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Cold Brew Coffee Recipes



Straight Up




  • 50-100 ml First Press Coffee
  • Ice

Cold drip coffee the way it should be. Pour 50-100ml of First Press Coffee over ice for a refreshing and easy way to enjoy your cold drip.


Parad-ice




  • 50-100 ml First Press Coffee
  • Ice
  • Coconut Sugar
  • Wedge of Lime

A sweet and sour summer twist on the old fashioned cold drip on ice. Pour 50-100 mL of First Press Coffee over ice and squeeze a wedge of lime over the top. Pop the wedge into your glass, sprinkle half a teaspoon of coconut sugar over the top and pretend you’re chilling on a tropical beach!


Cocobrew




  • 100 ml First Press Coffee
  • 200 ml Coconut Water
  • Ice

A simple, hydrating and delicious way to enjoy your cold drip for longer. Simply add 1 part First Press Coffee to 2 parts coconut water in a tall glass. Pop a few ice cubes in and stir!


Cold Drip Espresso Martini




  • 45ml Vodka
  • 30ml First Press Coffee
  • 15ml Butterscotch Schnapps
  • 15ml Coffee Liqueur
  • Ice

Pour all ingredients over ice in a cocktail shaker. Shake all ingredients vigorously to achieve a creamy crema on top. Strain and serve in a cocktail glass.


Vanilla Almond Swirl




  • 50-100 ml First Press Coffee
  • Almond Milk
  • Vanilla Extract
  • Cinnamon (optional)

Pop 50-100 mL of First Press Coffee in a glass and top up with almond milk to taste. Add a tiny bit of vanilla extract and give it a mix. For those icier mornings, heat your almond milk using your coffee machine and add a sprinkle of cinnamon into the mix. Winter will never be the same again!


Banana Chai Crunch




  • 50 ml First Press Coffee
  • Condensed Milk
  • Crushed Ice
  • Banana Chips
  • 1 tsp Chai Masala Powder

Pour 50 mL of First Press Coffee over crushed ice and drizzle a heaped teaspoon of condensed milk over the top. Sprinkle on some crumbled banana chips along with a teaspoon of chai masala powder. Add a cinnamon quill to the mixture to stir it all together for banana-spiced heaven!

Recipe courtesy of Dean Schmideg @ DS Images


Banana Almond Smoothie




  • 50 ml First Press Coffee
  • 1 frozen banana
  • 1 tbsp almond butter
  • 1/4-1/2 cup unsweetened almond milk
  • A pinch of ground cinnamon

Add all ingredients to a high powered blender and blend for 30-60 seconds on high until smooth and creamy. Serve in a chilled glass.

Recipe courtesy of Zoe Tattersall @ ZOMT


Cinnamon Orange Coffee Crush




  • 50 ml First Press Coffee
  • 1/4 Orange, wedged
  • Crushed ice
  • Warmed cinnamon sticks
  • A pinch of powdered cinnamon
  • A pinch of coconut sugar

Fill glass with crushed ice, squeeze the orange wedge and add the peel to the ice. Pop in the cinnamon stick and pour in the First Press before topping with a sprinkle of powdered cinnamon and coconut sugar. Swirl around and sip!

Recipe courtesy of Dean Schmideg @ DS Images


Banoffee Smoothie




  • 50 ml First Press Coffee
  • 500 ml pecan nut (or other nut) Milk
  • 250 g frozen banana pieces
  • 1 tbsp agave syrup
  • 1/2 tsp lucuma powder
  • 1/4 tsp vanilla bean powder
  • 10 ice cubes

Place all ingredients in a blender and blend until smooth! Makes approx 3 x 420ml cups.

Recipe courtesy of xox Smoothie Girl


Chocolate Espresso Fudge




  • 100 ml First Press Coffee
  • 1 & 1/2 cups almond pulp
  • 1/2 cup maple syrup
  • 1/2 cup rice malt syrup
  • 3/4 cup cacao powder
  • 3/4 cup coconut oil, soft
  • 1/2 cup rice/almond milk
  • 2 tsp maca powder
  • 2 tsp vanilla extract
  • 1 vanilla bean, insides scraped
  • 1 tbs goji berries
  • A pinch of salt

Blend all ingredients except the Goji berries and chopped almonds until very smooth. Mix in the almonds and berries and then spoon the mixture into a container or tray lined with baking paper. Smooth the mixture out completely and place in the freezer for a few hours. Chop up and serve!

Recipe courtesy of Lidia Ferreira


Raw Vegan Vanilla Latte Cheesecake




Base

  • 1/2 cup almonds
  • 3 tbsp coconut oil
  • 3 tbsp rice malt syrup
  • 1/2 tsp vanilla essence
  • 1 tsp carob powder

Filling

  • 50 ml Honduras First Press Coffee
  • 1 & 1/2 cup raw cashews (soaked overnight)
  • 6 tbsp rice malt syrup
  • 2 tbsp coconut oil
  • 2 tsp carob powder
  • 2 tbsp vanilla essence

Marble Swirl Topping

  • 2 tbsp carob powder
  • 2 tbsp coconut oil

Blend all base nuts in a food processor or blender until they resemble crumbs. Transfer the crumbs into a bowl, add all other base ingredients and mix until well combined. Pack the resulting mixture tightly into an 11cm spring form cake tin or pie tin and place in the freezer. Next up, blend or process cashews until they resemble a smooth batter. Stir in all other filling ingredients until well combined and pour mixture onto base. For the marble swirl, stir carob powder and coconut oil together until smooth and using the back of a spoon, swirl the topping into the filling. Reutrn the cheesecake to the freezer for at least 2 hours or until firm before cutting and serving.

Recipe courtesy of Tanisha Angel @ Vegan Hippie


Raw Coffee Cheesecake




Base

  • 6 organic medjool dates
  • 100g activated walnuts
  • 100g brazil nuts
  • Pinch of Himalayan sea salt

Cheesecake

  • 75 ml First Press Coffee
  • 350g cashews (soaked minimum 2 hours)
  • 1/4 cup rice malt syrup
  • 1/3 cup coconut oil, melted/li>
  • 1 tsp vanilla extract

Chocolate drizzle

  • 2 tbsp raw cacao
  • 2 tbsp rice malt syrup
  • 1/4 cup coconut oil

Add all base ingredients to a food processor and pulse until combined without being too smooth. Press this mixture firmly into a baking dish and place in the freezer. Add all of the cheesecake ingredients to a food processor and blend until smooth and creamy. Add splashes of water if required until it is a thick batter. Smooth the cheesecake layer over the base and place in the freezer. Mix the chocolate drizzle ingredients in a food processor and drizzle over the top of the cheesecake layer. Place back in the freeze for at least a few hours before chopping up and serving!

Recipe courtesy of Zoe Tattersall @ ZOMT




Have your own First Press concoction?! 

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