Anonymous wrote:OK, I've been doing 1 cup coarse ground per quart or water and it's been pretty good (undiluted :oops. Do you normally use a darker roast?

I use dark roast.

OK, I've been doing 1 cup coarse ground per quart or water and it's been pretty good (undiluted :oops. Do you normally use a darker roast?

Seriously? No machine needed! You can do in a french press, or just add grounds to cold water and let steep overnight. Then filter. Key is to us course grind and lots of beans.

I put a cup of coarsely ground coffee in a french press with approx 3.5 cups of filtered water (it's as much as the press will fit, otherwise I'd do 4 cups water). Don't press the plunger yet, but cover and put in fridge for 12-16 hours, then plunge and pour out into another container. I keep this in the fridge and get about 4 big cups of coffee out of it, adding milk and sugar when I drink. It's pretty concentrated so you can add a lot of milk or some water to dilute. If I have some extra time, I also pour through a coffee filter to get rid of the tiny particles of sediment.

I cup ground coffee to a quart water. Just dump it all in a pitcher. Stir, let it sit a couple hours, stir again, put in the fridge til the next day. Line a colander with paper towels and strain.

Many stores like whole foods and Trader Joe's sell cold brew by the bottle. I think you can get a growler size at some of the Whole Foods. Just food for thought if you don't feel like purchasing a system. There is also Grady's Cold Brew Bean Bags that take some of the mess out of making cold brew.

Second the Todd and follow the instructions that accompany it. It's plenty strong.

16:47 PP here, I did it at 4 tbsp. per cup (coarse ground) sitting for almost 24 hr, and it came out pretty good. I've been using a medium roast, so I think I need to switch it up to a darker roast.

Anonymous wrote:What proportions coffee / water do you use for a very strong flavor? Most people consider my hot coffee to be sludge, for perspective.

OP here. Honestly not sure. When I do 2 tbsp per cup it's not enough. I do more than that, dark roast. Maybe 3 per cup.

What proportions coffee / water do you use for a very strong flavor? Most people consider my hot coffee to be sludge, for perspective.

I'm not generally a fan of starbucks coffee (better than DD, but...), but I really like their cold brew (different than their normal iced coffee). I would love to learn a recipe comparable to that. When I first experimented, it was... meh.

I have the Toddy and it makes great coffee.

The Toddy is very popular and you can find on Amazon. I make mine using a french press coffee maker.

I make mine at home. I don't know if it tastes the same as Starbucks since I've never had one from their stores. But, I use their whole beans (large bag bought at costco). I use this recipe:

http://www.chow.com/recipes/30487-basic-cold-brewed-coffee

I sweeten it with agave.

Anyone have one they like? I've never had one before. Anything I should know? Love Starbucks iced coffee (I know.... I know....) and want to make at home