Replace the coffee with hot chocolate powder and use hot water or hot milk.... (I used to have a mug with this basically in the bottom of it for mixing hot chocolate)
Hey Morgan, been using the Dorothy for over a year now. There will always be a slight amount of grounds left, but the trick is to let it go for longer than recommended (about 30 to 40 minutes) and then letting it settle for about 5 minutes. This way, the plunge down is smooth and there should be no resistance.
This might be a silly question, but wouldn't it be easier and frankly faster to just do the bag method overnight ( set it up before you go to bed) and then you end up with more cold brew in the morning and you don't have to wait for an hour to get a "doable" cup of coffee? Then you wouldn't have grounds in it either, just take out the bag and you're good... I just don't get the appeal.
@@geekfreak2000 I guess it depends on the individual. I usually drink my coffee around lunch time, so if I forget to set up a cold brew the night before, the Dorothy would be pretty useful at whipping up a last minute coffee half an hour before lunch time.
I found the manual online: They recommend 26oz of water and 2/3rd cups of medium ground coffee, their units. 10/20/30 minutes for light/regular/strong, with the recommendation to double the time for "refrigerator water" which I am guessing means very cold. I thought I was done with supposed cold brew time saving nonsense but now I have coffee mixing around in my kitchen aid trying to replicate this products claim. Love the videos!
It actually worked okay. Not the greatest, but it did a decent job for only taking 45 minutes total. Mixed for 30, let it settle for 10, then filtered. Was closer to ready-to-drink strength than a concentrate.
I honestly just look at this and think of how many kinds of wonderfully weird drinks and infusions I could make. Probably because I'm so married to the kind of cold brews I've been getting out of my aeropress lol
Hi Morgan! Long time viewer and longer time coffee fan. I've been around the block as far as tasting and making coffee and love my Dorothy! It's been sitting in storage for a few months, but the biggest advice I have is you need to just ignore the unit's strainer, it's useless. What I do is run the coffee through my pourover without a paper filter (Permanent metal), and then run it through my french press. That leaves a silky smooth cup of coffee that I love. I will grant it that it doesn't taste like cold brew, but I love how it tastes! Edit: Hi Morgan! Thank you for the heart. I went and made a quick cup of coffee with my machine and wanted to give you my notes. First of all, I used waaaay less coffee grounds than they recommended. I used about 4 tablespoons of medium-ground coffee, or about 1/3 cup. I think that this helps the coffee grounds move around more easily. I used a chocolatey type of beans, but it came out very nutty. I put it in with about a full measure of water, and let it run on high speed for 15 minutes. At that point, I poured it directly into a french press without using the machine's plunger, then used the french press' plunger and poured that over my pourover's metal filter. Then I added cream to my taste. What I wound up with was a soft, smooth, silky, nutty and wonderful cup of coffee. It doesn't taste like your traditional cold brew (I guess, rapid cold cup of coffee didn't market as well), but for people with serious functioning problems like me who can't remember to put out their cold brew the night before (I also don't like iced coffee either), it's a wonderful summer drink! Have a good day!
Same! The instructions also say to let it sit for about 5 minutes after you turn the tornado off to let the fines settle out (the difference in plunging before vs. after that 5 minute wait is night and day). I use a little higher ratio than you, I start with about a half cup of beans that I grind and put in, then run it for 25m and 5m wait (sometimes longer because I can't get back to it right away, or forget...). I also run it through a paper filter to reduce the fines/chewy-ness. I like the way it turns out, but then again I still dress it up with a little sweetener and cream...
To eliminate the cloudiness, you could let the coffee sit for awhile before pressing. This should let the fines settle. This will both keep your coffee from being cloudy, and keep the fines from clogging the filter, which would make it easier to press and keep it from channeling up the sides. I can't guarantee the coffee will taste better, but it won't be as chewy.
I'd almost argue you should "float" the coffee grounds on top via a tea bag/strainer or something. I feel like the cloudiness is from the spinner "grinding" down more of the coffee. But then it just defeats the purpose again. I think sitting it like you said would benefit it, but I also can't imagine that fine of a silt (that could get through a paper filter) will settle quickly. I'm pretty sure it's going to take an hour for it to settle enough for it to actually separate, though the aeration/overflow issue during the press should reduce.
@@haenahkim Even with an hour to settle it would be a "fast cold brew" but it still isn't going to taste the same. I see reviews for this thing saying to double the reccomended time and one even said to let it settle overnight (defeats the point, doesn't it?) This would be great for stirring other things, and that tornado power is clearly strong enough for some creative use of instant powders and various spirits/syrups.
@@sofiadragon6520 leave it over night, like i also could with my cheap french press lol. I do agree with that level aeration it would be fun for other things. I think fresh fruit milks could be good since anything that settles will be easy to lift out too (and aerated milk makes the texture so good).
@@haenahkim Oooh, I have a Hotel Chocolate hot cocoa maker that makes lovely frothy hot cocoa, and we've used it for all sorts of things from dehydrated strawberry powder to rose syrup.
If you're interested in other possible "instant" cold brew solutions/gadgets, might I suggest putting a jar of grounds and water into an ultrasound jewelry cleaner? I've both seen and used one like that to speed up extractions of things like vanilla beans into milk or alcohol, so I'd be interested to hear what someone who knows things about coffee might say on a brew that is extracted that way.
Distilleries did research into certain ultrasound frequencies that sped up fermentation from 18 months to a few hours. So, there’s some science shenanigans making your idea possible. Worth following up!
I’ve only watched the first 2 1/2 minutes so far. The chemist in me is saying, “Nope, that’s not how extraction works. If it normally takes 8 hours, giving it a swirly is not going to make it happen in 15 minutes.” Now I’ll watch the rest of the video to find out if I’m right.
I did not see the filtering problem coming. I think all French press style contraptions have that as a potential failure mode. I will claim a win on my prediction about the extraction. Extraction is a temperature vs time vs particle size phenomenon. It’s unlikely you will find a way to go the wrong direction on all three variables and end up with acceptable extraction.
Right!? Simple agitation isn't gonna speed up extraction 80 times. Doesn't work like that. It'd taste the same as if you just stirred coffee in with cold water and waited half an hour.
Normal cold brew: 12-24 hours, 720 minutes minimum Presto: 20 minutes maximum! (1/36th of the time) Chemists: 3,600% faster extraction? At this scale, just by adding agitation? Lol Edit: Also for half the price of this thing you could get a stir plate and make any container/french press self stirring
@@johnstonefield1935 the only way I can see making it extract faster without making it a hot brew is by throwing in turkish style ground coffee and agitating a ton to get it to extract a wee bit faster, I'd say that *might* reduce it by an hour or two tops though, and could be overextracted.
I've had pretty good results with an aeropress for a 2-minute cold brew. I use 22g of coffee to about 200ml of water. You simply ground the coffee finer than usual for an aeropress (not quite espresso fine) and then agitate with the stir stick for a consistent 60 seconds, and voila! Cold brew in no time at all.
This reminded me of the @europeancoffeetrip recipe for Cold Brew with the Aeropress. It produces the most wonderful cold brew. You're supposed to stir the coffee nonstop for a whole minute (which seems like the idea from the equipment in this video). However, the difference is that with the Aeropress a very fine grind is used, and the paper filter collects all the muddiness.
The bubbling on plunging is the seal around the outside of the filter failing, so the brew is bypassing the filter entirely. Like Morgan said In the video that's because its course ground coffee which is clogging the filter and causing huge back pressure. So I guess you would have to let it settle? Or leave it for a minute then stir it so some sinks? Hard to say...
Hi Morgan, I've done similar things with a magnetic stir bar a year ago. I was brewing hot starting at 96 degrees, and the result was a almost drinkable cup of coffee, but I think the muddy problem here is pretty much the same. And the reason behind the failure of magnetic stirring method is that, firstly you don't have a coffee bed to filter the fines, secondly the swirling action will dislodge as much fines as possible from the grounds. Not only will it make a muddier coffee, it will also make filtration much slower, as all the fines in the coffee will come in contact with the filter immediately and the filter paper will be instantly loaded up with fines, and clog. This equipment is much better suited for dissolving things instead of brewing normal coffee.
This reminds me, I tried making accelerated cold brew a few years ago in a stand mixer. It's been long enough that I can't recall the details, but I think I used a more standard ratio and let it go for around half an hour, and then waited for the grounds to settle out before straining and filtering. The results were drinkable [to my unsophisticated palette], but the cleanup was enough of a hassle that I went back to the traditional method.
I learned from James Hoffman that when making a French press, don't press the plunger down much past the top of the water. Therefore using it more like a sieve, as you would with tea.
I've had this problem with a French press before! You need to be patient and not push hard enough to get bubbles because the grinds will be coming through there. The problem is that the rubber seal is too tough but after using it for a week it had loosened up and has worked normally since!
I have the Vinci Express cold brew maker and it truly seems to make cold brew but fast. It pumps water above the grounds and the water needs to go through the grounds in order to make it back into the pitcher. I imagine some pressure builds to push the water through, much like an espresso, and that's how it increases extraction.
I enjoy seeing coffee recipes of the world. Maybe you can do a little video on Navajo coffee, It is simply sugar, flour (which you'll have to toast), and of course coffee. Sweeten the coffee how you want it, then add flour till its thick like pudding! It's surprisingly delicious.
I have it and use it successfully, biggest thing is you have to give time for the grounds to settle after for a while before you plunging it. I also always have it on for 30 minutes.
Things I’d like a video on though, different espresso machines (as I am in the market but just poor at the moment so hunting for a good deal/saving) different pour over brewers like the hairdo 60 or origami brewer that you’ve been loving. I’d also love to see espresso alternative recipes that use Moka Pot coffee rather than espresso to make nice coffee beverages etc. love to see what you make!
One variation of French press is to brew then 1) scoop out the excess grounds, 2) wait 10 minutes for the fines to settle, 3) place the plunger but do not push it down, instead just slowly pour through it like a strainer. It cleans up the brew considerably. This same technique would probably work with the Dorothy.
I assumed you just made short videos, and have been watching them for a while. This is my first video and it is so cool seeing you actually talk and being yourself. You seem so cool, and I love your attitude. Keep up the good work!
it wouldn’t help clear up the coffee, but when you do the agitated cold brew method in an aero press you use a much finer grind than you do for traditional cold brew. it also should only take a couple minutes not 10
I bought this at an overstock/returns store and have used it once. Only thing I recall is the plunger thing does not like to be pushed fast or at all, and the final drink for me needed extra creamer.
To stop coffee going around the seal it might actuall help to put some water in before the spinny thing. Water is incompressible and so will help "hold up" the seal when you push down, if you have water on one side and coffee on the other.
My first thought is to let it settle for 10 minutes after stirring, then don't push the plunger down at all. Just pour it out with the plunger loosely fitted on top like James Hoffmann recommends in his french press video.
I tried something simillar using a stick blender and ground coffee and then passing it thru a fine mesh filter. it was pretty decent for what it was. I used the typical cold brew proportions and whizzed it in a quart container.
the comment section is so helpful, I'm so excited to see if there will be a follow up. and point to note since I first started watching your videos that's my first early one and glad I made it
A quick way to sort the plunging issue could be to plunge about an inch and then pull up, which settles the coffee to the bottom. This works for a regular cafetiere at least - and it also increases extraction on the way down as a bonus.
It's probably a very poor coffee maker because as others have said, agitation will not be sufficient to actually improve extraction that much. But, as Derek pointed out, it's a decent magnetic stirrer - like the ones they use in labs, sort of -- for a pretty low price. I wonder if you could omit the stainless steel contraption and use a regular magnetic stirrer stick. Then it would have possibilities - albeit ones fairly far removed from its 'intended' use. Making mayo comes to mind, if the field is strong enough.
I use a French press. When you were pressing the plunger down I could see a fountain of coffee bypassing the screen at one edge, which happens when the screen gets clogged with fines. That’s why there were larger particles in the cup.
I do cold brew drinkable coffee with a 1:10 ratio all the time. 28 grams of fresh course ground coffee with 280 grams of filted water in a mason jar for about 10 hours. Then I filter it through a Aeropress with a fellow prismo attachment in the morning. Add cream and simple syrup and it's good to go. I even heat it up in the microwave sometimes as well. Then I add sugar and frothed milk. As for it not working... how many people do you know actually grind their coffee. I bet most people are using pre ground coffee.
old "french press" trick... push down a little, pull back up half of that, repeat... so you won't get the bubbling up... this happens only if the pressure on the bottom is too much for the stamp to handle... Learned that while burning my fingers on hot coffee in my late wafes french press.
If it’s that hard to push you may have ground too finely. I don’t have a problem with this brewer at all. But I grind pretty coarse. The instructions also mention if you do feel too much resistance to back off a hair to relieve the clog
wow that's a lot of coffee grounds! i have this thing and i don't have problems using it. i've never encountered problems like you have. i don't get spillage. when i press down it goes quickly. i don't have particles or coffee grounds in the final result. i don't use as much coffee but i still get the flavor.
My guess would be that the people using it are also adding things to it. I can imagine if you add in a vegan milk option or whole milk, that it would cover the odd taste/texture. There is also the chance that its the brand of coffee used or even water used. In my area we have hard, calcium rich water so a chalky texture/taste is something you become a bit.. blind to. Even when its been filtered, it can persist. For that reason, I make my coffee 3 times stronger then most people then add more milk. I also grew up with grandparents that drank "mud" coffee. That filter was nearly filled for their 16 cup pot that they'd drink on daily. So I can see a few factors that would make it work for some and not for others. xD
I think the only way to make "quick" cold brew is using pressure... You can try using a cream whipper to make it, but it'll be a small batch. Just put the water and coffee inside the whipper following the instructions, fill with N2O, let it sit for some time inside the fridge, I don't remember exactly the amount of time (2 hours maybe?), let the gas escape then filter.
20 minutes feels like very short time, regardless of agitation. But I would say, if it could make a cold brew in an hour it could still be a win. But what I worry is that the muddiness is at least in part of an additional grinding that's happening in the brewer. All those grounds grinding against each other producing more and more fines. I'd wager, that what is really happening, is that you get more surface extraction from the fines you produce, but the majority of the larger grounds remains under-extracted, since the water doesn't have time to really penetrate them.
Let me start by saying calling it a tornado deeply bothered me I’m a bit of a vortex nerd but sighed a relief when you finally called it a vortex. There is tons of cool shit about vortex that you could spend years learning something you thought was so simple has so much complexity behind ideas that all form around the vortex shape. Ok let me give a little backstory first and I’ll then get into why I think this method won’t and doesn’t work so well. Now I was trying to brew a compost tea using a vortex method now for all purposes we will consider compost tea and coffee to have the same goals extraction. Now with compost tea your trying to extract(and grow) beneficial bacteria by supplying it with sugar and air. The vortex creates the air into the water btw. Now the simplest and easiest mechanism to create a vortex is the same principle that this Dorothy uses. A spinning propeller or blade at the bottom of the container driven by a motor. Now while coffee may have less density/weight than the materials I was using or the fact that I was using 5 gallons of water compared to a 5-6 cups of material which all could be factors this is what I found to be the problem with this mechanism of using a propeller or blade to create the vortex. Most of the material falls to the bottom and sits in the center receiving very little if any actual agitation(the agitation is trying to increase the extraction by providing kinetic energy)The simplest observation of this is when your in a small pool and everyone goes around in a circle to create a current all the dirt collects at the bottom in the center. Now I assume that the same thing is happening here which you can’t see because the water turns murky which you think would be an immediate verification that it’s working, but I think that the fines are light enough to be suspended in the solution and follows the upward current that the vortex creates which is what’s making it murky but most of the grounds are collecting in the bottom and the only agitation they receive is from the propeller kicking them around a bit.
uuuugh I get so frustrated when the official instructions are just.. not good. Like I know people can make it work but they shouldn't have to doctor methods to fix the product! I'm glad you uploaded the video, but I also appreciate how hard it must have been. Love your content, as always. ❤☕❤
Only way i know of to speed up the cold-brew process is to use an ultrasonic bath, even then you do get a fair amount of suspended fines. Acceptable if you sift your grounds though.
I've been having alot of success making coldbrew with the aeropress, with the only change to the recepie (aside from water temp), to mix the grounds water for 1-2 minutes instead
Oh geez, I don't have an answer for you, I just kind of play around with the vortex during the time. I enjoy my Dorothy, I've actually experimented with it to make "simple syrup" regular and demerara which has honestly worked.
If you think whirlpool is hard to say you should hear some scots try to pronounce burglar alarm. Definitely reminds me of an automated stirrer that the chemistry labs at uni had when something needed stirred consistently for a long time, nothing about it suggests that it would speed up the brewing process which is probably why you had to use a "HOW MUCH?" level of grounds. Also remind me of a thing being sold as a velvetiser which is basically a lazy persons whisk for making hot chocolate with milk and chocolate rather than powder.
Alright I am about to come out of left field and need some questions/help. I love my coffee to a point i roast my own beans, so I like hot coffee, but love cold brew. I have tried all the ways to make it from the normal way leaving it in the fridge and I have a coffee maker that does instant that gets it very close to the normal method in the fridge. I am wanting to know if you have any method to make cold brew in "bulk" , but does not cause the water to be displayed as much with a coffee sock?
You have the best coffee disaster videos! I now know that (a) many people will buy things that are patently absurd (pun intended, though maybe it should be patently [pending] absurd), (b) chemists watch this channel ["Warning: real chemists watch this channel"], and (c) someone needs to make a French press with a seal at the bottom that matches with the grabber device here. Or an add-on to existing French presses. Hmmn...
I can proudly announce that I made coffee. Nearly gave myself severe burns, almost burnt down the house and created a neat pool of coffee on the stove.
Have you ever tried using an ultrasonic cleaner to try to reduce cold brew time? It's a common technique to get wood flavor into spirits so I figure it would work for coffee too. You put a container, mason jars work well, in the ultrasonic cleaner with your ground coffee and water in it and then fill the ultrasonic cleaner with water and run it until you get the flavor you like.
Morgan. I would love to hear your thought and perhaps a test of some of the super automatic coffee systems like the Jura Z10 which also can make a cold brew in about 2 mins.
For anyone looking for a basic cold brew concentrate recipe/method, this is how my coffee shop does it (scaled down for your convenience) : 1 lb coarse ground coffee 1.4 liters of cold water Put it in a jar in the fridge, wait 24 hours, filter. Dilute 1:3 (1 part concentrate to 3 parts water)
I think you did as well as anybody could with that product. I think maybe the reviewers are okay with fairly bad coffee. I haven't seen anyone producing anything that looks like cold brew. My suggestion would be twofold. The product doesn't filter right. For that, I would contact the manufacturer and make sure you don't have a defective product - that's it's working as intended. It would be a lot more bearable if it filtered the coffee more effectively. After that, if the muddiness is solved, then maybe play with the time some more? It could be their idea of "strong" coffee is fairly weak compared to normal cold brew, maybe? I've never seen that product, so hopefully another viewer has actual hands-on experience with it, and can help.
I think what you need to do is use a normal cold brew recipe mix into the Dorothy, let it run for 30 minutes, switch it off, remove the carafe from the base, then place carafe in your refrigerator over night and in the morning you have delicious cold brew coffee, for that extra specialist twist pop it back on the base for a quick tornado hit, it's just like normal cold brew but with extra, sh*ts and giggles thrown in...... perfect!!
I've just about given up on cold brew coffee. I've tried countless recipes and methods all ending in a very woody taste. So much so that I don't really get much in the flavor that I would expect. I've used dark, medium, and light roast. I've used coffees that have notes of either floral, citrus, or berries. I've always sifted my coffee through a paper filter to remove any fines. There was one recipe I've tried that has the least woody taste, but it highly recommends 48 hours. I know from store bought cold brew coffee that it's not supposed to have a woody taste.
In my gallon cold brew steeper I only use 5oz (weight) of beans. I just did the math based on how much I normally fill the jug and came up with the proportions of 1 part coffee to 26 parts water (by weight) works well for me and my wife and I drink it with the same amount of cream that we do with hot coffee. Maybe you are using too much coffee beans giving you more of a concentrate? My calculations are based on me using 5oz coffee and just filling the jug. I just filled the jug to my normal level (without coffee) and poured it off into a measuring cup. I end up putting about a gallon plus a half cup of water. (One fluid ounce of water weighs one ounce. Silly Imperial system naming a volume unit the same as a weight unit...) I then rounded that measurement of 132floz down to a multiple of 5 to make the proportion cleaner, and figured that was close enough to subtract the volume of grounds (minus the air between the grains of the grounds). Do the simple math and I get 1:26 as the proportion. I've tried several types of coffees and found that I mostly ignore the tasting notes because cold extraction tastes significantly different than hot extraction. My most recent favorite bean for cold brew is Raven's Brew Resurrection Blend. As with everything taste related, YMMV.
@@Sembazuru I gotta figure something out.....without wasting a lot of coffee. I decided to get some store bought cold brew, except that it was almost $6 for a little less than a half gallon and the heavy whipping cream (which is recommended for some reason) was $5 for a quart (store brand). That might not sound like much, but I can get about 5-6 cans of Monster Java for that price. Monster Java is my drink of choice when I'm not drinking regular coffee.
@@andromydous for starting out, use a French press to make smaller batches. That's how I started, and then my wife discovered that she prefers cold brew to hot brew and I discovered that my French press wouldn't make enough for both of us. 😁
The reason you have such a hard time of pushing the filter down is because of the vacuum you created at the bottom of the chamber by adding that goofy metal portion to the bottom where the stirring happens. Rather than simply having a stir bar in the bottom and have it be magnetized (without all the suction cup nonsense) when you push in the suction cup you create a seal around the air in the bottom of the carafe. When you apply downward force in a similar manner the water tries to follow the path of least resistance, and it's not helped by the fact that you've created a very viscous mess of fine particles and big chunks of coffee that have just been stirred like crazy for 20 minutes. The water is trying to go everywhere, outside the seals on the filter, and down into the seals at the bottom. It's that pocket of air trapped by the filter that desperately wants to escape the pressure above it, thus creating the resistance you see and the difficulty you have with pressing the plunger. No normal french press works like this, because... well, you don't create a pocket of air at the bottom of it lol. Overall this seems to have the thought put into it of a high school chemistry student. "What if we made cold brew by stirring lukewarm water really quickly with a stir plate!" "YEAH!" and they turned it into a business selling an overpriced gimmick that is basically non-functional. Extraction of coffee is made of three variables: time, temperature, and particle size. You didn't increase the time (negative) you didn't increase the temperature (It's room temperature water) you use a very large particle size (coarse ground coffee). Stirring isn't going to be able to make up for those deficienes when you're heading in the opposite direction on those variables from where you need to be. My advice on the amazon reviews is that people just have no idea what they're doing and have bought a crap product without being conscious of what "cold brew" is. Most americans think espresso is too strong and bitter and probably think the watery liquid is an acceptable form of coffee lol.
Hey Morgan, I was wanting to know what kind of coffee machine you would suggest for a beginner at home? We have a regular coffee pot, but I like my mocha latte and don't want to spend a lot of money. Thanks 🙂
You should give Sonic Cold Brew a try at some point. I know some consumer grade products hit the market that used this technology, but I've done it with a mason jar and my sonic cleaner. It's a good excuse to get a sonic cleaner (cleans espresso parts like a boss) and make a new video about making sonic cold brew.
You are way too cute Morgan. Just had to say!!! However I really enjoy all of your videos as I’m a total coffee nut lol! For me tho I have to have my coffee hot . I just could never do iced coffee tbh.
I'm bubbling is probably from grinds still swirling. If you let the coffee settle 10 minutes after the tornado stops you probably will have an easy plunge.
If I am speed cold brewing I start with 130F water, that said seriously if only you could buy a six pack of quart mason jars you could I dont know have one ready to go one brewing and one on deck at all times with like 3 empty jars just incase you cant be bothered to clean them. I have severe autistic executive dysfunction ( like cant hold a job for 6 months bad) and even I can manage to keep cold brew going. You want quick cold brew use an immersion circulator.
I’m a self trained barrista and would like to ask for your opinion. Would mara x or mara w be ok with a small cafe set up? Or should i get a futurmat ottima evo?
MORGAN WHAT ARE YER PRONOUNS? Also i love you, you're one of my favourite content creators. very satisfying, calming, but still funny and entertaining. have a great day (or night. im not sure when you see this, if you do.)
has anyone ever tried using an ultra-sonic cleaner to make cold brew? i know you can use ultrasound to speed-age alcohol using wood chips, so maybe it can speedup the coffeee infusion tenfold aswell?
Hi Morgan, totally random question, but do you know the name of your kitchen cabinet pulls/where they’re from? Also, I don’t even drink coffee, but I love your videos!
Replace the coffee with hot chocolate powder and use hot water or hot milk.... (I used to have a mug with this basically in the bottom of it for mixing hot chocolate)
Really digging the idea of a hot chocolate tornado
@@morgandrinkscoffee if (or should that be when) you try it please video it for us all!
@@morgandrinkscoffee mom
quite an expensive hot chocolate maker
@@kierandunning7189 what a legend
Hey Morgan, been using the Dorothy for over a year now. There will always be a slight amount of grounds left, but the trick is to let it go for longer than recommended (about 30 to 40 minutes) and then letting it settle for about 5 minutes. This way, the plunge down is smooth and there should be no resistance.
This is exactly what I do! 30 min or even an hour has made a pretty doable cup. Settling for 5 minutes works miracles.
This might be a silly question, but wouldn't it be easier and frankly faster to just do the bag method overnight ( set it up before you go to bed) and then you end up with more cold brew in the morning and you don't have to wait for an hour to get a "doable" cup of coffee? Then you wouldn't have grounds in it either, just take out the bag and you're good... I just don't get the appeal.
@@geekfreak2000 I guess it depends on the individual. I usually drink my coffee around lunch time, so if I forget to set up a cold brew the night before, the Dorothy would be pretty useful at whipping up a last minute coffee half an hour before lunch time.
I found the manual online: They recommend 26oz of water and 2/3rd cups of medium ground coffee, their units. 10/20/30 minutes for light/regular/strong, with the recommendation to double the time for "refrigerator water" which I am guessing means very cold. I thought I was done with supposed cold brew time saving nonsense but now I have coffee mixing around in my kitchen aid trying to replicate this products claim. Love the videos!
How did it go?
@@bearded_toad I’m wondering too!
It actually worked okay. Not the greatest, but it did a decent job for only taking 45 minutes total. Mixed for 30, let it settle for 10, then filtered. Was closer to ready-to-drink strength than a concentrate.
You know what that reminds me of? A laboratory hot plate with a magnetic stir bar.
Minus the hot. That was my thought too.
I honestly just look at this and think of how many kinds of wonderfully weird drinks and infusions I could make. Probably because I'm so married to the kind of cold brews I've been getting out of my aeropress lol
The world needs more videos showing what doesn't work! We'd be much less prone toward falling for scams.
Hi Morgan! Long time viewer and longer time coffee fan. I've been around the block as far as tasting and making coffee and love my Dorothy! It's been sitting in storage for a few months, but the biggest advice I have is you need to just ignore the unit's strainer, it's useless. What I do is run the coffee through my pourover without a paper filter (Permanent metal), and then run it through my french press. That leaves a silky smooth cup of coffee that I love. I will grant it that it doesn't taste like cold brew, but I love how it tastes!
Edit: Hi Morgan! Thank you for the heart. I went and made a quick cup of coffee with my machine and wanted to give you my notes.
First of all, I used waaaay less coffee grounds than they recommended. I used about 4 tablespoons of medium-ground coffee, or about 1/3 cup. I think that this helps the coffee grounds move around more easily. I used a chocolatey type of beans, but it came out very nutty. I put it in with about a full measure of water, and let it run on high speed for 15 minutes. At that point, I poured it directly into a french press without using the machine's plunger, then used the french press' plunger and poured that over my pourover's metal filter. Then I added cream to my taste.
What I wound up with was a soft, smooth, silky, nutty and wonderful cup of coffee. It doesn't taste like your traditional cold brew (I guess, rapid cold cup of coffee didn't market as well), but for people with serious functioning problems like me who can't remember to put out their cold brew the night before (I also don't like iced coffee either), it's a wonderful summer drink!
Have a good day!
Heads up, if you edit your comment, you lose the heart.
@@confusedwhale Aw man, I was excited for that heart too. That's okay! Hopefully my comment can help her or someone else.
@@witchqueennicolette:
That was a healthy way of looking at it.
Same! The instructions also say to let it sit for about 5 minutes after you turn the tornado off to let the fines settle out (the difference in plunging before vs. after that 5 minute wait is night and day). I use a little higher ratio than you, I start with about a half cup of beans that I grind and put in, then run it for 25m and 5m wait (sometimes longer because I can't get back to it right away, or forget...). I also run it through a paper filter to reduce the fines/chewy-ness. I like the way it turns out, but then again I still dress it up with a little sweetener and cream...
Most Importantly…
Once you edit your comment you lose the ❤️
To eliminate the cloudiness, you could let the coffee sit for awhile before pressing. This should let the fines settle. This will both keep your coffee from being cloudy, and keep the fines from clogging the filter, which would make it easier to press and keep it from channeling up the sides.
I can't guarantee the coffee will taste better, but it won't be as chewy.
I'd almost argue you should "float" the coffee grounds on top via a tea bag/strainer or something. I feel like the cloudiness is from the spinner "grinding" down more of the coffee. But then it just defeats the purpose again.
I think sitting it like you said would benefit it, but I also can't imagine that fine of a silt (that could get through a paper filter) will settle quickly. I'm pretty sure it's going to take an hour for it to settle enough for it to actually separate, though the aeration/overflow issue during the press should reduce.
@@haenahkim Even with an hour to settle it would be a "fast cold brew" but it still isn't going to taste the same. I see reviews for this thing saying to double the reccomended time and one even said to let it settle overnight (defeats the point, doesn't it?)
This would be great for stirring other things, and that tornado power is clearly strong enough for some creative use of instant powders and various spirits/syrups.
@@sofiadragon6520 leave it over night, like i also could with my cheap french press lol.
I do agree with that level aeration it would be fun for other things. I think fresh fruit milks could be good since anything that settles will be easy to lift out too (and aerated milk makes the texture so good).
@@haenahkim Oooh, I have a Hotel Chocolate hot cocoa maker that makes lovely frothy hot cocoa, and we've used it for all sorts of things from dehydrated strawberry powder to rose syrup.
If you're interested in other possible "instant" cold brew solutions/gadgets, might I suggest putting a jar of grounds and water into an ultrasound jewelry cleaner? I've both seen and used one like that to speed up extractions of things like vanilla beans into milk or alcohol, so I'd be interested to hear what someone who knows things about coffee might say on a brew that is extracted that way.
Distilleries did research into certain ultrasound frequencies that sped up fermentation from 18 months to a few hours. So, there’s some science shenanigans making your idea possible. Worth following up!
@@boomkruncher325zzshred5 ultrasound, roughly, speeds the aging process, not the fermentation...
I’ve only watched the first 2 1/2 minutes so far. The chemist in me is saying, “Nope, that’s not how extraction works. If it normally takes 8 hours, giving it a swirly is not going to make it happen in 15 minutes.” Now I’ll watch the rest of the video to find out if I’m right.
I did not see the filtering problem coming. I think all French press style contraptions have that as a potential failure mode. I will claim a win on my prediction about the extraction. Extraction is a temperature vs time vs particle size phenomenon. It’s unlikely you will find a way to go the wrong direction on all three variables and end up with acceptable extraction.
Right!? Simple agitation isn't gonna speed up extraction 80 times. Doesn't work like that. It'd taste the same as if you just stirred coffee in with cold water and waited half an hour.
Normal cold brew: 12-24 hours, 720 minutes minimum
Presto: 20 minutes maximum! (1/36th of the time)
Chemists: 3,600% faster extraction? At this scale, just by adding agitation? Lol
Edit: Also for half the price of this thing you could get a stir plate and make any container/french press self stirring
@@johnstonefield1935 the only way I can see making it extract faster without making it a hot brew is by throwing in turkish style ground coffee and agitating a ton to get it to extract a wee bit faster, I'd say that *might* reduce it by an hour or two tops though, and could be overextracted.
@@xander1052 And a very fine grind would be difficult to separate, either by settling or filtering.
I've had pretty good results with an aeropress for a 2-minute cold brew. I use 22g of coffee to about 200ml of water. You simply ground the coffee finer than usual for an aeropress (not quite espresso fine) and then agitate with the stir stick for a consistent 60 seconds, and voila! Cold brew in no time at all.
This reminded me of the @europeancoffeetrip recipe for Cold Brew with the Aeropress. It produces the most wonderful cold brew. You're supposed to stir the coffee nonstop for a whole minute (which seems like the idea from the equipment in this video). However, the difference is that with the Aeropress a very fine grind is used, and the paper filter collects all the muddiness.
The bubbling on plunging is the seal around the outside of the filter failing, so the brew is bypassing the filter entirely. Like Morgan said In the video that's because its course ground coffee which is clogging the filter and causing huge back pressure. So I guess you would have to let it settle? Or leave it for a minute then stir it so some sinks? Hard to say...
Maybe the James Hoffman lit it settle and then barely plunge at all method. But that just solves the silt issue not the it makes water issue
No. It has to settle and you plunge it slowly.
@@huckthatdish That's exactly what I was thinking... I suspect you're right that it will just get you the colored water stage (without silt).
Hi Morgan, I've done similar things with a magnetic stir bar a year ago. I was brewing hot starting at 96 degrees, and the result was a almost drinkable cup of coffee, but I think the muddy problem here is pretty much the same. And the reason behind the failure of magnetic stirring method is that, firstly you don't have a coffee bed to filter the fines, secondly the swirling action will dislodge as much fines as possible from the grounds. Not only will it make a muddier coffee, it will also make filtration much slower, as all the fines in the coffee will come in contact with the filter immediately and the filter paper will be instantly loaded up with fines, and clog. This equipment is much better suited for dissolving things instead of brewing normal coffee.
This reminds me, I tried making accelerated cold brew a few years ago in a stand mixer. It's been long enough that I can't recall the details, but I think I used a more standard ratio and let it go for around half an hour, and then waited for the grounds to settle out before straining and filtering. The results were drinkable [to my unsophisticated palette], but the cleanup was enough of a hassle that I went back to the traditional method.
A spinny French press. Like a drunk French press or as the French know it just your average French press
I learned from James Hoffman that when making a French press, don't press the plunger down much past the top of the water. Therefore using it more like a sieve, as you would with tea.
I've had this problem with a French press before! You need to be patient and not push hard enough to get bubbles because the grinds will be coming through there. The problem is that the rubber seal is too tough but after using it for a week it had loosened up and has worked normally since!
That song I'm having flashbacks to a crazy Australian who collects nuggets
MorganDanksCoffee
“Fun in the sense that I’m glad it’s over” is the most polite thing ever lol
I have the Vinci Express cold brew maker and it truly seems to make cold brew but fast. It pumps water above the grounds and the water needs to go through the grounds in order to make it back into the pitcher. I imagine some pressure builds to push the water through, much like an espresso, and that's how it increases extraction.
I enjoy seeing coffee recipes of the world. Maybe you can do a little video on Navajo coffee, It is simply sugar, flour (which you'll have to toast), and of course coffee. Sweeten the coffee how you want it, then add flour till its thick like pudding! It's surprisingly delicious.
My favorite "fast" cold brew is Chefsteps version using a whipping siphon.
It was fun to see you give this product a "whirl" :) I think just making regular cold brew is easy and reliable.
And... Morgan uploaded it. WE WON!! Lol. Thank you so much for uploading this, Morgan!!
Aeropress has a cold press procedure too, try it. I still think 6 hours+ cold dripping tastes very different.
I have it and use it successfully, biggest thing is you have to give time for the grounds to settle after for a while before you plunging it. I also always have it on for 30 minutes.
Things I’d like a video on though, different espresso machines (as I am in the market but just poor at the moment so hunting for a good deal/saving) different pour over brewers like the hairdo 60 or origami brewer that you’ve been loving. I’d also love to see espresso alternative recipes that use Moka Pot coffee rather than espresso to make nice coffee beverages etc. love to see what you make!
One variation of French press is to brew then 1) scoop out the excess grounds, 2) wait 10 minutes for the fines to settle, 3) place the plunger but do not push it down, instead just slowly pour through it like a strainer. It cleans up the brew considerably. This same technique would probably work with the Dorothy.
I assumed you just made short videos, and have been watching them for a while.
This is my first video and it is so cool seeing you actually talk and being yourself.
You seem so cool, and I love your attitude. Keep up the good work!
it wouldn’t help clear up the coffee, but when you do the agitated cold brew method in an aero press you use a much finer grind than you do for traditional cold brew. it also should only take a couple minutes not 10
I bought this at an overstock/returns store and have used it once. Only thing I recall is the plunger thing does not like to be pushed fast or at all, and the final drink for me needed extra creamer.
To stop coffee going around the seal it might actuall help to put some water in before the spinny thing. Water is incompressible and so will help "hold up" the seal when you push down, if you have water on one side and coffee on the other.
My first thought is to let it settle for 10 minutes after stirring, then don't push the plunger down at all. Just pour it out with the plunger loosely fitted on top like James Hoffmann recommends in his french press video.
I tried something simillar using a stick blender and ground coffee and then passing it thru a fine mesh filter. it was pretty decent for what it was. I used the typical cold brew proportions and whizzed it in a quart container.
the comment section is so helpful, I'm so excited to see if there will be a follow up. and point to note since I first started watching your videos that's my first early one and glad I made it
loved seeing Morgan's reaction to the 'tornado' at 3:47!
A quick way to sort the plunging issue could be to plunge about an inch and then pull up, which settles the coffee to the bottom. This works for a regular cafetiere at least - and it also increases extraction on the way down as a bonus.
It's probably a very poor coffee maker because as others have said, agitation will not be sufficient to actually improve extraction that much. But, as Derek pointed out, it's a decent magnetic stirrer - like the ones they use in labs, sort of -- for a pretty low price.
I wonder if you could omit the stainless steel contraption and use a regular magnetic stirrer stick. Then it would have possibilities - albeit ones fairly far removed from its 'intended' use. Making mayo comes to mind, if the field is strong enough.
I use a French press. When you were pressing the plunger down I could see a fountain of coffee bypassing the screen at one edge, which happens when the screen gets clogged with fines. That’s why there were larger particles in the cup.
I do cold brew drinkable coffee with a 1:10 ratio all the time. 28 grams of fresh course ground coffee with 280 grams of filted water in a mason jar for about 10 hours. Then I filter it through a Aeropress with a fellow prismo attachment in the morning. Add cream and simple syrup and it's good to go.
I even heat it up in the microwave sometimes as well. Then I add sugar and frothed milk.
As for it not working... how many people do you know actually grind their coffee. I bet most people are using pre ground coffee.
old "french press" trick... push down a little, pull back up half of that, repeat... so you won't get the bubbling up... this happens only if the pressure on the bottom is too much for the stamp to handle...
Learned that while burning my fingers on hot coffee in my late wafes french press.
Thanks for your honest videos Morgan!! I learn so much every day :)
If it’s that hard to push you may have ground too finely. I don’t have a problem with this brewer at all. But I grind pretty coarse. The instructions also mention if you do feel too much resistance to back off a hair to relieve the clog
wow that's a lot of coffee grounds! i have this thing and i don't have problems using it. i've never encountered problems like you have. i don't get spillage. when i press down it goes quickly. i don't have particles or coffee grounds in the final result. i don't use as much coffee but i still get the flavor.
❤️❤️❤️❤️❤️
I love your channel.
I love making coffee ☕️ and tea 🍵.
My guess would be that the people using it are also adding things to it. I can imagine if you add in a vegan milk option or whole milk, that it would cover the odd taste/texture. There is also the chance that its the brand of coffee used or even water used. In my area we have hard, calcium rich water so a chalky texture/taste is something you become a bit.. blind to. Even when its been filtered, it can persist. For that reason, I make my coffee 3 times stronger then most people then add more milk. I also grew up with grandparents that drank "mud" coffee. That filter was nearly filled for their 16 cup pot that they'd drink on daily. So I can see a few factors that would make it work for some and not for others. xD
I think the only way to make "quick" cold brew is using pressure...
You can try using a cream whipper to make it, but it'll be a small batch.
Just put the water and coffee inside the whipper following the instructions, fill with N2O, let it sit for some time inside the fridge, I don't remember exactly the amount of time (2 hours maybe?), let the gas escape then filter.
20 minutes feels like very short time, regardless of agitation. But I would say, if it could make a cold brew in an hour it could still be a win. But what I worry is that the muddiness is at least in part of an additional grinding that's happening in the brewer. All those grounds grinding against each other producing more and more fines. I'd wager, that what is really happening, is that you get more surface extraction from the fines you produce, but the majority of the larger grounds remains under-extracted, since the water doesn't have time to really penetrate them.
Let me start by saying calling it a tornado deeply bothered me I’m a bit of a vortex nerd but sighed a relief when you finally called it a vortex. There is tons of cool shit about vortex that you could spend years learning something you thought was so simple has so much complexity behind ideas that all form around the vortex shape.
Ok let me give a little backstory first and I’ll then get into why I think this method won’t and doesn’t work so well.
Now I was trying to brew a compost tea using a vortex method now for all purposes we will consider compost tea and coffee to have the same goals extraction. Now with compost tea your trying to extract(and grow) beneficial bacteria by supplying it with sugar and air. The vortex creates the air into the water btw.
Now the simplest and easiest mechanism to create a vortex is the same principle that this Dorothy uses. A spinning propeller or blade at the bottom of the container driven by a motor. Now while coffee may have less density/weight than the materials I was using or the fact that I was using 5 gallons of water compared to a 5-6 cups of material which all could be factors this is what I found to be the problem with this mechanism of using a propeller or blade to create the vortex. Most of the material falls to the bottom and sits in the center receiving very little if any actual agitation(the agitation is trying to increase the extraction by providing kinetic energy)The simplest observation of this is when your in a small pool and everyone goes around in a circle to create a current all the dirt collects at the bottom in the center. Now I assume that the same thing is happening here which you can’t see because the water turns murky which you think would be an immediate verification that it’s working, but I think that the fines are light enough to be suspended in the solution and follows the upward current that the vortex creates which is what’s making it murky but most of the grounds are collecting in the bottom and the only agitation they receive is from the propeller kicking them around a bit.
uuuugh I get so frustrated when the official instructions are just.. not good.
Like I know people can make it work but they shouldn't have to doctor methods to fix the product!
I'm glad you uploaded the video, but I also appreciate how hard it must have been. Love your content, as always. ❤☕❤
Your vlogs are amazing 🤩 and aesthetically pleasing.keep up the great work 💪🏻👍❤️
Only way i know of to speed up the cold-brew process is to use an ultrasonic bath, even then you do get a fair amount of suspended fines. Acceptable if you sift your grounds though.
I've been having alot of success making coldbrew with the aeropress, with the only change to the recepie (aside from water temp), to mix the grounds water for 1-2 minutes instead
I am not chemist, nor coffee drinker, but damn this is educating to me and I too was skeptical at the "quick" extraction.
Oh geez, I don't have an answer for you, I just kind of play around with the vortex during the time. I enjoy my Dorothy, I've actually experimented with it to make "simple syrup" regular and demerara which has honestly worked.
watching Morgan is my favourite comfort pastime
If you think whirlpool is hard to say you should hear some scots try to pronounce burglar alarm.
Definitely reminds me of an automated stirrer that the chemistry labs at uni had when something needed stirred consistently for a long time, nothing about it suggests that it would speed up the brewing process which is probably why you had to use a "HOW MUCH?" level of grounds.
Also remind me of a thing being sold as a velvetiser which is basically a lazy persons whisk for making hot chocolate with milk and chocolate rather than powder.
Alright I am about to come out of left field and need some questions/help. I love my coffee to a point i roast my own beans, so I like hot coffee, but love cold brew. I have tried all the ways to make it from the normal way leaving it in the fridge and I have a coffee maker that does instant that gets it very close to the normal method in the fridge. I am wanting to know if you have any method to make cold brew in "bulk" , but does not cause the water to be displayed as much with a coffee sock?
You have the best coffee disaster videos! I now know that (a) many people will buy things that are patently absurd (pun intended, though maybe it should be patently [pending] absurd), (b) chemists watch this channel ["Warning: real chemists watch this channel"], and (c) someone needs to make a French press with a seal at the bottom that matches with the grabber device here. Or an add-on to existing French presses. Hmmn...
I can proudly announce that I made coffee. Nearly gave myself severe burns, almost burnt down the house and created a neat pool of coffee on the stove.
Proud of you.
Sounds suspiciously like my First time using an extremely cheap Mokka Pot.
Nice
@8:04 I guess we have to compare this coffee maker to the Huh Duh Six Hungeos with the freakish ears on a stick
Have you ever tried using an ultrasonic cleaner to try to reduce cold brew time? It's a common technique to get wood flavor into spirits so I figure it would work for coffee too. You put a container, mason jars work well, in the ultrasonic cleaner with your ground coffee and water in it and then fill the ultrasonic cleaner with water and run it until you get the flavor you like.
I would let it sit for like 10 min before pressing to allow all the sentiment to sink or don't even press at all and just decant it out hoffmann style
So early! I started watching your videos a few month ago and I am a really big fan of you!
Morgan. I would love to hear your thought and perhaps a test of some of the super automatic coffee systems like the Jura Z10 which also can make a cold brew in about 2 mins.
Check out the baby hard tank by hard beans, a Polish company. It's far more expensive, but takes an entirely different approach
Here for the Dankpods royalty free jazz music in the background.
Ah yes the "hello there"
" *GENERAL KENOBI* " Peak comedy
For anyone looking for a basic cold brew concentrate recipe/method, this is how my coffee shop does it (scaled down for your convenience) :
1 lb coarse ground coffee
1.4 liters of cold water
Put it in a jar in the fridge, wait 24 hours, filter.
Dilute 1:3 (1 part concentrate to 3 parts water)
I think you did as well as anybody could with that product. I think maybe the reviewers are okay with fairly bad coffee. I haven't seen anyone producing anything that looks like cold brew.
My suggestion would be twofold. The product doesn't filter right. For that, I would contact the manufacturer and make sure you don't have a defective product - that's it's working as intended. It would be a lot more bearable if it filtered the coffee more effectively.
After that, if the muddiness is solved, then maybe play with the time some more? It could be their idea of "strong" coffee is fairly weak compared to normal cold brew, maybe?
I've never seen that product, so hopefully another viewer has actual hands-on experience with it, and can help.
I think what you need to do is use a normal cold brew recipe mix into the Dorothy, let it run for 30 minutes, switch it off, remove the carafe from the base, then place carafe in your refrigerator over night and in the morning you have delicious cold brew coffee, for that extra specialist twist pop it back on the base for a quick tornado hit, it's just like normal cold brew but with extra, sh*ts and giggles thrown in...... perfect!!
I have a DASH cold brew maker and it uses pressure. In 10 minutes it makes a pretty good cold brew!
I've just about given up on cold brew coffee. I've tried countless recipes and methods all ending in a very woody taste. So much so that I don't really get much in the flavor that I would expect. I've used dark, medium, and light roast. I've used coffees that have notes of either floral, citrus, or berries. I've always sifted my coffee through a paper filter to remove any fines. There was one recipe I've tried that has the least woody taste, but it highly recommends 48 hours. I know from store bought cold brew coffee that it's not supposed to have a woody taste.
In my gallon cold brew steeper I only use 5oz (weight) of beans. I just did the math based on how much I normally fill the jug and came up with the proportions of 1 part coffee to 26 parts water (by weight) works well for me and my wife and I drink it with the same amount of cream that we do with hot coffee. Maybe you are using too much coffee beans giving you more of a concentrate?
My calculations are based on me using 5oz coffee and just filling the jug. I just filled the jug to my normal level (without coffee) and poured it off into a measuring cup. I end up putting about a gallon plus a half cup of water. (One fluid ounce of water weighs one ounce. Silly Imperial system naming a volume unit the same as a weight unit...) I then rounded that measurement of 132floz down to a multiple of 5 to make the proportion cleaner, and figured that was close enough to subtract the volume of grounds (minus the air between the grains of the grounds). Do the simple math and I get 1:26 as the proportion. I've tried several types of coffees and found that I mostly ignore the tasting notes because cold extraction tastes significantly different than hot extraction. My most recent favorite bean for cold brew is Raven's Brew Resurrection Blend. As with everything taste related, YMMV.
@@Sembazuru I gotta figure something out.....without wasting a lot of coffee. I decided to get some store bought cold brew, except that it was almost $6 for a little less than a half gallon and the heavy whipping cream (which is recommended for some reason) was $5 for a quart (store brand). That might not sound like much, but I can get about 5-6 cans of Monster Java for that price. Monster Java is my drink of choice when I'm not drinking regular coffee.
@@andromydous for starting out, use a French press to make smaller batches. That's how I started, and then my wife discovered that she prefers cold brew to hot brew and I discovered that my French press wouldn't make enough for both of us. 😁
Immediately two nerd jokes, i love you 🤣
The reason you have such a hard time of pushing the filter down is because of the vacuum you created at the bottom of the chamber by adding that goofy metal portion to the bottom where the stirring happens. Rather than simply having a stir bar in the bottom and have it be magnetized (without all the suction cup nonsense) when you push in the suction cup you create a seal around the air in the bottom of the carafe.
When you apply downward force in a similar manner the water tries to follow the path of least resistance, and it's not helped by the fact that you've created a very viscous mess of fine particles and big chunks of coffee that have just been stirred like crazy for 20 minutes. The water is trying to go everywhere, outside the seals on the filter, and down into the seals at the bottom. It's that pocket of air trapped by the filter that desperately wants to escape the pressure above it, thus creating the resistance you see and the difficulty you have with pressing the plunger. No normal french press works like this, because... well, you don't create a pocket of air at the bottom of it lol.
Overall this seems to have the thought put into it of a high school chemistry student. "What if we made cold brew by stirring lukewarm water really quickly with a stir plate!" "YEAH!" and they turned it into a business selling an overpriced gimmick that is basically non-functional. Extraction of coffee is made of three variables: time, temperature, and particle size. You didn't increase the time (negative) you didn't increase the temperature (It's room temperature water) you use a very large particle size (coarse ground coffee). Stirring isn't going to be able to make up for those deficienes when you're heading in the opposite direction on those variables from where you need to be.
My advice on the amazon reviews is that people just have no idea what they're doing and have bought a crap product without being conscious of what "cold brew" is. Most americans think espresso is too strong and bitter and probably think the watery liquid is an acceptable form of coffee lol.
Uh...
I like the Hario cold brew jug. Also, Cat cameos...
I know it's just TH-cam's audio library but I can't help but think of a headphone test when I hear Walk Through The Park
Wow, the editing and all the cuts!
Hey Morgan, I was wanting to know what kind of coffee machine you would suggest for a beginner at home? We have a regular coffee pot, but I like my mocha latte and don't want to spend a lot of money. Thanks 🙂
You should give Sonic Cold Brew a try at some point. I know some consumer grade products hit the market that used this technology, but I've done it with a mason jar and my sonic cleaner. It's a good excuse to get a sonic cleaner (cleans espresso parts like a boss) and make a new video about making sonic cold brew.
You are way too cute Morgan. Just had to say!!! However I really enjoy all of your videos as I’m a total coffee nut lol! For me tho I have to have my coffee hot . I just could never do iced coffee tbh.
I'm bubbling is probably from grinds still swirling. If you let the coffee settle 10 minutes after the tornado stops you probably will have an easy plunge.
Love the background music! Very coffeey of you.
If I am speed cold brewing I start with 130F water, that said seriously if only you could buy a six pack of quart mason jars you could I dont know have one ready to go one brewing and one on deck at all times with like 3 empty jars just incase you cant be bothered to clean them. I have severe autistic executive dysfunction ( like cant hold a job for 6 months bad) and even I can manage to keep cold brew going. You want quick cold brew use an immersion circulator.
Morgan, have you tested siphon brewed coffee? I have a KitchenAid model that works pretty well.
Thanks for the awesome content!!
I use more coffee less water and 4-6 hours and refilter if which still gives me better faster result than a 24hour steep.
I just bought this, had the exact same issue…trying my 2nd run as we speak, already found another one by Vinci that might be better.
Great channel.. I love coffee ☕ 😋 thanks for the review I'll save my money on that machine.
I’m a self trained barrista and would like to ask for your opinion. Would mara x or mara w be ok with a small cafe set up? Or should i get a futurmat ottima evo?
"General Kenobi"
I hope you enjoyed the first two episodes! I thought they were quite well done
Idea: Use ultrasonic bath for quick cold brew
Watching this drinking the oldest coldest most bitter coffee that has been sitting here for hours ☕️👩🍳 yum
how about mixing some cold water and ground coffee in a blender, and pouring it out thru a coffee filter?
It seems like you could just swirl coffee in a nutra-bullet and then strain out
or French press.
شكرا على مجهودك و مشاركتنا تجاربك 👍🌹👑 احب كل تجاربك و اتمنى انك تعطينا معلومات اكثر عن القهوة المنزوعة الكافيين
MORGAN WHAT ARE YER PRONOUNS? Also i love you, you're one of my favourite content creators. very satisfying, calming, but still funny and entertaining. have a great day (or night. im not sure when you see this, if you do.)
has anyone ever tried using an ultra-sonic cleaner to make cold brew? i know you can use ultrasound to speed-age alcohol using wood chips, so maybe it can speedup the coffeee infusion tenfold aswell?
Ooh that's a really interesting idea!
I think James Hoffman has
Hi Morgan, totally random question, but do you know the name of your kitchen cabinet pulls/where they’re from? Also, I don’t even drink coffee, but I love your videos!
It’s the “luxury” apartment landlord special
I am whole heartedly immersed with this video at 0:01 seconds.
May the Force be with you, always.