The worlds best cold brew

[Anonymous]

I’m on a mission to make the world’s best cold brew at home. Any tips on how to do it?

[Anonymous]

Not being snarky, I swear, but maybe the food forum would know.

[Anonymous]

Honestly, would ask on Reddit rather than DCUM.

[Anonymous]

Anonymous wrote:Honestly, would ask on Reddit rather than DCUM.

And Reddit food/coffee subreddits are also much better than DCUM food

[Anonymous]

I would also like to know, PP. I am addicted to the Stumptown cold brew but I’d rather make it myself. I make hot coffee at home all the time, so I tried to make cold brew over the weekend and it tasted like soil.

[Anonymous]

Here is what I do and people love it.

I make a concentrate so I use a ratio of 1 part coffee to 2 parts water. The fresher your coffee the nicer it will be, but as long as it’s decent you will still have very good coffee.

Put the coarsely ground coffee in a mixing bowl, slowly pour most of the water in and GENTLY stir. You are using a mixing bowl so you never have to use pressure. When the grounds are saturated, use your last bit of water to rinse the grounds from your stirrer (I like a silicone spatula) into the bowl. Cover the bowl and let it stand at least 24 hours, never more than 48.

I strain three times, first through a colander, next through a very fine mesh tea ball, and finally slowly through an unbleached filter into the pitcher I will keep the concentrate in. Aside from the filter, there is nothing special- almost any kitchen will have a colander with larger holes and something with fine mesh.

The concentrate lives in the refrigerator and you can make anything with it. It’s so smooth and delicious. The whole process is about five minutes to make and five to strain. My cousin has a Toddy and we agree mine tastes better.

[Anonymous]

I worked at Wawa coffees bar and they use a concentrate of some sort we mixed with a pitcher of water. That’s it. It’s delicious.

[Anonymous]

Anonymous wrote:Here is what I do and people love it.

I make a concentrate so I use a ratio of 1 part coffee to 2 parts water. The fresher your coffee the nicer it will be, but as long as it’s decent you will still have very good coffee.

Put the coarsely ground coffee in a mixing bowl, slowly pour most of the water in and GENTLY stir. You are using a mixing bowl so you never have to use pressure. When the grounds are saturated, use your last bit of water to rinse the grounds from your stirrer (I like a silicone spatula) into the bowl. Cover the bowl and let it stand at least 24 hours, never more than 48.

I strain three times, first through a colander, next through a very fine mesh tea ball, and finally slowly through an unbleached filter into the pitcher I will keep the concentrate in. Aside from the filter, there is nothing special- almost any kitchen will have a colander with larger holes and something with fine mesh.

The concentrate lives in the refrigerator and you can make anything with it. It’s so smooth and delicious. The whole process is about five minutes to make and five to strain. My cousin has a Toddy and we agree mine tastes better.

But the beans really matter. And it’s a personal preference. Some people like our darker roast while some people like a lighter roast. What do you use for your favorite?

[Anonymous]

I thought you were talking beer. I'm out.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Here is what I do and people love it.

I make a concentrate so I use a ratio of 1 part coffee to 2 parts water. The fresher your coffee the nicer it will be, but as long as it’s decent you will still have very good coffee.

Put the coarsely ground coffee in a mixing bowl, slowly pour most of the water in and GENTLY stir. You are using a mixing bowl so you never have to use pressure. When the grounds are saturated, use your last bit of water to rinse the grounds from your stirrer (I like a silicone spatula) into the bowl. Cover the bowl and let it stand at least 24 hours, never more than 48.

I strain three times, first through a colander, next through a very fine mesh tea ball, and finally slowly through an unbleached filter into the pitcher I will keep the concentrate in. Aside from the filter, there is nothing special- almost any kitchen will have a colander with larger holes and something with fine mesh.

The concentrate lives in the refrigerator and you can make anything with it. It’s so smooth and delicious. The whole process is about five minutes to make and five to strain. My cousin has a Toddy and we agree mine tastes better.

But the beans really matter. And it’s a personal preference. Some people like our darker roast while some people like a lighter roast. What do you use for your favorite?

Most people prefer medium and dark roast for cold brew since lighter roasts are more reliant on acidic notes. Personally I tend to prefer medium roasts from Central America. It’s hard to make bad cold brew. Decent fresh beans, don’t squeeze them, strain it. That’s it.

[Anonymous]

Splendid Table coffee concentrate

1 pound coffee
10-11 cups of water
About 10 teaspoons sugar (or to your taste)

Mix together, leave overnight, strain.

Pro Tip - I usually put the coffee and sugar in a muslin bag, place into a stock pot and add water (making sure the bag is submerged - except for its opening). I strain using a Hario strainer.

[Anonymous]

Anonymous wrote:I’m on a mission to make the world’s best cold brew at home. Any tips on how to do it?

Cold brew WHAT? There are many drinks that are cold brewed.

[Anonymous]

We used to make our own and it became way too much work. (Or maybe we drink too much coffee)

Chameleon cold brew is the best brand. Just buy it.

[Anonymous]

I don’t know about “best,” but I can tell you “easiest” — a Takeya cold-brew pitcher. They’re about $30 on Amazon. We’ve had ours for more than 10 years and it looks like they’ve made a few changes to fancy it up, but the basic concept is just a fine-mesh strainer for coffee grounds that sits inside a pitcher of water. Grind coffee, put grounds in strainer, fill pitcher with water, put it in fridge for 12+ hours, done.

https://a.co/d/iK913Gr

The Takeya does create some coffee-grounds sediment. It sinks to the bottom, so I usually deal with it by discarding the bottom inch from each pitcher. You could also try a more coarse grind: I noticed only minimal sediment before my husband decided we should be switching to a finer grind. (The finer grind does seem to process faster, so it’s a tradeoff.)

This one depends a lot on personal taste, but I love a hint of cinnamon with coffee, so my trick for the tastiest cold brew is to add about 1/2 tsp cinnamon to the coffee grounds before processing. It doesn’t come out tasting like cinnamon, to my palate anyway, but just a little richer and more interesting. Husband’s not a fan, though, so YMMV.

[Anonymous]

Anonymous wrote:Here is what I do and people love it.

I make a concentrate so I use a ratio of 1 part coffee to 2 parts water. The fresher your coffee the nicer it will be, but as long as it’s decent you will still have very good coffee.

Put the coarsely ground coffee in a mixing bowl, slowly pour most of the water in and GENTLY stir. You are using a mixing bowl so you never have to use pressure. When the grounds are saturated, use your last bit of water to rinse the grounds from your stirrer (I like a silicone spatula) into the bowl. Cover the bowl and let it stand at least 24 hours, never more than 48.

I strain three times, first through a colander, next through a very fine mesh tea ball, and finally slowly through an unbleached filter into the pitcher I will keep the concentrate in. Aside from the filter, there is nothing special- almost any kitchen will have a colander with larger holes and something with fine mesh.

The concentrate lives in the refrigerator and you can make anything with it. It’s so smooth and delicious. The whole process is about five minutes to make and five to strain. My cousin has a Toddy and we agree mine tastes better.

This is exactly what I do except I skip the multiple straining and just pour over a paper towel lined strainer. It’s fantastic! I’ve never had iced coffee anywhere that’s as smooth and delicious as my own