Post By DesigningByCoffee
Post By Dimal
Post By zingzing
Post By mds
Flavour Difference Between Cold Drip and Cold Brew (Emersion)
I am looking into getting either a cold drip or a cold brew (emersion) set up. I was just wondering if anyone could tell me if one is better than the other, (quality of finished beverage wise) or whether they are relatively the same? Or whatever the difference is.
I'm pretty new to this world too - but both methods are pretty easy to try yourself for virtually no cost!
For cold brew, just try a ratio of 4 or 5 : 1 in a plunger. Or, as I did, fill a two litre jug with 1 litre of water, dump 200g coffee on top and leave overnight. Filter through a clean cloth or similar.
Try here … I've spent 70c so far on my cold drip setup (bought an irrigation dripper last night )
In terms of taste? I've found immersion stronger and richer, cold drip cleaner - jury is still out on which I prefer. Both are lovely straight, without sugar. Probably cold brew for iced-coffee… maybe drink for drinking straight… ? But very much still playing!
Must admit that I prefer the Steep/Immersion method over Cold Drip.
Love the extra strength and richness during Summer when drinking mainly Ice Coffees...
I prefer cold brew with a medium-espresso roast (rather than a filter roast).
My recipe over the last 5 years or so is 125 g coffee (a little finer grind than pourover) with 800ml of water steeped in a 1L glass bottle in the fridge for 15 hours with occasional agitation.
1:1 with water for black and 1:3 in milk with some sugar.
Off to make some now....
I've tried gold drip before and it didn't taste like coffee. I thought it was some other drink and certainly not the cold coffees I used to drink in Italy which was just cold espresso. This morning I had a cold brew using the immersion method at it was more to my taste, like drinking a lovely cold coffee.
Hey MDS, can I have some of your unwanted gold drip? ... should still be worth a bit on the bullion market...
Originally Posted by mds
FWIW, I have been doing both drip & steep for years. Different roasts AND different equipment / setup / grinding texture / time & even water beginning and ending temp all have a huge impact on the end result. I probably lean a little towards cold steep (i.e. immersion in this thread), however I have had some amazing cold drips over the years. In my view both are worth exploring in depth rather than superficially as the "mano" bit makes a lot of difference to the end result. Oh, and no, you do not need any exotic equipment just a "good at coarser grinds" grinder (or a lot of sieving).
Ironically, I am enjoying a latte Ethiopian Mocha (the varietal, not the Yemen port) as I write this... Viva La Difference!
My excuse is "the bloody iphone" and old fingers
The cold drips I've had tasted as if the roasts were to light and needed a larger dose. They certainly didn't taste like coffee. I think a number of baristas stick to the theory without tasting. I've noticed the good baristas pour an additional shot to taste.
I'm reluctant to try a SO because for some strange reason the tend to be light roasts. Might have to try Andy's SO.
Talking about “gold drips”. Among my coffee gadgets I have a finely perforated mesh pour over filter labeled "swiss gold". From what I paid for it wouldn’t be solid gold but may have a thin gold plating.
Originally Posted by mds
I know I'll get a lot of flack for this but here goes. My local said I should use "A SOCK" which I did and it worked well. Apparently they didn't like the brew usinf paper or metal filters.
I'm ready and waiting!!!
Yeah of course you use a sock
After all!didn't Dick (Johnston) tell Barry (Sheene...God rest his soul) to 'Put a Sock in it ' ...
must be all of 30 yrs ago now
One of the funniest ad series of all time ! ;
It would have been cheaper to use a real SOCK