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Cold-Pressed Coffee

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I decided to do a small write-up on cold-pressed coffee because I use it from time to time in some of the raw recipes.  And I have to admit that I am beginning to enjoy a cup or two throughout the day.  :)

What is cold-pressed coffee?

Explained simply, cold brewed coffee is a coffee extract (or syrup) brewed using fresh ground coffee and cold water. The syrup can be used to make awesome iced-coffees… or added to hot water for a wonderfully smooth tasting hot drink.  There are many ways to use cold-brewed coffee. For a hot cup of coffee just add boiling water. Great for the office at the hot water dispenser. Like your coffee cold on a hot summer day? Add some cold water and frozen coffee cubes. Have a recipe that calls for coffee flavor? The low acidity of cold brewed coffee make it a perfect candidate for many baking recipes.  Cold brewed coffee is extremely easy, inexpensive, and uses no electricity.  The downfall… it required extra time up front.

Are there health benefits to drinking cold-pressed coffee?

Cold “brewing” your coffee decreases the natural acidity of coffee by 3/4, and it actually has less caffeine than it’s steaming hot counterparts.  This gives your digestive track quite a break, and it helps to keep your Ph levels in balance, yet is still smooth and rich in flavor.   Because of its low acidity, cold brewed coffee also offers a solution for the millions of coffee lovers who can’t drink coffee because they suffer from acid indigestion and elements of GERD. Many experts have suggested that low heat and a significant filtration system used during the coffee-making process can lessen cholesterol LDL levels.

So, does it taste different?

When visiting my favorite coffee house, how do I order my coffee this way?

I don’t know about you but my husband and I really enjoy spending time at coffee shops.  The main reason being is because they have small tables and when Bob and I sit across from one another at a small table we have the most in-depth talks. :)  There is a Starbucks just around the corner from us and we frequent it on a regular basis.  We don’t do their coffee but we do love their tea.  Learning the lingo to order a tea has been quite the challenge. haha  But I will say that after a few years of putting in orders, I can speak their language.  “I will have a shaken, venti, passion ice tea, hold the water, old-school, no sweetener and light extra ice please.”  Luckily, asking for an iced-coffee isn’t so intensive.

It can be referred to in several different ways, you can ask for:

How to make your own cold brewed coffee:



  1. I use a 1/2 gallon mason jar.  Dump in the coffee grounds and fill with water.  (Grind your own whole beans if you want, make it a medium coarse grind for better results, don’t use fine grind, it will take forever to filter!)  Place the lid on top and give it a shake.
  2. Let it stand/brew for about 12 hours… or overnight.  I kept mine in the fridge.
  3. Filter and/or sieve the liquid coffee extract using a fine filter to remove all residue of coffee grounds.
  4. The extract is now ready to be stored in fridge for up two weeks or frozen for longer periods.  When reconstituted, it becomes a delicious, smooth-tasting, low-acid cup of coffee.
  5. To prepare your drink, pour out a little syrup and add warm-hot water, about 1/4 syrup and 3/4 water.
  6. Note: You may not actually need a purpose-built cold brew coffee maker such as the Toddy Coffee System, but they are certainly a wonderful convenience!  You can buy a set for doing cold processing at home from Filtron or you can use a French coffee press and simply use cold water and let sit for 24 hours.
  7. You can add the “syrup” in steamed nut milks for espresso drinks, or with hot water for a regular cup of coffee.  Try adding in raw chocolate powder added to the steamed milk which makes a delicious mocha!
  8. Don’t throw the grounds away! Read here as to what you can do with them!


Sings….The best part of waking up is…(Folger’s jingle)

For years I have been using this travel jar.  It works great!  All you need is 1 quart jar, plastic lid (sold in the canning section) drill a hole in the lid that matches your straw size and wa-la!

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19 thoughts on “cold-pressed-coffee

  1. After looking into a number of the blog posts on
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  2. Carolyn says:

    I am drooling while looking at all these fantastic recipes. Thank you so much for this resource! I would love to see your new posts!

  3. Amy says:

    Forgive me if I’ve missed something but what are the white things in the jar? Can’t be pickled eggs.

  4. Lyn :] says:

    Hi Amie Sue, Hope you had a very happy Christmas ! We tried this over the Christmas holiday, it is really smooth and it makes a really great cup of coffee. It really does reduce the acid, as my mother-in-law had to really reduce her coffee consumption due to acid reflux. She enjoy a couple of cups a day with NO acid reflux, boy was she happy. Thanks – Lyn :]

    • amie-sue says:

      That is so wonderful to hear Lyn, thank you for sharing. Always nice to be able to enjoy a good cup of coffee without the acid effects. This may sound odd to some, but last summer I was making a drink made from: about 2 cups almond milk, 1/4 cup of this cold-pressed coffee, a ph protein powder and a squirt of stevia. I then blended it in the blender with some ice. Oooooh so lovely! I hope that you had a wonderful Christmas. hugs, amie sue

  5. Nastasha says:

    Are you using roasted coffee beans? Or are they raw un-roasted coffee beans?

  6. linda says:

    Hi Amie-sue
    Is there caffeine in the cold press coffee, and what about the Crio Bru coffee, I can’t have not even a trace of caffeine. Thank you for your reply.

    • amie-sue says:

      Hello Linda,

      Yes if you use coffee with caffeine in it, the cold pressed will too. The cold pressed is just much lower in acidity. You can use decaf coffee for this. The Crio Bru coffee is made from cacao beans which naturally have caffeine in them. So best to stay away from it if you are sensitive to it. Sorry Linda. I hope you have a great day tomorrow! Blessings, amie sue

  7. Andrew says:

    Have you ever filtered out the coffee with a nut bag to speed up the filtering process?

    • amie-sue says:

      Yes I have Andrew but the mesh of the bag isn’t fine enough, well for my liking anyway. I have coffee-stained many different nut bags trying it out but the coffee filter worked best for me. Have a great weekend, amie sue

  8. martha lindsay says:

    Hi Amy thanks for this post I’d really like to try out the tiramisu cake for my first food workshop in December. I’ll do a trial first and pray it is successful. Pray for me that all goes well. I really love your blog. God bless you.

    • amie-sue says:

      I have all the faith in the world Martha that it will turn out amazing. Just pour your heart and passion into and you can’t go wrong. Keep me posted and many blessings, amie sue

  9. Bobby says:

    Hi Amie-Sue! My beautiful girlfriend and I have officially adapted a Vegan eating regimen and this coffee sounds so intriguing! I do have to ask about the time to make though… Did I read correctly, 2 weeks??

    Please help! LOL!

    • amie-sue says:

      Hello Bobby…. I am so happy to read that you have a friend doing this with you… support is so helpful! I think you read what I wrote incorrectly. :P The concentrate keeps for 2 weeks. Keeps, being the key word. hehe I hope you give this process a try and if you do, please keep in touch. Have a blessed day, amie sue

    • martha says:

      Just a comment to say that I made this coffee and indeed Amie is right no side effects at all like conventional coffee. My husband can drink a single or double espresso at night and go straight to sleep without any effects but i can’t. For instance I like dark chocolate but I try not to eat it late in the night because the caffeine keeps me up. However thanks to you Amie I’ve made this coffee and enjoyed it, really lovely and mellow.

      • amie-sue says:

        Hello Martha…

        I really appreciate your testimony sharing you and your husbands experience with the cold pressed coffee. I too am sensitive to caffeine (have to watch cacao too)… and I totally feel a difference when I make this form of coffee. Many blessings to you and your hubby! amie sue

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