Coffee Sangria - Imbibe Magazine Subscribe + Save

Coffee Sangria

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.


  • 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


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.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend