Chameleon Cold Brew Recipe
This is a smooth, low-acidity, high-caffeine cold brew made with organic Arabica beans — a copycat Chameleon-style concentrate you can dilute, flavor, or turn into mocha and chocolate variations.
Ingredients
- 1 cup coarsely ground organic Arabica coffee medium or dark roast
- 4 cups filtered water use a Brita or filtered water for best taste
- Optional flavor infusion 1 vanilla bean split, 1 cinnamon stick, 2 tbsp cocoa nibs, or a strip of orange peel
- For iced mocha variation — see Notes
Instructions
Measure Coffee & Water
- Combine 1 cup coarsely ground coffee with 4 cups filtered water in a large mason jar or French press.
Combine & Saturate
- Slowly pour the water over the grounds, stirring gently to ensure all grounds are saturated.
- The liquid will appear cloudy at first.
Steep Cold
- Cover and refrigerate.
- Steep for 12–24 hours: 12 hours = lighter brew
- 24 hours = bold, rich concentrate.
Strain Slowly
- Strain through a fine mesh sieve lined with cheesecloth
- Or use the French press plunger.
- Repeat if needed for clarity.
Dilute Before Drinking
- This is a concentrate.
- For drinking, dilute 1 part concentrate with 1 part water or milk (or to taste).
- Serve over ice.
- Store concentrate in the fridge up to 2 weeks.
- Shake before using.
Notes
Mocha Chocolate Twist (before steeping): Add 2 tbsp cocoa nibs to grounds; strain as usual and finish with cocoa powder + sweetener after straining for an earthy mocha note.
Caffeine Notes: Chameleon-style cold brew is strong; adjust dilution to control caffeine per serving.