Coffee
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I make my own…so much cheaper and I am frequently changing the bean to test out new varieties and regions.
I typically use a half gallon jar and soak 2 cups of ground coffee in 64 oz of filtered water for as close to 20 hours as I can get. I had read that Starbucks formulation scientists found the 20 hour sweet spot for their in-house cold brew, so that's what I'm basing my timing on.
Interested in what everyone else's methods are...
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I've been doing 1 cup coffee with 4 cups water for 24 hours in the fridge with intermittent stirring. I'm a total newbie at it but so far have had decent results. Next batch I might do at room temp but with a shorter brew time.
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Do you guys do your cold brew at room temperature or in the fridge?
I brew at room temp and then store it in the fridge after brewing.
I've been doing 1 cup coffee with 4 cups water for 24 hours in the fridge with intermittent stirring. I'm a total newbie at it but so far have had decent results. Next batch I might do at room temp but with a shorter brew time.
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Nice! Same basic ratio that I'm using…I like to shake my jar a few times during the brew as well for maximum saturation.
People tell me that it's supposed to be used as a concentrate and that the typical serving ratio is 3/1 water/coffee. I personally like it 1/1 with milk or a milk substitute. Kind of like a cold brew latte. But it's strong that way, much stronger than drip and stronger than most espresso.
One thing that I notice about the cold brew is how much less acidic it is. The flavors of the coffee come out because there is less of the "bright" acidic notes you get when hot water is used. So smoooooth
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I also do mine 1/1 although I've also drank it straight. Next batch will be 20 hours on the counter. Thanks for the advice!
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My go to weekend (or when I have time) setup for the past year or so. I use a SCAA approved drip brewer due to time constraints during the week. I still grind before I brew though.
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@veloaudio chemex is always good. Which SCAA brewer do you use?
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^^I find Chemex hit and miss. It's the hardest of all pourovers to dial in for me. Kalita is the easiest, but a great cup in a Kalita will not taste any where close to a great Chemex. I stopped using my v60 as I find it rather variable as well. Used to get some great v60's tho. Ease and consistency, Kalita for me every time. Then v60, then Chemex.
For peak taste, Chemex, v60, Kalita. Kalita's average is higher than the other 2 by a few points by far, for me…
I'm a picky snob :).
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@veloaudio chemex is always good. Which SCAA brewer do you use?
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I use the KitchenAid KCM0802 (non digital). It was given to me as a gift but it has been great. Price is reasonable compared to the other more expensive SCAA approved brewers.
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Thanks man, I havent used a machine in a while but wouldnt kick the idea out for day to day.
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Picked up a bag of house blend from Intelligentsia, pretty good but I'm used to stumptown so it doesn't quite match up for me.
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^^I find Chemex hit and miss. It's the hardest of all pourovers to dial in for me. Kalita is the easiest, but a great cup in a Kalita will not taste any where close to a great Chemex. I stopped using my v60 as I find it rather variable as well. Used to get some great v60's tho. Ease and consistency, Kalita for me every time. Then v60, then Chemex.
For peak taste, Chemex, v60, Kalita. Kalita's average is higher than the other 2 by a few points by far, for me…
I'm a picky snob :).
A good summation Snowy. Interesting.
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We went to New York a few years ago and stayed at The Ace Hotel, which had a Stumptown next door. This was my first real intro into great coffee. Great Ethiopian coffee with lovely chocolate brownies…
I think I had a Chemax there, purely through intrigue than knowing anything about them.
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17g fine (not espresso) coffee for 250g water 93/94C -> Kalita.
20g coarse (and I mean coarse) coffe for 300g water 90/91C and you will be fine
Sometimes I still use my v60 but but not for Yirgacheffe.Coldbrew: 10g coarse coffee for every 100g cold water, I dont store it in the fridge but I always choose a dark place. 1/1 with ice or 100ml tonic + ice + 50ml coldbrew poured on the ice so they dont mix together and looks bold.
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Interested in the chemex, but I like that the Kalita allows me to brew directly into the container of my choice, which is a Yeti tumbler. I may have to grab a large size chemex for making bigger family batches, but the Kalita 185 is the perfect size to fill my Yeti.
Last year I was doing some consulting in Puerto Rico and got to take a private tour of the Hacienda San Pedro coffee plantation with the 3rd generation owner in Jayuya. The coffee is incredible and they will ship it to you for some coin. Just a warning though…you may not like other coffee after drinking this.
There is a language selection at the top right of the page to switch to english.
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Not knowing how long it will be until I am able to get more coffee from Puerto Rico after Hurricane Maria destroyed the island, I have the PR stashed and have moved into a micro lot from Mexico…awesome stuff here.I like the Rhoades Roast Green Dragon Coffee House out of New Jersey...they do their own roasting daily and have an excellent rotating variety of global beans to pick from. Lots of unique single origin coffees and I can buy through Amazon.
I tend to drink it full strength and can go for about 3 hours without blinking.
