1 cup whole coffee beans (a lighter roast than you use for hot coffee)
1/2 cup or more plain unsweetened almond milk
2 Tbsp maple syrup
Pinch of sea salt
8-cup French press coffee pot (French presses are measured in 4-oz "cups")
Grind coffee beans so that they are coarse enough not to filter through the French press, but fine enough to make a strong brew. (This is the medium setting on my Mr. Coffee grinder.) You can also get the beans pre-ground for a French press, just use a scant cup of grounds.
Pour ground coffee beans into the French press. Fill to line with cold water and stir until thoroughly combined.
Keeping the press in the upright position (not pressed yet!), carefully place in fridge. Let "brew" overnight, 10-12 hours.
In the morning, press the coffee and pour into 2 glasses or a separate pitcher. (Make sure you pour the coffee once you press it; leaving it sitting over the grounds will make it extremely bitter.) Divide almond milk and maple syrup between two glasses (or add all to the pitcher), and stir together with a pinch of sea salt. Add ice if desired.
Serve cold! Cold-brewed coffee will keep for up to a week in the fridge. I recommend adding the milk, syrup and salt just before serving.