Wednesday, June 15, 2011

pass me a cold one.

morning everyone, hope this finds you well as we hit mid-week.

it's been another hectic (read: fantastic and productive) week in the vh world so unfortunately blogging has been on hold. again. i promise to be more diligent about keeping you all in the loop.

as summer is upon us in full force and there is no break in the heat until october, it is officially the season of iced coffee. so we are all going to share in a little cold-brew tutorial. i know, i'm excited too.

i first fell in love with cold brew coffee while i was in LA. my favorite little breakfast joint made the most deliscious and perfectly weighted iced coffee. not too strong, not too watery. since then, i have been on the hunt for a roast/blend that will make the perfect cold brew for vintage heart.

i have mentioned before that i am in a love affair with my roasting company. everytime i speak with them i fall more and more. one perk of this relationship is getting to take home samples of the newest blends, freshest batches of seasonal flavorings and various roasts that fit the flavor family that vintage heart aims to provide. luke sent me home with the most recent batch of ethiopian yirgacheffe. i have brewed it both hot and cold at home in my humble little french press and both instances have provided exceptional depth. victory.

so, how does one french press at home on small scale, you ask?

there are several DIY cold brew methods, however i tend to stick to my french press. mostly because it's red and i think it's pretty, but also because clean up in pretty simple.

coffee beans
grinder (set to 'percelator' or 'french press')
french press
room temp (can be cold too, i just use room temp because it's typically more convenient and i think it hits the grounds a little softer) filtered water (i still haven't adjusted to the flavor of austin's water so i get snobby about the way it tastes)

before you head to bed simply grind up about 2 TBSP of coffee for each cup you are trying to make. i have a chinsey little grinder at home so i sometimes do more grinds than necessary, but when i pour it into my french press it has about 3/4" of grounds in the pitcher. //i usually fill my 160z tumbler, just to give you a point of reference as to how much that makes.

once you have put your freshly ground coffee in the pitcher and you have finished enjoying the aroma your kitchen now exudes, add your water. like i said, i usually fill my 16oz to-go tumbler so i tend to fill my press up about half way. (half of a 32 oz french press)

give the muddy looking mess a quick stir (use a wooden stirer if you have it. if not, no big.)and put your press lid on. DON'T press the plunger though!

let it sit over night and when you wake up, push the plunger down and pour over ice. bada bing.

now that i have given away all my of at home secrets, what is your favorite way to brew coffee at home? do you make cold coffee on your own? if so, do you use a different method? do tell.

stay cool, austin.


  1. I started cold brewing based on Smitten Kitchen's method: but pioneer woman just posted a recipe yesterday. . . I want some sweetened condensed milk now!

  2. We do the same thing for cold brewing, especially in the Austin summer heat.

    Another cutesy idea for your storefront could be to make espresso ice cubes! Then you have the option of using hot coffee (let's say you forgot to brew the day before or ran out) and cooling it down without watering it down or making it too weak. What do you think?