I love coffee, and this Cold Press Coffee has me hooked. I’m from Seattle, so maybe it’s no surprise, but I am always on the hunt for ways to work coffee into all different kinds of foods. I know from experience that coffee makes chocolate taste more like chocolate in chocolate cake, is a great addition to mousse, cookies, and all manner of drinks, and just the other day while smelling my coffee beans, which I do frequently with my nose right in the bag, I started dreaming up a steak rub that included coffee, lime, and garlic. That one needs some recipe testing and is in the works! Anyway, as you might imagine, I was thrilled to recently discover the coffee revelation that is cold pressed coffee.
The process includes steeping the grounds in cold water for several hours and the resulting brew is a highly caffeinated coffee concentrate that is smooth and low in acidity. To cut the concentrate, just add equal parts water, ice, or, my favorite, milk.
- 1 cup fresh ground beans, coarsely ground
- 4 cups cold water
- Grind enough beans to make one cup of grounds. You should grind on the coarsest setting, or the coarseness you would grind for percolator coffee. Beans that are ground too fine will slip through the mesh of the French press, settling in a silty layer of grounds in each cup of coffee. If you don’t have beans or a grinder, you can use pre-ground coffee, but the flavors won’t be as rich. Once you have one cup of ground coffee, combine with 4 cups of cold water in your French press, or alternately a 5-cup plastic container with lid. If using a French press, apply the press lid but do not press the plunger down.
- Let the coffee and water steep at room temperature for 12 hours and up to 24. Remove to fridge until completely chilled, then depending on the container used press the French press plunger down or strain coffee into a bowl through cheese cloth. Discard the grounds.
- The resulting coffee will be a strong concentrate that can be diluted in a 1:1 ratio with water, ice, milk, or half and half. I like to use whole milk because it tastes like the delicious bottled Starbucks Frappuccinos without all the sugar. The coffee flavor is nicely showcased without being too strong or any needing sweetener, in my opinion. Of course, adding a little raw sugar or simple syrup wouldn’t be too bad, either!
- Let the coffee cold brew for at least 12 hours and up to 24 hours. Cold press concentrate keeps for about a week refrigerated.