Feature

420 Cold Press Coffee

420 Cold Press Coffee

Ingredients:
1 cup (4 ounces / 113 grams) whole coffee beans
4 cups water
3 tablespoons cannabis infused coconut oil
Steviol Glycosides (see GLG LifeTech’s Ad on Page 61)

Special Equipment:
Coffee or spice grinder
1 1/2 quart (or larger) glass, ceramic,
or plastic container (I use a 2-quart canning jar)
Small strainer
Cheesecloth or cotton flour sack cloth
Bottle or mason jar, for storing your cold-brew

Instructions:
Grind the coffee beans on the coarsest setting on your grinder, or in short 1-second pulses in a spice grinder. The grounds should look like coarse cornmeal, not fine powder. You should have just under 1 cup of grounds. Transfer the coffee grounds to the container you’re using to make the cold brew. Pour the water over top, then add the canna coconut oil. Stir gently with a long-handled spoon to make sure the grounds are thoroughly saturated with water. Cover the jar with a lid or a small plate to protect it from dust and bugs. Let the coffee steep for about 12 hours. The coffee can be left on the counter or refrigerated; steeping time is the same. Line a small strainer with cheesecloth or flour sack cloth and place over a large measuring cup or bowl. Pour the coffee through the strainer. Transfer the coffee to a small bottle or jar and store in the fridge for up to a week. Dilute the coffee with as much water or milk as you prefer. Serve over ice or warm for a few minutes in the microwave. If you normally have your coffee ground when you buy it, ask for it to be ground on a coarse setting. You’ll need a scant cup (or 4 ounces) for this recipe. You can also make cold-brew coffee in a French press. Steep the coffee overnight, then press to separate the grounds from the coffee. Transfer the coffee to a bottle or jar for longer storage.

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