Yes, my shirt is a wardrobe fail...I had to grab a tee at the last minute, seems it was a little tight. Anyway, now that's out of the way - let me know what questions you have about cold brew?
400 Grams to 2000 Milliliters, so the ratio is 1:5, ONE part coarse coffee grinds to FIVE parts water. Let it brew for 20-24 hours the filter it and store the coffee for up to 14 days (2 weeks). This is how I learn, by writing the thing that I learned.
I get so confused by ratios: if you have 400 g of coffee and 2000 ml of water, then you have a total of 2400 g of ingredients. 400 / 2400 is 1/6. So the ratio kind of makes sense in that you have 1 part (i.e. 1 sixth) coffee grinds PLUS 5 parts (5 sixths) water (for a total of 6 parts). The other way of putting is to say 200 g per litre in this example - then if you know how much coffee concentrate you want to produce, you know how much coffee you need to grind.
@@paperclipbike ((let me see if I can help. If you consider a ratio as a fraction that's confusing. A fraction is not the same as a ratio. A fraction is an amount. A ratio is a proportion, a relationship. Of course they are related (haha) but they are different ways of expressing how two quantities compared to each other. They both use the language of numbers,of course. --- So the ratio here is 1 to 5 You end up with 6 grams. The coffee is a fraction of 1/6 of the whole. When you weigh the composed of one gram of coffee and 5 grams of water you will work out at 6 grams. When you weigh out the individual parts you have one gram of coffee and 6 grams of water. It's statistics. it's like what Trump demonstrated he didn't understand about the covid statistics during a recent interview. You have to look at what the second number refers to. In the fraction the 2nd number refers to the weight of the mixture. In the ratio of the second number refers to the weight of the water alone. I have no idea if this helped you but it sure helped me to type it out. All the best and THANK YOU for posting and reminding me of the proportions. I'd forgotten he even mentioned them.))
@@dreamervanroom That's a good and concise summary. Just to point out a couple of, what I think is, typos (I normally wouldn't be nit picking, but since you made the effort to clarify this for someone who is trying to learn, I thought I should point out what might be a bit confusing): "So the ratio here is 1 to 5" - you should add the unit "grams" after both 1 and 5 if you later want to use a unit in the conclusion "You end up with 6 grams." ("1 to 5" without units doesn't say anything about how much the totality will weigh.) Second thing would be "When you weigh out the individual parts you have one gram of coffee and 6 grams of water." - I'm sure you meant to write "[...] and 5 grams of water". Anyways, excellent job explaining the difference!
This was super helpful in helping me choose a ratio to start with. FYI for anyone who may have missed it in the video he's using a 1:5 ratio. so 1 part coffee : 5 parts water. i.e 400g coffee to 2000ml of water.
Bag of beans. Cheese cloth. Mason jar. Water. That’s all you need. This is too much. Coarse grind and let it set for 20 hours. 1-1 ratio of ground coffee and water. This makes a concentrate. Keep less in your fridge and just add water and ice. Love it
Don't forget, you can also serve cold brew hot. Only the brewing needs to be done at room temp. The original Toddy instructions back in the 60's had instructions for adding 2 parts boiling water to the concentrate. With a water kettle or a microwave, cold brew served hot is amazing and fast.
We have been making cold brew Toddy for 40 years. My wife started it and over the years have modified the process. She is in heaven now but I try to duplicate her system. First the recipe: 2 cups French roast coffee, 2 cups medium roast coffee and one cup coffee and chicory, 8 cups water. The process uses the basic toddy container and fiber filter however we place the fiber filter into the center of a paper basket filter ala Mr Coffee type and press both into the bottom of the Toddy. Put the rubber plug into Toddy. Add 4 cups filtered water, stir, the add 4 more cups water. Cover and brew for 24 hours. Forgot, after draining the first batch of coffee I add 4 cups of filtered water to grounds and brew for 12 hours resulting in. Second brew that is put into a separate Toddy carafe. Both are store in the frig. I make my first ice coffee in the morning with the first drip and the second a few hours later. I use a blender for ice, coffee , milk, Splenda.
@@cian4468 if you dont know the answer you should probably stick to cups. its specialy made for simple people who dont wanne use that thing on her neck.
I have been experimenting with our local nanyang kopitiam coffee. My ratio is 1:10, with pre-wet with hot water then add in room temperature water, let sit on counter 24 hours. Pour into decanter and store in fridge. I take mine without dilution, or add evaporated milk, for our nanyang kopitiam taste.
I was in New Orleans and got hooked to a cold brew concentrate from a brand called N. O. Brew. I tried Starbucks and others but this was the only one that wasn't watery and tasted really yum. Correct me if I'm wrong, but I'm guessing this is mainly due to the ratio used. I'll try using your 1:5 ratio and see if i can replicate the strength to a extent. Thank you for sharing your method via this video. Appreciate it very much :)
I got nowhere near 1:5. I was trying out ratios from 1:40 to 1:30. And I hit the sweet spot one day. Perfect! Smooth, yumm. But then I lost my notes and have not been able to replicate since. Please note, I got the powder from a local blender who also mixes Chicory. It is also a fine powder. I feel it is strong enough in these ratios but in your case you might want to get a source and experiment. Weight, take notes and keep trying until perfect.
I have been using my french press for making cold brew. I agree that filter roast works better than espresso unless I want a stronger brew. I do however drink my black cold brew without the extra water. Also, it's not a true cold brew however I found espresso roast in a moka pot allowed to cool then chill in the fridge also works for that extra bit of robust body.
But without the water/milk isn't that a concentrate? Depending on the concentration, that can give some serious side effects. There's actually some reviews of the Toddy on Amazon of people actually having medical emergencies because they didn't realize they were drinking concentrate. I wouldn't want my cold brew to be any stronger than a regular hot brew.
I tried a variation on this method, which is brilliant, but I began to think about how to maximize the caffeine content, so I roughly ground a top notch coffee bean, pleced the grind in a tall mason jar or equivalent and then added near boiling water to the 3/4 mark. I then capped it off. A vacuum formed, which sealed it. After a week I strained off the coffee. WOW!!!! What a blast!!! Woo hoo. Felt like when I used to do a few lines, which I don't anymore. I gave that up 20 years ago, but this reminded me of it!!! To maximize the caffeine content you need to steep the grounds in hot water. I tell you true, this was not bitter or sour. It packed a real, tasty punch.
My nephew just recommended the Oxo Compact Cold Coffee Brewer. It is amazingly simple, small and space efficient. Countertop or fridge steeping for 16 -24hrs and remember this is a concentrate, dilute to your flavor profile with ingredient of your choice. Good Luck to Me.
Hey I hope this isn't a stupid question! So before this whole self isolation quarantine I used to buy a lot of coldbrew on tap at a few local places here in Florida. My question is, does that mean those places made a concentrate and then diluted their coldbrew as well into their kegs? I have always been super big into good tasting coffee, but I have never spent the time to understand it and thought now would be the time. Thanks in advance!
Hey, not a stupid question at all. The ratio varies by shop, most on-tap setups are designed to be served straight over ice (undiluted) or charged with Nitro (NO2) for a Guiness-like head. In these situations, we brew at a 'ready-to-drink' ratio of 1:15 (1 part coffee to 15 parts water). More details in this article: www.sevenmiles.com.au/editorial/cold-brew-coffee-guide/
I just made a cold brew from turkish coffee blend - it's a ridiculously fine grind. Getting a cold extract is easy, but you do need a fine filter. The taste is silken and mild yet very present. My "cold" brews until now were double shots with sugar, ice cubes and milk - they taste like iced coffee. This turkish cold brew is way more authentic
You seem to be the right people to ask this: has anyone ever tested the extreme ends of cold brew ratios? Like 1:1 or 1:15? I’m curious to know what extraction looks like at those extremes. For example, could 500 ml of water even be capable of extracting everything you’d want from 500 g of coffee, given enough time? Would a 1:15 ratio mean that your coffee would more quickly overextract? I know that cold brew is relatively forgiving, and there are many ways to get to a good result, but I feel like cold/room temp brewing is the Wild West of coffee right now. There aren’t as many generally agreed upon guidelines to build a brew method as there are for traditional brewing methods. It’s also hard to test things for yourself, since you have to wait between 12-24 hours to taste the results of the variables you changed. Long comment, but I appreciate your video, and picked up some tips to try!
Ben here....I certainly agree there's a lot of different opinions and recommendations out there. The 1:5 brew ratio is pretty close to the ratio used by Toddy themselves, which has been their recommendation as long as i've been using the system (since the late 90s). I have tried many different ratios over the years, with anything less than around 1:4, the yield becomes impractical (i.e. you barely get anything pouring out). I also get good results at 1:15 particularly with lighter roast coffees - but the end result is more of a ready-to-drink black coffee, not ideal for mixing with milk or other ingredients. I go into a little more detail in this blog post: www.sevenmiles.com.au/editorial/cold-brew-coffee-guide/
After much experimenting, and suffering, I have learned-discovered, the best method for me. It’s this simple: place coffee grounds into your brewing container. I will work with particular measurements so adjust them to the amount of coffee ☕️ you desire to have to drink. My end goal is 3 cups, or 600ml. Add water once finished if you want to dilute. 1. Place 50g of grounds in container and add 500ml of cold water. ( remember, not filtered. Not tap. Not mineral. Water is critical in this method because you have 70% less acidity so everything is exposed, if you will ). Stir, I leave the stirrer in the container. Stir again in 30 minutes, and again in one hour. ( just do it a minimum of three times but on your last stir remove the stirrer. I use a fork. Don’t know why, just strange I guess ). Let sit for a minimum of five hours in total, or two hours after the last stir. 2. Gently pour the cold brew coffee into another vessel being careful to not also pour to a point where you begin to pour out grains with the water. NO FILTER IS USED. You will have about 400ml of coffee. You can stop here if you want, just add 200ml to get up to 600ml if you want. I use a 200ml cup size because it is easy and I Drink it black. If you add milk you might not want to add water. Let the coffee sit for roughly 12 hours, normally in the fridge. Then gently pour it into another vessel being careful to leave the dregs. Et vola, gravity and patience has filtered your coffee for you. 3. As I said, you can stop at that point, but I do not, because I’m a cheapskate. 😎. Immediately after I have initially poured the brewed coffee, leaving the grounds, I add another 300ml of water to them and stir. Stir again a few times and let sit for 10-12 hours, then pour, (same procedure), into another vessel. Yes it is a weak watery brew, but hey, I was going to add 200ml plain water anyway, so why not extract the remaining flavor! So you mix the two brews together and there you go. It’s very good coffee made with no heat or filters. Try it and let me know how you get on. And for you dear people in the good old US of A, looks like you will be doing some conversions 🤣😎😎😚
@@ngocbui3761 bottled or filtered water yes. Right now I am living with my parents on the farm so rain water 💦 from the roof. I prefer it to any other water, but it’s devoid of minerals of course.
Question: is there any difference between Toddy tool and Espro tool( for the cold brew ). Another question: is it fine if I used 100gm of coffee with 1L of water? Appreciate your support
From what I can see, the Espro Cold brew device works in essentially the same way as the Toddy. The taste should be very similar. Yes, you can use different ratios to get different results. Using a 1:10 ratio as you've described will produce less concentrated cold brew, so you'll need to adjust the amount of water / milk you add at the end (if any)
Hey there seven miles coffee roasters, may I ask what is your cold brew room temperature ? Because it might be different compare to our country, I'm currently in Malaysia , but our Room temperature would be around 30 Celcius 😗
i just have to ask, would i have to store the coffee in the fridge for 14 days, before i use it? or is that just the time it takes for the coffee to expire?
I live in a very hot climate (tropical), the “room temperature” is 30 C almost all year around (40 C in summer) so... it will be ok lived out of the fridge at that temperature ?
I think it has more to do with the quality and type of coffee, and how strong you make it, than with whether or not you use a decanter with a hole in the bottom. You breeze by the coffee-to-water ratio and you don’t mention what type of coffee you use. By the way, when you let the coffee out through the bottom, don’t you use the grinds with all that bitter coffee that you don’t get when you poor it into the filter out of a pitcher?
I have a question. For a cafe setting, what are the perfect serving ratios for the customers? Like, how many ml of concentrate do you pour before diluting with ice and water?
Wow, I just knew from ur video that it takes much more time to have the best cold brew. I should try this next time bcs usually I only end up making it by storing it in the fridge for 12 hours only. Thank you for being so informative and clear!
what I have determined to be the best recipe is: 8oz of beans ground fairly course (60 on my Breville grinder) 1 cup boiling water (let bloom 1 minute) then add 5 more cups cold water let sit 18-24 hrs makes 4 cups of concentrate for an americano style drink pour 1/2 cup (4 fluid oz) in a cup and add 1/2 cup (4 oz water). Strong, but not bitter
Ahhhh room temperature! I always put it straight in the fridge. I’m gonna try this tonight with your coffee to water ratio and leave it in room temperature to brew, and place it in the fridge 24 hours later 🎉🎉🎉
Using a 1:5 ratio (Coffee:Water) eventually results in less cold brew concentrate at the end (since some of the water is absorbed by the coffee). Is that still going to be a 1:5 concentrate?
I use a container that infused the coffee grounds through a fine mesh filter that sits in the water. I typically use a 1 part ground to 4-5 part water ratio. I let it sit for 24 hours in the fridge and then filter it to remove the coffee “sludge”. Does leaving the mixture outside of the fridge make it a concentrate? I just drank mine straight because I felt like it was too diluted when I added water.
Leaving it out of the fridge means higher temperature and faster brewing, meaning more concentration if you leave it for the same amount of time. 20-24h sounds like too much for room-temp brewing, I expect bitter coffee on that timeframe, but IDK, maybe he uses very coarse grounds. As for concentration, some people are just lightweights. :) I also do 1:5 and treat it as ready-to-drink, so... you do you. It doesn't have to be diluted further just because someone on the Internet said to dilute it after brewing.
quick question: does this yield 2L of cold brew? I know 2L of water was the input & I hope this doesn't sound dumb- but is there like lost water that the grounds and/or filter soaks up, and how much of it gets lost? Just from observing the outcome of the brew, it looked a lot less than 2L. I wanna try making this for some friends and I don't know how much it'll serve. Thanks!!
Idk if I will get an answer, as this vid I 2 years old, but I'm going to ask anyway! From other videos I've watched about making cold brew, I thought you were supposed to put the cold brew in the fridge (during brew time) to avoid bacteria causing food borne illness. In your opinion/experience, is that not necessary? I mean you use your method and drink the cold brew, so you're obviously not getting sick. I'm just curious why some methods insist on refrigeration. I wonder if it's region, culture, or just the general difference in any given country's food standards, that change the way we think about stuff like that? Also, I've heard leaving the coffee in the water longer than 8 hours, leads to a bitter tasting brew. But that seems untrue because, again, you're drinking it, and I'm positive you'd notice that! I wish I had the means to just set up a bunch of different methods to test, and then I wouldn't ask :p Thanks in advance, if anyone takes the time to answer! :D
To your first thought, yes! Putting it into a fridge I'd recommend; but as its coffee & water it will not 'stale' or go bad that quickly. I honestly think most do it for the thought of keeping others from messing with or any airborne particles collecting in the vessel. I'd guess a human-habit. Also I'd theorise that a stable temperature lends itself to a stable extraction, where we certainly do notice in the art of espresso extraction a single degree will make a vast difference to final flavour from one espresso to another. 24hr extraction is definitely a weird thought, BUT thankfully with no pressure being added and no 'hot water' exciting the chemical breakdown of compounds within the coffee, only the *very* soluble particulates are extracted and it does lends itself to a tasty brew. Also the addition of so much water would very much dilute the bitter compounds if any were extracted :) Thanks for your question! Josh
@@SevenMilesCoffeeRoasters Thank you for the thoughtful response! The cold brew I've made so far is pretty good, but I'm excited to try again with the help of the video and your comments. I'm sure it's going to get even better :)
yes, cold is correct. Have tried doing a hot water 'bloom' in the past. I found it didn't improve the flavour, it only shortened the shelf-life of the finished brew.
Skip the cold brew and make iced coffee folks. 200g ice and 300g of hot water thru 35g of coffee will give you coffee that’s much more flavorful than cold brew. I did cold brew for years and don’t miss that dull flavor at all.
Carlos Rios Vega there are 2 ways to do it. If you’re doing pour over - The simplest way is to weight out 200g of ice and drop in the bottom of your carafe. You slightly alter the golden ratio to account for this. Use 35g coffee for 500g of water. Since you’ve got 200g ice, you want to run enough hot water thru the coffee to get the other 300g in the carafe. The other way is to buy something like the Coldwave Chiller that is capable of instantly dropping the temps of hot liquids. In this method you’d brew your regular hot coffee with the 30g coffee to 500g water ratio and then use the chiller to immediately drop temp.
Question: you mentioned storing the cold brew in the fridge “up to 14 days”. Does this mean that you can store it for 14 days before the coffee starts to go bad or store it for 14 days before serving?
The cold brew tastes best straight away, but can be kept in an airtight container up to 14 days before it starts tasting too oxidised. Some people choose a shorter window of time, but it depends on taste preference & how much air the coffee is exposed to.
Question: I've never been a coffee drinker, so I am completely ignorant on coffee. I've just started making cold brew to mix with other drinks. I've noticed a mud like consistency settling to the bottom. Is that normal? Do most people drink that? Or filter it out? It seems like it will mix fine if shaken or stirred, but I've tried using a standard paper coffee filter and that filters it out. I'm only using it as a mix in protein shakes, so I don't care about the consistency. I just don't want to drink it if it is bad for me.
i have this question that been plagued my mind : when you're done brewing for x amount of hours, how long cold brew coffee will last? (stored in fridge). and for second question, if you're café owner, you make too much cold brew, what to do with unsold product? throw it away? then cold brew is far from being profitable in coffee bussiness?
If you store the finished product in an airtight container, it can last for up to 14 days in the fridge. Some people prefer it fresher than that, so test the ideal time frame for yourself. You can adjust the batch size smaller or larger depending on how much you sell, so you shouldn't need to throw any away.
In the end once the brew is complete. When he says 1 part coffe and 2 parts Water or milk how do we measure this? As in what is 1 part of coffee and the water each in ml ?
Hi Mate, what coffee grinder would you recommend purchasing for cold brew? I’m having a lot of trouble finding one to buy. Your advise would be fantastic. Clarissa. Sydney AUS.
For home: the Breville Smart Grinder Pro, Baratza Encore or the Niche Zero. For professional: Mahlkonig EK43 or Ditting KR805 for high volume / Baratza Forte or Niche Zero for lower volume
Wow that's the first I saw making cold brew at room temperature 🤯I need to try it myself. Does it make a big difference to put in into a fridge for 24 hours? 🧐
@ How many clicks on Comandante C40 grinder would be good for this method?
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@@_tomasznowak_ I've never used that grinder, and it definitely depends on what roast you're using. Generally speaking, I go for the consistency of sand. If it's powdery you've gone too far, if it's gravelly it's not fine enough. It really comes down to personal preference.
I have had success letting cold brew steep for about 12 hours at room temperature. It depends on your grind and how you like your coffee. 18 hours is probably fine as well.
so leave it at room temperature for 24 hour but i live in asia is that count room temperature when my country up to 30-32 calcius or i should store in refrigerator
Hi.. awesome video. I'd like to know if I can use similar method to make coffee liqueur. What if I use white rum with 40% alcohol instead of water? Do I have to coarsely grind the coffee or better use the whole bean and let it infuse for longer time? Please kindly advise. Thank you.
You could try brewing with alcohol...have never tried it myself. Cold Brew Liqueur is typically made by blending cold brew concentrate with the alcohol at the end.
@@SevenMilesCoffeeRoasters Ok I’ll try both methods, but for brewing with alcohol I think it’s less messy to use whole beans rather than coarsely ground coffee. Thanks for your reply.
Hi, I like your video, I tried to make according to your recipe, but my coffee went bad (sour) after 3 days. what could be the problem? Maybe this recipe doesn't work if you have something other than coffee in the fridge? I kept it in a closed jar and it messed up anyway: ((
Depends on your fridge settings and degree of bacterial contamination of the coffee, on how well sealed you keep it / how often you reopen it etc. But even then 14 days(!) immediately sounded like too much of a stretch to me, I've never heard anyone recommend that much. Common wisdom is more like 7 days for cold-brew, and I think even that already depends on a 4 degrees fridge, good seal and so on. Really the best taste is when it's fresh, and if you don't make a fresh batch every 1-2 days, you could be in for surprises.
So the ratio is 1:5? I use 1:6 for my cold brew in room temprature but I end up dizzy after drink it even after diluting with some water/milk. Any advice? To make not so strong but pretty strong?
1:5 works well for may people because it allows flexibility with dilution of the end product. Another approach is to brew at a 'ready-to-drink' ratio of 1:15, this will have a similar taste & texture to pourover filter coffee, but is a less flexible than a concentrate. More details: www.sevenmiles.com.au/editorial/cold-brew-coffee-guide/#Decisions_Cold_Brew_Ratio
depends on your perspective of 'better', however it's worth noting, brewing coffee at different temperature drastically changes the outcome of the final flavour. Both Pour over & French Press inherently use hot water to brew and temperature will change how fast or 'violently' the brewing process is. Where brewing by cold process is a much slower and more gentle process so some compounds in coffee simply won't extract or minimal amounts will thereby changing the final flavour in comparison.
Simply stronger is all. The same RTD (ready to drink) solution can be made simply by adding the additional water to bring the ratio to the same :). Concentrate is better for storage, transportation or used as an additional ingredient to other dishes.
What is "filter roast?" I'm used to something that's dark, medium, or light, and THEN espresso specifically. How many people actually use this Toddy thing? I'm curious. Seems complicated to have something so big that's so specialized.
Yes, the terms for defining roast colour are confusing. Here in Australia a light roast is commonly called "filter roast". The exact roast shade varies by roaster & by region so it's difficult to pin down, but we would generally recommend a lighter roast for cold brew. The Toddy is quite popular, in fact there are a whole host of similar devices that are specialised for cold brew coffee. It's possible to use a french press or even a saucepan, but the challenge is filtering the grinds effectively. If you want the end result to be grit-free, you generally need to double filter the grinds through a sieve & then a paper filter. The toddy makes that whole process easier, that's why we recommend it.
@@SevenMilesCoffeeRoasters I come and shake the bottle every so often, and when I finish it I rinse the bottle and use the coffee grains to exfoliate my skin it works really nice jajaja Rinse and repeat
M8, making a cold brew with french is easy. You need to take 6g coffee beans per 100g filtered water. So 60g per liter. You need to grind it coarse, something like 35-38 click on comandante. If u have really fruity, juicy coffees like kenya natural/washed or Ethiopia natural grind it a bit finer, it will make your cold brew really juicy and rich. But back to basics. You put your grinded coffee into French Press, then you need to pour room temperature water in it. After that gently stir it. Cover it with french lid but don't plunge it, don't make the piston go into coffee, it needs to stay above coffee. You can cover it with aluminium as well. Put your French Press into fridge for 10 hours. After that time you can gently plunge to the bottom. Last step is to filter it through hario or another drip filers 2 times to make the cold brew clear. You can drink it solo or with ice or milk. Cheers dude!
I have been making Toddy Brew for 30 years, 29 of those successfully. The last year however, most of the brews have come out not tasting like coffee at all; really bad. I have done it the same way! Also, there is no difference between the different brands of coffee I like to get, Colombian or regular--they have been obliterated---they now all taste the same---and not like coffee, ugh! Help, and Thanks!
hmm, bit of a mystery...assuming the coffee hasn't changed, it could be a number of things. If you're grinding the coffee yourself, it could be that the grinder burrs need changing or possibly a change in the water quality which can affect the extraction.
Could be the basket itself is affecting the taste. I’ve been using a Toddy for about 10 years and despite thorough cleaning, it is stained brown inside. I can imagine over time enough build up could affect things.
Thanks for the replies! When I first got my Toddy, I followed the instructions. Using 16oz and grinding the beans. But then not long into it, I just switched to regular 13oz ground coffee, different brands and I've never had a grinder. Excellent results every single time for 28 years. When I first started having an issue last year, I thought it might be the older of my two plastic brewers, yes. I got a new one gratefully and also switched from tap water (yes I used tap for all those years, in two different States) to buying bottled water. Had a great 8 weeks and thought I solved the problem. Then, the funky issue returned slowly but surely. I quit for 5 months--very disheartening. Just decided to try again, first 2 weeks were hopeful; this last batch, back to the funky un-coffee coffee. My first brewer I had for 13 years and it did get the coffee coloration, so did the other 2 I got later on. No issues ever with that. Sorry for long reply; I just mourn why this has happened..is it my taste has changed.. everything else tastes the same. I gotta figure this out.. cold Brew is the drink of the gods, at least to me! Thanks again!
1983Jacko yeah. I personally use a glass jar to combine the ground coffee (coarse grind) and water. Then to filter it, I have a Melitta single-cup pour over cone and use some single cup coffee filters. The setup I have is easy and cheap.
I have no financial ties to this, but on Amazon you can buy "The Tube" (or similar product) that fits inside a 1q mason jar. Set up is very quick, the coffee is great, and clean up is easy. The toddy takes up counter space, is messy, and cleaning the filter and cloth is time consuming. My local bagel place uses this huge Toddy contraption with a giant bucket. At that scale, I think the system is great. For personal use, I'll stick with my Tube. www.amazon.com/dp/B071WXSCSC/ref=psdc_13397451_t2_B01HIT0VMW?th=1
Yes, a french press works, however I recommend pouring the finished brew through a paper or cloth filter to get the best tasting result. The mesh filter on a french press is very coarse so you'll end up with a cloudy, gritty result if you don't filter it twice.
They have a completely different flavour. cold brew is lower-acidity, which gives the brew a 'chocolaty' smoothness. It also lasts a lot longer in the fridge before it starts tasting funky. Chilled hot coffee can taste good too if it's immediately chilled over ice & served straight away - but it produces a thinner & brighter (more acidic) iced coffee than cold brew. If you just let hot coffee cool over time, then it will quickly develop a sharp, oxidised taste that's not ideal.
Oh, so you don't just let it brew in the fridge? I think my concern about leaving it on the counter, at room temp, in a semi-open container (not airtight), would be microbial contamination. I have just been letting it sit maybe for an hour on the counter and then moving it to the fridge to brew overnight. I seem to be getting decent results - the coffee has a clear, crisp taste by the next morning. I am also using a finer grind because I want a more intense flavour, I found the coarser grind yielded a very weak coffee, and I was using so much more coffee to try and compensate for it. I would use a grind closer to a medium (but slightly finer) grind setting, but each to their own. Great video either way! Thanks!
Theres no way it gets contaminated so easily. The whole brew process is anaerobic and there is no bacterial that can get a hold over night (or even up to like 3-4 days). The most noticeable microbial activity that could happen in such a short time is maybe some lactic fermentation at around the 2 day mark (and thats actually a good thing :P). So dont worry about anything like that :), of course continue to do the fridge method if you prefer the flavour, but i'd recommend trying to leave it out and see what you think!
You can brew in the fridge, although I find that it ends up with up a nasty 'fridge taste' to the flavour. If the brewing device you use is airtight, then that shouldn't be a problem.
For cold brew, always use room temperature water and brew over a long period of time, e.g. 12 to 24 hours, can be even longer depends on your taste. If you use hot water to begin with, then the coffee will be way over extracted by the time you finish the long brewing process. And If you keep the brewing time short, then it will be just a regular coffee.
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Yes, my shirt is a wardrobe fail...I had to grab a tee at the last minute, seems it was a little tight.
Anyway, now that's out of the way - let me know what questions you have about cold brew?
The most important is the lesson that you give 😊
your vid popped up first! great easy simple instructions. What are the benefits of cold brew over regular made coffee (hot water)?
Coffee to water ratio. Grind size.
How many Times can we use the big filter? Can we wash it?
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400 Grams to 2000 Milliliters, so the ratio is 1:5, ONE part coarse coffee grinds to FIVE parts water.
Let it brew for 20-24 hours the filter it and store the coffee for up to 14 days (2 weeks).
This is how I learn, by writing the thing that I learned.
I get so confused by ratios: if you have 400 g of coffee and 2000 ml of water, then you have a total of 2400 g of ingredients. 400 / 2400 is 1/6. So the ratio kind of makes sense in that you have 1 part (i.e. 1 sixth) coffee grinds PLUS 5 parts (5 sixths) water (for a total of 6 parts).
The other way of putting is to say 200 g per litre in this example - then if you know how much coffee concentrate you want to produce, you know how much coffee you need to grind.
@@paperclipbike NO! That's not how ratios work. 400:2000 or 1:5 is the ingredient ratio.
@@paperclipbike How dare you simplify! Thanks.
@@paperclipbike ((let me see if I can help.
If you consider a ratio as a fraction that's confusing.
A fraction is not the same as a ratio. A fraction is an amount.
A ratio is a proportion, a relationship.
Of course they are related (haha) but they are different ways of expressing how two quantities compared to each other. They both use the language of numbers,of course.
---
So the ratio here is 1 to 5
You end up with 6 grams. The coffee is a fraction of 1/6 of the whole.
When you weigh the composed of one gram of coffee and 5 grams of water you will work out at 6 grams. When you weigh out the individual parts you have one gram of coffee and 6 grams of water.
It's statistics. it's like what Trump demonstrated he didn't understand about the covid statistics during a recent interview. You have to look at what the second number refers to.
In the fraction the 2nd number refers to the weight of the mixture.
In the ratio of the second number refers to the weight of the water alone.
I have no idea if this helped you but it sure helped me to type it out.
All the best and THANK YOU for posting and reminding me of the proportions.
I'd forgotten he even mentioned them.))
@@dreamervanroom That's a good and concise summary. Just to point out a couple of, what I think is, typos (I normally wouldn't be nit picking, but since you made the effort to clarify this for someone who is trying to learn, I thought I should point out what might be a bit confusing): "So the ratio here is 1 to 5" - you should add the unit "grams" after both 1 and 5 if you later want to use a unit in the conclusion "You end up with 6 grams." ("1 to 5" without units doesn't say anything about how much the totality will weigh.) Second thing would be "When you weigh out the individual parts you have one gram of coffee and 6 grams of water." - I'm sure you meant to write "[...] and 5 grams of water". Anyways, excellent job explaining the difference!
This was super helpful in helping me choose a ratio to start with. FYI for anyone who may have missed it in the video he's using a 1:5 ratio. so 1 part coffee : 5 parts water. i.e 400g coffee to 2000ml of water.
Mathematics warlord right here ☝🏻
i used 1:8 because i dont want a strong brew is it ok
10TBS per cup?
Thanks
Thanks, didn't catch that. BTW SpectreVert the whiner has 2 fans, you have 107.
Bag of beans. Cheese cloth. Mason jar. Water. That’s all you need. This is too much. Coarse grind and let it set for 20 hours. 1-1 ratio of ground coffee and water. This makes a concentrate. Keep less in your fridge and just add water and ice. Love it
Don't forget, you can also serve cold brew hot. Only the brewing needs to be done at room temp. The original Toddy instructions back in the 60's had instructions for adding 2 parts boiling water to the concentrate. With a water kettle or a microwave, cold brew served hot is amazing and fast.
We have been making cold brew Toddy for 40 years. My wife started it and over the years have modified the process. She is in heaven now but I try to duplicate her system. First the recipe: 2 cups French roast coffee, 2 cups medium roast coffee and one cup coffee and chicory, 8 cups water. The process uses the basic toddy container and fiber filter however we place the fiber filter into the center of a paper basket filter ala Mr Coffee type and press both into the bottom of the Toddy. Put the rubber plug into Toddy. Add 4 cups filtered water, stir, the add 4 more cups water. Cover and brew for 24 hours. Forgot, after draining the first batch of coffee I add 4 cups of filtered water to grounds and brew for 12 hours resulting in. Second brew that is put into a separate Toddy carafe. Both are store in the frig. I make my first ice coffee in the morning with the first drip and the second a few hours later. I use a blender for ice, coffee , milk, Splenda.
Gave you a thumbs up for talking in metric like a normal person instead of some cups that become some quarts
Why doesn't he talk like a normal person and use cups and quarts rather than some metric that becomes some more metric. I'm giving a thumbs up anyway.
@@cian4468 if you dont know the answer you should probably stick to cups. its specialy made for simple people who dont wanne use that thing on her neck.
y'all need Thor.
Thumbs up for noticing that Americans are irregular.
@@SimonWoodburyForget it's a complete system for volume weight and distance
Love it. I like to make ice cubes out of coffee so that the ice doesn’t dilute the coffee as it melts
I quite like whiskey stones, don't really drink alcohol but they're nice for coffee as well
I have been experimenting with our local nanyang kopitiam coffee. My ratio is 1:10, with pre-wet with hot water then add in room temperature water, let sit on counter 24 hours. Pour into decanter and store in fridge. I take mine without dilution, or add evaporated milk, for our nanyang kopitiam taste.
I was in New Orleans and got hooked to a cold brew concentrate from a brand called N. O. Brew. I tried Starbucks and others but this was the only one that wasn't watery and tasted really yum. Correct me if I'm wrong, but I'm guessing this is mainly due to the ratio used. I'll try using your 1:5 ratio and see if i can replicate the strength to a extent.
Thank you for sharing your method via this video. Appreciate it very much :)
How did it work?
I got nowhere near 1:5. I was trying out ratios from 1:40 to 1:30. And I hit the sweet spot one day. Perfect! Smooth, yumm. But then I lost my notes and have not been able to replicate since.
Please note, I got the powder from a local blender who also mixes Chicory. It is also a fine powder.
I feel it is strong enough in these ratios but in your case you might want to get a source and experiment. Weight, take notes and keep trying until perfect.
I have been using my french press for making cold brew. I agree that filter roast works better than espresso unless I want a stronger brew. I do however drink my black cold brew without the extra water. Also, it's not a true cold brew however I found espresso roast in a moka pot allowed to cool then chill in the fridge also works for that extra bit of robust body.
But without the water/milk isn't that a concentrate? Depending on the concentration, that can give some serious side effects. There's actually some reviews of the Toddy on Amazon of people actually having medical emergencies because they didn't realize they were drinking concentrate. I wouldn't want my cold brew to be any stronger than a regular hot brew.
@@rem45acp Nope. It doesn't need any extra water or even milk. Extra water or using milk is a matter of taste preference.
@@rem45acp for not concentrate do around 10 hours or so and brew cold
I tried a variation on this method, which is brilliant, but I began to think about how to maximize the caffeine content, so I roughly ground a top notch coffee bean, pleced the grind in a tall mason jar or equivalent and then added near boiling water to the 3/4 mark. I then capped it off. A vacuum formed, which sealed it. After a week I strained off the coffee. WOW!!!! What a blast!!! Woo hoo. Felt like when I used to do a few lines, which I don't anymore. I gave that up 20 years ago, but this reminded me of it!!! To maximize the caffeine content you need to steep the grounds in hot water. I tell you true, this was not bitter or sour. It packed a real, tasty punch.
🤣🤣🤣🤣🤣 ... too much information ... 🤣🤣🤣🤣🤣
My nephew just recommended the Oxo Compact Cold Coffee Brewer. It is amazingly simple, small and space efficient. Countertop or fridge steeping for 16 -24hrs and remember this is a concentrate, dilute to your flavor profile with ingredient of your choice. Good Luck to Me.
Hey I hope this isn't a stupid question! So before this whole self isolation quarantine I used to buy a lot of coldbrew on tap at a few local places here in Florida. My question is, does that mean those places made a concentrate and then diluted their coldbrew as well into their kegs? I have always been super big into good tasting coffee, but I have never spent the time to understand it and thought now would be the time. Thanks in advance!
Hey, not a stupid question at all. The ratio varies by shop, most on-tap setups are designed to be served straight over ice (undiluted) or charged with Nitro (NO2) for a Guiness-like head. In these situations, we brew at a 'ready-to-drink' ratio of 1:15 (1 part coffee to 15 parts water). More details in this article: www.sevenmiles.com.au/editorial/cold-brew-coffee-guide/
I just made a cold brew from turkish coffee blend - it's a ridiculously fine grind. Getting a cold extract is easy, but you do need a fine filter. The taste is silken and mild yet very present. My "cold" brews until now were double shots with sugar, ice cubes and milk - they taste like iced coffee. This turkish cold brew is way more authentic
You seem to be the right people to ask this: has anyone ever tested the extreme ends of cold brew ratios? Like 1:1 or 1:15? I’m curious to know what extraction looks like at those extremes. For example, could 500 ml of water even be capable of extracting everything you’d want from 500 g of coffee, given enough time? Would a 1:15 ratio mean that your coffee would more quickly overextract? I know that cold brew is relatively forgiving, and there are many ways to get to a good result, but I feel like cold/room temp brewing is the Wild West of coffee right now. There aren’t as many generally agreed upon guidelines to build a brew method as there are for traditional brewing methods. It’s also hard to test things for yourself, since you have to wait between 12-24 hours to taste the results of the variables you changed. Long comment, but I appreciate your video, and picked up some tips to try!
Ben here....I certainly agree there's a lot of different opinions and recommendations out there. The 1:5 brew ratio is pretty close to the ratio used by Toddy themselves, which has been their recommendation as long as i've been using the system (since the late 90s). I have tried many different ratios over the years, with anything less than around 1:4, the yield becomes impractical (i.e. you barely get anything pouring out). I also get good results at 1:15 particularly with lighter roast coffees - but the end result is more of a ready-to-drink black coffee, not ideal for mixing with milk or other ingredients. I go into a little more detail in this blog post: www.sevenmiles.com.au/editorial/cold-brew-coffee-guide/
@@SevenMilesCoffeeRoasters Thank you for this response and the info at the link! Just subscribed, and I’m very happy I did.
After much experimenting, and suffering, I have learned-discovered, the best method for me. It’s this simple: place coffee grounds into your brewing container. I will work with particular measurements so adjust them to the amount of coffee ☕️ you desire to have to drink. My end goal is 3 cups, or 600ml. Add water once finished if you want to dilute. 1. Place 50g of grounds in container and add 500ml of cold water. ( remember, not filtered. Not tap. Not mineral. Water is critical in this method because you have 70% less acidity so everything is exposed, if you will ). Stir, I leave the stirrer in the container. Stir again in 30 minutes, and again in one hour. ( just do it a minimum of three times but on your last stir remove the stirrer. I use a fork. Don’t know why, just strange I guess ). Let sit for a minimum of five hours in total, or two hours after the last stir. 2. Gently pour the cold brew coffee into another vessel being careful to not also pour to a point where you begin to pour out grains with the water. NO FILTER IS USED. You will have about 400ml of coffee. You can stop here if you want, just add 200ml to get up to 600ml if you want. I use a 200ml cup size because it is easy and I Drink it black. If you add milk you might not want to add water. Let the coffee sit for roughly 12 hours, normally in the fridge. Then gently pour it into another vessel being careful to leave the dregs. Et vola, gravity and patience has filtered your coffee for you. 3. As I said, you can stop at that point, but I do not, because I’m a cheapskate. 😎. Immediately after I have initially poured the brewed coffee, leaving the grounds, I add another 300ml of water to them and stir. Stir again a few times and let sit for 10-12 hours, then pour, (same procedure), into another vessel. Yes it is a weak watery brew, but hey, I was going to add 200ml plain water anyway, so why not extract the remaining flavor! So you mix the two brews together and there you go. It’s very good coffee made with no heat or filters. Try it and let me know how you get on. And for you dear people in the good old US of A, looks like you will be doing some conversions 🤣😎😎😚
wow, thanks for the detailed recipe. I'm going to give that a try...👌
Not filtered, not tap. So bottle water?
@@ngocbui3761 bottled or filtered water yes. Right now I am living with my parents on the farm so rain water 💦 from the roof. I prefer it to any other water, but it’s devoid of minerals of course.
Question: is there any difference between Toddy tool and Espro tool( for the cold brew ). Another question: is it fine if I used 100gm of coffee with 1L of water?
Appreciate your support
From what I can see, the Espro Cold brew device works in essentially the same way as the Toddy. The taste should be very similar. Yes, you can use different ratios to get different results. Using a 1:10 ratio as you've described will produce less concentrated cold brew, so you'll need to adjust the amount of water / milk you add at the end (if any)
Cold brew=Afternoon Delight. Thank you
Hey there seven miles coffee roasters, may I ask what is your cold brew room temperature ? Because it might be different compare to our country, I'm currently in Malaysia , but our Room temperature would be around 30 Celcius 😗
I'm from Malaysia too but I think in science, room temperature is around 20°C to 25°C
i just have to ask, would i have to store the coffee in the fridge for 14 days, before i use it? or is that just the time it takes for the coffee to expire?
I make my cold brew with coconut water and it’s deeeeelicious
Stephen Faherty Are you a billionaire?
mikecantreed I was, but I spent all my money on coconut water
I really like coconut milk too. It really offsets the bitterness
@@TreforTreforgan ROTFL 😂😂😂
pumpkin spice
I live in a very hot climate (tropical), the “room temperature” is 30 C almost all year around (40 C in summer) so... it will be ok lived out of the fridge at that temperature ?
same question
You should be fine as long as you store it in the fridge after it’s done steeping. Either way, no harm in just trying :D
You can also brew it in the fridge for 24 hours and that gives it an even smoother finish. But after you make it it must be stored in the fridge.
My Toddy is getting its first run today.... using a Seven Mile summer blend. Here's to the syrup. Cheers.
I think it has more to do with the quality and type of coffee, and how strong you make it, than with whether or not you use a decanter with a hole in the bottom. You breeze by the coffee-to-water ratio and you don’t mention what type of coffee you use.
By the way, when you let the coffee out through the bottom, don’t you use the grinds with all that bitter coffee that you don’t get when you poor it into the filter out of a pitcher?
I have a question. For a cafe setting, what are the perfect serving ratios for the customers? Like, how many ml of concentrate do you pour before diluting with ice and water?
Wow, I just knew from ur video that it takes much more time to have the best cold brew. I should try this next time bcs usually I only end up making it by storing it in the fridge for 12 hours only. Thank you for being so informative and clear!
That was my first takeaway too. Have you tried the 20-24 HR yet, and of so what did you think?
what I have determined to be the best recipe is:
8oz of beans ground fairly course (60 on my Breville grinder)
1 cup boiling water (let bloom 1 minute)
then add 5 more cups cold water
let sit 18-24 hrs
makes 4 cups of concentrate
for an americano style drink pour 1/2 cup (4 fluid oz) in a cup and add 1/2 cup (4 oz water). Strong, but not bitter
Ahhhh room temperature! I always put it straight in the fridge. I’m gonna try this tonight with your coffee to water ratio and leave it in room temperature to brew, and place it in the fridge 24 hours later 🎉🎉🎉
Brand new to cold brew!
Thank you for the tips! Just got a Kinto Luce set up...
Using a 1:5 ratio (Coffee:Water) eventually results in less cold brew concentrate at the end (since some of the water is absorbed by the coffee). Is that still going to be a 1:5 concentrate?
I use a container that infused the coffee grounds through a fine mesh filter that sits in the water. I typically use a 1 part ground to 4-5 part water ratio. I let it sit for 24 hours in the fridge and then filter it to remove the coffee “sludge”. Does leaving the mixture outside of the fridge make it a concentrate? I just drank mine straight because I felt like it was too diluted when I added water.
Leaving it out of the fridge means higher temperature and faster brewing, meaning more concentration if you leave it for the same amount of time. 20-24h sounds like too much for room-temp brewing, I expect bitter coffee on that timeframe, but IDK, maybe he uses very coarse grounds.
As for concentration, some people are just lightweights. :) I also do 1:5 and treat it as ready-to-drink, so... you do you. It doesn't have to be diluted further just because someone on the Internet said to dilute it after brewing.
Wow, thanks recipe to make cold brew ☕
quick question: does this yield 2L of cold brew? I know 2L of water was the input & I hope this doesn't sound dumb- but is there like lost water that the grounds and/or filter soaks up, and how much of it gets lost? Just from observing the outcome of the brew, it looked a lot less than 2L.
I wanna try making this for some friends and I don't know how much it'll serve. Thanks!!
ground coffee absorbs around twice its weight in water, so you'll end up with a yield of around 1200ml of the finished concentrate
@@SevenMilesCoffeeRoasters thank you so much!! 😊
Hey, can you tell me, water which you are adding to brew is cold, room temp or hot water?
Can I make good cold brew with light and medium roasts? Also, how many grams of ground coffee per 8 ounces? Thanks
I live at Indonesia,is the room temperature make difference for how long to make the cold brew?
Idk if I will get an answer, as this vid I 2 years old, but I'm going to ask anyway!
From other videos I've watched about making cold brew, I thought you were supposed to put the cold brew in the fridge (during brew time) to avoid bacteria causing food borne illness. In your opinion/experience, is that not necessary? I mean you use your method and drink the cold brew, so you're obviously not getting sick. I'm just curious why some methods insist on refrigeration. I wonder if it's region, culture, or just the general difference in any given country's food standards, that change the way we think about stuff like that?
Also, I've heard leaving the coffee in the water longer than 8 hours, leads to a bitter tasting brew. But that seems untrue because, again, you're drinking it, and I'm positive you'd notice that!
I wish I had the means to just set up a bunch of different methods to test, and then I wouldn't ask :p
Thanks in advance, if anyone takes the time to answer! :D
To your first thought, yes! Putting it into a fridge I'd recommend; but as its coffee & water it will not 'stale' or go bad that quickly. I honestly think most do it for the thought of keeping others from messing with or any airborne particles collecting in the vessel. I'd guess a human-habit.
Also I'd theorise that a stable temperature lends itself to a stable extraction, where we certainly do notice in the art of espresso extraction a single degree will make a vast difference to final flavour from one espresso to another.
24hr extraction is definitely a weird thought, BUT thankfully with no pressure being added and no 'hot water' exciting the chemical breakdown of compounds within the coffee, only the *very* soluble particulates are extracted and it does lends itself to a tasty brew. Also the addition of so much water would very much dilute the bitter compounds if any were extracted :)
Thanks for your question!
Josh
@@SevenMilesCoffeeRoasters Thank you for the thoughtful response!
The cold brew I've made so far is pretty good, but I'm excited to try again with the help of the video and your comments. I'm sure it's going to get even better :)
For the initial brew are you using hot filtered water or cold?
Room temperature
yes, cold is correct. Have tried doing a hot water 'bloom' in the past. I found it didn't improve the flavour, it only shortened the shelf-life of the finished brew.
Skip the cold brew and make iced coffee folks. 200g ice and 300g of hot water thru 35g of coffee will give you coffee that’s much more flavorful than cold brew. I did cold brew for years and don’t miss that dull flavor at all.
Can you elaborate more on the recipe please?
Carlos Rios Vega there are 2 ways to do it. If you’re doing pour over - The simplest way is to weight out 200g of ice and drop in the bottom of your carafe. You slightly alter the golden ratio to account for this. Use 35g coffee for 500g of water. Since you’ve got 200g ice, you want to run enough hot water thru the coffee to get the other 300g in the carafe. The other way is to buy something like the Coldwave Chiller that is capable of instantly dropping the temps of hot liquids. In this method you’d brew your regular hot coffee with the 30g coffee to 500g water ratio and then use the chiller to immediately drop temp.
@@benjaminogle11 thanks!
Question: you mentioned storing the cold brew in the fridge “up to 14 days”. Does this mean that you can store it for 14 days before the coffee starts to go bad or store it for 14 days before serving?
The cold brew tastes best straight away, but can be kept in an airtight container up to 14 days before it starts tasting too oxidised. Some people choose a shorter window of time, but it depends on taste preference & how much air the coffee is exposed to.
For me is 5-7 days after that the coffee taste kinda weird
Question: I've never been a coffee drinker, so I am completely ignorant on coffee. I've just started making cold brew to mix with other drinks.
I've noticed a mud like consistency settling to the bottom. Is that normal? Do most people drink that? Or filter it out?
It seems like it will mix fine if shaken or stirred, but I've tried using a standard paper coffee filter and that filters it out.
I'm only using it as a mix in protein shakes, so I don't care about the consistency. I just don't want to drink it if it is bad for me.
I'm afraid i'm not qualified to answer the health question, but i do think it tastes better when you filter it out.
I like to squish it up and put it on the edge of a public toilet and watch people freak out
i have this question that been plagued my mind : when you're done brewing for x amount of hours, how long cold brew coffee will last? (stored in fridge). and for second question, if you're café owner, you make too much cold brew, what to do with unsold product? throw it away? then cold brew is far from being profitable in coffee bussiness?
If you store the finished product in an airtight container, it can last for up to 14 days in the fridge. Some people prefer it fresher than that, so test the ideal time frame for yourself. You can adjust the batch size smaller or larger depending on how much you sell, so you shouldn't need to throw any away.
You just make it simple and easy work.big up
24 hours in room temperature?
Can cold brew stay in good in tropical 30°++ celcius before storing them in refrigerator?
Thanks
Bizzy's cold brew coffee is one of the best I've had.
What do you think about cold brew With robusta beans?
In the end once the brew is complete. When he says 1 part coffe and 2 parts
Water or milk how do we measure this? As in what is 1 part of coffee and the water each in ml ?
Hi Mate, what coffee grinder would you recommend purchasing for cold brew? I’m having a lot of trouble finding one to buy. Your advise would be fantastic.
Clarissa. Sydney AUS.
For home: the Breville Smart Grinder Pro, Baratza Encore or the Niche Zero.
For professional: Mahlkonig EK43 or Ditting KR805 for high volume / Baratza Forte or Niche Zero for lower volume
Never had cold brew just assumed it was cold black coffee xD I'm here now out of curiosity.
Thank you for thos video very helpful.
Do you recommend medium or a dark roast for cold brew?
Wow that's the first I saw making cold brew at room temperature 🤯I need to try it myself. Does it make a big difference to put in into a fridge for 24 hours? 🧐
@ How many clicks on Comandante C40 grinder would be good for this method?
@@_tomasznowak_ I've never used that grinder, and it definitely depends on what roast you're using. Generally speaking, I go for the consistency of sand. If it's powdery you've gone too far, if it's gravelly it's not fine enough. It really comes down to personal preference.
One of our trainers uses the C40 regularly, he tells me around 25 to 27 clicks out is about right for french press / plunger / cold brew.
@@SevenMilesCoffeeRoasters Thanks! I'll try it out 😊
I have had success letting cold brew steep for about 12 hours at room temperature. It depends on your grind and how you like your coffee. 18 hours is probably fine as well.
so leave it at room temperature for 24 hour but i live in asia is that count room temperature when my country up to 30-32 calcius or i should store in refrigerator
Hi.. awesome video. I'd like to know if I can use similar method to make coffee liqueur. What if I use white rum with 40% alcohol instead of water? Do I have to coarsely grind the coffee or better use the whole bean and let it infuse for longer time? Please kindly advise. Thank you.
You could try brewing with alcohol...have never tried it myself. Cold Brew Liqueur is typically made by blending cold brew concentrate with the alcohol at the end.
@@SevenMilesCoffeeRoasters Ok I’ll try both methods, but for brewing with alcohol I think it’s less messy to use whole beans rather than coarsely ground coffee. Thanks for your reply.
is it okay to shake or stir the concentrated cold brew after it’s brewing process?
thanks 🙏
Excuse me, What's the point of the 14 days storage?
Nicely done video.
great video. everything I want.
This is awesome brother!! Great video.
Can I brew overnight in a French press?
Hi, I like your video, I tried to make according to your recipe, but my coffee went bad (sour) after 3 days. what could be the problem? Maybe this recipe doesn't work if you have something other than coffee in the fridge? I kept it in a closed jar and it messed up anyway: ((
Depends on your fridge settings and degree of bacterial contamination of the coffee, on how well sealed you keep it / how often you reopen it etc. But even then 14 days(!) immediately sounded like too much of a stretch to me, I've never heard anyone recommend that much. Common wisdom is more like 7 days for cold-brew, and I think even that already depends on a 4 degrees fridge, good seal and so on. Really the best taste is when it's fresh, and if you don't make a fresh batch every 1-2 days, you could be in for surprises.
So the ratio is 1:5? I use 1:6 for my cold brew in room temprature but I end up dizzy after drink it even after diluting with some water/milk. Any advice? To make not so strong but pretty strong?
1:5 works well for may people because it allows flexibility with dilution of the end product. Another approach is to brew at a 'ready-to-drink' ratio of 1:15, this will have a similar taste & texture to pourover filter coffee, but is a less flexible than a concentrate. More details: www.sevenmiles.com.au/editorial/cold-brew-coffee-guide/#Decisions_Cold_Brew_Ratio
@@SevenMilesCoffeeRoasters Thank you
Question: Can I serve it hot?
How if I follow the 1:15 ratio? with 100 g coffee and 1500 ml cold water? is it ok? thanks
Hi there. If u gonna serve this in a glass with full of ice, do u have to adjust the ratio of water or milk to be dilluted?
I don't get why people don't just brew a coffee by either pourover or french press then just chill it so it tastes better? Does it not work that way?
depends on your perspective of 'better', however it's worth noting, brewing coffee at different temperature drastically changes the outcome of the final flavour. Both Pour over & French Press inherently use hot water to brew and temperature will change how fast or 'violently' the brewing process is. Where brewing by cold process is a much slower and more gentle process so some compounds in coffee simply won't extract or minimal amounts will thereby changing the final flavour in comparison.
Hello what would be the Expresso ratio ? I have a scale i can weigh it out
Love the content! Subscribed! 🤟🏻
It is very interesting video. Congrats!!!
Hi. some advice please. Any hints on heating cold brew . I don't like cold coffee and I need to have the acidity dropped if not removed .
I always drink it cold, so I can't give personal experience, however I imagine heating it in the microwave would do the trick...
my mom loves coffee so much 😃
I’ve been working on a 15 or 16:1 ration which means I’m not producing a cold brew concentrate, how does this compare to your ration of 5:1?
Simply stronger is all. The same RTD (ready to drink) solution can be made simply by adding the additional water to bring the ratio to the same :).
Concentrate is better for storage, transportation or used as an additional ingredient to other dishes.
Can someone recommend me good brands for quality coffee beans? I am a beginner and I don't know what brand is good.
Excellent.
So can one also use a clean never used Tshirt to filter coffee?
Thank you legend! it's so friggin easy mate! you reckon i could sell from home using this method? thanks again!
thanks for sharing. great vid
400g to 2l, jesus that's strong, I mean I know it's supposed to be strong, I usually use half that, and that makes a very strong cold brew.
For normal cold brew 60-70 gr to 1 Lt isn't it? I know this is concentrated
What is "filter roast?" I'm used to something that's dark, medium, or light, and THEN espresso specifically.
How many people actually use this Toddy thing? I'm curious. Seems complicated to have something so big that's so specialized.
Yes, the terms for defining roast colour are confusing. Here in Australia a light roast is commonly called "filter roast". The exact roast shade varies by roaster & by region so it's difficult to pin down, but we would generally recommend a lighter roast for cold brew.
The Toddy is quite popular, in fact there are a whole host of similar devices that are specialised for cold brew coffee. It's possible to use a french press or even a saucepan, but the challenge is filtering the grinds effectively. If you want the end result to be grit-free, you generally need to double filter the grinds through a sieve & then a paper filter. The toddy makes that whole process easier, that's why we recommend it.
14 days, sir I need this for exams and it only take 2 weeks!
It takes 24 hours to brew. You can drink it straight away - but it can be kept in an airtight container for up to 2 weeks (if it lasts that long)
Ohh, sorry for my misunderstanding my good sir! Terribly sorry! Have a good day!
@@giahung2983 hope your comprehension went better in the exam ;)
Stupid question, are the 400 grams weighted whole bean or ground? Thank you
The weight won't change after you grind the beans, so 400g beans is essentially 400g ground coffee!
As Ambika also said :) minus any retention of ground coffee the grinder maaaaay hold back :)
Thank you 🙏🏼
Awesome video. Definitely cleared things up. Quick question, whats the name of the song that's playing in the background? Thanks 🙂
It's a song called 'moist' by Mikos Da Gawd. It's from the TH-cam audio library.
I put the coffee in a big water bottle, overnight and then enjoy it, what do you think about it?
you brew the coffee in the bottle? it should work ok, but might be a challenge to get all the grounds out.
@@SevenMilesCoffeeRoasters I come and shake the bottle every so often, and when I finish it I rinse the bottle and use the coffee grains to exfoliate my skin it works really nice jajaja
Rinse and repeat
cool
Cold brew method is a great way to reduce the acidity of the coffee
Great video mate, cheers! Is there any way I can make cold brew with a French press?
M8, making a cold brew with french is easy. You need to take 6g coffee beans per 100g filtered water. So 60g per liter. You need to grind it coarse, something like 35-38 click on comandante. If u have really fruity, juicy coffees like kenya natural/washed or Ethiopia natural grind it a bit finer, it will make your cold brew really juicy and rich. But back to basics. You put your grinded coffee into French Press, then you need to pour room temperature water in it. After that gently stir it. Cover it with french lid but don't plunge it, don't make the piston go into coffee, it needs to stay above coffee. You can cover it with aluminium as well. Put your French Press into fridge for 10 hours. After that time you can gently plunge to the bottom. Last step is to filter it through hario or another drip filers 2 times to make the cold brew clear. You can drink it solo or with ice or milk. Cheers dude!
And make sure to use light roast, filter coffee roast! Cheers!
Wojtek Dzik Awesome, thank you 🙏
@@pendchode Have fun! 🤙
I have been making Toddy Brew for 30 years, 29 of those successfully. The last year however, most of the brews have come out not tasting like coffee at all; really bad. I have done it the same way! Also, there is no difference between the different brands of coffee I like to get, Colombian or regular--they have been obliterated---they now all taste the same---and not like coffee, ugh! Help, and Thanks!
hmm, bit of a mystery...assuming the coffee hasn't changed, it could be a number of things. If you're grinding the coffee yourself, it could be that the grinder burrs need changing or possibly a change in the water quality which can affect the extraction.
Could be the basket itself is affecting the taste. I’ve been using a Toddy for about 10 years and despite thorough cleaning, it is stained brown inside. I can imagine over time enough build up could affect things.
Thanks for the replies! When I first got my Toddy, I followed the instructions. Using 16oz and grinding the beans. But then not long into it, I just switched to regular 13oz ground coffee, different brands and I've never had a grinder. Excellent results every single time for 28 years. When I first started having an issue last year, I thought it might be the older of my two plastic brewers, yes. I got a new one gratefully and also switched from tap water (yes I used tap for all those years, in two different States) to buying bottled water. Had a great 8 weeks and thought I solved the problem. Then, the funky issue returned slowly but surely. I quit for 5 months--very disheartening. Just decided to try again, first 2 weeks were hopeful; this last batch, back to the funky un-coffee coffee. My first brewer I had for 13 years and it did get the coffee coloration, so did the other 2 I got later on. No issues ever with that. Sorry for long reply; I just mourn why this has happened..is it my taste has changed.. everything else tastes the same. I gotta figure this out.. cold Brew is the drink of the gods, at least to me! Thanks again!
May I know what equipment you used for this? And the price also :)
It looks like he’s using the Toddy Cold brew system. Looks like you can buy on amazon or directly through their site for around $40.
You can just use a mason jar with a cheese cloth, or a french press if you have one.
1983Jacko yeah. I personally use a glass jar to combine the ground coffee (coarse grind) and water. Then to filter it, I have a Melitta single-cup pour over cone and use some single cup coffee filters. The setup I have is easy and cheap.
@@btw-3006 i honestly don't need another coffee accessory in my kitchen, i have way too many. Toddy looks interesting but I'll pass :)
I have no financial ties to this, but on Amazon you can buy "The Tube" (or similar product) that fits inside a 1q mason jar. Set up is very quick, the coffee is great, and clean up is easy. The toddy takes up counter space, is messy, and cleaning the filter and cloth is time consuming.
My local bagel place uses this huge Toddy contraption with a giant bucket. At that scale, I think the system is great. For personal use, I'll stick with my Tube.
www.amazon.com/dp/B071WXSCSC/ref=psdc_13397451_t2_B01HIT0VMW?th=1
Can you get solid cold brew results by brewing with a french press as well?
Yes, a french press works, however I recommend pouring the finished brew through a paper or cloth filter to get the best tasting result. The mesh filter on a french press is very coarse so you'll end up with a cloudy, gritty result if you don't filter it twice.
I think I’ll take my French press cold brew and try running it through my aeropress with paper filter
whats the difference between this and just store your regular hot cofee in the fridge for some time (till its cold)?
They have a completely different flavour. cold brew is lower-acidity, which gives the brew a 'chocolaty' smoothness. It also lasts a lot longer in the fridge before it starts tasting funky. Chilled hot coffee can taste good too if it's immediately chilled over ice & served straight away - but it produces a thinner & brighter (more acidic) iced coffee than cold brew. If you just let hot coffee cool over time, then it will quickly develop a sharp, oxidised taste that's not ideal.
I put 3 tablespoons coffee grounds in a quart jar, fill it full of water, put on the lid and set it in the fridge overnight. Morning coffee!
Don't let James Hoffmann hear you saying "tablespoons per quart".
@@davidspencer3726 🤣
Love your channel and I am addicted to cold brew 🥶 ☕️
Nice presentation bro
Oh, so you don't just let it brew in the fridge? I think my concern about leaving it on the counter, at room temp, in a semi-open container (not airtight), would be microbial contamination. I have just been letting it sit maybe for an hour on the counter and then moving it to the fridge to brew overnight. I seem to be getting decent results - the coffee has a clear, crisp taste by the next morning. I am also using a finer grind because I want a more intense flavour, I found the coarser grind yielded a very weak coffee, and I was using so much more coffee to try and compensate for it. I would use a grind closer to a medium (but slightly finer) grind setting, but each to their own. Great video either way! Thanks!
Theres no way it gets contaminated so easily. The whole brew process is anaerobic and there is no bacterial that can get a hold over night (or even up to like 3-4 days). The most noticeable microbial activity that could happen in such a short time is maybe some lactic fermentation at around the 2 day mark (and thats actually a good thing :P). So dont worry about anything like that :), of course continue to do the fridge method if you prefer the flavour, but i'd recommend trying to leave it out and see what you think!
Is brewing at room temperature important? Could I brew in the fridge?
You can brew in the fridge, although I find that it ends up with up a nasty 'fridge taste' to the flavour. If the brewing device you use is airtight, then that shouldn't be a problem.
@@SevenMilesCoffeeRoasters thanks
can i use my french press instead?
do u have the recipe for coldbrew with lemons?
when pouring water over the grounds, does it matter if the water is hot or cold?
For cold brew, always use room temperature water and brew over a long period of time, e.g. 12 to 24 hours, can be even longer depends on your taste. If you use hot water to begin with, then the coffee will be way over extracted by the time you finish the long brewing process. And If you keep the brewing time short, then it will be just a regular coffee.
@@ming19910802 thank u! I just made a batch with room temperature water and can't wait to try it
Thanks so much!!!!