:: Cold Brew Concentrate ::

Preparation:

In a pitcher or jar, add 2/3 cup ground Melitta coffee to 16oz of cold water. Stir until all the grounds are moistened.

Cover and let rest in the fridge for 4 hours (or longer for bolder taste). Remove from refrigerator, uncover and stir vigorously.

Fold a Melitta #4 filter at the crimps and place in a Melitta pour-over cone.  Set cone atop an empty pitcher or jar.  Pour the coffee/water mixture into the pour-over cone.  Wait for all of the liquid coffee to filter through the cone and drip into container below. This may take up to 5 minutes.  Repeat pour-over process until all of mixture is filtered.

Keep coffee concentrate covered and chilled for up to a week.

Enjoy your Cold Brew coffee concentrate:

  • Straight for a strong, smooth tasting coffee
  • Over ice with 3 parts Cold Brew, 1 part water
  • Or as part of Melitta Cold Brew Coffee recipes!  

Ingredients:

2/3 cup (60 grams) fresh, ground Melitta coffee (we like to use Classique or Colombian)

16oz cold, fresh water

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Toasted Marshmallow Cupcake Iced Coffee

Serves: 1

Recipe courtesy of Monin®


Fill 14oz. glass with ice. 

Add syrup and coffee concentrate.

Add whole milk or 1/2 & 1/2 and stir well to mix.

Top with whipped cream and garnish with sprinkles.

Ingredients:

1/2 oz. Monin Toasted Marshmallow Syrup
1/2 oz. Monin French Vanilla Syrup
2 oz. whole milk or 1/2 & 1/2
4 oz. Melitta Cold Brew Coffee Concentrate (or European Roast Coffee, triple strength brewed and chilled)

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Chocolate on Chocolate Caffè

Serves: 1

Spoon the chocolate syrup into a large 12-ounce mug.

Brew a 5-ounce cup of Melitta European Dark Roast coffee.

Carefully place the scoop of ice cream in the coffee, sprinkle with the chocolate shavings and serve.

Ingredients:

Create chocolate shavings by running a sharp-bladed vegetable 
peeler over one side of a small semisweet candy bar.
Store any unused chocolate in a self-sealing plastic bag in the refrigerator for up to 3 months.

1 tablespoon chocolate syrup
5 oz of Melitta European Dark Roast coffee
1 scoop chocolate fudge ice cream
1 tablespoon semisweet chocolate shavings

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Chocolate Chip Cookie Iced Coffee

Serves: 1

Recipe courtesy of Monin®


Fill 14oz glass with ice.

Add Monin syrup and triple strength brewed coffee.

Add whole milk or 1/2 & 1/2 and stir well to mix.

Top with whipped cream and garnish with chocolate chips or a drizzle of chocolate sauce.

 

Ingredients:

3/4 oz. Monin Chocolate Chip Cookie Syrup
2 oz. whole milk or 1/2 & 1/2
4 oz. Melitta European Roast Coffee, triple strength brewed and chilled.

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Iced Crème de Cacao

Serves: 1

In a 10-ounce mug combine the milk, sugar, vanilla and crème de cacao.

Brew a 5-ounce cup of Melitta Classic Decaffeinated coffee.

Fill a 10-ounce beverage glass with ice and pour the hot coffee drink over the ice.
Serve immediately.

Ingredients:

A cool, yet delightfully rich iced coffee.

1/4 cup nonfat milk
1 tablespoon sugar
1/8 teaspoon pure vanilla extract
2 teaspoons crème de cacao
5 oz of Melitta Classic Decaffeinated coffee

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Java & Cognac Shake

Serves: 2

Brew a 16-ounce cup of Melitta Colombian Supreme coffee.

Refrigerate the coffee until cool.

In a blender, combine the chilled coffee, ice cream, cognac, chocolate syrup and caramel syrup. 
Mix on high speed until smooth, about 1 minute.

Pour the coffee shake into two chilled beverage glasses and drizzle the chocolate and
caramel syrup over each shake.

Ingredients:

Perfect for a special Sunday brunch.

16 oz of Melitta Colombian Supreme coffee
2 cups vanilla ice cream
2 shots cognac
2 tablespoons chocolate syrup
2 tablespoons caramel syrup
chocolate syrup and caramel syrup for garnish

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Easy Iced Caramelita

Serves: 1

Brew a 5-ounce cup of Melitta French Vanilla coffee.

Add 2 tablespoons of the caramel syrup and stir to blend. Fill a large beverage glass
with ice and pour the hot drink over the ice.

Drizzle 1 tablespoon of caramel syrup over the coffee and serve.

Ingredients:

A fresh cup of coffee laced with rich caramel.

5 oz of Melitta French Vanilla coffee
3 tablespoons caramel syrup, divided

 

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Rocky Road to the Limit

Serves: 4

Place the ice cream in a blender and blend at high speed for 30 seconds.

Add the vanilla extract and blend for 10 seconds. Place the blender jar in the freezer while you prepare the coffee.

Brew a 10-ounce cup of Melitta Hazelnut Crème.

Fill a serving pitcher halfway with ice cubes. Pour the mugs of prepared coffee over the ice and allow it to chill for 15 minutes.

To serve, pour the chilled coffee equally into four glasses. Gently spoon the ice cream over each serving of coffee. Stir each drink once and garnish with miniature marshmallows and sweetened cocoa.

Ingredients:

Share some rocky road decadence with friends.

2 cups rocky road ice cream
1 teaspoon pure vanilla extract
10 oz of Melitta Hazelnut Crème coffee
1/4 miniature marshmallows
pinch sweetened cocoa for garnish

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Let's Get Nutty

Serves: 1

Recipe by Melitta's Taste of Summer Contest Winner: Marnie G.

Fill 14oz glass with ice.

Add syrup and triple strength brewed coffee.

Add espresso and Bailey's®.

Add whole milk or 1/2 & 1/2 and stir well to mix.

Top with whipped cream, a drizzle of caramel sauce and a sprinkle or pralines.

Ingredients:

3 oz. Melitta Hazelnut Crème coffee, triple strength brewed and chilled
3/4 oz. vanilla icing syrup
1 1/2 oz. whole milk or 1/2 & 1/2
1oz. espresso
1 oz. Bailey's® Irish Cream

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