The first time I had cold-pressed coffee it came from a 4′ tall machine.
I use the term “machine” lightly here. It looked more like a medieval torture device.
It really didn’t do anything except drip melting ice into coffee grounds and collect the runoff in a carafe. It featured a completely unnecessary spiral glass tube more reminiscent of an 9th century Arab alchemist’s tent than a 21st century Seattle hipster cafe.
It tasted just like regular coffee except it was colder. And 3 times the price.
But it was purchased with an expense account so I didn’t care.
4 years later I found myself in a perfect storm: extra coffee beans, a new burr grinder, and boredom. So I decided to put the storm to use and tried making cold-pressed coffee.
My normal coffee routine:
My way … YEA.
Boil water in an electric kettle.
Measure and grind 40g Starbucks Cafe Verona beans. [Yes, I’m a Starbucks fan. I know, they’re a giant and I should support local roasters out of some irrational sense of localvorian solidarity, but I can’t stand most of “the little guys'” coffee and also don’t want to pay triple the price for some hipster to roast when Howard has never let me down.]
Add ground coffee beans and 600g just-boiled water to a french press.
Wait 4 minutes. [I use this time to play Boom Beach on my iPad.]
My cold-pressed coffee experiment:
Measure and grind 100g coffee beans. (Grind setting 14 instead of the normal 28.)
Add ground beans and 1500g water to a plastic tupperware container.
Wait 24 hours.
Press in a french press.
1 less [fewer?] step. Score 1 for laziness.
I like hot coffee in the mornings and cold pressed coffee is cold. See the problem?
But I also like cold coffee in the afternoon, and pouring hot coffee over ice dilutes it [almost as bad as Dunkin].
It won’t be replacing my normal routine, but it will be increasing my options for coffee consumption throughout the day.
My favorite way of drinking cold-pressed coffee (which, by the way, doesn’t taste magically different than normal coffee) is on ice, with a tablespoon of mint simple syrup and a tablespoon of heavy cream.