One of the downsides to brewing your own hot coffee in the morning is that it requires measuring, filling, and operating equipment before you’ve had your coffee. This leads to all kinds of bleary-eyed brewing mishaps, like forgetting to put the espresso in the machine before brewing a shot (guilty), forgetting to put water in the machine (guilty), forgetting to put something under the spout to catch the coffee (oh so guilty) … it’s a recipe for disaster.
Well, have no fear because there is a delicious solution to this problem, and it’s called cold brew.
Now, this is not the same thing as iced coffee, which is generally brewed hot like regular coffee and then cooled down. Cold-brewed coffee doesn’t involve heat at all! And in fact, in some ways it’s easier to make than traditional coffee.
Here’s the basics: you mix ground coffee and room-temperature or cold water, you let it sit overnight in your fridge (or on your counter, depending on the temperature), and in the morning you just need to filter out the coffee grounds and your coffee is ready to drink! It’s the sun tea of the coffee world. It comes out just as strong, and even a little less bitter because the interaction between the coffee and the ground beans is different when no heat is involved.
If you Google up some instructions on cold brewing, you’ll find there’s a bunch of different ways to get the ground coffee out of your cold brew. But to me, this is a no-brainer. There’s already a piece of equipment perfectly suited for brewing and filtering coffee: a French press!
Here’s how I brew my coffee every day now. It’s adapted from this recipe on The Cooking of Joy — Joy deserves the credit for all the inspirational deliciousness.
- a 32-ish ounce French press
- 3/4 cup coarse-ground coffee beans (get decent stuff, and if someone else is grinding it for you tell them it’s for a French press)
- 2 tbsp brown sugar (optional)
- 1 tsp cinnamon (optional)
- 3 cups water
- Put the coffee beans, brown sugar and cinnamon (if you’re adding them) in your French press and stir to combine.
- Add 3 cups water and stir well.
- Give it a minute or two — a lot of the coffee will float to the surface — then stir well again.
- If the shelves on your fridge are tall enough, place the lid on the French press with the plunger juuuust resting against the top of the coffee. Otherwise, cover the press with plastic wrap or something.
- Put it in the fridge and leave it overnight. 8 hours minimum, 12 may be better, try not to let it go 24.
- In the morning take the press out, put the lid on if you haven’t already, and slowly push the plunger down as far as it will go.
- Pour your coffee, add ice and/or some kind of cream if you want, and drink! Makes enough for 2 or 3 glasses.
Not only is this straight-up delicious, but the bulk of the work is done the night before, when you’re not groggy and caffeine-deprived. All you have to do to get your fix in the morning is push the plunger and pour!
If it’s too much for you to drink in one morning, no worries — you can keep the brewed coffee in your fridge for a couple of days. Just make sure to pour it out of the French press so the brewing process stops. And for heaven’s sake empty the grounds out of your press and rinse it right away. Coffee grounds grow mold like whoa if you let them.
So go ahead and give this a try. If you’re anything like me, it’ll soon become a daily part of your morning routine.