• 15 grams “Cold Brew Blend” medium roast (Guatemala/Colombia) from Local Coffee Roasting Co. in Roxana, DE
• JX: 2 rotations minus 6 clicks (54 total clicks or 18 on the grind chart) for a medium to slightly fine grind

1. Set AeroPress up in inverted orientation with plunger inserted about 1cm, and add coffee.
2. Fill AeroPress to within about 1cm of the top with room temperature, filtered water.
3. Start timer and stir vigorously for 1 minute.
4. Flip AeroPress and press gently into an 8-ounce tumbler.
5. Add a drop or two of stevia and stir.
6. Add 2 or 3 ice cubes to chill.

For kind of obvious reasons, I wanted to try making cold brew with these beans at least once. This was only my second time making AeroPress-style cold brew with freshly ground coffee. I have made most of my cups using Wellsley Farms Breakfast Blend pre-ground coffee, but we’re out of that. Last week, I tried making cold brew with Maxwell House Original Roast, but did not like it at all. Today’s cup turned out pretty good: probably a slight step up from the Wellsley Farms, but not leaps-and-bounds better. I went with the same grind setting I used last time for cold brew, which, coincidentally, is the same setting I used for my pourover cup this morning. The brew was pretty strong — as I wrote the last time I did this, I could probably get away with using less coffee, or diluting it a little bit. I’m curious what this would taste like if I made it the old-fashioned way (24 hour steep in the French press) but that would probably use up almost all of the beans I have left.