Cold Pressed Coffee Recipes

COLD-BREWED COFFEE

Steps:

• Put coffee grounds in a large container. Slowly pour water over the grounds.
• Cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours.
• Line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. Discard the grounds. To get a clearer brew, strain coffee again through coffee filters. Store in refrigerator.

COLD BREW COFFEE

Steps:

• Put 400ml cold water into a large jug or jar and add the coffee grounds, but do not stir the mixture. Cover and leave to steep for 24hrs.
• Gently stir the mixture then pour it through a funnel or sieve lined with coffee filter paper (or a sheet of kitchen paper) into another large jug. This concentrate will keep in the fridge for 2-3 days.
• To serve dilute 1 part cold brew with 2 parts still or sparkling water (or to your taste) and serve with lots of ice.

FRENCH PRESS COLD BREW

Steps:

• Pour ground coffee into a French press and add water. Place plunger lid on top and press the plunger down 1 to 2 inches to make sure all coffee grounds are fully submerged; do not press all the way down. Let coffee steep at room temperature for 16 to 18 hours.
• Strain coffee through a coffee filter in a small strainer. Transfer to an airtight bottle or jar and keep in the fridge for up to a week.
• To serve, fill a glass with ice, and add equal parts of cold brew and water or milk.

COLD PRESSED COFFEE

Steps:

• Pour the coffee grounds into the bottom of the french press.
• Pour the water into the French Press.
• Stir until well blended.
• Place the top of the French Press, but do not press the filter.
• Leave at room temperature for 12 hours or put in the refridgerator for up to 24 hours.
• Press the filter to the bottom of the French Press.
• Pour over ice and enjoy!

FRENCH PRESS COFFEE

Steps:

• Bring a kettle of water to boil. Pour the water into a 4- to 8-cup French coffee press to warm it while you grind your beans. Refill the kettle with 2 cups water and return to a boil.
• Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand. Coffee that is too finely ground will make your final product murky and give it an oily sheen and bitter flavor.
• Once the kettle comes to a boil, remove from the heat and let sit 30 seconds to reach the optimal temperature for French press. If it's too hot, it can cause the brew to taste burnt.
• Pour the hot water out of the French press. Put the measures coffee in the bottom. And 1 cup of the hot water, put on the top (but don't press) and let sit 1 minute.
• After 1 minute, gently stir with the handle of a wooden spoon to break up the layer of coffee on top. Pour in the remaining 1 cup hot water. Put the top on (but don't press) and let sit for an additional 3 to 4 minutes, depending on how strong you like your coffee. Taste is subjective, so experiment to find your own target time.
• Slowly push the plunger down to press the coffee grounds to the bottom of the pot. As a rule of thumb, if it is very difficult to press, your coffee is probably ground too fine. If it glides right down with no resistance, your grind is probably too coarse. There is a sweet spot of resistance somewhere in the middle.
• Serve right away with milk and sweetener if using. If you aren't sharing the pot and want to wait to have a second cup, it's best to transfer the coffee to a thermos or carafe. If you leave it in the press, it will continue to brew and can become too strong or bitter.