How to Make Iced Coffee with Chocolate Hazelnut Cold Brew

By Stone Street Coffee | Published: 2026-10-24

Category: How-to Guides

Learn how to brew and serve iced coffee using Stone Street Coffee's Chocolate Hazelnut Cold Brew. Get the perfect concentrate ratio, tips for avoiding bitterness, and serving ideas.

Quick answer

Use a 1:4 coffee-to-water ratio for a strong concentrate, steep 16-24 hours at room temperature, then dilute with milk or water over ice for a smooth, chocolate-hazelnut iced coffee.

Why cold brew works best for this blend

The Chocolate Hazelnut Cold Brew uses dark-roasted Colombian supremo beans. Cold brewing extracts the nutty, chocolate notes without the bitterness that hot brewing can bring out in dark roasts. The result is a naturally sweet, smooth concentrate that tastes great over ice without added sugar.

Choosing your grind and brew method

Stone Street Coffee offers this blend in whole bean or various grind sizes. For cold brew, a coarse grind is ideal — it prevents over-extraction and makes filtering easier. You can brew in a French press, mason jar, or dedicated cold brew pitcher. A French press works well because the built-in filter simplifies separation.

Step-by-step: Brew Chocolate Hazelnut Cold Brew for Iced Coffee

Step 1: Measure and grind the coffee: Use 1 cup (about 100g) of coarsely ground Chocolate Hazelnut Cold Brew beans for every 4 cups (950ml) of cold, filtered water. A common mistake is grinding too fine — that leads to a muddy, over-extracted brew. Stick to a coarse grind, similar to breadcrumbs.
Step 2: Combine and steep: Add the grounds to your brewing vessel, pour in the cold water, and stir gently to saturate. Cover and let it steep at room temperature for 16-24 hours. Steeping longer than 24 hours can extract bitter compounds, especially from dark roasts. Set a timer to avoid over-steeping.
Step 3: Filter the concentrate: Pour the mixture through a fine-mesh sieve lined with a coffee filter or a nut milk bag. If using a French press, press the plunger slowly. A common mistake is rushing this step — cloudy cold brew comes from forcing the grounds through the filter. Let gravity do most of the work; press gently.
Step 4: Dilute and serve over ice: Fill a glass with ice. Add 1 part cold brew concentrate to 1 part water or milk (adjust to taste). For a creamier drink, use whole milk or oat milk. A common mistake is using too much concentrate — it can taste syrupy and overwhelming. Start with a 1:1 ratio and adjust from there.
Step 5: Sweeten and garnish (optional): The chocolate and hazelnut flavors are naturally sweet, but you can add a splash of vanilla syrup or a pinch of salt to enhance the nuttiness. Avoid adding sugar directly to cold concentrate — it won't dissolve well. Make a simple syrup instead. If you want sweetness, use liquid sweeteners.

Product used in this guide

Chocolate Hazelnut Cold Brew: This blend uses fresh gourmet arabica beans from Colombia classified as ‘supremo’ for bean size and quality, dark roasted to bring out nutty, chocolate flavor. The dark roast and supremo bean grade give a rich, full-bodied cold brew that holds up well to ice and milk without tasting watery or bitter.
Chocolate Hazelnut Cold Brew