Cold Press Coffee

I am transferring all of the recipes from my soon to be defunct food blog to this blog!  Here's a good one!

It’s admittedly a little funny that I’m posting a cold pressed coffee recipe in the middle of a really cold stretch of weather.  I mean, we haven’t seen the 20s in a few days!

BUT, this is great coffee all year round, and much like Monday’s recipe, it is one of Aaron’s favorites!

I’m actually really bad at brewing coffee.  We have a Keurig, but it’s kind of on the fritz right now, so Cold Pressed Coffee really saves the day!  I even heat it up sometimes which works great for me, but I’m also not much of a coffee snob 

Fun Fact:  Cold Pressed Coffee is also much less acidic than regular coffee as the acid is released by hot water.

All the good things!

I’ve also just realized that most people probably call this Cold Press Coffee not Cold Pressed Coffee.  Oops!  It’s also called Cold Brew Coffee if we’re feeling fancy!

I follow the Pioneer Woman’s recipe, except I cut it in half.  There are lots of recipes for Cold Pressed Coffee out there and for Coffee Concentrate (which you make planning to add water to it), but I like the ratio of her recipe.  You can play around with this and get it how you like it!

Here’s what you do:

• Get your biggest bowl.
• Dump in 8 oz of coffee grounds.
• Pour in 1 gallon of water (I’ve read that filtered is better).
• Give it a stir.
• Let it sit over night.

When you wake up in the morning, you will have this!

Yes, it looks like mud.

Yes, I took this picture on my living room floor because of the light.

Yes, I spilled some on the aforementioned carpet.

Whomp whomp.

Anyway, carefully pour (or use a soup ladle) the coffee and water mixture through a lined fine mesh metal sieve.  I usually use paper towels.  You’ll have to change the paper towel a few times.  You can also use cheesecloth or coffee liners.

You’re done!  And now you can doctor it up however you like!

We are partial to International Delight’s Cold Stone Creamery Sweet Cream Creamer which we affectionately call “the good creamer!”

I hope you get a chance to enjoy this with a scone fresh from the oven.

Ahhhhhh <— Happy sigh