Cold Drip Negroni

I'm really excited about this one. I've been experimenting with alcohol and coffee for some time and have had some mixed results. The last month I've narrowed it down and produced a stellar recipe to make a cold drip Negroni. It's not the traditional Negroni but it has all the characteristics of one. I've switched the Vermouth with cold drip coffee.  

I hope you like it.



  1. Grind 60g of filter roasted coffee (preferably an African coffee) to a medium coarseness.
  2. Weigh out 340mL of filtered water.
  3. Weigh out 120mL of Campari.
  4. Weigh out 120mL of Four Pillars Gin.
  5. Add a filter paper at the bottom of the coffee chamber. This is not essential but more filtration is better.
  6. Add the 60g of coffee to the chamber. Tap it a few times to settle the coffee. You want the coffee to be firmly compacted. Do not use a tapper. Rinse and add a filter paper to the top. 
  7. Now we want to create a dome for the coffee. Use your finger to give a gentle press around the edge of the coffee. The dome helps all the coffee to get saturated by the water, creating a better extraction.
  8. Put your 340mL of water into the top chamber. Make sure your valve is closed. 
  9. Now open the valve fully. We want to saturate the coffee but don't want any drips to fall out. It's tricky! This process again is for a better and more even extraction. My tip is to close the valve as the water reaches 3/4 of the way down the chamber. 
  10. Once you have succeeded, wait 10 minutes.
  11. At this point you can add the 120mL Campari and Four Pillars Gin. Stir and make sure it's well mixed.
  12. After the 10 minutes, start your drip. The rate at which it should drip is 7 drips every 10 seconds. 
  13. Total brew time will vary depending on a few things but it should be roughly 6-7 hours. 
  14. Add a sliver of orange peel or a slice of orange, a few cubes of ice and enjoy! 


All my methods are straightforward and simple. I hope they give you an understanding to brew better coffee to the taste you like.