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Thread: THE ULTIMATE cold brew / cold drip thread

  1. #401
    Site Sponsor K_Bean_Coffee's Avatar
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    Cold drip impact caught in action.
    My wife is a photographer so sometimes I get to play with her camera
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  2. #402
    Senior Member Barry O'Speedwagon's Avatar
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    I decided to give the Cold Brew (rather as opposed to cold drip) lark a go yesterday. I had some Yemen Bani Ismail beans that I had roasted using a revolutionary technique called 'Error 7', and which rendered the beans unsuitable for espresso. 100g of ground coffee, 580mls of water, left in the dining room (at about 15 degrees C) for 8 hours. I'm really impressed. Won't last long.
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  3. #403
    Site Sponsor K_Bean_Coffee's Avatar
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    Enjoy Barry. That's my favourite bean for everything: espresso, pourover, cold brew, etc.
    I also use cold brew with "off spec" beans.

  4. #404
    Site Sponsor K_Bean_Coffee's Avatar
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    Brewing again

  5. #405
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    That brew above was just what I needed for the weekend. I went on a Scouts Leadership course and just as feared, Nescafé was the beverage on offer. The cold brew saved me
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  6. #406
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    I've been looking at a few of the cold drip setups here and wondering - could I do something similar using a Hario Syphon? I've done a cold brew before (using French Press and Aeropress to filter), but never tried a cold drip...

    The setup looks very similar to Syphon... a chamber for grounds, a filter to drip through, and a vessel for holding it at the bottom. I'd place a bottle (thinking a plastic bottle with a tiny hold poked into it) to drip ice water onto the grounds from above.

    Before I go ahead and waste a bunch of coffee (would be through a 5 cup syphon), does anybody see anything immediately wrong with my approach? If not I might give it a go tonight as I have a few batches of sub-optimally roasted coffee I'd prefer not to waste.

    Since I've never done cold drip before... do I need to soak the grounds before I start the drip? Or just leave in place and forget for 24 hours?

    Lastly, what are the ratio and grind recommendations? Would a mixed grind produce horrible results? I also have (on top of my mis-roasted beans) about 300g worth of grounds from cleaning my grinder everyday (purging old grounds, dialing in new beans, etc.)

    Edit: Would the cloth filter from the Syphon work? Or should I be using a paper/metal filter? (I have both from Aeropress)

  7. #407
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    Quote Originally Posted by davidxcoffee View Post
    I've been looking at a few of the cold drip setups here and wondering - could I do something similar using a Hario Syphon?
    That's worth a try. There are lots of ways to do cold brew (drip or steep) on a budget.
    There's a little trial and error involved so I suggest getting the system setup then playing with grind size and brew ratios.
    Have fun

  8. #408
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    Did some decaf cold brew for the first time yesterday. Served it to friends after dinner last night. It was awesome! We almost went through a whole 250ml bottle of concentrate.

    Great to be able be drinking copious quantities of quality coffee at 11pm and no one concerned about not being able to sleep.
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  9. #409
    Super Moderator Javaphile's Avatar
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    I was asked in another thread what my large batch immersion equipment/process was and rather than take that thread off topic I thought it would be better posted here, so here ya go!

    I use a 22l plastic container with a spigot mounted through its side near the bottom:

    DCP_3457.jpg

    Which then has a plastic mesh bag which has an elastic opening:

    DCP_3458.jpg

    Inserted in it with the elastic going over the edge of the top of the container. Inside that is then placed a paper bag (Which is still flat/unopened in this pic.):

    DCP_3464.jpg

    2.27kg of coffee is then ground (Coarsely) into the paper bag and 7l of water is then slowly poured over the grounds wetting them all. I let that sit for 15 minutes and then pour an additional 6.25l of water over the grounds making sure they are all completely wetted. The paper bag is then tied shut with a piece of string ~7cm from the top of it. The cover is put on the container and it sits at room temp for 8-24 hours. The time is dependent on the beans used, their roast level, the coarseness of their grind, the temperature of the room, and ones taste. When the proper amount of time has passed I put a plastic slotted serving spoon into the container between it and the plastic mesh bag with the spoon over the inside of the spigot. This prevents the spigot from being plugged by the bag pressing against it and greatly speeds up the draining process. I drain the coffee into glass containers (2l brown glass growlers work great!). I use a stand I made up years ago to hold the container to get the last liter or two out.

    P9230123-resize-1280.jpg

    This bit of kit is available in the US as are extra bags. The plastic mesh bags are good for 50+ brews while the paper bags are a one time use item. I've heard these are also available in Australia but I have no idea who is selling them.

    There is also a brewer for doing smaller (350g) batches:

    Small CP Brewer.jpg

    That model has a reusable plastic filter that can be used with or with-out paper filter bags that are available for it.

    The concentrate (3 or 4 to 1 water/milk:concentrate is a good place to start, then adjust to taste.) these make can be stored for up to 3 weeks in the fridge depending on the container used and how cold the fridge is.


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  10. #410
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    I must ask - how long does it take you to drink that much coffee?

  11. #411
    Super Moderator Javaphile's Avatar
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    Hahaha Half goes to friends and the other half I'll go through in ~2 weeks in the summer with my usual drink being a 2:1 or 3:2 (Depending on the beans/roast/soak) milk:CP over a glass of ice. My summer time drinks are almost exclusively cold ones, although now that I have an espresso machine that doesn't heat the house up like my Cimbali 2-group does I'm drinking a lot more espresso based drinks in the summer. In the winter I don't drink as much CP as I do mostly hot drinks split mainly between espresso based, Behmor Brazen brews, and pour overs with other methods tossed in for variety.


    Java "Three cheers for CP!!!" phile
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  12. #412
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    I made my first cold brew yesterday. 1 cup of beans - Coles Organic, ground them coarsely, put them in a french press, added a litre of water, stirred, covered and refrigerated overnight. Ended up being around 22 hours. This morning I drip filtered through my Aeropress, rather quickly with the Able steel filter.

    I had a sip as is and it's very nice, not bitter or acidic. Then made a mix with milk. I usually have a sugar in my latte, not required in this. It'll be fun experimenting with different (fresh) beans, ratios, brew times.

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  13. #413
    Life-long Learner DesigningByCoffee's Avatar
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    With the hot weather it's nice to have some iced coffee!
    Combo brew method. 170g coarse ground coffee in large plunger. Aeropress filter on top of coffee bed to spread the drips that are coming at 2-3 drips per second. This will give some good slow bloom time. 1 litre total iced water. I'll give it it 8 hours or so at room temp then plunger & possible filter through aeropress.
    Hoping for some of the clarity of drip and the body of steep.
    We'll see!
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  14. #414
    Senior Member ozscott's Avatar
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    I got a Chemex pourover from my youngest...very nice with some freshly roasted Columbian Volcares

    Cheers 20170108_081053.jpg20170108_081045.jpg
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  15. #415
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    Quote Originally Posted by DesigningByCoffee View Post
    With the hot weather it's nice to have some iced coffee!
    Combo brew method. 170g coarse ground coffee in large plunger. Aeropress filter on top of coffee bed to spread the drips that are coming at 2-3 drips per second. This will give some good slow bloom time. 1 litre total iced water. I'll give it it 8 hours or so at room temp then plunger & possible filter through aeropress.
    Hoping for some of the clarity of drip and the body of steep.
    We'll see!
    I love diy ingenuity

  16. #416
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    Quote Originally Posted by DesigningByCoffee View Post
    Really cool. Pun intended.
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  17. #417
    Senior Member matth3wh's Avatar
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    You're no drip Paul

  18. #418
    Senior Member Magic_Matt's Avatar
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    These puns are plunging into unknown territory

  19. #419
    Senior Member matth3wh's Avatar
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    THE ULTIMATE cold brew / cold drip thread

    We could learn something from the French. They know how to press.

    Inspired by this thread and the heat of the day I'm going to immerse myself in a bath of water and coffee to stay cool and caffeinated
    Last edited by matth3wh; 1 Week Ago at 07:56 PM.
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  20. #420
    Senior Member LFM60's Avatar
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    Better be nice to KB in case he has a quick tamper.

  21. #421
    Senior Member matth3wh's Avatar
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    THE ULTIMATE cold brew / cold drip thread

    I've heard of his tamper tantrums. Tasty coffee pod. Cast-ing his eyes over this I hope reading it doesn't cause him to blow his stove top.
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  22. #422
    Senior Member LFM60's Avatar
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    He is probably wondering what Sumatra with us.
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  23. #423
    Senior Member matth3wh's Avatar
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    THE ULTIMATE cold brew / cold drip thread

    It's the altitude sickness effecting us mon. Jah! Some mountains are so high they might even make you Blue mon. Peace ✌️

    Don't hate. Don't worry be happy now. I love this Jamaican coffee. They do have a reputation for their mild flavour and lack of bitterness. Taste the smooth Brazen rhythm.
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  24. #424
    Super Moderator Javaphile's Avatar
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    Y'all are cold man, cold.


    Java "" phile
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  25. #425
    Senior Member LFM60's Avatar
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    I'm hoppering this heat wave will finish soon. Feeling like a basket case.

    Roll on autumn.
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  26. #426
    Senior Member LFM60's Avatar
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    Quote Originally Posted by Javaphile View Post
    Y'all are cold man, cold.

    Java "" phile
    If only...........

    Still 29 C at 9pm.
    Last edited by LFM60; 1 Week Ago at 09:08 PM.

  27. #427
    Senior Member matth3wh's Avatar
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    THE ULTIMATE cold brew / cold drip thread

    Saw a lot of chilli and Mexican food today at Taste Fest by the river.

    With all this heat I can't believe no one has spilled the beans yet.
    Last edited by matth3wh; 1 Week Ago at 10:42 PM.
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  28. #428
    Senior Member matth3wh's Avatar
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    Quote Originally Posted by LFM60 View Post
    If only...........
    Still 29 C at 9pm.
    I'm glad this roast has finished. Dropped just as I was about to crack. 1 P2 C after 14 hours of 30+ heat.

    Feeling thankful it's dropped down to 25.

    Hope there's not much degassing to follow.

  29. #429
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    Morning break at work.
    Attached Images Attached Images
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  30. #430
    Senior Member matth3wh's Avatar
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    I washed this bottle out as an emergency backup cold brew stash. Not sure it if will be mistaken by work colleagues.

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  31. #431
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    After tasting an absolutely amazing iced coffee while I was in the US over Christmas, I decided to have a go at cold brewing some myself, purchased a Hario Mizudashi and using 120g of Peru Ceja de Selva brewed in the fridge for approx 12 hours, its turned out a bit weak, kind of flat and certainly doesn't have the great depth of flavour I was hoping to replicate.

    I am pretty sure I had the grind too fine, because when adding the water, it was almost impossible to get the water the flow through (it took a good 20 min just to get the grounds all wet, I did give them a stir as best I could) and I ended up filling the jug via the spout. Any tips on what the grind should be like? I have only ever made espresso coffee in my life, so guidelines I see everywhere else like "a bit finer than what you use for plunger" is useless to me

  32. #432
    Senior Member matth3wh's Avatar
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    Hi Semillon ... what sort of grinder do you have?

    Don't give up just yet. I've had some decent brews with the 1L Hario Mizudashi. One of the more recent / decent brews was a single origin Kenyan Karatina AA bean. Very clear raspberry / jam / coffee mix of flavours. I watched a non coffee snob smell and taste the brew and it was great seeing their pleasant and surprised reaction. They picked the berries.

    So far I typically go for a medium to coarse grind size (that is where each piece of coffee is a few mm's across - see some example pics below).

    I rinse and then fill the mizudashi pot up to 800ml mark with filtered water.
    Then put in the coffee infuser basket/cone.
    Start with 80g of medium to medium coarse ground coffee in to the coffee infuser basket
    Slowly pour in a further 200ml of filtered water stirring through the coffee with a long spoon or chop stick.
    Cover/seal the top of the pot with plastic wrap to keep out air/bugs/fridge smells.
    Put the Hario pot in the fridge for 12-18 hours.
    After the 12-18 hours remove the coffee infuser basket.

    extra pic https://www.coffeespout.co.uk/wp-con...-10-grinds.jpg






  33. #433
    Life-long Learner DesigningByCoffee's Avatar
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    Sounds like too fine on the grinds and possibly ratio to water too low?

    Depending on your grinder, if you have 'numbers' marked and you swing say 1/2 to one number in the espresso range you normally use, then moving 2-3 numbers away might get you into the range for filter/plunger. It is quite a swing.
    On my Lido I move 6 notches away from espresso for aeropress/coldbrew and 7 for plunger. On the Robur, it is very different. I'm on 7ish for espresso, then move to 8-8.5 for plunger. But the swing on this grinder matches its size - I only move about 1/4-1/8 number in the espresso range, so proportionally it is similar

    Also, the ratio Hario give for that method (80g to 1 litre) will give a very mild, iced tea kind of strength, which some are after. For good iced coffee strength, I work on a 1:4-ish ratio. How this will work in you pot i'm not sure - but 120g to 500ml would give you much more potent results - but may only 1/2 fill the pot and not immerse the filter?

    You can't really go wrong - just keep playing!
    Cheers Matt

  34. #434
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    Thanks for the advice and clear photos of grind sizes! I used something close to "medium-fine" from the picture.

    My grinder is a Kompak K3-Touch, no numbers, though I did just find this helpful image here on coffeesnobs:


    For this batch I had it set around the "right" side coffee bean marker from the image, will swing over toward the "left" side coffee bean marker and see how it goes.

    I noted the recommended 80g coffee for 1L of water from Hario seemed quite low, and did see a bunch of internet sites suggesting 100-120g for a more robust result, which is more what I'm after, thus I tried with 120g of coffee on the first try.

  35. #435
    Senior Member matth3wh's Avatar
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    Something to note with the Hario Mizudashi coffee immersion basket. When I fill it to 80g it's probably 3/4 full.

    So it's likely that 120g would be close to the upper limit of what you'll be able to fit in the basket.

    I'll give it a go tonight and see how much coffee I can get in the basket

  36. #436
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    Quote Originally Posted by matth3wh View Post
    Something to note with the Hario Mizudashi coffee immersion basket. When I fill it to 80g it's probably 3/4 full.

    So it's likely that 120g would be close to the upper limit of what you'll be able to fit in the basket.

    I'll give it a go tonight and see how much coffee I can get in the basket
    120g is pretty much the upper limit as the coffee expands initially with the water - at least this was the case with my overly fine grind.

  37. #437
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    Just having my first glass from the second cold brew attempt, this time I used 100g of a "medium" grind (approx 1-1.5mm diameter grinds), 1L of water, approx 14 hours. The beans were once again Peru from our host, 1.5 weeks post-roast.

    Its better, however not a rich and detailed coffee experience. Some hits of mellow cocoa notes, but no body to speak of.

    Any suggestions no next steps?

  38. #438
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    Behmor Brazen - $249 - Free Freight
    Hi Semillon, I have a Tiamo setup so my process might be different but I use a med-fine grind and use 95gm to 800ml of water. I soak the top and let it soak through until it starts dripping, sometimes 1hr after I start. There is no quick way. On average it takes about 6hrs for my CD to finish but different beans flow differently even though the grind I use is exactly the same.

    Have you tried other beans? You will find that the Peru (IMO) is quite mellow at the best of time and might not give you the results you are after. Maybe try a different bean and play around with how dark and light you roast the beans.

    There will be a lot of suck it and see until you find what works for you.

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