Hey there! If you’re just starting this How To with us – check out Day 1 for the beginning. It’s nice to have you, by the way.
Your coffee should have spent the night in the fridge. Maybe it spent 2 or 3. Which is fine. Mine spent 2 nights in the fridge the first time I did this.
Which means you should be starting with: A mason jar (or your French Press) full of dark, murky water and coffee beans … and your French Press if you went the mason jar route.
Here’s what my coffee looked like after 2 days in the fridge.
And the coffee grounds went from the top (from Day 1) to the bottom (now Day 2).
Pour the whole shebang into the French Press.
I tried to knock as many of the grounds into the French Press that I could.
I wanted all the available flavors and caffeine. ::wicked smile::
Your French Press is almost ready for the working magic of SQUEEZING the life out of the grounds for your coffee.
Grab the thinger. I don’t know the technical names. The top … with the mesh and the filter thing. Yeah, that one.
And push down, squeezing all the grounds to the bottom, leaving you with the filtered cold press coffee. It’s a beautiful thing.
Now grab a glass or mug. I chose something I could see through because I wanted to check out the color and I was taking photos so I thought it was appropriate to show you as well.
And then pour.
And ENJOY! You all already know how much I love coffee, I love to visit coffee shops very often, one of my favorite ones is the Just Love Coffee Cafe!
4 thoughts on “Cold Press Coffee: A How To (Day 2)”
OH! I get it. And – it’s called a plunger. Isn’t that funny?!
[from the brother-out-law]
We tend to like our coffee stronger, so we add about twice the grounds that Jodi did; it makes for a great concentrate, and I’ve shaved about ten minutes off my morning routine by having it ready each day.
The stronger you make it, the better-suited it is for mixing; with a pretty strong overnight brew, I mix it 1:1 with milk and about a teaspoon of sugar.
If you want to be able to control your grind a little more closely, I am a booster of the burr grinder – you’ll end up with an even less bitter blend, as the heat generated using a rotary grinder releases some of the same acid that cold-brewing avoids. We use a Black and Decker grinder that I believe came from Menards (http://tinyurl.com/3yv4egd).