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Glass pitcher of lemongrass ginger cold brew concentrate with lemongrass stalks and ginger slices, glass of iced coffee beside it

Lemongrass Ginger Cold Brew: Bright, Spiced, and Cool

A cold-steeped coffee infused with bruised lemongrass and fresh ginger, strained into a concentrate you dilute over ice.
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Prep Time 15 minutes
Total Time 16 hours 15 minutes
Servings: 4 servings
Course: beverage
Cuisine: Fusion
Calories: 5
Ingredients Method Notes

Ingredients
  

  • 100 g Coarse ground coffee (about 1 cup)
  • 2 stalks Fresh lemongrass stalks trimmed and smashed
  • 30 g Fresh ginger thinly sliced
  • 800 ml Cold filtered water
  • Ice as needed; for serving
  • Milk, water, or simple syrup to taste; optional, for diluting

Method
 

Steeping the Cold Brew
  1. Combine the coarse ground coffee, smashed lemongrass, and sliced ginger in a large glass jar or pitcher.
  2. Pour in the cold filtered water and stir gently until all the grounds are saturated.
  3. Cover the jar and steep in the fridge for 16 hours, or on the counter for 12 hours if your kitchen stays under 70 F / 21 C.
Straining and Serving
  1. Strain the mixture through a fine-mesh sieve into a clean pitcher, pressing gently on the lemongrass and ginger to release the last of the liquid.
  2. Line the sieve with cheesecloth and strain a second time until the concentrate runs clear of fine coffee sediment.
  3. Fill a glass with ice, pour in the concentrate, and top with water or milk at about a 1:1 ratio for a standard-strength cup.

Notes

  • Use filtered water since tap water's chlorine flavor comes through in a long steep.
  • Bruise the lemongrass firmly, a light tap won't release enough oil.
  • Don't steep past 18 hours or the ginger turns bitter and medicinal.
  • Store the concentrate undiluted, it keeps its flavor better than pre-mixed batches.