Nikkitha's Spiced Cold Brew Coffee

This low-effort, high-reward recipe works its magic while you sleep. It takes the standard formula for a strong cold brew and adds a bit of spice. Nikkitha's favourites are cinnamon, five spice, cardamom, ginger (yes, ginger)—or a combination of ground spices that add up to 1 teaspoon. If you like your coffee sweet, mix up to 2 tablespoons of brown sugar with the coffee grounds. This recipe is designed for the 1L size of the  Hario Cold Brew Pot (which is great for making a big pot of tea, too); it can be halved for the 600ml pot.

Makes 1 litre of cold brew


100g coffee grounds (medium-coarse)
1 litre room-temperature water
1 tsp any ground spice
Brown sugar (optional)


  1. Put the coffee grounds in the filter basket of a cold brew pot
  2. Add 1 tsp of a spice(s) of your choice and brown sugar, if adding. Stir with the coffee grounds to disperse
  3. Add the water up to the 1 litre capacity line
  4. Leave in the fridge for 8-12 hours. Take out the filter basket and serve. To store, keep in the fridge with the lid (no filter basket)

BK Tips

  • For an iced version of Mexican café de olla, add a stick of cinnamon and a tablespoon of brown sugar per 100g coffee grounds

  • If using a differently sized cold brew pot or container, remember this formula: multiply the gram amount of ground coffee by 10 and you'll get that yield in ml (i.e. 50g makes 500ml, 100g makes 1000ml or 1L, and so on)