French Press Coffee
- Bring water to a boil. Wait 1-2 minutes so it cools slightly.
- Grind your coffee beans, aiming for a coarse grind. Use two tablespoons of ground coffee for every 1 cup of water.
- Pour the ground coffee into the French press. Pour water evenly over grounds and stir to make sure the hot water gets to every bit. Stir to make sure all the grounds are immersed in the water and to help with the extraction of the delicious oils and compounds. Steep for 4 minutes.
- Press down on the plunger evenly and slowly.
- Pour and enjoy!
Cold Brew Coffee – Two Ways
Cold Brew Coffee Recipe No. 1:
With our Law Coffee Cold Brew Filter Bags, it’s easy to make cold brew coffee. Simply soak our filter bag in cold water over night and voila! You have Cold Brew Coffee.
- 1 (4oz) Law’s Cold Brew Filter Bag
- 32oz filtered water
- Milk, Sweetener if desired
Cold Brew Coffee Recipe No. 2:
- 1/2 pound coarsely ground coffee beans
- 4 1/2 cups cold water
- Coffee filters
Put coffee grounds in a large container. Slowly pour water over the grounds. Cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours. Line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. Discard the grounds. To get a clearer brew, strain coffee again through coffee filters. Store in refrigerator.
*Note: If you don’t have a cheesecloth, you can substitute with a coffee filter, paper towel or linen dishcloth.
Law’s Iced Coffee
- Law’s Dark Roast Coffee
Brew a full pot of laws dark roast coffee. Allow it to sit at room temperature or refrigerate for about 12 hours or overnight. Pour over ice. Add your favorite flavored syrup, sweetener of your choice and/or milk.
Note: If coffee is too strong for your taste, you can dilute it with water.
LAW’S VANILLA SWEET CREAM COLD BREW
- Law’s Cold Brew Coffee (recipes above)
- 1 vanilla bean
- 1 c. sugar
- 1 c. water
- Heavy cream to taste
Add sugar and water into a pot. Scrape the seeds of vanilla bean into the pot along with the vanilla bean pod. Bring this vanilla simple syrup to a boil and heat until all sugar granules are dissolved. Let your vanilla simple syrup cool for at least an hour. Pour Law’s Cold Brew Coffee into glass. Add some heavy cream until desired lightness. Then add 1-2 tablespoons of vanilla simple syrup. Voila!
PUMPKIN SPICE LATTE
- Pumpkin Spice Sauce
- 4oz cold fresh whole milk
- Shot of espresso/espresso machine
Prepare your espresso coffee and pull a tall shot of espresso into an 8oz cup. Pour milk and then pumpkin spice (1.5pumps/oz) in milk steaming pitcher. Steam to a latte consistency at 160 degrees. Then pour the milk/pumpkin spice over the shot of espresso. Add a dollop of whipped cream And ENJOY!
- 1 cup freshly brewed Law’s Coffee
- 1 1/2 oz. Baileys
- 1/2 oz. Irish Whiskey
Combine all ingredients and add your favorite cream on top!
- 1.5 parts KAHLÚA
- 1 part Vodka
- 1 fresh brewed espresso
Add cream if you want to sweeten it a bit more.
Fill a shaker with ice, add Kahlúa, Vodka and a fresh brewed espresso. Shake vigorously, and strain into a chilled martini glass.
BBQ COFFEE DRY RUB (For Grilling)
- ¼ cup finely ground coffee
- ¼ cup brown sugar
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 2 tablespoons salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cocoa powder
- ½ tablespoon cayenne ~ or more
Combine all ingredients in a bowl. Whisk together until well blended.
Rub 1 tablespoon per pound on your meat. Allow to set in the refrigerator for several hour. Pour any remaining rub into an air tight jar. It will remain fresh about 6 months.
(Recipe from IntentionalHospitality.com)
FLANK STEAK WITH COFFEE-PEPPERCORN MARINADE
Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.
- 3 tablespoons strong brewed Law Coffee *
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon whole black peppercorns, crushed
- 1/2 teaspoon salt
- 1 pound flank steak, trimmed of fat
Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours. Heat grill to high.
Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.
* Try Law’s Dark Roast for a more intense coffee flavor
(Recipe from EatingWell.com)
- 1 cup gelato/ice cream
- 1 shot of espresso
- Shaved dark chocolate or Chocolate Syrup
Place 2 small scoops of gelato/ice cream (chocolate or vanilla) in a small cup or bowl to the table w/ chocolate drizzled on top. Bring a small shot of espresso in a small creamer cup to the table. Slowly pour espresso on ice cream and enjoy!
- Ladyfinger cookies (36)
- 1/4 cup granulated sugar
- 3 cups Brewed Law Coffee Espresso
- 1 lb. Mascarpone cheese
- 1 cup heavy cream
- 3 tsp. unsweetened cocoa
- 1/4 cup brandy, rum or Kahlua
- Whipped cream for garnish
In a large mixing bowl, blend mascarpone with sugar, liquor and 1 tbsp. espresso. Beat heavy cream until stiff peaks form and fold into mascarpone mixture. In a 9 x 9 glass Pyrex dish, layer Ladyfingers on bottom. Brush with espresso, but do not saturate. Evenly spread a layer of mascarpone mixture and sprinkle with half of the cocoa, and then repeat steps to create another layer. Cover and refrigerate overnight. Pipe whipped cream decoratively over the top.