From the recipe archives, first posted August 2010. Updated with new photos and a recipe for vegan Vietnamese iced coffee. -Jen
Once you discover how easy it is to make cold press coffee, you’ll always make-it-yourself. All it takes is 2 ingredients…and some patience.
Here are a few secrets for making cold brewed coffee:
- Start with fresh whole coffee beans. A medium or dark roast is best for cold brewing.
- Grind the coffee beans into medium-fine grounds.
- Brew in the refrigerator at least 24 hours.
- Double filter the coffee. Use a French press as the first filter, and a cone coffee filter system (such as a Melitta) as the second filter.
Cold Press Coffee
1/2 cup medium or dark roast whole coffee beans
2 cups fresh cold water
Cone coffee filter
Place coffee beans in coffee grinder. Grind coffee beans into medium-fine grounds. Add ground coffee to French press carafe. Stir water into coffee grounds. Insert French press cover and depress plunger just enough to submerge coffee grounds fully in water. Cold brew in the refrigerator for 24 hours. To strain, depress the French press plunger completely to trap coffee grounds. Strain again by pouring brewed coffee through a cone coffee filter. Cold brewed coffee is strong. Serve over ice and add water to taste.
Makes 1 1/2 cups
Tip: To make a vegan version of vietnamese-style iced coffee, add 1 tablespoon each coconut milk and almond milk to a glass. Stir in 1/2 to 1 teaspoon pure maple syrup, depending on your preference for sweetness. Add 3/4 cup cold press coffee, stir vigorously. Add ice and enjoy.