Thanks for the tip, I'll give it a crack. I'm going a new batch tonight...
Thanks for the tip, I'll give it a crack. I'm going a new batch tonight...
So I am thinking of upgrading my coffee selection. I have always just gone for fairly cheap coffee and got decent results, however I just tried Grinders new cold brew concentrate (I tend to try all new cold brews just out of respect) and it is very tasty. So I am looking at some single origins. I have gone back through this thread for some ideas. However I am thinking I will go with a natural Ethiopian bean from what I learned from this video https://youtu.be/N8meCjVsJWI . I am looking at roasted beans don't have time to roast my own with twin boys at home.
Has anybody tried Ethiopian, does this work with cold brew, is it worth ~$50/kg instead of $12 Aldi (not bad coffee tbh).
The iKegger Nitro Keg is definitely happening still working out other finances but the wife is on board
Thanks Barry I will definitely give Yirgacheffe a go. Also does anybody have any suggestions / condemnations of online roasters. I will get to a local roaster here in Adelaide but it is not always convenient.
Also I noticed on the Grinders cold brew their brew time is 6 - 8 hours. Originally I used to brew for 24 hours but have reduced this to 18, thinking I might try going for 8. Again love to hear peoples experiences.
Ethiopian Harrar Longberry Horse roasted and aged to bring out the strong wild blueberry note. Absolute stunner!
Java "Yums!!!" phile
Toys! I must have new toys!!!
Found another Cold Brew option for those CSers who love their brew cool...
Looks very simple and pretty well foolproof too I'd reckon.
It is available to buy in Oz, just need to do a search to locate them.
I have the Kilner version Mal, it was in an online sell out so cheap azz. So simple its brilliant.
I think recently some company released a cold brew gizmo that uses your existing aeropress coffee maker to make cold brew. I think its called puckpuck. Anyone have any experiences with them?
That is exactly what I want to do! What do I need to make nitro coffee at home (have the cold brew)? Ballpark cost?
Thanks Gary, my wife just bought me a Christmas present! Now to inform her...
Has anyone used a whipped cream dispenser propelled by a N2O cartridge for nitro cold brew?
Also noticed a product called puck puck, converts an aeropress to cold brew, can use standard bottles which would be great for travelling. https://puckpuck.me/
Thanks, thought it would be a simple way to have a play at home.
N2O (Nitrous Oxide) is what they are using in the kit to produce the "Guinness" style coffee, I'm not sure how much difference the nozzle on the tap makes so your cream dispenser might not work exactly the same. The ratios of liquid to gas will also be different as their 2 litre keg uses two N2O cartridges to charge it and I don't think cream dispensers are a litre.
I prefer the N2O coffees to the nitrogen or even carbon dioxide ones, fizzy coffee is just too weird and CO2 is too 'salty'.
I can see a CS'r run on op-shops for 1970's soda syphons coming too.
I should have checked before replying: the only "nitro" setups I'd seen used nitrogen so I assumed that's what he meant.
The ikegger says it has a fine mesh to force the coffee through. Will give it a bash and report back.
Need to find a whipped cream dispenser!
Has anyone noticed the Bru cold brewer at aldi for $25, looks like a cheap way to give it a go for those who aren't sure.
I gave the nitro cold brew a bash. Used a half litre whipped cream dispensor, initially tried it with N20 cartridges (easy to get), but the result was very bubbly.
I then did another batch and found some nitrogen only cartridges. The result was awesome, super creamy mouth feel, and looks and behaves like guiness in the glass. creamy head and the cascading effect.
I give up, the nitrogen must make the coffee go sideways!
Click on the thumbnail, and then click again on the pic that comes up and you'll have your right-side-up image.
Java "Majik!" phile
Toys! I must have new toys!!!
Nitroking I got off kickstarter ages ago for about $150 a few years back, included hand grinder, cold brew maker etc. It's quite cool and, as mentioned above, great for proof of concept and messing about. We're opening up a small cafe in the Philippines, and we're basically using it as a test bed.
As for my cold brew, I ended up buying a stainless steel pot for about $50, installing a tap at the bottom, and am using cheesecloth to filter. I then pour the brew into a glass container through a paper coffee filters at the end. The whole thing cost me under $100, though you kinda want to be making a lot of cold brew!
I still use french press and a couple of Hario cold brew maker thingies to test flavours though.
BTW - try coconut cream in cold brew - YUMMY! It's better if you can get fresh stuff, but I've never looked for it in Aus, though I'm sure the canned coconut cream will do the trick.
I just picked up a Hario Cold Drip (WDC-6) and enjoying it so far.
I've made about 6+ batches of varying amounts while I tweak my recipe, however the last couple of batches I'm really struggling getting a consistent drip rate for any length of time. I'm aiming for around 1 drip every 2 seconds, and can usually maintain this for a short while but eventually it slows down and at some point completely stops. So I'm having to constantly monitor it which is getting tedious now.
I've tried ice with the water, as well as just cold filtered water, but neither seems to be helping.
Talking about the drip from the tap. No matter what I've tried the drip from the tap stalls, whether its a few seconds, minutes or hours it'll stall. I'm wondering if its a faulty tap, either that or there's something wrong with the water I'm using. Just using a brita water filter.
Here's a video of what I'm talking about, you can see it stalls twice. The drip rate in the video is not what I'm aiming for, it's just to demonstrate how it slows down and eventually stops. There's about 500mls of ice/water in the top container and had been running for about an hour or so already (started with 600mls ice/water).
As it is, it's basically unusable, without a consistent drip rate I'm never going to be able to produce anything drinkable
this, as in whether or not the double filter thing makes any real difference.
Will probably get a brew jar though, as the any savings will be eaten up by postage anyway (Brewjar seller is nearby)
Put a brew on last night, got about 300mls extracted before the drip stalled.
I've tried room temp water, cold water, ice water and room temp works best but still have to constantly monitor it.
Got it from Amazon, and it's not eligible for return (because it's an item related to something edible) otherwise I would return it for a refund as it's no good.
I've ordered a replacement tap to see if that's any good before I pack it and sell it on.
Sounds like a faulty tap. It does slow due to water pressure but it shouldn't stop completely.
I've got a replacement tap coming. Out of interest, as you've used the Tiamo before do you think the tap could be made to fit in the Hario? I'm thinking of ordering the Tiamo tap as well to see if that's any better.
My Cold Bruer will stop completely if I don't keep adjusting the drip rate. I try to adjust it around every hour over the 6-8 hours. If I don't adjust it after about 4 hours it will be stopped and still have water in the top when I come back to it several hours later.
A friend, with the older style Hario tap said his one stalls too.
If I want a truly set and forget one it looks like the Tiamo bamboo is a good option with the way their top reservoir is inverted?
This is why I got rid of my cold bruer.
Loved it but couldn’t be there all the time to adjust.
I have the Bruer and cant recall it ever stalling? Seems to work quite well.
I'm no scientist but my understanding of how the cold drip works:
- The middle chamber with the coffee needs to saturate before viscus drops of goodness start passing through to the catchment at the bottom
- Most of this is done regardless of the drip rate of the top tap (too fast and you’ll flood)
- Once the chamber passes saturation and the drops start clearing up the main extraction of the coffee has been completed
- Every subsequent drop through the chamber is then going to be tainted with coffee which is good but a slow drip rate isn't going to make a difference
- You can then speed up the drip rate until the top water chamber has been finished or you are happy with the amount of goodness you have in the bottom catchment
The point is, the coffee needs to saturate which will happen slower at a slow drip rate or faster at a faster drip rate but from my years of playing I haven’t found any difference. Saturation is saturation. There might be someone who knows more about this than me but that is my simple view.
I speed up my drip as the coffee drips through and if anything, I’ve found that the coffee tastes better when I finish the drip off quickly.
The main variables for coffees quality:
- Water quality
- Coffee to water ratio being used
- Grind size
Sorry I'm confusing you with kbc, not sure why, he seems to have had most/all cold drippers at one point
I've stopped and using the Cold Bruer since I got a Hario Mizudashi a little while ago. After accidentally having the Bruer stall with only ~150ml in the bottom it was the best cold drip I'd ever had, which got me thinking that the bitterness in cold drip was in fact over extraction. After playing with the recipe to intentionally put less water in I came to the conclusion that it was better but I feel that drip is fundamentally flawed (or at least how I'm doing it). It seems to me that even with an Aeropress filter on top the water won't saturate the grinds evenly, and will likely have a channel where the water flows easier, the second that happens it gets easier and easier as the dissolvable parts are carried away. Meaning that to get an even extraxtion I'm not actually able to use 75% of the beans I'm grinding. When I remembered the Mizudashi was ~$30 I thought I was worth a try. It produces different tastes than the drip, bit less punch on the front but also much smoother on the back, and because the bitterness is gone the aftertaste hangs around for ages.
So now typing this I'm wondering if presaturating the grinds by creating a slurry in a cup then somehow transferring into the brew chamber (so saturation might happen all at once and then the in -> out water flow is even from the start) would reduce the likelihood of the unbalanced extraction and bitterness on the back end.
Inspired by the recent posts I put a batch of Yemen Mocha Ismaili on today. Beans are about 9 days post roast.
100g coffee, 75ml of vodka used for pre-wetting and 900ml of water through. Good smells coming off the rig whilst it was going.
Tempted to try Artman's nitro method.
• Hot water bloom - 85deg water and 1:1 ratio.
• Stir gently but fully. Then wait 30secs.
• Add cold water to bring up to a final ratio of 5:1.
• Brew for 12hrs at a low room temp (about 16deg is ideal).
We’ve now got a commercial size Toddy and will probably brew in a dedicated fridge going forward just for consistency. Brew time will be extended to at least 18hrs in this case.
I’ve never liked ‘traditional’ cold brew, but I’m really enjoying the results we’re getting. Has some serious punch as a concentrate, but is also really nice diluted.
I’ve tried vodka, port, 4 pillars Shiraz Gin, and warm sake!
All just at the cake wetting stage. I think it definitely helps, maybe because it wets the grind better at the start for water penetration later on, maybe because the alcohol solvent extracts more flavoring compounds. Alcohol content in final brew is negligible (only 50ml goes into 700ml batch and then there’s alcohol evaporation during brew period)
I really like using sake because of its mild flavour, warming it and having a swig as I stir it into the grinds with a skewer.
Just got my hands on some lactic geisha. This $tuff is too good for espresso, into the Hario dripper she goes!
Mmmmmmmmmmmmmmmm! Better than I was expecting for a home version. Still nice and creamy. Thanks wife!
Last edited by level3ninja; 26th December 2018 at 10:29 AM. Reason: Fix photo
For those interested the tiamo tap fits in the hario. Getting much better drip consistency with this tap over the hario, and so far it hasn't stalled on me.
Bit of a tight squeeze into the silicone thing, but if you do it while it's not connected to the glass its easier to pop in
Now to continue tweaking the recipe because I'm still yet to make something that tastes good to me