Method
1
Combine coarse ground coffee with room temperature water in a large jar
2
Stir gently and steep for 12-24 hours at room temperature
3
Strain through fine mesh and coffee filter to get smooth concentrate
4
If you have a nitro system, charge the cold brew; otherwise, use as is
5
Line 8x8 pan with parchment paper
6
In double boiler, melt white chocolate chips with condensed milk
7
Remove from heat, whisk in ½ cup cold brew concentrate
8
Add Irish cream syrup, vanilla, and heavy cream
9
Mix until smooth and glossy
10
Pour into prepared pan, sprinkle with sea salt
11
Refrigerate 4+ hours until firm
12
Cut into squares and serve
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
