Cold-press coffee is made using the cold brew method. There are numerous expensive cold-press coffee kits available on the market today. However, you can make your own for mere pennies, and you don't have to buy any extra equipment. This recipe yields approximately 9 cups of cold-press coffee concentrate, which makes around 30 to 40 cups of coffee, depending on desired strength.

Add 1 lb. of medium to coarse ground coffee to a large metal or glass bowl. Add 4 cups of cold water, and stir to combine.

Wait approximately 5 minutes, and then add an additional 5 cups of cold water to the coffee mixture. Stir to combine.

Cover the bowl with a piece of wax paper or plastic wrap, making sure it's stretched taut and doesn't fall into the coffee mixture.

Place the bowl in the refrigerator and allow it to sit overnight or at least 10 to 12 hours. If time is an issue, the brew should be okay after 8 hours, but it will be less flavorful.

Remove the cold-press coffee mixture from the fridge, and strain it through a fine mesh strainer lined with a thin coffee filter into a large drink pitcher or clean milk jug. You now have a cold brew coffee concentrate, which should be stored in the refrigerator when not in use.

To serve your cold-press coffee, add 1 part of the brewed concentrate with 2 parts water over ice. Add milk and sugar to taste, if desired. To make hot coffee, add 1 part concentrate with 3 parts cold water, and microwave on high for 2 to 3 minutes, or until the desired temperature is reached.


Any type of coffee can be used to make cold-press coffee. However, dark roasts seem to have a stronger flavor when made using this method.

Take your cold-press coffee concentrate on camping trips. Then, add water warmed by the campfire for hot low-acid coffee in the mornings.

About the Author

Willow Sidhe

Willow Sidhe is a freelance writer living in the beautiful Hot Springs, AR. She is a certified aromatherapist with a background in herbalism. She has extensive experience gardening, with a specialty in indoor plants and herbs. Sidhe's work has been published on numerous Web sites, including