Copycat Starbucks Cold Brew Recipe: 4 Ingredients and 5 Steps

If you are looking for a Starbucks Cold Brew recipe, then I have got it. Here it is:

• Grind the coffee coarse: Use a burr grinder to grind beans to the size of raw sea salt or coarse kosher salt. Put all the grounds into a large food grade glass jar.
• Pour the water: Slowly pour cold filtered water over the grounds until every piece is wet.
• Steep for 20 hours: Cover the jar tightly with a lid, silicone cover, or plastic wrap.
• Filter twice: Pour the coffee first through a fine metal mesh strainer to catch bulk grounds, and then through a high-grade paper coffee filter like a Chemex or V60 filter for a clean taste.
• Dilute and serve: Mix 1 part cold brew with 1 part cold water, adjust to taste, and pour over a glass filled with plenty of ice. Enjoy black or add milk.

I got the inspiration and decided to copycat it and found the close matching taste. For step-by-step info, nutrition details, and other tips, keep reading!

Copycat Starbucks Cold Brew Recipe Summary Table

Recipe Detail	Information
Recipe Name	Starbucks Cold Brew Recipe (Copycat)
Recipe Category	Drinks
Cuisine	American
Servings	2 large servings (16 fl oz / 475 ml each)
Serving Size	1 glass (16 fl oz / 475 ml)
Prep Time	10 minutes
Steeping Time	20 hours
Cook Time	0 minutes (No heat required)
Total Time	20 hours 10 minutes
Difficulty	Easy
Calories	10 kcal per serving (served black after 1:1 dilution)
Sugar	0 g
Protein	0.5 g
Carbohydrates	2 g
Fat	0 g
Caffeine	205 mg per serving
Recipe Yield	2 large glasses
Diet	Vegan, Vegetarian, Dairy-Free, Gluten-Free, Low-Calorie, Keto-Friendly, Paleo-Friendly
Method	Cold Brew
Best Coffee Beans	Starbucks Siren’s Blend (closest match), Guatemala, Pike Place, or Caffè Verona
Coffee Grind Size	Coarse (similar to raw sea salt or coarse kosher salt)
Coffee-to-Water Ratio	1:8 (100 g coffee : 800 ml water)
Dilution Ratio	1 part cold brew concentrate : 1 part cold filtered water
Steeping Temperature	Room temperature or refrigerated
Recommended Steep Time	20 hours
Skill Level	Beginner Friendly
Best Served	Ice cold
Suitable For	Breakfast, Brunch, Afternoon Refreshment, Summer Drinks
Storage	Refrigerate concentrate in an airtight container for up to 7 days

Starbucks Cold Brew: Introduction, Taste, Flavor, and More

Starbucks Cold Brew is one of the most in-demand beverages. Starbucks officially introduced Cold Brew in 2015 after years of testing different brewing methods. People now love it. It is different from the others because it is made by slow-steeping coarse-ground coffee beans in cold water for 20 hours. Also, it’s served over ice.

Starbucks Cold Brew is a slow-steeped cold coffee made from:

• Coarsely ground coffee beans
• Cold, filtered water
• Time (around 20 hours)
• Ice

How Starbucks Cold Brew Is Different from Regular Iced Coffee

Many people think Cold Brew and iced coffee are the same drink, but they are completely different.

Starbucks Cold Brew	Traditional Iced Coffee
Brewed with cold water	Brewed with hot water
Steeped for about 20 hours	Brewed in minutes
Naturally sweet	More bitter
Smooth texture	Sharper flavor
Low acidity	Higher acidity
Rich chocolate notes	More roasted flavors
Less harsh finish	Can taste burnt when chilled

Starbucks cold brew ratio

• The Golden Ratio: Use 4 tablespoons of coarse coffee for every 6 ounces of cold water to get that rich Starbucks style flavor.
• Make a Big Batch: Need more for the week? Just multiply it, like using 1 cup of coffee grounds for every 3 cups of water in your jar.
• How to Serve It: Since it is a strong concentrate, mix it 1 to 1 using equal parts cold brew and cold water or milk over a glass full of ice.

Starbucks Cold Brew Recipe Ingredients (2 Servings)

Ingredient	Amount
Fresh medium-dark roast coffee beans	100 g (coarsely ground)
Cold filtered water	800 ml
Ice	1–2 cups
Filtered water (for dilution)	As needed

The thing is that Starbucks uses a special proprietary Cold Brew Blend that isn’t sold to consumers. According to previous employees, the closest Starbucks coffees available to customers are:

• Starbucks Siren’s Blend (closest overall)
• Starbucks Guatemala
• Starbucks Pike Place (medium roast)
• Starbucks Caffè Verona (for a richer chocolate profile)

In my own experience, Starbucks Siren’s Blend is also the best choice. It gives the best flavor and almost everyone in my friend’s circle also loves it.

Equipment You Need

• Large mason jar or pitcher
• French press (optional)
• Fine mesh strainer
• Cheesecloth or paper coffee filter

Best Starbucks Cold Brew recipe

To make Starbucks Cold Brew:

• Grind coarse: Use a burr grinder (conical or flat) to grind your beans to the size of raw sea salt or coarse kosher salt (skip blade grinders so you don’t get dust), and put all the grounds into a large food-grade glass jar, an unplugged French press, or a cold brew pitcher.
• Pour water: Slowly pour cold filtered water over the grounds until every piece is wet, then gently stir it just once or twice with a spoon so you don’t turn the coffee into a cloudy, bitter sludge.
• Steep for 20 hours: Cover the jar tightly with a lid, silicone cover, or plastic wrap to block air, and let it steep for 20 hours—leave it on your kitchen counter away from the sun for a stronger body, or put it in the fridge for a cleaner, crisper taste.
• Filter twice: First, pour the brew through a fine metal mesh strainer to catch the heavy grounds, then pour the liquid through a high-grade paper coffee filter (like a Chemex or V60 filter) to get that signature Starbucks clean taste.
• Mix and serve: Combine 1 part cold brew with 1 part cold water until it tastes smooth, fill a glass to the top with ice, pour in your drink, and enjoy it black or with your favorite milk.

Step 1: Grind the coffee

In the Best Starbucks Cold Brew recipe, you will always have to grind the beans coarse. Now, let me explain this to you – It is important for the grind to be similar to raw sea salt or coarse kosher salt.

Here’s the thing: Avoid a fine grind because it makes the coffee bitter and muddy.

A fine grind, like table salt, also makes the coffee aroma smell bad.

For grinding, always use a burr grinder (conical or flat) rather than a blade grinder. The reason is that Burr grinders crush coffee beans to a predictable size. The blade grinders chop them haphazardly. When I used them, they turned the beans into dust.

Then, place all of the coffee grounds into your brewing jar. You can use:

• A large, food-grade glass jar
• A French press (without plunging), or
• Cold brew pitcher.

Step 2: Pour the water

Slowly pour the cold filtered water over the grounds. Make sure every coffee particle becomes wet. If you don’t wet it properly, the brew ratio won’t be ideal. This is bad for flavor. Also, give everything one or two gentle stirs with a spoon.

Starbucks recommends only lightly stirring the grounds rather than aggressively mixing them. If you use a spoon harshly, it will break down the coarse grounds prematurely, which creates cloudy, bitter sludge.

Step 3: Steep

Cover the jar and let it brew at room temperature or in the refrigerator for 20 hours. I know that many homemade recipes tell you to steep for 12–16 hours, Starbucks officially slow-steeps its Cold Brew for 20 hours without heat.

So, what you need to do is cover the jar tightly with a lid, silicone cover, or plastic wrap to prevent oxidation. Then, put it either on a  kitchen counter away from sunlight or in the refrigerator for 20 hours. Now, both have benefits:

• If you put the jar at room temperature, it will lead to a slightly faster extraction with a touch more body.
• Refrigeration slows extraction down slightly, but this causes a cleaner, crisper profile.

The choice is yours!

Use a timer. Remember: At least 20 hours is a must. It’s important because this allows the water enough time to pull out the deeper, chocolatey, caramel-like, and sweet flavor notes.

Step 4: Filter

The next step is filtering. It’s a two stage step: Pour the coffee through:

• First Pass (Fine Mesh Strainer): Pour the raw slurry through a fine metal mesh strainer to catch the bulk of the wet coffee grounds.
• Second Pass (Cheesecloth or Paper Filter): Pour the strained liquid through a high-grade paper coffee filter (like a Chemex or V60 filter).

Filtering twice removes tiny coffee particles. It’s critical for producing Starbucks’ signature clean taste.

Step 5: Dilute and Serve

The brewed coffee will be quite strong, and drinking it straight can be overwhelming. So, mix:

• 1 part cold brew
• 1 part cold water

Here, I suggest adjusting until the flavor tastes smooth.

When you are sure about the dilution, fill a glass with ice. Using plenty of ice ensures the drink stays ice-cold. Pour in the diluted cold brew.

Now, you can either drink black or add milk if preferred.

Starbucks cold brew recipe with milk

Ingredients

Ingredient	Exact Measurement	Notes
Coarsely ground medium roast coffee	1 cup (85 g / 3 oz)	Freshly roasted if possible
Cold filtered water (for brewing)	4 cups (946 ml)	Makes cold brew concentrate
Cold filtered water (for serving)	2 oz (60 ml)	Dilutes the concentrate like Starbucks
Cold brew concentrate	6 oz (180 ml)	From the concentrate above
2% milk	2 oz (60 ml)	Starbucks’ standard milk
Ice cubes	1½–2 cups (200–250 g)	Fill the glass

Yield of Concentrate

• Makes about 3½–4 cups (830–950 ml) cold brew concentrate.
• Enough for 5–6 Grande drinks.

Equipment

Equipment	Purpose
Coffee grinder	Grind beans coarse
Kitchen scale	Accurate coffee measurement
Measuring cups	Measure water and milk
Large mason jar or pitcher	Steeping the coffee
Fine mesh strainer	First filtration
Paper coffee filter or cheesecloth	Final filtration
Spoon	Stirring
16-ounce serving glass	Serving

Serving

Serves: 1 Grande (16 fl oz / 473 ml)

Steps

1. Grind the Coffee: Grab 85 g (1 cup) of whole coffee beans and grind them coarse, like raw sugar or sea salt (skip the fine grind so it doesn’t get bitter or hard to filter).
2. Make the Cold Brew Concentrate: Toss the grounds into a large jar, pour in 946 ml (4 cups) of cold filtered water, stir gently for 20 to 30 seconds until all grounds are wet, and cover it up.
3. Steep: Put it in the fridge for 20 hours to get that smooth, chocolatey Starbucks flavor (18 to 20 hours is the sweet spot so it’s not too weak or woody).
4. Filter: Strain the mixture through a fine mesh strainer, then strain it a second time using a paper coffee filter or cheesecloth until it is completely clear, dark, and smooth.
5. Assemble the Drink: Fill a 16-ounce (473 ml) glass to the top with ice, add 6 oz (180 ml) cold brew concentrate, 2 oz (60 ml) cold filtered water, and 2 oz (60 ml) chilled 2% milk, stir for 10 seconds, and enjoy!

Nutrition (Per Grande Serving)

Nutrient	Amount
Calories	30 kcal
Protein	2 g
Total Fat	1 g
Saturated Fat	0.5 g
Carbohydrates	3 g
Sugars	3 g
Fiber	0 g
Sodium	30 mg
Cholesterol	5 mg
Caffeine	180–205 mg

Copycat starbucks cold brew recipe with coffee maker

Ingredients (1 Grande / 16 fl oz)

Ingredient	Exact Measurement	Notes
Medium roast coffee	30 g (about 6 tbsp)	Grind for drip coffee
Filtered water	360 ml (1½ cups)	Brew stronger than normal
Ice cubes	2 cups (250 g)	Chills and dilutes
2% milk	60 ml (2 oz)	Starbucks standard
Cold filtered water	30 ml (1 oz)	Optional if coffee is too strong

Equipment

Equipment	Purpose
Drip coffee maker	Brew coffee
Paper coffee filter	Filtration
Coffee grinder	Grind beans
Kitchen scale	Accurate measurements
Measuring cup	Measure liquids
16-ounce glass	Serving
Spoon	Stirring

Serving

Serves: 1 Grande (16 fl oz / 473 ml)

Steps

1. Prepare the Coffee: Measure 30 g (6 tablespoons) of medium-roast coffee and brew with 360 ml (1½ cups) of filtered water so it’s strong enough to handle the ice.
2. Brew: Brew it normally, let it cool on the counter for 20 to 30 minutes, then stick it in the fridge for at least 1 hour until completely cold.
3. Prepare the Glass: Fill a 16-ounce glass right to the top with ice (filling about three-quarters of the glass).
4. Add the Coffee: Pour 10 ounces (300 ml) of the chilled coffee over the ice (stir in 1 ounce / 30 ml of cold filtered water if it is too strong).
5. Add Milk: Pour in 2 ounces (60 ml) of chilled 2% milk, stir gently until mixed, and serve right away.

Nutrition (Per Serving)

Nutrient	Amount
Calories	30 kcal
Protein	2 g
Total Fat	1 g
Saturated Fat	0.5 g
Carbohydrates	3 g
Sugars	3 g
Fiber	0 g
Sodium	30 mg
Cholesterol	5 mg
Caffeine	140–170 mg

Try it with Starbucks Pink Drink Strawberry Açaí Coconut Milk. It will be an experience!

Vanilla sweet cream cold brew recipe

Ingredients

Ingredient	US Measurement	Metric
Cold brew coffee concentrate	4 fl oz	120 ml
Cold, filtered water	4 fl oz	120 ml
Starbucks Vanilla Sweet Cream*	1½ fl oz	45 ml
Ice cubes	1 cup	About 150 g

If making homemade vanilla sweet cream

Ingredient	US Measurement	Metric
Heavy cream	¼ cup	60 ml
2% milk	¼ cup	60 ml
Vanilla syrup	2 tbsp	30 ml

Equipment

Equipment	Purpose
16-ounce (473 ml) serving glass	Serving the drink
Measuring cup	Measuring liquids
Measuring spoons	Measuring syrup
Spoon or bar spoon	Stirring
Small bowl or measuring jug	Mixing sweet cream
Milk frother (optional)	Makes the sweet cream lighter and silkier

Serving

Serves: 1 (16-ounce/473 ml drink)

Steps

1. Make the sweet cream: Whisk together 1/4 cup (60 ml) heavy cream, 1/4 cup (60 ml) 2% milk, and 2 tablespoons (30 ml) vanilla syrup in a small measuring jug until smooth (keep it pourable, not whipped), then chill it in the fridge for 20 minutes.
2. Fill the glass with ice: Fill a 16-ounce serving glass almost to the top with about 1 cup (150 g) of fresh ice.
3. Mix the cold brew: Pour in 4 ounces (120 ml) of cold brew concentrate and 4 ounces (120 ml) of cold filtered water, then stir for 10 seconds to mix.
4. Add the sweet cream: Slowly pour 1.5 ounces (45 ml) of the chilled sweet cream over the coffee, let it cascade down, and stir gently once or twice for a marbled look.
5. Serve: Enjoy right away while cold, and stir again after a few sips if you want.

Nutrition

Nutrient	Per Serving
Calories	135 kcal
Carbohydrates	12 g
Sugar	11 g
Protein	2 g
Total Fat	9 g
Saturated Fat	5.5 g
Cholesterol	30 mg
Sodium	35 mg
Potassium	180 mg
Caffeine	140–160 mg

Low-Calorie Starbucks Cold Brew Recipe

This recipe recreates a Starbucks-style low-calorie cold brew by replacing the regular vanilla syrup and sweet cream with sugar-free syrup and low-fat milk. It delivers the same refreshing coffee flavor while keeping the drink around 25–35 calories per serving.

Ingredients

Ingredient	US Measurement	Metric
Cold brew coffee concentrate	4 fl oz	120 ml
Cold, filtered water	4 fl oz	120 ml
Unsweetened almond milk*	2 tbsp	30 ml
Sugar-free vanilla syrup	2 tsp	10 ml
Ice cubes	1¼ cups	About 180 g

Optional (for a creamier drink)

Ingredient	US Measurement	Metric
Fat-free half-and-half	1 tbsp	15 ml
Stevia or monk fruit sweetener	To taste	Optional

Equipment

Equipment	Purpose
16-ounce (473 ml) serving glass	Serving the drink
Measuring cup	Measuring coffee and water
Measuring spoons	Measuring syrup and milk
Long spoon	Stirring
Small pitcher (optional)	Mixing milk and syrup

Serving

Serves: 1 (16-ounce/473 ml drink)

Steps

1. Fill your 16-ounce (473 ml) glass almost to the top with 1¼ cups (180 g) of fresh ice so your drink stays ice-cold and has that classic Starbucks texture.
2. Pour in 4 ounces (120 ml) of cold brew concentrate and 4 ounces (120 ml) of cold filtered water, then stir for 10 seconds (if using ready-to-drink cold brew instead, just use 8 ounces (240 ml) and skip the water).
3. Add 2 teaspoons (10 ml) of sugar-free vanilla syrup and stir well until it dissolves, adding an extra teaspoon of syrup or a bit of stevia/monk fruit if you prefer it sweeter.
4. Pour in 2 tablespoons (30 ml) of unsweetened almond milk (or swap for 1 tablespoon (15 ml) of fat-free half-and-half for extra creaminess), then give it a quick, gentle stir.
5. Take a quick sip to taste-test, and add another ounce (30 ml) of cold brew for more coffee flavor, an extra teaspoon (5 ml) of syrup for more sweetness, or another tablespoon (15 ml) of almond milk for a creamier finish.
6. Serve right away while it’s freezing cold, and enjoy it within 15–20 minutes before the ice melts and waters it down.

Nutrition

Nutrient	Per Serving
Calories	28 kcal
Carbohydrates	2 g
Sugars	0 g
Added Sugar	0 g
Protein	0.5 g
Total Fat	1.2 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	105 mg
Potassium	180 mg
Fiber	0 g
Caffeine	140–160 mg

Starbucks Pumpkin Cream Cold Brew Copycat Recipe

Ingredients

For the Cold Brew

Ingredient	US Measurement	Metric
Cold brew coffee concentrate	4 fl oz	120 ml
Cold, filtered water	4 fl oz	120 ml
Vanilla syrup	1 tbsp	15 ml
Ice cubes	1¼ cups	About 180 g

For the Pumpkin Cream Cold Foam

Ingredient	US Measurement	Metric
Heavy cream	¼ cup	60 ml
2% milk	2 tbsp	30 ml
Pumpkin purée (100% pure, not pumpkin pie filling)	1 tbsp	15 g
Vanilla syrup	1 tbsp	15 ml
Pumpkin pie spice	¼ tsp	0.5 g

For Garnish

Ingredient	US Measurement	Metric
Pumpkin pie spice	Pinch	About ⅛ tsp

Equipment

Equipment	Purpose
16-ounce (473 ml) serving glass	Serving the drink
Measuring cups	Measuring liquids
Measuring spoons	Measuring syrup, pumpkin, and spices
Small mixing bowl or measuring jug	Mixing the cold foam
Handheld milk frother	Frothing the pumpkin cream
Spoon	Stirring the coffee

Serving

Serves: 1 (16-ounce/473 ml grande drink)

Steps

• Step 1: In a small jug, mix 1/4 cup heavy cream, 2 tablespoons 2% milk, 1 tablespoon pumpkin purée, 1 tablespoon vanilla syrup, and 1/4 teaspoon pumpkin pie spice with a spoon until the pumpkin is fully blended.
• Step 2: Froth the mixture with a handheld frother for 20 to 30 seconds until it is thick, smooth, and pourable like melted ice cream (don’t over-froth it, or it won’t float). Alternative: Put it in a sealed jar and shake hard for 45 to 60 seconds if you don’t have a frother.
• Step 3: Fill a 16-ounce glass with 1 and 1/4 cups of fresh ice, then add 4 ounces cold brew concentrate, 4 ounces cold filtered water, and 1 tablespoon vanilla syrup, stirring for 10 seconds to dissolve the syrup. (If using ready-to-drink cold brew, use 8 ounces and skip the water).
• Step 4: Slowly pour the pumpkin cream right over the cold brew so it floats on top into a thick, creamy layer (leave it unstirred so it mixes naturally as you drink).
• Step 5: Dust a pinch (about 1/8 teaspoon) of pumpkin pie spice right over the center of the foam.
• Step 6: Serve right away with Chameleon Cold Brew or enjoy as is.

Nutrition

Nutrient	Per Serving
Calories	245 kcal
Carbohydrates	20 g
Sugars	18 g
Protein	2 g
Total Fat	18 g
Saturated Fat	11 g
Cholesterol	60 mg
Sodium	45 mg
Potassium	210 mg
Fiber	0.5 g
Caffeine	140–160 mg

Starbucks Toasted Coconut Cold Brew Copycat Recipe

Ingredients

Toasted Coconut Cold Foam

Ingredient	Exact Measurement	Notes
Heavy cream	¼ cup (60 ml)	Cold
Whole milk	¼ cup (60 ml)	Cold
Coconut cream	2 tbsp (30 ml)	Well mixed
Toasted coconut syrup	2 tbsp (30 ml)	Starbucks-style toasted coconut flavor
Vanilla syrup	1 tbsp (15 ml)	Balances flavor

Cold Brew

Ingredient	Exact Measurement
Cold brew coffee	1 cup (240 ml)
Vanilla syrup	1 tbsp (15 ml)
Ice cubes	1½ cups
Toasted coconut cold foam	3 tbsp
Toasted coconut flakes	1 tsp

Equipment

Equipment	Purpose
Milk frother or blender	Foam
Measuring cups	Accuracy
Measuring spoons	Syrups
16-ounce serving glass	Drink
Spoon	Stirring
Small skillet	Toast coconut flakes

Serving

Makes: 1 large (16-ounce) drink

Steps

1. Toast the coconut: Put unsweetened coconut flakes in a dry pan, turn the heat to medium-low, and cook for 2 to 3 minutes while stirring constantly. Take them off the heat the second they turn golden brown and let them cool all the way down.
2. Make the cold foam: Combine heavy cream, whole milk, coconut cream, toasted coconut syrup, and vanilla syrup. Use a frother for 30 to 45 seconds until it is thick and pourable like melted ice cream (or just blend it briefly if using a blender).
3. Mix the coffee base: Fill a 16-ounce glass halfway with ice, pour in 1 tablespoon of vanilla syrup and 1 cup of cold brew coffee, and stir it all together.
4. Finish the drink: Slowly pour about 3 tablespoons of the coconut foam right over the coffee, sprinkle 1 teaspoon of the toasted coconut flakes on top, and serve it immediately before the foam settles.

Nutrition

Nutrient	Amount
Calories	220 kcal
Protein	2 g
Carbohydrates	16 g
Sugar	15 g
Fat	17 g
Saturated Fat	12 g
Cholesterol	55 mg
Sodium	40 mg
Potassium	160 mg
Fiber	1 g

Starbucks Cold Foam Copycat Recipe

Ingredients

Ingredient	Exact Measurement	Notes
Heavy cream	½ cup (120 ml)	Use cold heavy whipping cream (36–40% milk fat).
2% milk	¼ cup (60 ml)	Starbucks uses reduced-fat (2%) milk. Whole milk also works but creates a slightly richer foam.
Vanilla syrup	2 tbsp (30 ml)	Starbucks vanilla syrup or a homemade equivalent.

Equipment

Equipment	Purpose
Electric milk frother	Creates the smooth cold foam
Measuring cups	Measure liquids accurately
Measuring spoons	Measure syrup
Mixing bowl or tall cup	Holds ingredients while frothing
Airtight jar	Store leftover sweet cream

Serving

Makes: About 1 cup (240 ml) of vanilla sweet cream, enough for 4 servings (¼ cup or 60 ml per drink).

Steps

• Chill the milk and cream: Put your heavy cream and 2% milk in the fridge until they are totally cold, which helps make a nice, thick foam.
• Mix the base: Grab a tall cup, add the heavy cream, 2% milk, and vanilla syrup, and stir it gently until everything is mixed together.
• Froth the cream: Turn on your electric milk frother and blend for 20 to 30 seconds (move a handheld frother slowly up and down) until it gets thick enough to float on coffee and pour easily, but stop before it turns into whipped cream.
• Build your drink: Fill a glass with ice and cold brew or iced coffee, slowly pour about 1/4 cup (60 ml) of the foam on top so it rests on the surface before mixing in, and enjoy.

Storage

Store any leftover vanilla sweet cream (before frothing) in an airtight container in the refrigerator for up to 5 days. Shake well before frothing again.

Nutrition (Per ¼ Cup Serving)

Nutrient	Amount
Calories	85 kcal
Protein	1 g
Carbohydrates	5 g
Sugars	5 g
Fat	7 g
Saturated Fat	4.5 g
Cholesterol	25 mg
Sodium	20 mg
Potassium	45 mg
Fiber	0 g

Starbucks Cold Brew Iced Coffee Recipe

This recipe recreates Starbucks’ signature cold brew at home using the same coarse-ground coffee and long steeping method. The result is a smooth, naturally sweet coffee concentrate. You can dilute it with water or serve it over ice. Many also enjoy it with Stok Cold Brew for a rich experience.

Ingredients

Cold Brew Concentrate

Ingredient	Exact Measurement	Notes
Coarsely ground coffee	1 cup (85–90 g)	Medium or dark roast works best.
Cold filtered water	4 cups (950 ml)	Filtered water improves flavor.

For One Drink

Ingredient	Exact Measurement
Cold brew concentrate	½ cup (120 ml)
Cold filtered water	½ cup (120 ml)
Ice cubes	1½ cups
Simple syrup (optional)	1–2 tsp (5–10 ml)
Milk or cream (optional)	2 tbsp (30 ml)

Equipment

Equipment	Purpose
Large glass jar or French press	Steeping the coffee
Measuring cups	Accurate measurements
Kitchen scale (optional)	Precise coffee measurement
Fine-mesh strainer	First filtration
Cheesecloth or paper coffee filter	Second filtration for a smooth brew
Pitcher or bottle	Store the concentrate

Serving

Makes: About 4 cups (950 ml) of cold brew concentrate, enough for 8 servings after dilution.

Steps

• Grind: Grind your coffee beans to a coarse texture, like raw sugar or sea salt. (Don’t grind them fine, or your coffee will be bitter and hard to filter!)
• Mix: Put the coffee grounds in a large jar or French press, slowly pour in cold filtered water, and stir gently until all the grounds are completely wet.
• Steep: Cover the jar with a lid or plastic wrap and let it sit in the fridge or at room temperature for 20 hours. Do not stir it while it steeps!
• Filter: Pour the mixture through a fine-mesh strainer first, then strain it a second time through a paper filter or cheesecloth so your concentrate is completely smooth.
• Serve: Fill a 16-ounce glass with 1½ cups of ice, add ½ cup of cold brew concentrate and ½ cup of cold water, and stir. Add 1 to 2 teaspoons of simple syrup and 2 tablespoons of milk or cream if you like, and drink!

Storage

Store the cold brew concentrate in a sealed glass bottle or pitcher in the refrigerator for up to 7 days.

Nutrition

Nutrient	Amount
Calories	5 kcal
Protein	0 g
Carbohydrates	1 g
Sugars	0 g
Fat	0 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	10 mg
Potassium	120 mg
Fiber	0 g

Copycat Starbucks Cold Brew Sweet Cream Recipe

Ingredients

Ingredient	Exact Measurement	Notes
Coarsely ground medium or dark roast coffee	½ cup (40 g)	Freshly ground for the smoothest flavor
Filtered cold water	16 fl oz (475 ml / 2 cups)	Cold, filtered water produces the cleanest taste
Ice cubes	1½ cups (about 180 g)	For serving
2% milk	¼ cup (60 ml)	Starbucks uses 2% milk in its sweet cream
Heavy whipping cream	¼ cup (60 ml)	Creates the rich, silky texture
Vanilla syrup	2½ tbsp (37 ml)	Starbucks vanilla syrup or homemade vanilla simple syrup

Equipment

Equipment	Purpose
French press or 1-quart mason jar	Brewing the cold brew
Burr coffee grinder	Coarse coffee grind
Measuring cups and spoons	Accurate measurements
Fine mesh strainer	Removing coffee grounds
Cheesecloth or paper coffee filter	Final filtration
Small mixing bowl or measuring jug	Mixing sweet cream
Whisk or milk frother	Combining cream ingredients
Tall 16-ounce serving glass	Serving the drink
Long spoon	Stirring

Serving: Makes 1 Grande (16 oz / 475 ml) Starbucks-style Vanilla Sweet Cream Cold Brew.

Steps

• Step 1: Prep the cold brew. Grind ½ cup (40 g) of coffee beans until they look like coarse sea salt. Dump them into a French press or mason jar, add 16 fl oz (475 ml) of cold filtered water, and stir gently for 20 seconds so every bit of coffee gets wet. Cover it up and put it in the fridge for 12 hours (for a light, smooth taste) or 18 hours (for a bold, rich taste).
• Step 2: Strain the coffee. Press down the plunger if you are using a French press. If you are using a jar, pour the liquid through a fine mesh strainer lined with cheesecloth or a paper filter. You will get a smooth, dark coffee that stays good in the fridge for up to 7 days.
• Step 3: Make the sweet cream. Grab a measuring jug and mix ¼ cup (60 ml) of heavy whipping cream, ¼ cup (60 ml) of 2% milk, and 2½ tablespoons (37 ml) of vanilla syrup together. Stir or whisk for 20 to 30 seconds until blended, keeping it runny and pourable instead of whipping it into stiff cream.
• Step 4: Put it together. Fill a 16-ounce glass with 1½ cups of ice, pour in 10 to 12 ounces (300 to 355 ml) of cold brew, and leave about 1 inch of empty space at the top. Pour ¼ cup (60 ml) of your vanilla sweet cream right over the top so it swirls down nicely, then stir and drink up!

Nutrition

Nutrient	Amount
Calories	135 kcal
Protein	2 g
Total Fat	8 g
Saturated Fat	5 g
Carbohydrates	14 g
Sugar	13 g
Fiber	0 g
Sodium	35 mg
Cholesterol	30 mg
Caffeine	185–205 mg

Espresso Martini with Starbucks Cold Brew Recipe

Ingredients

Ingredient	Exact Measurement	Notes
Starbucks Cold Brew	2 oz (60 ml)	Well chilled
Vodka	2 oz (60 ml)	Premium vodka recommended
Coffee liqueur (Kahlúa or similar)	1 oz (30 ml)	Adds sweetness and coffee flavor
Simple syrup	½ oz (15 ml)	Optional; omit if you prefer less sweetness
Ice cubes	1 cup	For shaking
Whole coffee beans	3 beans	Traditional garnish

Equipment

Equipment	Purpose
Cocktail shaker	Chilling and aerating the drink
Jigger	Accurate measuring
Hawthorne strainer	Straining cocktail
Martini glass	Serving
Bar spoon	Mixing if needed

Serving: Makes 1 espresso martini (about 5 oz / 150 ml).

Steps

1. Pop a martini glass into the freezer for 10 minutes, or just fill it with ice water while you get ready.
2. Grab your cocktail shaker and add 2 oz (60 ml) Starbucks Cold Brew, 2 oz (60 ml) vodka, 1 oz (30 ml) coffee liqueur, and ½ oz (15 ml) simple syrup if you want it sweet, then fill the shaker halfway with ice.
3. Shake the shaker hard for 15 to 20 seconds to make it ice cold and build that nice creamy foam on top.
4. Dump any ice water out of your chilled glass, and pour the drink through a strainer into the glass to keep out tiny ice chips so it stays smooth.
5. Drop 3 whole coffee beans on top of the foam for good luck and serve it right away while the foam looks fresh.

Nutrition

Nutrient	Amount
Calories	220 kcal
Protein	0 g
Total Fat	0 g
Saturated Fat	0 g
Carbohydrates	10 g
Sugar	9 g
Sodium	8 mg
Cholesterol	0 mg
Alcohol	20% ABV (varies by ingredients)
Caffeine	70–90 mg

Copycat Starbucks Salted Caramel Cream Cold Brew Recipe

This recipe recreates the current Starbucks Salted Caramel Cream Cold Brew (Grande, 16 fl oz)/ It’s made with vanilla syrup in the cold brew, topped with salted caramel sweet cream cold foam.

Ingredients

Ingredient	Exact Amount
Cold brew coffee, chilled	8 fl oz (240 ml)
Filtered cold water	2 fl oz (60 ml)
Ice cubes	1½ cups (about 180 g)
Vanilla syrup	2 tbsp (30 ml)
Heavy cream	2 tbsp (30 ml)
2% milk	2 tbsp (30 ml)
Vanilla syrup (for foam)	1 tbsp (15 ml)
Caramel syrup	1 tbsp (15 ml)
Fine sea salt	⅛ tsp

Equipment

Equipment	Purpose
16-ounce serving glass	Assemble drink
Measuring cups	Measure liquids
Measuring spoons	Measure syrup and salt
Handheld milk frother	Make cold foam
Mixing cup	Blend foam
Long spoon	Stir coffee
Ice scoop	Add ice

Servings: 1 Grande (16 fl oz / 473 ml)

Steps

• Step 1: Pour 8 fluid ounces (240 ml) of cold brew into a 16-ounce glass. Mix in 2 fluid ounces (60 ml) of cold filtered water and 2 tablespoons (30 ml) of vanilla syrup, then stir for 15 seconds until the syrup dissolves.
• Step 2: Fill the glass with about 1½ cups of ice. Leave about ¾ of an inch (2 cm) of empty space at the top so it doesn’t overflow.
• Step 3: In a frothing cup, mix 2 tablespoons of heavy cream, 2 tablespoons of 2% milk, 1 tablespoon of vanilla syrup, 1 tablespoon of caramel syrup, and ⅛ teaspoon of fine sea salt. Froth for 20 to 30 seconds until it doubles in size, turns smooth and pourable, and looks like melted ice cream.
• Step 4: Slowly pour the foam over the top of the coffee and let it naturally flow down. Serve right away with or without a straw!

Nutrition

Nutrient	Amount
Calories	235 kcal
Carbohydrates	25 g
Sugars	25 g
Protein	2 g
Total Fat	14 g
Saturated Fat	9 g
Cholesterol	45 mg
Sodium	330 mg
Fibre	0 g
Caffeine	180–190 mg

Copycat Starbucks Chocolate Cream Cold Brew Recipe

It consists of Starbucks Cold Brew lightly sweetened with vanilla syrup. You can top it with a rich chocolate cream cold foam.

Ingredients

Ingredient	Exact Amount
Cold brew coffee, chilled	8 fl oz (240 ml)
Cold filtered water	2 fl oz (60 ml)
Ice cubes	1½ cups (180 g)
Vanilla syrup (for coffee)	2 tbsp (30 ml)
Heavy cream	2 tbsp (30 ml)
2% milk	2 tbsp (30 ml)
Vanilla syrup (for foam)	½ tbsp (7.5 ml)
Mocha powder (or unsweetened Dutch-process cocoa mixed with 1 tsp powdered sugar)	2 tsp (6 g)

Equipment

Equipment	Purpose
16-ounce serving glass	Serve the drink
Measuring cups	Measure liquids
Measuring spoons	Measure syrup and cocoa
Small mixing cup	Prepare cold foam
Handheld milk frother	Froth the cream
Long spoon	Stir coffee
Ice scoop	Add ice

Servings: 1 Grande (16 fl oz / 473 ml)

Steps

• Step 1: Grab your glass and pour in 8 fl oz (240 ml) of chilled cold brew, 2 fl oz (60 ml) of cold water, and 2 tbsp (30 ml) of vanilla syrup, then stir it up until the syrup completely dissolves.
• Step 2: Fill your glass with 1½ cups (180 g) of ice, but make sure to leave about ¾ inch (2 cm) of empty space at the top.
• Step 3: In a frothing cup, mix 2 tbsp of heavy cream, 2 tbsp of 2% milk, ½ tbsp of vanilla syrup, and 2 tsp of mocha powder, then froth it for 20 to 30 seconds until it looks smooth, shiny, and pourable instead of stiff.
• Step 4: Slowly pour all that chocolate foam right over the top of your iced coffee and leave it alone—don’t stir it so it can blend in naturally as you sip!

Nutrition

Nutrient	Amount
Calories	240 kcal
Total Fat	14 g
Saturated Fat	9 g
Cholesterol	40 mg
Sodium	30 mg
Carbohydrates	26 g
Sugars	25 g
Fibre	1 g
Protein	3 g
Caffeine	190 mg

Copycat Starbucks Pistachio Cream Cold Brew Recipe

The drink starts with Starbucks Cold Brew lightly sweetened with vanilla syrup and is finished with a smooth pistachio cream cold foam.

Ingredients

Ingredient	Exact Amount
Cold brew coffee, chilled	8 fl oz (240 ml)
Cold filtered water	2 fl oz (60 ml)
Ice cubes	1½ cups (180 g)
Vanilla syrup	2 tbsp (30 ml)
Heavy cream	2 tbsp (30 ml)
2% milk	2 tbsp (30 ml)
Pistachio sauce (or pistachio syrup)	1 tbsp (15 ml)
Vanilla syrup (for foam)	½ tbsp (7.5 ml)
Finely crushed roasted pistachios	½ tsp
Pinch of flaky sea salt	1 pinch

Equipment

Equipment	Purpose
16-ounce (473 ml) serving glass	Assemble the drink
Measuring cups	Measure liquids
Measuring spoons	Measure syrups and toppings
Small mixing cup	Mix the cold foam
Handheld milk frother or electric frother	Froth the cream
Long spoon	Stir the coffee
Ice scoop	Add ice

Servings: 1 Grande (16 fl oz / 473 ml)

Steps

• Step 1: Grab your serving glass and pour in 8 fl oz (240 ml) of chilled cold brew. Next, stir in 2 fl oz (60 ml) of cold filtered water and 2 tbsp (30 ml) of vanilla syrup for about 15 seconds until everything is mixed well.
• Step 2: Fill your glass up with about 1½ cups (180 g) of ice. Just make sure to leave about ¾ inch (2 cm) of empty space at the top so you have room for the foam.
• Step 3: Take a frothing cup and mix together 2 tbsp of heavy cream, 2 tbsp of 2% milk, 1 tbsp of pistachio sauce, and ½ tbsp of vanilla syrup. Froth it for 20 to 30 seconds until it gets thick, silky, and easy to pour while still holding its shape. Slowly pour that delicious pistachio cold foam right over the top of your iced coffee. Finish it off by sprinkling ½ tsp of finely crushed roasted pistachios and a tiny pinch of flaky sea salt on top.

Nutrition

Nutrient	Amount
Calories	250 kcal
Total Fat	15 g
Saturated Fat	9 g
Cholesterol	45 mg
Sodium	170 mg
Carbohydrates	27 g
Sugars	25 g
Protein	3 g
Fibre	1 g
Caffeine	185 mg

Copycat Starbucks Pumpkin Spice Cream Cold Brew Recipe

Pumpkin Spice is one of the best Starbucks cold brew recipe ideas. It’s made with Starbucks Cold Brew sweetened with vanilla syrup, topped with pumpkin spice sweet cream cold foam. It’s finished with pumpkin pie spice.

Ingredients

Ingredient	Exact Amount
Cold brew coffee, chilled	8 fl oz (240 ml)
Cold filtered water	2 fl oz (60 ml)
Ice cubes	1½ cups (180 g)
Vanilla syrup	2 tbsp (30 ml)
Heavy cream	2 tbsp (30 ml)
2% milk	2 tbsp (30 ml)
Pumpkin purée (100% pure pumpkin)	1 tbsp (15 g)
Pumpkin spice sauce or pumpkin spice syrup	1 tbsp (15 ml)
Vanilla syrup (for foam)	½ tbsp (7.5 ml)
Pumpkin pie spice	¼ tsp

Equipment

Equipment	Purpose
16-ounce (473 ml) serving glass	Serve the drink
Measuring cups	Measure liquids
Measuring spoons	Measure pumpkin and spices
Small mixing cup	Prepare cold foam
Handheld milk frother	Froth the cream
Silicone spatula	Mix pumpkin into cream
Long spoon	Stir coffee
Ice scoop	Add ice

Servings: 1 Grande (16 fl oz / 473 ml)

Steps

• Step 1: Grab your glass and pour in 8 fl oz (240 ml) of chilled cold brew. Add 2 fl oz (60 ml) of cold water and 2 tbsp (30 ml) of vanilla syrup, then stir until the syrup is completely mixed in.
• Step 2: Fill the glass with about 1½ cups (180 g) of ice. Just make sure to leave ¾ inch (2 cm) of room at the very top.
• Step 3: In a small frothing cup, mix 2 tbsp of heavy cream, 2 tbsp of 2% milk, 1 tbsp of pumpkin purée, 1 tbsp of pumpkin spice sauce (or syrup), and ½ tbsp of vanilla syrup together. Give it a quick whisk to blend the purée, then froth it for 20 to 30 seconds until it turns smooth, creamy, and completely lump-free.
• Step 4: Slowly pour your fluffy pumpkin foam right over the top of the iced coffee. Finish with an even sprinkle of ¼ tsp of pumpkin pie spice, and serve it right away while it’s nice and cold.

Nutrition

Nutrient	Amount
Calories	250 kcal
Total Fat	12 g
Saturated Fat	8 g
Cholesterol	40 mg
Sodium	40 mg
Carbohydrates	31 g
Sugars	31 g
Protein	3 g
Fibre	1 g
Caffeine	185 mg

How to make starbucks cold brew concentrate

To Make Starbucks Cold Brew Concentrate:

1. Grind your coffee beans to a coarse consistency and then add the coffee grounds to a large jar or pitcher.
2. Pour in cold, filtered water and stir until all the grounds are wet.
3. Cover the jar and let it steep for 20–24 hours.
4. Strain the coffee through a coffee filter or cheesecloth until smooth.
5. Pour the concentrate into a clean bottle or jar and store it in the refrigerator for up to 1 week.

People often ask me, “Starbucks cold brew how to use?” When you’re ready to drink it, mix the concentrate with an equal amount of water or milk and serve over ice.

Bottom Line

In conclusion, grind your coffee coarse using a burr grinder so the pieces look like raw sea salt, and put the grounds into a glass jar or pitcher. Slowly pour cold filtered water over them until wet, and give it one or two gentle stirs. Cover the jar tightly and let it steep without heat for a mandatory 20 hours either on the counter away from the sun or in the fridge.

Strain the coffee twice, first through a wire mesh and then through a paper filter to make it super clean. Finally, mix 1 part cold brew with 1 part cold water, pour it over a glass of ice, and drink it black or with milk.