How to Make Cold Brew with Hazelnut Cold Brew Concentrate
By Stone Street Coffee | Published: 2026-10-25
Category: How-to Guides
Learn how to make smooth, rich hazelnut cold brew at home using Stone Street Coffee's Hazelnut Cold Brew concentrate. Step-by-step guide with tips for the perfect brew.
Quick answer
Use Stone Street Coffee's Hazelnut Cold Brew concentrate and a 1:4 ratio of coffee to water for a smooth, nutty cold brew that's ready in 12–24 hours.
Why use a concentrate for hazelnut cold brew?
A concentrate lets you control the strength of your final drink. Stone Street Coffee's Hazelnut Cold Brew is a dark-roasted blend of Supremo beans from Colombia, giving it a naturally nutty and chocolatey profile that pairs perfectly with the hazelnut flavor. Using a concentrate means you can dilute it to your taste—stronger for a bold iced coffee, or lighter for a more delicate sip.
What you'll need
You'll need a large jar or pitcher, a fine-mesh strainer or cheesecloth, cold filtered water, and Stone Street Coffee's Hazelnut Cold Brew. The grind matters: if you buy whole beans, ask for a coarse grind to avoid over-extraction and bitterness.
Step-by-step hazelnut cold brew recipe
- Step 1: Combine coffee and water: In a large jar, mix 1 cup of coarse-ground Hazelnut Cold Brew with 4 cups of cold filtered water. Stir gently to ensure all grounds are saturated. Common mistake: using fine grind leads to a muddy, over-extracted brew. Stick to coarse.
- Step 2: Steep at room temperature: Cover the jar and let it steep at room temperature for 12–24 hours. The longer it sits, the stronger the concentrate becomes. Checkpoint: after 12 hours, taste a small spoonful. If it's too weak, let it go another 4–6 hours.
- Step 3: Strain the concentrate: Pour the mixture through a fine-mesh strainer lined with cheesecloth or a coffee filter into a clean container. Press gently on the grounds to extract every drop. Don't squeeze too hard—it can push bitter sediment into your brew.
- Step 4: Store and serve: Transfer the concentrate to a sealed bottle and refrigerate. It stays fresh for up to two weeks. To serve, pour 1 part concentrate over ice and add 1–2 parts water or milk. For a sweeter drink, stir in a splash of vanilla syrup or cream before diluting.
The coffee we recommend
- Hazelnut Cold Brew: Stone Street Coffee's Hazelnut Cold Brew uses fresh, gourmet Supremo beans from Colombia, famous for their size and high quality. Supremo beans give a clean, consistent flavor that stands up to the hazelnut notes without tasting artificial or harsh.
Hazelnut Cold Brew
