure. 

Then there’s our brand-new Cold Brew Coffee Concentrate, which can be used to make ready-to-drink at home or as an ingredient in some of your favorite recipes. 

We went ahead and created a list of some of our favorite Cold Brew Coffee Concentrate recipes to get you started. Be sure to let us know about some of yours.
Ice Cream Topping: cook down to a syrupy consistency with sugar and a little water.
Coffee Ice Cubes: freeze with a little water for your iced coffee so it won’t get diluted.
Coffee Ice Cream
To make a basic Crème Anglaise (this can be used as a base for almost any ice cream)…
6 egg yolks
½ cup sugar
2 cups milk
1 vanilla bean split seeded
  1. With a whisk, beat the egg yolks for 2 minutes until smooth.
  2. Add the sugar to the egg yolks and continue to beat for another 2 minutes until the sugar is dissolved and the mixture turns a pale yellow.
  3. Meanwhile, combine milk and vanilla bean in a saucepan and heat in a double boiler until the mixture reaches a temperature of 180ºF. (DO NOT let the milk come to a boil.)
  4. Slowly add ¼ of the milk to the egg yolk and sugar mixture while whisking constantly (it helps to have a cooking buddy at this point). Do not add too much milk too fast or you will cook the eggs.)
  5. Repeat Step 4. (This is also referred to as tempering.)
  6. Slowly add the tempered egg yolk mixture to the milk in the double boiler and whisk continuously until the whole mixture returns to 180ºF. The mixture will come together and form a thick ribbon-like texture.
  7. Strain the mixture and transfer to a metal mixing bowl (chill before serving). If you can, add cognac or marsala at this point and serve warm with cut fruit.
For Coffee Ice Cream
  1. Add 2 tablespoons of Cold Brew Coffee Concentrate and 2 teaspoons of finely ground coffee to the warm Crème Anglaise mixture and mix well to incorporate.
  2. Add the Coffee Crème Anglaise mixture to an ice cream maker and freeze according to manufacturer’s instructions.
  3. Transfer to a plastic container and store in a freezer until ready to serve.

Vietnamese Iced Coffee
7 oz. Cold Brew Coffee Concentrate
2 oz. sweetened condensed milk
Combine Cold Brew Coffee Concentrate and sweetened condensed milk in a pint glass and incorporate thoroughly. Top with ice and serve immediately. (If this mixture is too strong or sweet, you can always dilute it with a little water.)
Coffee Granita
2 cups Cold Brew Coffee Concentrate
½ cup sugar
2 tablespoons Kahlúa
1 teaspoon orange zest
Combine all ingredients and stir until sugar melts. Pour mixture into a 9”x13” metal baking pan and place in the freezer for 30 minutes. Remove and use a fork to scrape any ice crystals that may have formed on the side or bottom of the pan. Return to the freezer and repeat, scraping every 30 minutes for 3-4 hours. Once the mixture is frozen, fluff with a fork and allow flakes to “dry” in the freezer another 30 minutes before serving.  Granita should look like a fluffy pile of dry brown crystals.
Caramel-Coffee Sauce
4 ounces (8 tablespoons) unsalted butter, room temperature
1 cup packed dark brown sugar
1 cup heavy cream
1 tablespoon bourbon
1 teaspoon pure vanilla extract
2 tablespoons Cold Brew Coffee Concentrate
Combine butter, sugar, and cream into a heavy saucepan. Whisking constantly, bring the mixture to a boil and cook for 3 minutes. Remove from heat and whisk in bourbon, Cold Brew Coffee Concentrate, and vanilla.
Coffee BBQ Sauce
½ cup Cold Brew Coffee Concentrate
½ pound bacon, chopped
1 onion (medium)
8 cloves garlic, minced
4 plum tomatoes, chopped
2 tablespoon spice mix (see recipe below)
4 tablespoon Worcestershire sauce
2 cups Ketchup
⅓ cup apple cider vinegar
3 tablespoons brown sugar
Put a heavy pot over medium heat. Once hot, add the bacon. Stir while cooking the bacon until browned and crispy. Add the onion, garlic, tomato, and spice mix. Continue cooking and stirring for 5-10 minutes or until the onions begin to soften. Add the remaining ingredients and reduce heat to a low simmer. Cover and cook for 30 minutes, stirring occasionally. Serve warm with pork, chicken, or beef.
Cold Irish Morning
Mix one ounce of Irish whiskey, two ounces of Cold Brewed Coffee Concentrate, two ounces of cold water, half an ounce of milk or cream, and simple syrup to taste. Shake or stir vigorously. Pour over ice.