Does anyone else’s day feel super off without coffee?
For me, my morning coffee is a daily ritual. It’s not so much that I need it to cognitively function, although it certainly helps. It’s that the habit is so ingrained into my routine that something feels very wrong when I don’t have it.
Luckily, my roommate Elisabeth feels the same way and every day I find a pot of hot coffee and a mug waiting for me in our kitchen. It’s pretty cute.
Now that it’s (almost) summer, iced coffee is the jam. I decided to give homemade cold brew a go in our neglected French press. Guys, IT’S SO EASY. Cold brew seems intimidating to make because it’s typically so much more expensive than regular iced coffee. I kinda figured out why though – it requires a lot more coffee grinds, and a bit more planning ahead. I usually take my coffee with a splash of H&H and one Splenda. I was feeling fancy though after I pulled out that French press so I decided to make some coconut infused simple syrup to go with my cold brew.
Here’s all you need for French press cold brew:
A french press, water, and coffee grinds. Das it. 2/3 cup of coffee, 3 cups of water. I’m a huge fan of Cafe Bustelo coffee. First of all, it’s dirt cheap and tastes great. I went on a mission to find out what kind of coffee Cuban coffee shops in Florida use, and this a pretty common brand down there. Obviously, it’s not actually Cuban coffee, because embargo.
If you’re unfamiliar with how French presses work, here’s what ya do:
- Mix the water & coffee together
- Place the lid on top, plunger up
- Brew in the fridge overnight, 8-12 hours
- Press the plunger down to filter the water through, so that the grinds get pushed to the bottom of the French press
- Add ya coffee fixins
- Enjoy 🙂
Letting the coffee brew cold creates a naturally sweeter and smoother end result, as it’s much less acidic than brewing coffee with hot water. Some people like the acidic flavor, but I’m into that smooth feel. (To be clear, though, if you put any iced coffee in front of me I’ll drink it. #basic)
As for the coconut simple syrup, totally winged that. Simple syrup is just a 1:1 mixture of sugar and water, heated until the water is boiling and sugar is dissolved. It’s great for iced coffee because you don’t need to stir forever waiting for the sugar to melt. After I made the simple syrup, I put in about 1/4 cup of unsweetened coconut flakes and let it infuse overnight. I strained the coconut out in the morning and the end result was so good. It tasted totally natural and subtle, not like that gross, overpowering fake flavor like some flavored syrups have. Add to your iced coffee and feel the MOST tropical. 🌴💁🏼
Oh, I also made coffee ice cubes because I have no chill.
If you like cold brew, give it a try at home!! Admittedly, I almost never have the forethought to make coffee the night before, but it’s totally worth it for a hot summer morning.
How do y’all take your coffee? Can you live without it? Iced or hot? Tell me!