#16
|
|||
|
|||
Put ground coffee in a glass mason jar and fill with water. Screw on lid and shake vigorously. Refrigerate overnight -- 24 hours is better. Pour through melitta filter. Done!
I know this sounds too simple to be true -- and bummer you don't have any excuse to buy some fancy tech gizmos. But coffee this way is delicious! Cleanup is easy with the wide opening of a mason jar compared to a wine carafe. |
#17
|
||||
|
||||
I used to just put the grounds in a big pitcher for 12-24 hours, then just pour through a filter but it often took forever for it to filter out, and I got sick of waiting around or having to remember to pour some then come back....
So I got one of these coffee socks - essentially just a huge organic fabric teabag: http://coffeesock.com/coldbrew/ Pour grounds in, let marinate overnight, pull huge teabag out - coffee is ready. Invert bag to dump grounds into receptacle of your choice, rinse with water, let dry, repeat. Simple, repeatable, minimal cleanup. In the summer, I make a pitcher every 2 or 3 days. The bags come in different sizes depending on how much you're trying to brew. Last edited by druptight; 12-19-2016 at 12:41 PM. |
#18
|
||||
|
||||
Quote:
|
#19
|
|||
|
|||
yeah or if you have a french press you can pour the ground coffee into it, then pour the right amount of water over it, then cover it and put in the fridge for 12-24 hours.
push the plunger down and pour the coffee out just as you would with a hot french press. you can cut that concentrate 1:1 with fresh cold water and store in fridge for later consumption. just don't push the plunger down before you stick it in the fridge! also, don't keep the coffee in the french press with the grounds after you're done brewing, because it will continue to extract and make it taste nasty. experiment with grind, brew time, and added water ratio for desired strength and flavor. |
#20
|
|||
|
|||
For the mason jar method, what coffee/water ratio do you recommend?
|
#21
|
|||
|
|||
try 1:15 or 1:16
|
#22
|
|||
|
|||
Not very scientific about the ratio, I use about 3 to 4 heaping spoons of *fine* ground coffee in 16oz (~500ml) of water. Adjust to suit your own experiences and preferences for grind and strength.
I don't consider the result of this as a "concentrate" as some seem to, but drink it full strength over ice with some milk and sugar. To avoid the problem of slow filtering, decant from the jar carefully. The grounds will have mostly settled to the bottom of the jar, stop pouring before the sludgy stuff comes out. Overnight cold brew (~12 hours) is ok, gets noticeably better with 18 - 24 hours. |
#23
|
|||
|
|||
I tried the sock method.
Problem then was the coffee tasted like my feet. |
#24
|
||||
|
||||
Quote:
Then again, I drink my cold brew with Kirkland plain soy milk, maybe a squirt of agave. Daniel
__________________
http://thebicyclewizards.com/ |
#25
|
||||
|
||||
Pro Tip: Don't use socks off your feet.
|
#26
|
|||
|
|||
Yuck
Sent from my SM-G900P using Tapatalk |
#27
|
|||
|
|||
Ok, this is good information, thanks.
I used my cycling socks, quality merino. The coffee was terrible but this upside: my feet and shoes smelled like a roaster's! |
#28
|
|||
|
|||
#29
|
|||
|
|||
Nothing fancy
Quote:
cold brew Coarse ground Experiment with ratio and type of coffee No need to refrigerate overnight,if you want it cold, add ice Never had better than home brew cold brew |
#30
|
||||
|
||||
BTW, here is a way to benchmark the simple cold brew method.
When you buy a cold brew from a coffee purveyor, chat them up and ask them how they make it. I've done this at 4 or 5 different locations and the answer has generally been the same. "Wow, this is great! How do you guys make cold brew coffee?" "Well, we put ground coffee and water in pitchers and let them set for about 18 hours." "Do you put the pitchers in the refrigerator?" "No, we just leave them out on the counter." Try this, see what you find out and report back. |
Thread Tools | |
Display Modes | |
|
|