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 PIE LATTE
- 1 tablespoon pumpkin puree
- 2 tablespoons vanilla extract
- ¼ teaspoon ground cinnamon
- 1 cup milk
- ½ cup Law’s Dark Roast coffee or ¼ cup Law’s Espresso
Heat milk and pumpkin in a saucepan over low heat until steamy hot. Stir in vanilla and cinnamon. Put in a blender for about 20 – 30 seconds until mixture is thick and foamy. Pour into a cup and add coffee. Top with whipped cream, if desired and sprinkle with cinnamon or nutmeg.
- 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 ice cream
- 1 shot of espresso or 3 tablespoons of strong brewed coffee
- Shaved dark chocolate
- Chopped hazelnuts
Place 2 small scoops of ice cream (coffee, chocolate or vanilla) in a coffee cup, then pour in the espresso or coffee. Top with shaved dark chocolate and chopped hazelnuts.
- 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.