What I’m Drinking: Cold Brew

Sep 05

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.

The deliciousness just radiates through your screen. Stainless steel press optional.

The deliciousness just radiates through your screen. Cat bed on the table is optional. (photo courtesy of my wife)

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.


You need:

  • 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


  1. Put the coffee beans, brown sugar and cinnamon (if you’re adding them) in your French press and stir to combine.
  2. Add 3 cups water and stir well.
  3. Give it a minute or two — a lot of the coffee will float to the surface — then stir well again.
  4. 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.
  5. Put it in the fridge and leave it overnight. 8 hours minimum, 12 may be better, try not to let it go 24.
  6. 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.
  7. 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.


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Recipe: Instant Dirty Chai

May 27

All right, recipe time ladies and gents! Today I’m gonna show you a little recipe I call “oops there’s no milk in the house and I let my wife take the last of the espresso”. Or, if you want a slightly more useful name, the Instant Dirty Chai. A dirty chai is chai with an espresso shot added. An instant dirty chai is laziness with ingenuity added.

This is a good emergency-caffeination drink because the ingredients are powders with a super long shelf life, you only need hot water to make it with, and you avoid that instant coffee taste you get with a regular “coffee from a powder” drink. Please pardon the photos on this post, I took them somewhat groggily with my cell phone camera with no caffeine (because that was my morning caffeine in the pictures).

Step 1: Boil some water. No photo here, use your favorite water-heating method.

Step 2: Place one serving of instant chai powder into your mug. I use Trader Joe’s chai mix, so one serving is one scoop.

Happy sun mug optional.

Happy sun mug optional.

Step 3: Mix in one spoonful of espresso powder. This is a little trickier to acquire, but specialty kitchen shops and grocery stores with a good baking aisle may have it. I use King Arthur brand, which is available on Amazon. Take a nice sniff of the jar when you open it, it’ll help you wake up enough to finish the drink.

Mix mix mix.

Mix mix mix.

Step 4: Add boiling water. You could measure out the correct amount of boiling water according to your instant chai package, but in my opinion the correct amount is always “one mugful”.

Happy sun mug approves.

Happy sun mug approves.

Step 5: Stir stir stir.

Smells like victory!

Smells like victory!

Step 6: Enjoy! Or be like me and drink it before it’s cooled off at all, so some of your tastebuds die a fiery death while you enjoy.

Between the strong flavor of the instant chai, and the fact that you’re using espresso powder instead of regular instant coffee, you get a delicious drink without that annoying taste of the coffee gods being disappointed in your laziness. You could even mix the powders together ahead of time, so when you’re sleepy and uncaffeinated all you have to do is pour powder and water, and stir. Great for camping or hotel rooms where you don’t trust the coffee machine!

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