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Caramel Cold Drip Coffee Recipe

Caramel cold drip coffee combines smooth, low-acid coffee with rich caramel sweetness. This slow brewing method enhances depth and aroma while keeping flavors balanced, creating a refreshing yet indulgent drink perfect for enjoying over ice or with milk.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Drink, Snack
Cuisine American
Servings 18 cookies
Calories 25 kcal

Equipment

  • Cold Drip Brewer
  • Coffee grinder
  • Glass Carafe
  • Filter Papers
  • scale
  • Measuring spoon

Ingredients
  

Coffee Base

  • 150 g medium roast coffee coarsely ground
  • 700 ml cold filtered water
  • 2 tbsp caramel syrup
  • Ice cubes optional

Instructions
 

  • Grind coffee beans coarsely to ensure smooth extraction and prevent bitterness.
  • Place filter and add coffee grounds evenly into the chamber. Keep surface flat.
  • Drizzle caramel syrup lightly over the grounds for even flavor infusion.
  • Fill top chamber with cold water and optional ice to control drip speed.
  • Adjust drip rate to one drop per second for balanced extraction.
  • Allow coffee to drip for 8 to 12 hours until rich and clear.
  • Serve over ice or with milk. Expect smooth texture with sweet caramel notes.

Notes

Adjust grind size for texture control; coarser grounds create smoother coffee, finer increases strength. Keep drip rate steady. Chill and store up to three days. Add vanilla or chocolate for variation. Handle setup carefully to maintain even extraction and balanced caramel infusion.
Keyword Bristle Cookie, Caramel Coffee, Cold Drip Caramel, Ice Cream Cookie