How to Make a Café-Style Latte with Cold Brew Concentrate

Quick answer

To make a café-style latte with cold brew concentrate, dilute the concentrate with water or milk using the ratio on the bottle—often 1 part concentrate to 1–2 parts liquid. For a latte, use cold milk as the diluent: combine 2 oz concentrate with 6 oz milk over ice. This gives a smooth, low-acid iced latte at home without an espresso machine.

Pick the right cold brew concentrate and milk

Not all cold brew concentrates are the same. Some are ready-to-drink, while others are meant to be diluted. Check the label for a recommended cold brew concentrate ratio. If it says 1:1, that means equal parts concentrate and water or milk. If it says 1:2, use twice as much liquid as concentrate. Starting with the bottle's guidance prevents a weak or overpowering latte. For milk, whole milk gives the creamiest texture, but oat, almond, and soy all work. Barista-style plant milks are formulated to steam and froth better, though for an iced latte you don't need to steam at all.

Chill your glass and prepare the ice

A cold glass keeps your iced latte from getting watered down too quickly. Put your serving glass in the freezer for 5–10 minutes while you gather ingredients. Use large ice cubes if you have them—they melt slower than small or crushed ice. If you only have small cubes, that's fine; just don't let the drink sit too long before serving.

Measure and mix for balance

For a 10–12 oz latte, start with 2 oz cold brew concentrate and 6 oz milk. Pour the concentrate into the chilled glass first, then add the milk. Stir gently with a spoon or small whisk to combine. Taste and adjust: if it's too strong, add a splash more milk; if it's too weak, add a little more concentrate. This is your chance to dial in the cold brew concentrate ratio to your liking.

Add ice and optional sweetener

Fill the glass with ice cubes, leaving a little room at the top. If you want sweetness, add simple syrup, honey, or a flavored syrup now—cold liquids dissolve sweeteners more slowly, so stir well. A pump of vanilla or hazelnut syrup can mimic café flavors without extra equipment.

Finish and serve

Give the latte a final stir, then taste. For a café-style look, you can pour the milk over the back of a spoon to create a layered effect, but it's not necessary. Serve immediately. If you want a foam top without an espresso machine, shake the milk in a jar for 30 seconds before pouring, or use a handheld frother.

Step-by-step: café-style latte with cold brew concentrate

1. Chill your glass: Place a 12 oz glass in the freezer for 5–10 minutes. A cold glass slows ice melt and keeps your latte from tasting watery. Checkpoint: glass should feel cold to the touch, not frosted.
2. Measure concentrate and milk: Pour 2 oz cold brew concentrate into the chilled glass, then add 6 oz cold milk. Use the bottle's recommended ratio as a starting point. Common mistake: using too much concentrate. Start with less; you can always add more.
3. Stir and taste: Stir gently to combine. Taste a small spoonful. If it's too strong, add 1 oz more milk; if too weak, add 1 oz more concentrate. Checkpoint: the latte should taste smooth, not sharp or bitter.
4. Add ice and sweetener: Fill the glass with ice, leaving 1/2 inch at the top. Add simple syrup or flavored syrup if desired, then stir again. Common mistake: adding sweetener after ice without stirring—it will sink and leave the last sips overly sweet.
5. Finish and serve: For a foam top, shake milk in a jar for 30 seconds and spoon over the drink. Serve immediately. Next step: adjust the ratio next time based on how this one tasted.

La Colombe products that work well

• Frogtown: Frogtown is a medium roast blend of Latin American Arabica beans, recommended for French press, filter, or espresso. If you prefer to brew your own concentrate, Frogtown's versatility means you can use it for cold brew and still get a balanced, smooth latte base.
• Corsica: Corsica is a dark roast blend of Latin American Arabica beans, recommended for classic drip brew, plain or with milk. Its dark roast profile stands up well to milk, making it a good choice if you like a bolder latte flavor.