This summer I’m teaching my very first in-the-flesh course from my own syllabus, and it. Is. Terrifying. Perhaps it’s appropriate, then, that I’m teaching a class on Cold War culture, since so far we’ve mostly been talking about anxiety in postwar America. My class is at 9 AM, which means I’m getting up way earlier than usual, Monday through Thursday, which is just a tad grueling. It doesn’t help that I got back from California* late Sunday night/early Monday morning, which made me both jet-lagged and sleep-deprived during our first meeting.
In this spirit of grogginess, I wanted to repost my friend and former coworker Janina’s jawn about cold-brewed coffee. For the past two years I’ve been using a method I originally saw on Amateur Gourmet, which is delicious but also fussy. I had never thought to use a French press–it makes so much sense! I tried it last night/this morning, toting my brew to school in my gigantic Stanley thermos, which keeps the ice from melting and making my coffee watery.
*Congratulations, Jackie and Steven!