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Cold brew coffee in a French press beside a glass of coffee with ice

French Press Cold Brew

Choose a concentrate (1:5) or ready-to-drink batch (about 1:11), using coarse grounds and a French press.
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Servings: 1 batch
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g coarsely ground coffee concentrate option
  • 500 ml cold or room-temperature filtered water
  • 45 g coarsely ground coffee ready-to-drink option; use instead of 100 g

Equipment

  • French press; paper coffee filter; clean jar or bottle

Method
 

  1. Choose one recipe: concentrate uses 100 g coffee and 500 ml water; ready-to-drink uses 45 g coffee and 500 ml water.
  2. Add the coarse grounds to the French press, pour in the water and stir until every bit is wet. Set the lid on top without pressing.
  3. Steep for 12 to 24 hours. Start at 16 to 18 hours for your first batch.
  4. Press the plunger down slowly, then pour through a paper filter into a clean jar or bottle.
  5. For concentrate, start with 1 part concentrate to 2 parts water or milk and adjust to taste. Ready-to-drink coffee needs no dilution.
  6. Store sealed in the fridge.

Notes

Use either 100 g coffee for concentrate OR 45 g for ready-to-drink, not both. Concentrate yield: roughly 250–325 ml; diluted 1:2, roughly 750–975 ml, or about 4–5 glasses of 200 ml before ice. Ready-to-drink yield: roughly 390–420 ml, or about 2 glasses of 200 ml. Yields are estimates because wet grounds retain water. Ratios are coffee to water by weight (1 ml water weighs about 1 g). Steep 12–24 hours; strain by pressing slowly then pouring through a paper filter. Store sealed in the fridge.