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is it lukewarm water or cold water?

I'm new to drinking Cold Brew and it's the only coffee I make at home now. I have settled on about 12 to 24 hours as being what works for me. I brew in "Growler" bottles I've gathered over the years when I find a Microbrew that I really liked. I use an antique had burr grinder and just fill it with beans and start turning. Usually takes 125 to 150 rotations for all of the beans to have been ground to a medium/coarse grind. I put a bit of water in the bottom of the jar, add a bit of ground coffee and slowly fill up the bottle with my favorite drinking water. It stays on the counter for at least 12 hours and then will go into the fridge if I'm not yet ready to strain. Once I'm ready to strain, I use my "Toddy" brewer with the felt filter in the bottom, a paper filter above that and a wire strainer that catches most of the grind. I did try using the Toddy by it's self, but I like the glass bottle method to diminish the contact time with the plastic. I was carrying the bottles around anyway. Isn't it odd that Microbrewery's sometimes won't fill a growler bottle you bring in?

The content is good, but the vocal fry gets a little too hard to listen to . Probably unconscious, maybe unintentional, gives a kind of bored vibe. Don’t know if that was your intention . Take care of your voice.

Thank you for the information and explanation. I like 24 hour cooldbrew, it has the bitterness, it has the sourness, it is quite balanced, I don't really understand how to process cooldbrew, usually I mix it with 2 spoons of brown sugar, 2 spoons of coconut creamer, a pinch of Himalayan salt, milk and ice cubes, it is quite delicious

Great video, thank you! Could you please share whar were the grid settings for medium, medium-coarse and coarse on you griding machine? That would be very helpful

Way too slow

My favorite drink, I'm commenting to boost the algorithm

Fantastic video. I'm commenting to help the algorithm

you are the first one with correct video i’ve watched on how to make americano!!! 👏 a lot of barista doing it wrong here in youtube pouring last the espresso! Good job!

you lost me when you start brewing dark roast coffee. lol

I find 18 hours or less is great as a RTD - ready to drink, you can taste without dilution and get the notes of the coffee. 24+ is a concentrate, you have to dilute (even if it's just with water) but is great with milk/cream/other. Great video.

Why not just put the grounds in the water and process. Then pour it through a filter. Similar to the Presto Dorothy which is a french press style make but spins the water.

Good information, thank you!

Hi! Great video, very usefull! I have a question: Did you leave it on the counter (room tempreture) or in the fridge to steep? Thank you in advance!

Thanks for doing the work for all of us 😁

Hi thanks for sharing and appreciate you for taking your time on the experiments. However, it would be helpful too if you can share how much ratio u have to dilute to 2% tds for each jar. It seems like a fun information to know and i might test it myself.

Where is the paper you said was linked?

what is the Ratio?

Omg I can't hear what she said 🥲

The finer grind and shorter steep time worked beautifully. I do filter the final product through a Chemix white paper filter. It’s much easier to steep for a shorter. As I mentioned earlier this was a fantastic video.

Neat method, but I think I have an even better method. Take coffee grinds, put it in a blender loose with water. Blend on high. Pour the coffee/water slurry into an aeropress with the coffee filter on it and plunge the water out. The coffee grinds will get trapped in the aeropress. Throw away the coffee grinds. I've got to try this out. 😉

Was the comparison made between 72hours just "finished" coffee and 24 hours old "12 hour brew" coffee? Or how can you compare them if you start the process at the same time for all the coffees?

Thanks for the video. Just look at the lens, please 😀

thanks, good insight!

❤

U shall add the milk later.......maybe??

Great video. Do you leave the steep outside room temp or in the refrigerator?

Awesome! Thank you for doing this for me!

No 48hrs??

Looks good ,I’m going to make it with my fresh ground beams coffee from Mexico

Great job! Can you please keep the videos coming!!

This was the best latte video I’ve ever seen!! Keep up the great work!

Excellent video!!

Putting the spoon in the white cup was driving me crazy.

And this background song will forever be stick in my head 💯

EXCELLENT video. I own the Baratza Encore and use it for cold brew. I'm glad I could see the settings. I've been grinding my beans at 35 and steeping for 18-24 hours. Based on the your experiment I'm going to grind at 18 and steep for 12 hours. I'm excited to try.

the music is awful

Cool! What type of roast did you use? Light med. or dark? I watched the whole thing but don’t recall you saying what kind of coffee was used 😅

Thank I learned a lot, I just started brewing, I also have a water distiller, I think pure water is very important, what is everyone else do about water? I agree with 12hrs, I brew at room temp, I think cold brewing will slow it down and take longer, to get the best flavor, what's everyone's thinking on room or cold brew?

Why does that look better than most cafes that make it 🤣

Are you a coffee connoisseur..?

Thank you. On a humorous note, how geeky/nerdy and calm I wish my wife to be? This is the answer video. You're an amazing lady. :) (Best wishes for the channel from India)

I have a TDS meter that measures TDS in ppm. How do you convert it to percent? Better yet, what should be a good range for TDS in ppm for coffee? For example, if I divide the TDS reading of 200ppm by 1,000,000, I get 0.02% which is a couple orders of magnitude lower than yours. I must be doing something wrong.

Did I miss it? How long was optimal?

Not much being published about this subject. This has become something I've become passionate about, although I am more concerned about oxidation than brew time while making five gallon batches, with the final product being nitro cold brew coffee and tea. I am experimenting with with using a corny keg and brewing under pressure of nitrogen gas (I have a nitrogen generator). The pressure alone should speed up the process with hydrostatic pressure, I will also experiment with nitrogen cavitation, and the use of a "concrete vibrating table" during the brewing process. I've watched several of your videos previously including cold brew brewing times using taste and a TDS meter which was most interesting. Both of which I will use in my experiments. Thanks!

I’m just beginning my research into cold brew coffees. I’m really not a connoisseur of coffee but I don’t like them very acidic or Tanic. This is a great first video to watch.

What's her Instagram? I wonna follow her recipes..

What kind of coffee grinder is that? You should put a link in the description. Nice video!

Great video, thanks

What accent is that? Love the content