I’m a great fan of high-grown African coffees, but boy—they’re no fan of me! If you’re like me, you should try cold-pressed coffee.
It couldn’t be simpler: the cold-press method tames acidity (and caffeine content, too), producing sweet, brightly flavored cups that can be drunk straight but I prefer to temper with milk. And what better, in summer, than Vietnamese coffee (cà-phê-sua)—that sweet, languorous drink? I think the sharpness of a high-acidity coffee, tamed by cold-press and sweetened condensed milk, yields the best of all possible cups—the perfect drink for sitting on the porch on a scorching-hot Minnesota summer day.
Makes 1 cup
6 oz. very concentrated cold-press East African coffee*
1 tablespoon to ¼ cup sweetened condensed milk
1. Stir coffee and milk together.
2. Pour over a glass filled with ice.
*Try Peace Coffee’s Ethiopian—sensational.
New to cold-press coffee?
You can make it using a variety of methods. This one uses a Toddy:
1. Plug the hole in the bottom of the coffee maker, spritz the filter, and place it in the bottom.
2. Add a cup of cold water and 6 ounces of finely ground coffee. Pour in 3 more cups of cold water, slowly circling the measuring cup over the grounds. Add another 6 ounces of coffee, wait 5 minutes, then add another 3 cups of cold water. Don’t stir! But you can lightly tap the grounds that are floating on top to make sure they become wetted (they’ll eventually sink).
3. Allow to steep for 12–18 hours. (You do not have to refrigerate the Toddy.) Decant the coffee by removing the stopper and allowing the coffee to flow into a two-quart glass canning jar. It will keep well in the fridge for about 2 weeks.
Out and about? Stop by our stores to pick up a Cowfee. You read that right, a Cowfee. It’s an iced latté to-go – cold press, milk and organic cane sugar chilled to cool you down & pick you up. Available now at the Selby store & coming soon to West 7th.