Flavored coffee is a rather polarizing topic; most folks either love or absolutely hate it. Those in the latter category usually citing similar reasons for those feelings such as “Those flavors are very chemical tasting” “Flavored coffees are too sweet” “The flavor never tastes like what it says it does”; the list goes on and on. All of these are good reasons to abstain from flavored coffees, but if you still love the flavored stuff, you won’t get any judgment from us.

     As far as cold brew is concerned, flavors are a bit of a rarity. Personally, I have never seen a flavored coffee made into a cold brew. It’s for the best, because there is no flavoring that stacks up to the natural infusion of fresh ingredients to spice up your favorite summertime coffee beverage.

      Picking the right coffee for the flavor you wish to achieve is critical. For example, citrus-based flavors like our mojito cold brew recipe, pair best with light, floral coffees that feature citrus notes. For that, our Costa Rica Romelia has a lovely lemon air about it. If you’re looking to be creative and come up with your very own flavor infused cold brew recipes, taste lots of coffees before picking the one that works best with your idea. This is a fun way to discover a coffee that you love and expose yourself to some you might never have tried otherwise.

    Feeling stumped on where to get your flavor ideas from? So was I. But what I discovered is there are a lot of combinations that we know and love from our local bars, are translated very successfully into cold brew recipes. Lemon, tonic water, ginger, orange, all of these are features of staple cocktails and also stars when it comes to mixing with cold brew.

      Want to try for yourself? Here is a cold brew recipe exclusive to the UCR blog:

 Mojito Cold Brew Recipe:

           Yield: 1 gallon

            0.735 pounds course ground Costa Rica Romelia Coffee

            1 whole lemon

            1 whole lime

            1oz fresh mint leaves

1.  Juice and zest the lemon and lime, making sure to avoid the white pith under the zest (this can impart a bitter taste)
2. Keeping the mint leaves on the stem (this will make it easier to strain the coffee later) muddle the leaves using the bottom of a heavy cup or a spoon, until they are bruised and fragrant.
3. Prepare the water by making sure it is between 60 and 80 degrees Farenheit.
4. Pour coarsely ground coffee over water and agitate so that all grounds are wet. Allow coffee to bloom for 30-45 seconds.
5. Add the juice of the lemon and lime, along with the mint leaves and agitate the coffee again.
6. Allow the mixture to sit for five minutes, before agitating once more and covering the container
7. Steep cold brew mixture for 16-20 hours before straining and enjoying!

     This drink is a wonderful adaptation of a signature cocktail for the coffee drinker. It’s fresh mint and citrus burst is delightfully cooling for the summer days that await us. What creative recipes can you come up with featuring your favorite Utica Coffee Roast?