CMIN Senior Member Joined: 14 Jun 2012 Posts: 1,375 Location: South FL Expertise: I like coffee
Espresso: Crossland CC1 Grinder: Baratza Preciso
Posted Fri Apr 4, 2014, 9:13am Subject: Been playing with Cold Brew
using my pint ball jars, 14g of coffee and 10 oz of water, steeped 24 hours in the fridge. Even the S.O. Summatra I have right now is so smooth like this. Did try the counter as saw some people mention that, didn't like it though, tasted odd vs steeping in the fridge. Notice though Cold Brew is best as is, nothing added, no syrup, no sweetener. I like a little splenda when I make iced coffee with the CC1 (ice, espresso, milk)... but using sweetener makes it taste weird in cold brew and not in a good way, and not a fan of ice in the cold brew either. Pour it in a tumbler with some ice and didn't like the taste, pour in a shortball glass and it was great. No milk either, not sure why, but I've done it before, and feel like Cold Brew is best as-is, nothing added. Anyone else feel the same?
Oh yeh and comparing the Preciso and Hario Mini, Preciso is far better for coarse, way less fines production and way better consistency as I poured the jars over a strainer into a measuring up and then poured into a container with a rigged drip filter. Don't get me wrong, Hario is better than nothing for sure and I travel with it, but there was a big difference between it and the Preciso. I have mine modded as well to be more stable on the coarse end.
Posted Fri Apr 4, 2014, 2:46pm Subject: Re: Been playing with Cold Brew
Cold brew is one of my most used methods, even when its 30 degrees below zero (Im in Canada)! Ive found cold brew makes some cheap pre ground coffees very drinkable (like Dunkin Donuts coffee for example).I usually steep for around 20 hours with a fine grind, usually medium roast then filter using my pour over. I usually dilute the coffee concentrate with half milk/half concentrate, with no syrups or sweetners.
TheRealScubaSteve Senior Member Joined: 22 Feb 2014 Posts: 97 Location: Massachusetts Expertise: Just starting
Espresso: Delonghi EC155 Grinder: Baratza Encore
Posted Fri Apr 4, 2014, 4:50pm Subject: Re: Been playing with Cold Brew
I put a tiny bit of Splenda and milk in my cold brew. I have only made it twice, but I agree that it makes stale coffee pretty palatable. I got a number of Starbucks gift cards for Christmas (having previously enjoyed their "coffee") and buy beans now and again just to use up the balance. I found that cold brew actually makes a pretty nice cup with the beans whereas hot brewing does not. I'm far from scientific but a steep for closer to 24 hours seems to yield the best results thus far.
"But it is not a perfect world and none of us are god-shots. As for me, I am a little over extracted and therefore slightly bitter and my crema is thin..." -Buckley
Posted Tue Apr 22, 2014, 9:31am Subject: Re: Been playing with Cold Brew
Nowadays, since I have an espresso machine, I find it much easier to just make a couple shots of espresso, mix with cold water, and add ice. This way is much easier than waiting 20 hours for cold brew.
Posted Tue May 13, 2014, 7:48am Subject: Re: Been playing with Cold Brew
I've recently been experimenting with cold brewcoffee brewed cold too. First espresso then with press then finally with pour over. I found brewing a slow pour over with ice in the cup to immediately cool the coffee worked the best. I found half ice to half water ratio works the best and still leaves a good amount of ice in the cup. I've really been enjoying some Cuban coffee iced. I tried the press the day before letting it steep over night and found the coffee to be to bitter. I'm gonna stick with iced pour over.
For a 12 oz cup I used 20g fine ground, 6 ice cubes in the cup and ran 6 oz through the filter.
z0mbie Senior Member Joined: 26 Sep 2013 Posts: 360 Location: Online Expertise: I live coffee
Posted Wed May 14, 2014, 2:35am Subject: Re: Been playing with Cold Brew
Too many coffee bars jumping on the cold brew band wagon...
I've only been able to find ONE location that actually make a decent cold brew. The rest has been ridiculous. To call them anything but swill would be inaccurate. I've been so disappointed so man times I no longer bother to try.
It seems to me there is much more to cold brew than just throwing grinds into cold water, and that the guys jumping on the cold brew band wagon seem to think that's all it takes. I wonder if these folks actually drink this stuff on their own. To make a good brew, I don't think the hot brew knowledge base applies.. In other words, just because you can do it doesn't mean you can do it right. Cold brewing is a totally different extraction process and so I think only folks who've actually experimented and developed profiles (be it grind, blend, time, etc) specifically for cold brew are doing it right. It's not so much the technique as it is just understanding what flavors come out of certain roasts when brewing cold. I have tried cold brew and it's actually been quite difficult to produce really good cold brew.
I know this is a bit of a rant but I can't help it I wasted yet another 4 bucks on some cold brew I tried today at a new spot.
I did cold brew with some of my best beans but it was very bad and not too different from what most of the coffee bars served me. I manage to produce a decent cold brew by mixing beans of different roasts (having brewed them cold on their own). If anyone of you with lots of experience with cold brew can share your recipes, I'd love to try it. So far I'm finding that my PNG C+ 25% with ETH 25% FC, and 50% Columbian FC is not bad.. Definitely drinkable but no where close to the one cold brew I had at the Conservatory, a coffee house I frequent near work. It had some really nice subtle berry and dark chocolate notes and very well balanced. I need to ask them for the recipe.
Do any of you do this? Brew different SOs individually and post-mix your brews? I think that would be easier to come up with a specific flavor profile?? Since this extraction process requires no heat, I think it's a huge advantage for cold brewers to be able to develop flavor profiles post brew.
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