Cold Brew with Chicory

Name: Cold Brew with Chicory
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT8H15M0.000S
Yield: 2 cups concentrate; 4 servings
Ingredients: 90 grams (1 cup plus 2 tablespoons) coarse-ground coffee; 45 grams (1/3 cup plus 1 tablespoon) roasted chicory; 675 grams (2 3/4 cups plus 2 tablespoons) cold filtered water; 60 grams (3 tablespoons) honey; 60 grams (3 tablespoons) dark agave syrup; 20 grams (1 tablespoon) molasses (preferably blackstrap); 100 grams (6 tablespoons plus 2 teaspoons) hot water; Ice cubes, for serving (optional); Whole milk or half-and-half, for serving (optional)

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Level: Easy

Total: 8 hr 15 min (includes brewing time)
Active: 15 min

Yield: 2 cups concentrate; 4 servings

Level: Easy

Total: 8 hr 15 min (includes brewing time)
Active: 15 min

Yield: 2 cups concentrate; 4 servings

Ingredients

90 grams (1 cup plus 2 tablespoons) coarse-ground coffee

45 grams (1/3 cup plus 1 tablespoon) roasted chicory

675 grams (2 3/4 cups plus 2 tablespoons) cold filtered water

60 grams (3 tablespoons) honey

60 grams (3 tablespoons) dark agave syrup

20 grams (1 tablespoon) molasses (preferably blackstrap)

100 grams (6 tablespoons plus 2 teaspoons) hot water

Ice cubes, for serving (optional)

Whole milk or half-and-half, for serving (optional)

Directions

Special equipment:

Digital kitchen scale, Burr coffee grinder, Glass quart jar with lid, Wide-mouth plastic squeeze bottle or glass pint jar, Fine-mesh sieve, Large liquid measuring cup or bowl, Cheesecloth, Rubber band, Rubber spatula

Combine the coffee, chicory, and the 675 grams cold water in a clean quart jar. Seal the jar tightly, shake vigorously, then set aside for 8 to 10 hours. Make sure to keep the jar out of direct sunlight.
To make the sweetener, combine the honey, agave, molasses, and the 100 grams hot water in a wide-mouth plastic squeeze bottle or pint-size glass jar. Put the lid on and shake to thoroughly combine. The sweetener will keep a couple of months in the refrigerator.
When the coffee is ready, give the jar a couple of shakes, then strain through a fine-mesh sieve into a large liquid measuring cup. Clean the jar, then place a piece of cheesecloth, folded 3 or 4 times, over the mouth and push down to create a filter at least 2 inches deep. Affix with a rubber band. Pour the coffee through cheesecloth to filter out any remaining sediment, stirring as needed with a rubber spatula. Tightly seal and refrigerate for up to 1 week.
To serve, combine 4 fluid ounces (1/2 cup or 120 grams) of the coffee with 1 tablespoon (15 grams) of the sweetener (add more if you like it sweeter) in a pint glass, then fill the glass with ice, if desired. Top with milk, if desired, and consume.