STEP #1 ROAST IT
STEP #2 GRIND IT
STEP #3 POUR IT
I combine room-temperature water (usually filtered, as my tap water doesn’t taste great) and freshly ground coffee in a large French press. The press makes it’s a snap to separate the concentrate from the grinds after brewing
STEP #4 STIR IT
After about 10 minutes, a solid raft of coffee grinds will form on the surface. I find it important to stir this raft into the water to maximize contact with the ground coffee.
STEP #6 COVER IT
Next, I cover the French press with plastic wrap and let it sit at room temperature for 24 hours (give or take an hour in either direction). I’ve done room-temperature brews as short as 12 hours and as long as 72 hours. Twenty-four hours is consistently the sweet spot.
STEP #7 PRESS IT
STEP #8 FILTER IT
STEP #9 DILUTE IT
STEP #10 SALT IT
Now, instead of reaching for the sugar (which is unnecessary with super-smooth cold-brew) I stir in a pinch of Kosher salt. Just trust me on this one.
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