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Lol my cold brew consists of running my french press twice to get a full quart jar. Putting two sugar cubes in to take off the edge of bitterness, and throwing it in the fridge for consumption in the morning during the hot summer time. Then it's a hand full of ice cubes after I drink a little off the top, and the nervous shakes a few hours later from consuming what essentially become liquid cocaine. '


It's a fucking great iced coffee to say the least.

I'll usually do about a third of coffee in a 2 liter bottle, fill it with room temp water, cover it and let it sit 24 hrs room temp. Then I run it through a filter to get rid of the grounds, and refrigerate. Once it's cold I pour it over ice. It's usually really strong. This doesn't bother me but some people add water, like a concentrated drink, to taste. I like strong black coffee though. I'll even drop a double shot of espresso over it at times.

Another way is the French press method described before me. I'll do a third of coffee and fill with water, leave it unlressed and in the fridge for about 16 hours, and then press it straight over ice. Downside is that French presses are only so big, you can't make as much.

Those are the methods I've used. I'll either use a dark roast or even an espresso roast. Taste great either way. I like using this brand called ACME Roasting, from Seaside, CA. My work uses them too. Pretty delicious stuff.

Anyways, no one local does a cold brew method so I'll drink the stuff at work or home made. But I can't do starbucks iced coffee now. Taste entirely different after getting used to the different brewing method. They just do a standard hot brew and stick it in the fridge. So if I ever have to do starbucks I usually just get three doubles (six shots) over ice, instead of their iced coffee anymore.

I experimented with cold brew during the summer. Bustello was yielding stellar results, which is good because it is grounds-intensive. The yield is strong, but I wonder if there is a more optimal way to extract all the liquid yield. Since I was diluting anyway, maybe run the cold water through the grounds to get the last of the brewed flavor out? Either that or just go to a less intense mix than the 1/3 or so grounds I was doing? I'll have to get back on that.

Got some new gear on Cyber Monday ( )
Finally got a nice Baratza grinder and a Kalita Wave dripper.
The Kalita makes a real nice cup.

What beans you drinkin' lately, foo?

I've been digging on a Counter Culture Guatemalan, as of late.

Good choice, love that Counter Culture roastage.

Totally. I stopped drinking coffee for a couple months, curious if it was exacerbating anxiety, and these beans, sitting sealed for that time, are still great.

i tried cold brewing, but had rather sucky results. i had to use such a large amount of ground coffee to get it to the optimal strength that it just wasn't worth it.
luckily, there's a local guy who does cold bress concentrate in bottles (and is opening up a storefront soon!).
so, now, i just do the (hot) french press thing everyday. i've toyed with getting a Chemex for pour-overs, but i haven't taken the plunge.

chillerthanmost wrote:I'll usually do about a third of coffee in a 2 liter bottle, fill it with room temp water, cover it and let it sit 24 hrs room temp. Then I run it through a filter to get rid of the grounds, and refrigerate. Once it's cold I pour it over ice. It's usually really strong. This doesn't bother me but some people add water, like a concentrated drink, to taste. I like strong black coffee though. I'll even drop a double shot of espresso over it at times.

This method sounds pretty tasty. Would that be a third cup or some other measurement?

wsas3 wrote:

chillerthanmost wrote:I'll usually do about a third of coffee in a 2 liter bottle, fill it with room temp water, cover it and let it sit 24 hrs room temp. Then I run it through a filter to get rid of the grounds, and refrigerate. Once it's cold I pour it over ice. It's usually really strong. This doesn't bother me but some people add water, like a concentrated drink, to taste. I like strong black coffee though. I'll even drop a double shot of espresso over it at times.

This method sounds pretty tasty. Would that be a third cup or some other measurement?

usually a little under a third of whatever you're using to let it sit in full of water for 24hr. So it could be a third of your french press or a third of a two-liter bottle, etc. This makes it strong and it's a concentrated drink, so even though you're using a lot of coffee, it makes up with lasting since you'll add some water when you serve it. You can use less coffee to save money, perhaps around 1/4th of whatever you're using to let it sit, but if it's to weak, it'll be harder to strengthen up and it's a waste, where the other way around is easier. It's also important to make sure it's covered while it sits at room temperature 24hr. And use room temperature or cold water, not hot water. Mix it when you add the water, and just cover and let it sit. Use a fine filter when you're ready to filter it the next day. Also, use strong/dark coffee. Sometimes I'll even use an espresso roast!

It's super easy. Just takes a bit of experimenting to get your desired amount of strength.

Just tried using condensed milk in my usual coffee. It was better than I expected. Usually I hate any sugar, but this wasn't too much.

Might be getting an Aeropress for xmas, which might be good considering I've had three french presses break on me this year.

The only time I like sweetened condensed milk in coffee is if it's Vietnamese or Thai iced coffee.

Chankgeez wrote:The only time I like sweetened condensed milk in coffee is if it's Vietnamese or Thai iced coffee.

Much agreementness.