Coffee Sangria
RECIPE: Alan Gomez, Commodity Coffee, Long Beach, California
(This coffee shop has permanently closed.)
Photo: @kingston.photo
Inspired by classic sangria, Commodity Coffee owner Alan Gomez created this alcohol-free coffee sangria by infusing orange, strawberries and grapes into a batch of cold brew. Gomez says the recipe is “very forgiving,” so feel free to adjust the amounts (or types) of fruit.
Ingredients
- 1 lb. ground coffee
- 1 gallon water
- 1 whole orange, peeled and cut into segments
- 1 handful fresh strawberries
- 1 handful fresh red grapes
- simple syrup (1:1), to taste
- Tools:toddy iced coffee brewer, large pitcher, zester, knife, cutting board
- Glass:rocks
- Garnish:orange slices, strawberries and grapes
Preparation
Start by brewing about a gallon of cold-brew coffee. Combine the coffee and water in the Toddy (or whichever brew method suits you) and let sit for 10-12 hours. Strain the coffee through the filter and decant into a jug. Set aside.
When the coffee is strained and ready, zest the orange into the batch, then add all the fruit into the finished coffee and give it a stir. Let it sit for about 4-6 hours, then strain the coffee and discard the fruit. Taste, then add simple syrup to taste.