For well over a year now, I’ve been trying with making cold brewed coffee. I’d heard it’s lower in acid, has a smoother flavor, and is an ancient method of making coffee. While those things appeal to me, it’s also just that I’m kind of slutty for any and all coffee. There’s a special coffee maker you can buy just for this process (since Seattle’s Best serves cold-brewed coffee, they sell the Toddy), but I didn’t like that it cost over $30 and that the coffee sat in plastic while it brewed. So I tried to think of a way I could do that at home with stuff I already had or could buy cheap, when a friend told me she just used a French press. Brilliant! And then I procrastinated it another several months. Because that’s how I roll.
It’s beyond easy to cold brew coffee. You need one part coffee grounds, and two parts water. Mix together very well, making sure all the grounds get wet.
After a couple of minutes mix again. This is my favorite bit because the coffee grounds have made an almost crispy little cap over the water and tapping a spoon through it gives a satisfying sensation almost of of shattering sugar glass. Well, what I imagine that would be like, anyway.
And this is still my favorite bit: once you’ve broken through the top and begin mixing it, all the gorgeous coffee-foam rises up above the grounds, as they sink to the bottom. It is glorious. It smells like absolute heaven.
Put the coffee press lid on, but don’t press it down! Let this sit overnight or for 8-15 hours, however you like it. Press down, pour into a glass container, and put it in the fridge. It will stay there happily for up to two weeks, but it’ll never last that long if you are anything like me.
Cold brewed coffee is not really ready to go as is, it’s a concentrate. Add hot or cold water to make it as strong as you like it (I think twice the water is a good place to start), and drink it like you’d drink any other coffee. Like with coconut creamer in a Muppet glass with a bendy straw? Yep.