Cold brewed coffee
Shannon Lenahan
ingredients
- Coffee Grinder (I use a Krups Burr Grinder)
- 12 cup French Press
- Half Pound Coarsely-Ground Coffee (I use varying blends that I pick up at the Market or the coffee shop)
- Purified Water
directions
It doesn’t get much easier than this. Saturday evening, just before I head to bed, I usually grind the beans, throw them into the French Press, and fill it to the top with water. Apply the plunger and press it down until all of the grounds are submerged. The next day (after 12-24 hours of infusion), I pour the coffee concentrate into a carafe that holds roughly twice the amount of liquid as the coffee concentrate. I then fill the carafe with water (it ends up being roughly 1 : 1), leaving a little room at the top for simple syrup . Sweeten it to your taste. Sealed in the carafe, the pre-mixed coffee will keep for a week or longer. I’ve never really gone more than a week simply because it runs out so quickly
Source: The Orchard Chronicles
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