Tulo

French Press Cold Brew Recipe

Steeping coarse grounds in cold water for 12 to 24 hours extracts caffeine and flavor compounds without pulling out the bitter, acidic oils that hot brewing releases, and the French press's built-in mesh plunger doubles as the straining tool so there's no separate filter or cold-brew pitcher needed.

Prep
10 min
Cook
720 min
Total
730 min
Servings
4

Ingredients

Servings4
  • 1 cup coarsely ground coffee
  • 4 cups cold filtered water
  • 1 cup cold water or milk, for diluting
  • 1 cup ice cubes

Nutrition per serving

Calories
83
Protein
4g
Carbs
3g
Fat
4g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Add the coarsely ground coffee to the French press carafe.
  2. 2Pour the cold filtered water over the grounds, then stir gently with a wooden or plastic spoon (not metal, which can crack a glass carafe) until all the grounds are saturated.
  3. 3Set the lid on top with the plunger pulled all the way up, don't press it down yet. This just keeps dust and odors out of the carafe while it steeps.
  4. 4Let the coffee steep at room temperature for 12 hours, or in the refrigerator for up to 24 hours for a milder, less acidic cup.
  5. 5Slowly press the plunger down at a steady, even pace to separate the grounds from the concentrate.
  6. 6Pour the concentrate through a fine-mesh strainer or a coffee filter into a clean jar to catch any fine sediment that slipped past the French press mesh.
  7. 7To serve, combine equal parts concentrate and cold water or milk over ice, and adjust the ratio to taste.
How to Make Cold Brew Concentrate

Tips & variations

  • Use a burr grinder set to a coarse, breadcrumb-like texture; a fine grind will clog the mesh and push grounds through into the concentrate.
  • For a stronger concentrate, use a 1:3 coffee-to-water ratio instead of 1:4, then dilute more aggressively when serving.
  • Sweeten with simple syrup rather than granulated sugar, since sugar dissolves poorly in cold liquid.
  • The concentrate works hot too: mix it half-and-half with hot water for a quick hot coffee without rebrewing.

Storage & reheating

Store the strained concentrate in a sealed jar in the refrigerator for up to 2 weeks. It's meant to be served cold or diluted, not reheated on its own; reheat only after diluting with hot water if making a hot cup.

Tips from the Tulo kitchen

  • A kitchen scale gives far more consistent results than measuring grounds by volume, since grind size affects how much coffee fits in a cup.
  • If the concentrate tastes sour or thin, the steep time was likely too short or the grind too coarse; extend the steep by a few hours next time.

FAQ

Do I need a special cold brew maker to use a French press?

No. The French press's plunger and built-in mesh filter do the same job as a dedicated cold brew maker, straining the grounds from the liquid after steeping.

Why does the recipe call for coarse grounds instead of a regular drip grind?

Fine grounds pack tightly and slip through the French press mesh, clouding the concentrate with sediment, and they also over-extract faster, making the cold brew taste bitter.

Can I steep the coffee at room temperature instead of the fridge?

Yes. Room temperature steeping (around 68-72°F) extracts a bit faster, so 12 hours is usually enough, while a cold fridge steep can safely go up to 24 hours.

How strong is the finished concentrate compared to regular coffee?

At a 1:4 ratio, the concentrate is roughly twice as strong as drip coffee, which is why it's meant to be diluted before drinking rather than served straight.

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