Coffee toddy - where to buy in Aust?

UNM

borat123 wrote:

I tried the last of the concentrate as an Ice coffee with milk. It was even better than when mixed with hot water, 'americano' style. For my taste, any future cold brews I do will be taken cold. Maybe a cold brew is meant to be drunk cold? To me, the flavour is totally different to any type of hot water extraction. Richer and smoother. The rich brew aroma smells familiar (not coffee related) but I can't seem to put a description to it.

I recall reading somewhere that cold process tastes just like the brown beans smell, which summarises it quite nicely for me. All other processes seem to add or remove something - not necessarily bad, just different.

Meg

Koffee Kosmo wrote:

Can I ask a question please Does this cold drip/press method of coffee produce the full range of flavours I have read a little on it and most agree that, it only extracts the mid and low range. All the high notes are lost, using cold water I have aslo read that only hot water extraction gives a full range of the flavour spectrum KK

Hi KK I just go on how it tastes for me as to whether I like it or not. I first off had the Hario Fretta which you pour hot coffee over ice. I prefer the cold drip with cold water. I drink this mostly in summer so it has been a few months since I last made one. Meg

beanflying

Ran across this article on making an Iced coffee from a hot brew. Well worth a read and a try 🙂 http://tmagazine.blogs.nytimes.com/2011/06/10/ristretto-on-the-rocks/?src=tmcolum Also thinking about renaming this thread to something a little more generic such as cold brewed coffee as the thread has drifted from just the Toddy?

Bottom_Line

I have used the bio diesel/aquarium filters with success with larger batches of cold brew. Like this: http://www.ebay.com.au/itm/5-4-x8-100-Micron-Polyester-Filter-Bags-Biodiesel-SVO-/250310598427?pt=LH_DefaultDomain_0&hash=item3a47ac9f1b They don't take out the oils like paper does. I did get in contact with the seller I got them from (no longer on eBay) and made sure that they were food grade. This is important as a lot of the bio diesel are not food grade. The other method I have use is to get a 1.5 litre plastic water jug, drill a hole in the side at the bottom, plug with a bung and then lined with a large paper filter as used in dripolators. Once brewing time is achieved pull out the bung and allow to pour into another vessel. Very easy to clean up, as all the coffee grinds remain in filter, just pull the paper filter out and throw into the compost. I stop using this method as the paper takes out the oils.

borat123

I got busy cold brewing again........ Yirg Harfusa, roasted medium - dark, 10 days post roast. 335gm coffee, espresso grind, to 6 cups water. Stirred, sealed with glad wrap and will let it sit 24hrs. Tomorrow afternoon I'll filter the concentrate, bottle it up, store in the fridge and it will be ready for iced coffee. Yummm.....

WotB

You might want to re-think cold brews. Try roasting much lighter (1st crack territory) and grind coarser than plunger. I prefer a ratio of 10:1 water:coffee. Let it steep for about 6 hours, then filter.

borat123

Cremarian wrote:

You might want to re-think cold brews. Try roasting much lighter (1st crack territory) and grind coarser than plunger. I prefer a ratio of 10:1 water:coffee. Let it steep for about 6 hours, then filter.

The dark roast was suited to that particular bean; it's very very 'limey' and super over the top floral at light roasts. You can even smell the lime when it's green. It does mellow out somewhat after a while, but the medium roast seems to help it quite a bit. This bean, ground coarse was what I used last time and the result was quite pleasing. Ridiculously smooth, zero acidity and it got better as it aged in the fridge. I've heard that a fine grind gives a different tasting cold brew so I thought I'd give it a try. So, the bean is the same, the ratio with water is the same, and the brew time the same. The variables that changed are the roast depth, and the grind. I'll report back how it goes....

WotB

It's interesting to note that citrus and acidity don't come through. You really can roast as light as you like.

Bottom_Line

The Harfusa is very limey. It is the one thing that stands out in this bean. I think some people may have an aversion to it as it may remind them of eating a real lime. I eat a lot of fruit and don't mind bitter, dislike sour though. So I really like this bean. Also the Harfusa is actually sweet. Once you get past the acidity you really notice the complex sweetness in it. Cremarian - If you PM me your address I can post you a small amount of green Harfusa... just don't tell my wife!

borat123

So the result with everything the same except for a finer grind, was a reduction in smoothness, and a hint of bitterness (but a pleasant kind of 'bitter'). It actually gave the brew a little more character, and I think I prefer it this way. This was tasting straight after 24hrs brewing. The last time with a coarser grind was nice, but it was so smooth it almost tasted a little bland and left you wanting for a bit more of a kick that seemed to be missing. When I get back home in a few days, the filtered concentrate will have had more than a week to mature in the fridge - I'll try it again to see if it improves even further like it did last time.

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