The Coffee Recipe (French Press Edition)
You’re basically making coffee as usual, but BETTER. It will be iced (because that’s what you do until it’s 10°F), and flavorful (because it shouldn’t taste like water and it should kick you in the pants a little), and smooth (because coffee should be like good whiskey) , and deliciouser (because cinnamon) than usual.
Gather your supplies:
- “8 cup” French Press [whoever gets 8 cups out of these is clearly Jesus]
- 12 ice cubes
- a pitcher
- 1 cup of your favorite coffee (medium grind, like kosher salt)
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of cinnamon
- 2 heaping teaspoons of brown sugar
- 2 cups not-quite-boiling water
Throw your ice cubes in the bottom of the separate pitcher. Pretend you’re going to make regular, plain, run-of-the-mill coffee (put your coffee in the bottom of your press). BUT add the nifty extras with your coffee (vanilla, cinnamon, brown sugar). Then do your whole French Press magic (pour in water, stir, lie in wait, press). Directly after pressing, pour over the ice in your pitcher.
OPTION: since French Press tends to give you a thicker, slightly gritty brew and I really love crystal brown iced coffee, I adore filtering the coffee as I do the pour-over. You could use cheesecloth, or a regular coffee filter, but now we’re also getting into pain-in-the-ass territory, so just go buy a Chemex.
Back to the riot.
Riot and Frolic 