DIY handcrafted cold press coffees

DIY handcrafted cold press coffees

Half a lifetime ago I was a barista – if not wine, then coffee!

Here are a few easy-at-home recipes for when you’re craving that coffee-shop vibe, but are focused on a shelter-at-home regime. I don’t like mine as syrupy sweet as coffee shops, so depending on your taste you might want to beef up the sugar.

Whipped mocha

(makes 1 drink)
10 oz cold-press coffee (see bottom for how-to)
1 Tbsp heavy cream
2 tsp bitter cocoa powder (or hot cocoa mix, if using cocoa mix add an extra tsp, and skip the sugar below)
2 tsp granulated sugar
1/8 tsp salt (tiny dash, just trust me)

Add all to blender and whip on high for 10 seconds and serve over ice.

Whipped vanilla cold press

(makes 1 drink)
First, make a “quick” simple-syrup: in a small microwave safe bowl, add 1 Tbsp of sugar, 1 Tbsp of water, and 1tsp vanilla extract. Microwave for 30 seconds, let cool. You’re basically heating the vanilla to cook off the sharp alcohol flavor, and to dissipate a bit of the water content.

To a blender, add:
10 oz cold-press coffee (see bottom for how-to)
1 Tbsp heavy cream
1/8 tsp salt (trust me)
The simple syrup you made in the first step.

Whip on high for 10 seconds and serve over ice in a whimsical canning jar… because, #homesteading, obviously.

To make cold press coffee

For every 2 liquid ounces of water, add 1 ounce of coffee grounds. Coarser ground is ideal to prevent fine particles, or ‘coffee sludge’ as call it.
Steep for 18-24 hours, then strain or press out the grounds.
If you have a French press, that works the best to both steep, and press the grounds. Otherwise, you can steep in any container (just dump in the water and grounds!) and then strain through a coffee filter.

 

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About The Author


Lauren Voigt

Lauren launched Minnesota Uncorked™ to encourage exploration of wine. When she's not masquerading as a wine writer on the internet, Lauren earns her keep as a marketing specialist in the wine industry. Lauren can be reached at lauren@mnuncorked.com. She is WSET Certified Level III (Distinction), a Certified Wine Professional (CWP) through Saint Paul College, and a Spanish Wine Scholar (SWS) through Vine Lab Wine & Spirts Academy.
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