Recipe: cold pressed coffee

So cold pressed coffee is a big deal in our house, but at 4 to 6 bucks for about 12 oz. it wasn't purchased often. So for hubby's birthday I decided to figure out how to make it, and it's really pretty easy once you get a method down.

1. Double layer cheese cloth cut in a big circle. This one is damp, and coffee stained- I wash and reuse it because I make a new pitcher every 2 to 3 days:

2. Grind coffee coarsely.. And heap in the center of your cheese cloth. I used about 1/3 bag beans (and at $6 per bag I can get about a gallon and a half out of it, so a buck a quart) a good ratio seems to be 1 part coffee to 3 or 4 parts water:

(We dig Peet's but any works. If you have preground it's okay too but might filter through the cheesecloth a bit)

3. Now gather it up around the edges like a bag, and use a rubber and to secure the top. I've used kitchen twine but it's a pain to tie up:

4. Place bag in a pitcher, and cover with ice:

( see it's there at the bottom :)

5. Fill with filtered tap water:

6. Let it sit out till the ice melts then throw it in the fridge. Let it steep about 36 hours. We tested steep times and our tastes ran to the 36 hour steep- but try it out at 18 to 48 hours to see what you like. We pour it into ball jars so he can grab and go to work, or into a lidded pitcher, etc.:

If you get sediment from too small a grind on the coffee, you can use a regular coffee filter inside a sieve or fold the sides together so you can hold it over your pitcher/cups. 

And enjoy cold! 

Note: I use the post steep coffee grounds in my garden. 

I also discovered that you can use a ball jar, lidded cup or whatever you like that won't spill and some empty tea bags ( like $2 for 100) and fill them up with coffee for individual servings. Steep 24 to 36 hours in the fridge. Pre ground works great here.. I use these a lot with my teas too. They do make re-usable but mine are compostable and disposable, so that's what I do: