recipe af Blood-Orange-Ice-Coffee

Photo by Brian Wong Photography

Blood Orange-Infused Cold Brew Coffee

For a citrusy twist on cold-brew, San Francisco café owner Phillip Ma steeps several slices of fresh blood orange in the coffee. Bolster the brew even more by using a Central American coffee (like beans from Costa Rica) or one with similarly citrus-forward flavors.


12 oz. fresh coffee, ground for French press
12 cups water
2-4 blood oranges, depending on size
Tools: Toddy cold-brew or large bowl and cheesecloth, sharp knife
Glass: Old Fashioned
Garnish: blood orange wheels


Steep coffee in water for 18 hours in either a Toddy cold-brew system or tightly tied in three layers of cheesecloth in a large bowl. Thinly slice the blood oranges into wheels and add to steeped coffee. Refrigerate for 1 hour, then serve over ice garnished with additional blood orange wheels.


Phillip Ma, Ma’velous, San Francisco




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