Story and photos by Dawnye Appel
Winter has begun to thaw and soon we will have to find cooler ways to get our caffeine fix other than the good ol’ standby of a latte or cappuccino. Thankfully, innovators in the coffee world have solved this issue so that tasty and refreshingly cool coffees can be enjoyed in the warmer months. Cold-pressed coffee, also called cold-brew coffee, has been abuzz for a few years now and has even made its way to the menu at Starbucks.
Cold brewing is a simple yet tedious process where coffee is extracted from grounds at room temperature, which leads to a smoother flavor with less bitterness and acidity because the grounds are not heated. Additionally, it eliminates the need to add ice to hot brewed coffee before serving, meaning no more diluted or watered-down flavor. Cold-pressed is bold and full-bodied while retaining a mellow flavor. It sounds like a cool match for spring and summer.
3 cups cold water
2/3 to 2 cups course coffee grounds (any flavor)
coffee filter or cheesecloth
two large bowls
jar or pitcher for storage
Pour coffee grounds into a bowl, then pour in water and mix to fully submerge grounds. After the sludgy coffee mixture is combined, let it sit overnight or up to a day to “brew.”
Once the mixture is done steeping, line a strainer with a coffee filter or cheesecloth and place over the second bowl. Slowly pour the coffee mixture into the strainer and wait for coffee to seep through; this part takes the longest. Be sure to take your time to avoid grounds spilling into coffee.
After all the coffee is strained, throw out the coffee filter and pour the coffee into a jar or pitcher for storage. Cold brew coffee will stay fresh in the fridge for up to one week.
Some brave souls enjoy cold brew straight or with a little sugar, but keep in mind the potency of this concentrate. Ideas for serving can include creamer, any of your favorite milk, sweetened condensed milk, chocolate syrup or vanilla ice cream.
Lastly, if you have any coffee leftover or feel like experimenting, freeze into coffee cubes to use in future batches, or even in a glass of milk that will slowly transform into a coffee-flavored milk as it melts.