As a food blogger, I turned the bold espresso I loved in Atlanta Coffee Shops into a silky ice cream with a single unexpected pantry swap you’ll want to try.

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I wandered Atlanta streets on a caffeine hunt, jotting notes for Best Coffee In Atlanta, and I still can’t shut up about a few spots. Here I spotlight cups that sing when made from coarsely ground medium dark roast coffee beans preferably freshly roasted or when that silky cold brew concentrate shows up just right.

The photos that stuck with me felt like Photography In Coffee Shop scenes, and one afternoon at Momo Cafe nearly ruined me for other places. I’ll tell you what grabbed my attention, my near misses, and the weird little moments that made me go back.

Ingredients

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Coffee beans: coarsely ground medium dark roast gives bold flavor and antioxidants, may boost alertness
Filtered cold water: hydrates extracts coffee flavors cleanly no calories or carbs
Cold brew concentrate: smooth less acidic higher caffeine per ounce mixes easily with milk
Milk or oat milk: adds creaminess protein or fiber depending on type increases calories
Vanilla simple syrup: makes it sweet adds simple carbs tastes like dessert sometimes
Ice cubes: chill and dilute over time keeps drink refreshing but waters it down
Espresso shot: extra kick adds bitter intensity and extra caffeine little calories
Fine sea salt: tiny pinch rounds flavors reduces bitterness adds trace minerals

Ingredient Quantities

1 cup coarsely ground medium dark roast coffee beans preferably freshly roasted

4 cups cold filtered water for the cold brew concentrate

4 to 6 fl oz cold brew concentrate per serving

4 to 6 fl oz whole milk or oat milk cold per serving

1 to 2 tbsp vanilla simple syrup per serving (simple syrup is 1 cup sugar dissolved in 1 cup water plus 1 tsp vanilla extract)

Ice cubes, plenty for serving

Optional single shot of hot espresso per serving if you want a stronger kick

Optional pinch of fine sea salt to round out flavors

How to Make this

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1. Put 1 cup coarsely ground medium dark roast coffee into a large jar or pitcher, add 4 cups cold filtered water, stir to make sure all grounds are wet, cover and let steep in the fridge or at room temp for 16 to 20 hours (longer gives stronger concentrate but dont go past 24 hrs).

2. While the coffee steeps make the vanilla simple syrup: combine 1 cup sugar and 1 cup water in a small pot, heat just until the sugar is dissolved, take off the heat, stir in 1 tsp vanilla extract, cool and chill.

3. After steeping, strain the cold brew through a fine mesh sieve lined with cheesecloth or a paper coffee filter into a clean container; for a cleaner cup strain twice, press the grounds gently and discard them.

4. You now have cold brew concentrate; store it in the fridge up to 2 weeks in a sealed jar. For one serving use 4 to 6 fl oz of concentrate depending how strong you like it.

5. To build a drink fill a glass with plenty of ice, pour in 4 to 6 fl oz cold brew concentrate, then add 4 to 6 fl oz cold whole milk or oat milk to taste.

6. Add 1 to 2 tbsp vanilla simple syrup per serving, stir well. If you want the flavors to pop, add a tiny pinch of fine sea salt and stir again.

7. Optional: if you need a stronger kick, pull a single shot of hot espresso and pour it over the top or mix it in with the concentrate before adding milk.

8. Taste and adjust ratios of concentrate, milk, and syrup to your liking, serve cold and enjoy.

Equipment Needed

1. Large jar or pitcher with lid, about 1.5 to 2 quarts
2. Fine mesh sieve plus cheesecloth or paper coffee filters (for double straining)
3. Small saucepan (for the vanilla simple syrup)
4. Measuring cup (1 cup) and measuring spoons (tsp, tbsp)
5. Long spoon or spatula for stirring and pressing grounds gently
6. Airtight jar or bottle for storing the cold brew concentrate in the fridge
7. Serving glasses and plenty of ice
8. Optional: espresso machine or moka pot if you want to add a hot shot of espresso

FAQ

Q: How long should I steep the cold brew?

A: Steep the coarsely ground coffee in cold filtered water for 12 to 18 hours, 16 hours is a good sweet spot. After steeping strain with a fine mesh or cheesecloth, then chill before serving.

Q: How much concentrate do I use per drink and how strong will it be?

A: Use 4 to 6 fl oz cold brew concentrate per serving. Mix it with 4 to 6 fl oz milk or oat milk to taste. 4 oz concentrate gives a milder drink, 6 oz is more bold.

Q: How do I make the vanilla simple syrup?

A: Heat 1 cup sugar and 1 cup water until the sugar dissolves, cool it, then stir in 1 tsp vanilla extract. Store in the fridge for up to two weeks.

Q: Can I add a hot espresso shot?

A: Yes, a single hot espresso shot is optional if you want a stronger kick. Pour it gently over the ice and cold brew, or add it after the milk so it mixes well.

Q: How long does the cold brew concentrate keep in the fridge?

A: Keep it in a sealed container refrigerated for up to 10 days. It tastes freshest in the first week but should still be fine up to day ten.

Q: Can I use other milks or different beans?

A: Totally. Whole milk gives creamier texture, oat milk is the best plant option for creaminess. Any medium to dark roast works, fresh roasted and coarse ground is best for flavor.

Best Coffee In Atlanta (Atlanta City Guide) Recipe Substitutions and Variations

Coffee beans: if you don’t have freshly roasted whole beans use pre-ground medium-dark coffee (use a slightly coarser grind than drip), or pick a dark roast like French or Sumatran for more body; pre-ground loses aroma faster so use sooner.
Cold filtered water: bottled spring water works great, or just use well-chilled tap water that’s been run through a basic filter; you can also use room-temp filtered water then refrigerate after brewing.
Whole milk or oat milk: swap with almond, soy, coconut, or lactose-free milk, or use half-and-half for a richer, creamier cup; choose a barista-style plant milk if you want better mouthfeel.
Vanilla simple syrup: replace with maple syrup, agave, or honey syrup (mix equal parts honey and warm water), or use store-bought vanilla syrup or 1/4 to 1/2 tsp vanilla extract plus a touch of sugar per serving.

Pro Tips

1) Grind fresh on a burr grinder, coarse and even, like big sea salt. If you have lots of fines the concentrate gets muddy, so grind right before you brew and try to use beans within a week or two of roast for best brightness.

2) If you want a cleaner cup steep colder, if you want brighter sweeter notes try room temp and a little longer, but dont let it sit forever or it will taste flat and woody. Little tweaks of time and temp change the whole thing, so taste as you go.

3) Strain twice, first a mesh then through a paper filter or nut milk bag, press gently and let it settle in the fridge before decanting. For long term storage freeze some concentrate in ice cube trays, then you can add concentrate cubes instead of plain ice so your drink does not get watered down.

4) Play with texture and contrast, not just sweetness. Cold frothed milk or even warming a small splash makes the drink feel richer, and a tiny pinch of fine sea salt will make the vanilla and coffee pop. If you need more kick, add a quick shot of espresso on top right before serving.

Best Coffee In Atlanta (Atlanta City Guide) Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

As a food blogger, I turned the bold espresso I loved in Atlanta Coffee Shops into a silky ice cream with a single unexpected pantry swap you'll want to try.

Servings

servings

Calories

163

kcal

Equipment: 1. Large jar or pitcher with lid, about 1.5 to 2 quarts
2. Fine mesh sieve plus cheesecloth or paper coffee filters (for double straining)
3. Small saucepan (for the vanilla simple syrup)
4. Measuring cup (1 cup) and measuring spoons (tsp, tbsp)
5. Long spoon or spatula for stirring and pressing grounds gently
6. Airtight jar or bottle for storing the cold brew concentrate in the fridge
7. Serving glasses and plenty of ice
8. Optional: espresso machine or moka pot if you want to add a hot shot of espresso

Ingredients

1 cup coarsely ground medium dark roast coffee beans preferably freshly roasted
4 cups cold filtered water for the cold brew concentrate
4 to 6 fl oz cold brew concentrate per serving
4 to 6 fl oz whole milk or oat milk cold per serving
1 to 2 tbsp vanilla simple syrup per serving (simple syrup is 1 cup sugar dissolved in 1 cup water plus 1 tsp vanilla extract)
Ice cubes, plenty for serving
Optional single shot of hot espresso per serving if you want a stronger kick
Optional pinch of fine sea salt to round out flavors

Directions

Put 1 cup coarsely ground medium dark roast coffee into a large jar or pitcher, add 4 cups cold filtered water, stir to make sure all grounds are wet, cover and let steep in the fridge or at room temp for 16 to 20 hours (longer gives stronger concentrate but dont go past 24 hrs).
While the coffee steeps make the vanilla simple syrup: combine 1 cup sugar and 1 cup water in a small pot, heat just until the sugar is dissolved, take off the heat, stir in 1 tsp vanilla extract, cool and chill.
After steeping, strain the cold brew through a fine mesh sieve lined with cheesecloth or a paper coffee filter into a clean container; for a cleaner cup strain twice, press the grounds gently and discard them.
You now have cold brew concentrate; store it in the fridge up to 2 weeks in a sealed jar. For one serving use 4 to 6 fl oz of concentrate depending how strong you like it.
To build a drink fill a glass with plenty of ice, pour in 4 to 6 fl oz cold brew concentrate, then add 4 to 6 fl oz cold whole milk or oat milk to taste.
Add 1 to 2 tbsp vanilla simple syrup per serving, stir well. If you want the flavors to pop, add a tiny pinch of fine sea salt and stir again.
Optional: if you need a stronger kick, pull a single shot of hot espresso and pour it over the top or mix it in with the concentrate before adding milk.
Taste and adjust ratios of concentrate, milk, and syrup to your liking, serve cold and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.