Iced Coffee: An Alternative Press
Last week’s Dining In/Dining Out section of the New York Times featured a short and sweet article about iced coffee. Turns out you can brew coffee cold. Who knew? Cindy Price writes that “without the bitterness produced by hot water, the cold-brewed coffee had hints of chocolate, even caramel.” And who couldn’t use a little caramel in the morning? Her recipe says to use a jar and a sieve, but really, those are the building blocks of a French press. Perhaps Cindy hasn’t found out the most wonderful way of making coffee yet.
Cold-French-Pressed Coffee
(borrowed from the Times)
The night before, measure out your usual amount of coarsely ground coffee–about 1/8 to 1/4 cup–and put in the bottom of your favorite single-serving French press. Fill to the line with cold water and stir with a plastic spoon. Allow to sit overnight.
In the morning, stir again and press. Dilute with water in a 1-1 ratio. Serve over ice. Perfect for a hazy, hot, and humid morning.
(picture from ehow.com)
