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Cold Brewing Coffee
Thundyrkatz
Registered User regular
Registered User regular
I think its safe to say that some of you here like iced coffee.
Recently with the addition of my 2nd child, I can no longer get out in the morning to get my daily iced coffee and furthermore I could use the money elsewhere. I have tried to make iced coffee at home by putting hot coffee in the fridge for the morning, but it tastes awful!
So, after some research I have found that the solution is to Cold Brew the coffee, much like you might steep Iced Tea. I found several articles talking about the process. But no one talks about what coffee is best to use! So I am looking to you wise people to give me some of your sage advice.
I prefer my coffee black, so I would be interested in a coffee that is not too strong once cold brewed.
I have one of these to make the coffee in.
So what coffee roast and grind would work best for this application?
Recently with the addition of my 2nd child, I can no longer get out in the morning to get my daily iced coffee and furthermore I could use the money elsewhere. I have tried to make iced coffee at home by putting hot coffee in the fridge for the morning, but it tastes awful!
So, after some research I have found that the solution is to Cold Brew the coffee, much like you might steep Iced Tea. I found several articles talking about the process. But no one talks about what coffee is best to use! So I am looking to you wise people to give me some of your sage advice.
I prefer my coffee black, so I would be interested in a coffee that is not too strong once cold brewed.
I have one of these to make the coffee in.
So what coffee roast and grind would work best for this application?
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One thing to note is that the cold brewing process will make a much less biter coffee then you get from regular brewing, so try using less or no sweeteners. I know some of my family members who usual drown their coffee in sugar enjoy cold brew with none at all.
My method is to just fill a very large jar, it's like 20L or something like that with about 500g of ground coffee, then the rest with filtered water and leave it out on my counter for 24hrs. Then I filter and have iced coffee in my fridge for a week.
I like a strong coffee, so I get dark roast beans, and grind them one step below french press (sometimes FP is okay, but it also reduces the strength/flavor a bit, and that size still works with my french press).
My method is just to let the water + grinds sit together in the french press overnight in the fridge, and by morning it's developed into a perfect cold-brewed coffee.
Cold-brewed coffee also tastes better for longer (when compared to chilled hot coffee). Apparently hot coffee releases oils in the beans, and the oil is what starts to go rancid and gives that "old coffee" taste. I've had cold brewed coffee in the fridge for a few days and the flavor doesn't seem to be overly affected.
I'm going to try this for the first time this weekend and see how it goes, i will report back!
On Friday, I went to a local coffee house and bought some fancy medium roast coffee with "fruity and citrusy flavor notes" used a medium coarse grind and went home and tried out my brewer.
Attempt #1 was not great. I did not agitate the coffee enough and the result was very light, like tea without much flavor.
Attempt #2 was better, I made sure to agitate the brew frequently and also filtered the result a second time, which got rid of a lot of silt. The coffee was much darker, but still more tea like then I am used to. It was almost a dark red color. But the flavor this time around was better, my wife thought the result was a little too strong but I liked it.
Over all, the result was good. Its definitely different then iced coffee, much smoother and definitely less acidic. Its a good alternative from iced coffee, but not a substitute.
So not sure if maybe I missed something in the process, but it was not the life changing experience that many of the sites dedicated to cold brew had led me to believe.
if you think it's tasting too weak, then your either not letting it steep long enough, or not using enough coffee.
Also from looking at a few reviews for the brewer you have, it seems a lot of people complain about weak brews.
I would try doing it again, but this time don't use the filter thing that comes with the jug while brewing, just mix your coffee/water directly in it or another larger container and then strain it after your done brewing.
i followed that kicking horse guide this weekend using a french press (coarse grind, steeped it about 14 hours in the fridge, I agitated it a second time before I went to bed) and it came out alright, though I didn't cut it with water on my first cup and I was basically wired from caffeine overload all of saturday morning/afternoon.
2 gallon jar
permanent coffee filter from a machine, one of those gold coloured ones
jar funnel
2 gallon serving jar, one of those ones with a built in spigot
I like the serving jars over a regular jug you pour from because the spigot is a little above the bottom of the jar, so that lets any remaining silt to settle below the level you serve from.
Then I fill the jar with 1/4 coffee, top it off with filtered water, stir a bunch, then let it sit on my counter 24 hours. After that I pour the coffee into the serving jar through the filter/jar funnel combo, and let it sit for about 10 mins.
Clean out the brew jar/filter while you wait, and then when the 10mins is up pour it back into the brew jar filtering it, and then again let it sit 10mins, then repeat the process one last time into the serving jar. the waiting time allows any un-filtered silt to settle to the bottom of the jar, and then you just don't pour the last silty little bit out when your filtering.
Would you say that it is about 1 part coffee to 3 parts water for best results?
I have nothing to contribute but this thread is very relevant to my interests!
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I don't actually make or drink hot coffee, so i'm not familiar with the usual ratios.
Apparently keeping the time between the heating and the cooling as short as possible is a big deal. I'm not going to pretend to be a huge coffee aficionado but from my experience there's a big difference between dumping ice cubes into hot coffee and this method, so I'm guessing it's a matter of degree?
Pretty much every recipe I've seen uses something around the ratio in the link 1.8 grams of coffee per fluid oz of water (in grams this is 1g of coffee per 16.7g of water).