The Cold Brew Thread

WotB

Just an update, test batch of Ethiopia Yirgacheffe Harfusa (Thanks Bottom Line). 200g/2L coffee/water. Let infuse for just under 5 hours. Filtered off, tastes like apricot jam! This roast was just on the near side of 1st crack. For storage, I recommend a container that seals. The brew will easily keep for a week or so in the fridge.

borat123

Harfusa comes up a treat as a cold brew. I do mine at a higher ratio of coffee:water, and let sit at room temp for about 24hrs. The last batch I did was using a fine grind, and after brewing & filtering let sit in the fridge to mature for a least a week. Diluted with cold milk, on a hot day it's pretty damn good!

RichardM

Jeff's Maybe Mildly Monsooned Harrar taken to just on first crack, soaked 14 hours. BEAUTIFUL with milk. Light, refreshing on the palate, with a distinct caramel aftertaste.

mycuppa

RichardM wrote:

Jeff's Maybe Mildly Monsooned Harrar taken to just on first crack, soaked 14 hours. BEAUTIFUL with milk. Light, refreshing on the palate, with a distinct caramel aftertaste.

:rofl: MM Harrar - that's a pissa....... Interesting you detect caramel, although I never roasted it that light or extracted via cold press. Does produce amazing blueberries though when the espresso roast is nailed.

Brett_H

mycuppa wrote:

:rofl: MM Harrar - that's a pissa....... Interesting you detect caramel, although I never roasted it that light or extracted via cold press. Does produce amazing blueberries though when the espresso roast is nailed.

"YES!" I had blueberries with this at work and everyone looked at me like I had 'lost it.' this is such a seriously good Harrar, I'm eking it out. Thanks Jeff!

UNM

WotB wrote:

Just an update, test batch of Ethiopia Yirgacheffe Harfusa (Thanks Bottom Line). 200g/2L coffee/water. Let infuse for just under 5 hours. Filtered off, tastes like apricot jam! This roast was just on the near side of 1st crack.

Did a similar one - first snaps of first crack. 150g in 600ml water, 10 hours infuse then filter. I can usually pick out chocolate, caramel etc., but when it comes to subtle fruit flavours my palate isn't up to it. This one is really like apricots, no messing around its just like someone stuck an apricot in there. This is a really nice drink straight, no need for sugar, milk or other additives. I have never roasted this light before. did try some of these beans as an espresso and it was (as expected) very acidic and not at all pleasant I'm going to try a few more beans processed like this.

sidoney

I tried one of these. I only had two Africans and I roasted some Kenya Kagongo Peaberry just into rolling first crack (in my Baby Roaster) and then let it rest for a few days and then ground it coarse and put it to brew, one part to ten by weight. I meant to take it out last night but went to bed instead and strained it this morning. Next time I won't leave it as long to see what difference that makes. It was probably there about 20 hours. I have half that roast left. The smell is simply amazing and the taste is good but maybe I'm just not educated enough to pick out different flavours. I also did some for my son (he's 11) with a tad less coffee in the milk and a bit of sugar and he's happy too. There is a very nice long lasting aftertaste. I'll keep playing about with this with different parameters. I have a bunch of new beans coming too including Yirgacheffe which I've not had before, so I can try some of those as well. I can see myself always having some cold brewed coffee in my fridge.

RichardM

I had two brews sitting in the fridge, and needed to clear some space, so mixed a South American with a Ethiopian Harrar. Tastes like a caramel milkshake with milk in it 🙂

WotB

Today's brew: Yemeni and bit of Ugandan 100g/L ratio - 3L batch. Pre-chilled water: 4C at start Infusion time: 3.5hrs Grind size: Coarse (near size of large cous cous) Colour: Similar to brewed red tea Aromatics: Berry fruit Flavours: Cocoa, olive, sweetness Acidity: Near nil

askthecoffeeguy

WotB wrote:

Today's brew: Yemeni and bit of Ugandan 100g/L ratio - 3L batch. Pre-chilled water: 4C at start Infusion time: 3.5hrs Grind size: Coarse (near size of large cous cous) Colour: Similar to brewed red tea Aromatics: Berry fruit Flavours: Cocoa, olive, sweetness Acidity: Near nil

wow - a 3lt batch - that's a serious amount of coffee? what setup are you using to achieve this? p

UNM

Large cous cous? Now that is coarse!

hiphipharar

UNM wrote:

Large cous cous? Now that is coarse!

The native cuscus (or couscous)

WotB

Bit darker than the picture. Was quite the challenge stuffing into the grinder. Re: size - not as big as "giant" cous cous (nearly pea sized), still quite chunky. Pat, as per my first post, I don't do the pretty glass setup, instead utilising full immersion in cold water to achieve results. Re: roast depth - I'm in the area around first crack. Due to fixed probe location and subsequent discrepencies, posting any worthwhile temperature data is a bit misleading.

askthecoffeeguy

oh - just read your first post - like the sound of that must bear that in mind for my next catering gig!

RichardM

Just for reference, I've used WoTB's methods, and come up with fantastic results - generally better with africans than south americans for my palate. Bucket/chux/funnel. Cheap, effective. Use ~1:10 ratio of water to coffee, and mix 40/60 with milk for iced coffees. Throw some sugar in if selling commercially. Quick, easy, profitable from your point of view.

askthecoffeeguy

well, I began bottling and mass production today - invested in a second cold drip filter and managed to bottle 30 x 45ml bottles this afternoon and proceeded to sell ten of them in a very short space of time!

UNM

Don't suppose you have a photo of the finished product?

askthecoffeeguy

here's some images of me cold brew packaged and ready to go!

askthecoffeeguy

Sold 50 cold drip filter coffees at work today - not bad for a product and application which some believe is a passing fad and a distraction from the task of making 'real' coffee!

Koffee_Kosmo

askthe coffeeguy wrote:

Sold 50 cold drip filter coffees at work today - not bad for a product and application which some believe is a passing fad and a distraction from the task of making 'real' coffee!

It is real coffee, haven't had much cold brew, but I like it KK