French press coffee undoubtably tastes better, but it’s also requires more attention to brew and cleanup. After realizing we wouldn’t find more iced blend coffee to brew until next summer, we decided to bite the bullet and try to cold brew regular coffee in a french press. Guys–we can’t believe we didn’t know about this sooner (maybe everyone does and we’re just out of the loop). Seriously, this is the best $13 we’ve spent in a while. If you’re a fan of iced coffee and don’t own a french press, go out and buy one now–you won’t regret it.
We love trying all the seasonal flavors of Archer Farms coffee (available at Target). In the spring, carrot cake was delicious and now we’re enjoying candy corn, caramel apple and pumpkin spice. We also dig their vanilla bean creme brûlée available year around.
After some browsing the internet, we decided to try 2/3 cup coffee per 3 cups of water, but it works a little weaker, too. (Ice coffee is always brewed stronger since it’s almost always diluted with milk and/or ice.)
Add the water and the coffee, put the lid on–but don’t push it down yet! Store in the fridge overnight (12-ish hours is best). Wake up in the morning, press slowly and pour up!
Add milk/creamer/sugar/syrup, etc. We like the flavored coffee best with plain milk and savannah likes a bit of Splenda as well. (Though we’re excited to try our new creme brûlée syrup in a blond brew soon). Add ice if you like, but it’s not necessary since the coffee and milk are already cold. Yay!
Drink up! Yummmmmmm. Seriously we can’t tell you how good this is. It may be a while before the coffee pot or Keurig gets any action!