The Cold Brew Thread

RichardM

You could try a slightly "sweeter" alcohol. Maybe Drambuie, or Cointreau? The other one that might work well would be gin - the bitterness would kind of be familiar to the tongue with the coffee flavour.

UNM

I think drambuie is basically whisky and honey isnt it?

askthecoffeeguy

I like the sound of rum and coffee - makes sense to me!

UNM

askthe coffeeguy wrote:

I like the sound of rum and coffee - makes sense to me!

That is what I thought. Mind you, I did have half a bottle of rum that had been sitting around for about four years... Mead might be an interesting extraction fluid too. Wonder what other fluids can be used. Any chemists care to offer ideas?

hiphipharar

Rather than using the spirits as a solvent, prepare the cold brew coffee in the usual way (with water). Then try cocktails of cold brew and various spirits to see which works. You can then vary the proportions.

askthecoffeeguy

served up some Nicaragua Cup of Excellence Lot 10 Dan May by way of cold filter during the week - and it was just damned delicious - would've liked to have seen some more age on it (it was 10 days post roast but still a baby) - but that was never going to happen :rofl: :rofl: :rofl: :rofl:

WotB

Some interesting things I've found with regards to cold brewing (immersion method): Brewing at room temp gives a more well-rounded brew. Brewing in the fridge takes the top off the brew, flavours don't infuse as easily, so the earthy notes come through.

Jonty

I would be interested in how long you all let your beans rest for cold brew. I have done roast of Guji to just rolling 1C. Do I need to wait 4-6 days or can one grind away earlier?

hiphipharar

Jonty wrote:

I would be interested in how long you all let your beans rest for cold brew. I have done roast of Guji to just rolling 1C. Do I need to wait 4-6 days or can one grind away earlier?

I've found resting at least a couple of weeks provides a smoother result.

RichardM

hiphipharrar wrote:

I've found resting at least a couple of weeks provides a smoother result.

Wow. I go the opposite for full flavour - I roast it at dinner time, leave it in open air overnight, then grind the next morning in a 1:10 ratio with water. Chunky grinds. It's a little hygroscopic, so you have to shake it up.

UNM

RichardM wrote:

Wow. I go the opposite for full flavour - I roast it at dinner time, leave it in open air overnight, then grind the next morning in a 1:10 ratio with water. Chunky grinds. It's a little hygroscopic, so you have to shake it up.

I do a 1:4 ratio leave overnight approx 10 hour at room temp. Usually use beans rested about a week.

whatAcoffee

Hi All, 1st posting 🙂 Just for reference, I made a Cold Brew using * Grappa * home made spirit for the owner of building I rent at my workshop. I don't drink alcohol, so I can't say what it tasted like. BUT, It smelt fabulous. The Grappa is 54% Proof. :stir This made me wonder what it would be like brewed using Port and other fragrant wines. :coffee:

Kelsey

Has anyone tried using one if these from Ministry Grounds? http://ministrygrounds.com.au/coffee-equipment/hario-mizudashi-cold-brew-pot.html Space is at a premium and there's not a chance that the more DIY efforts in this thread would be acceptable!

UNM

Not used one. As I tend to make a concentrate, I am not sure the mesh part would hold enough coffee (my brew ratio is 1:4). If you are brewing a ready to drink batch, should work fine. Height might be an issue in some fridges, looks quite tall

whatAcoffee

Just a thought. What about making a Coffee * bouquet garni * in a tall jug etc. Would save a lot of filtering. You could even reuse the muslin cloth after rinsing. 1 cup coffee to 4 cup water in a 6 cup jug. +/-

C-man

with these lighter roasts, do you still need to wait a week before brewing?

WotB

I rest my roasts in an open container in a stable temperature/humidity environment for about 24 hours.

C-man

sounds good, thanks

beanflying

After the last few hot days in this part of the world and one real Scorcher time to get the Cold Gear back into production again 🙂 Although not strictly Cold Brew couple of very nice Long Affagattos in the last few days but I promise I will roast and brew some cold drip later in the week 😉 [attachimg=1]

askthecoffeeguy

I like to wait 7 to 10'days post roast to do a cold filter coffee -'so that the oils are just starting to come to the surface of the bean - so that I can capture those oils and the yummy goodness that they provide! I reckon that we sold at least 20 cold filter coffees at work today - it's definitely the right time of year for it! Been using El Salvador Santa Rita new season Red Boubon - and it's coming up a treat !

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