French Press Iced Coffee

Take a plunge into summer with a nice, freshly brewed iced coffee. This method will deliver a smoother taste than chilling coffee left over from your home brewer.

In a French Press, add 8.5 grams of coarse ground coffee per cup (8 ounces) of cold water. Of course, a gram scale is handy and essential if you’re a dedicated cook. Typically, a French Press comes with a scoop and recommends one scoop per “cup.” I’d check out the scoop’s capacity.

First, saturate the grounds so they don’t float. Pour in the remaining water (our French Press holds 4 cups). Stir until the grounds are fully saturated.

Place the French Press lid onto the pot with the safety lid in the closed position, covering the spout. Leave the plunger raised.

Let the coffee rest and chill overnight for 12 hours in the refrigerator.

The next morning, press gently down on the plunger.

In a tall, ice-filled glass, mix equal parts of the chilled, concentrated coffee with water, or add water to taste. If you wish, add milk and sugar or a flavoring like hazelnut or vanilla.

Milk Chocolate-Caramel Tart with Espresso!

Chocolate-Caramel Tart with Espresso

Tempting to the sweet tooth.

Here’s a recipe we’re bound to like, you know, because it has espresso, from Epicurious.com.

Coffee-Rubbed Cheeseburgers

Coffee-Rubbed Cheeseburger

I stumbled across this recipe that combines two favorites: coffee and cheeseburgers. Not an intuitive combination but what the hey! I’ll work this up on the weekend and add my impressions.

Jack

Espresso Brownies

Hmm, this is tempting. A recipe that includes two words we love: “espresso” and “brownie.”

Espresso Brownises

Coffee-Caramel Crème Brûlée

Coffee-Caramel Crème Brûlée (photo by: Tom Schierlitz)

Here’s a recipe we’ve just got to try at home. Epicurious describes the taste of the custard like a creamy caramel cappuccino.