Does it gives different tatse than if you'd do this? Im kinda strict in cash atm and my espresso machine broke down at the right time, so Ive been looking for alternatives (have been doing french press so far and is enjoying it but would love to try new methods when i have the money XD)
@@syaondri cold brew is best with dark roast, however they don't really give you the best taste from your beans. If you dont mind more work, you can try japanese ice filter coffee. You only need V60 or kalita wave and ice blocks. Check out the recipe from James Hoffman's. It is very delicious and my current preferred method for brewing.
Wrong. Cold brew has 1/3 the acid of regular coffee. It tastes better and it doesn't tear up the stomach. If you want more flavor, leave the brew out of the fridge and let it sit 36-48 hours.
@@fmmaj9noname332 so you better make batches if you want to drink it daily huh... thanks for the tip, kinda too busy to do it now but I'll take notes for when I have some leissure XD
@@fmmaj9noname332yes but no. Out of the fridge it will develop bacterias and you can feel bad after drinking it. Not really recommended to brew out of the fridge especially in pro environments.
I make this stuff about 3800ml (a little more than 1 US gallon) a time in the fridge in a cheap glass jar, I think I paid about 5 USD for it. That's a lot of work for such a low yield mate. I also do as coarse as I can, #10 burr grind) because anything less is just contributing to silt. Your ratio of coffee to water is EXACTLY what mine is though. Well done. It's a tasty recipe and you don't have to be picky about your roast within reason.
How quickly do you get through that much coffee? Obviously in a commercial setting you can scale up but for home use that’s a lot. But if that’s what you’re getting through amazing
@@jamiethomson8456 about 8oz a cup. If we both have 2 a day (and we don't) that's 32 oz. A gallon would last 4 days. We stretch it to 7 so that's 1 a day with incidental 2nd cups once or twice. It goes quick even in light amounts.
I have one of those Bodum 51oz coffee brewers. It's approximately 6 cups so 1400ml of water to 120g of coffee. Seems like a lot of coffee grounds. Wow. That's a ton of caffeine.I just gavea rough estimate is my math correct? Usually for hot drip coffee in my Moccamaster it's 50 grams for 6 cups.
Cold Brew is pretty damn caffeinated I will say. I work as a Barista and we make it in massive batches at a time, it’s like jet fuel so you only need maybe 8-12oz to get going unless you’re addicted.
I think cold brew is usually brewed as a concentrate and you dilute it to your taste with ice, hot or cold water, milk, etc. Or, you can brew it to your taste by adjusting the ratios by trial and error.
Way too much coffee and brewed for way too long! There's probably a ton of nasty overtones that he probably doesn't even realise he's getting out of his cold brew.
If you boil the water you can add it to ice with milk and it'll be an iced coffee, but cold brew gets its name from the fact you brew it cold. Because there's no heat you leave it for longer. The flavours are less complex but still pleasant!
You are leaving it in cold water for 24 hours. Grind size won't make it bitter. It'll affect how much grit gets through the french press screen for sure.
But I've been brewing Cold Brew on a daily basis for 8-9 years now, it's my default drink come rain or shine so yeah, I can honestly say after years of practice and experience, that "I'm a Pro". I don't say this to tell anyone I'm the best or that I know it all but years of experience on a daily basis goes a long way. And all my customers would back me up on this. Just trying to help
Obviously everyone has different preferences when it comes to taste but there's always an 'optimal' level in which you maximize everything. I know people are too used to have really strong coffee and I'm not saying this is your case (it makes people sound really tough and cool, what's not to like about that, right?) but just try lowering the dosage bit by bit and brewing times (for me, 12-16 hours is the optimal amount of time) and try to see if you get more flavour and much smoother tones out of your coffee. A good analogy would be hot sauce in food for example; hot sauce is great but too much of it and you won't be able to get the most flavour out of the food so you need the right amount to balance it. I'm not here to sound like I know best or anything but the reality is that I've been a Barista for 2 decades now and a cold brew aficionado for almost a decade and since I work with coffee, I've tried many different beans, brewing processes and recipes, I didn't just started getting into coffee yesterday so I can become a TH-camr.... I'm just trying to help, life is too short to drink bad coffee! 🙏@@evilynlandgren451
And a scale…..and a kettle. And a cup of
Not a kettle lol, cold brew, the clue is in the name
Most people have scales and kettles dont they??
Hario cold brew bottle is very cheap and produce delicious result. I think cold brew equipment is not that expensive. Espresso is.
No coffee equipment except an espresso machine is expensive
Does it gives different tatse than if you'd do this?
Im kinda strict in cash atm and my espresso machine broke down at the right time, so Ive been looking for alternatives (have been doing french press so far and is enjoying it but would love to try new methods when i have the money XD)
@@syaondri cold brew is best with dark roast, however they don't really give you the best taste from your beans.
If you dont mind more work, you can try japanese ice filter coffee. You only need V60 or kalita wave and ice blocks. Check out the recipe from James Hoffman's. It is very delicious and my current preferred method for brewing.
@@garlanramadhan4291 ohh I've heard of him, thanks I'll go and see :D
Your videos make me smile because i know you do things so well. 😊😊
Thank you so much!
nobody ever needs "expensive equipment" for cold brew its literally the easiest, least complicated and equipment heavy brew type
But...I don't have a French press 😭
Go buy it then you get one for like 20 buck
Or just use a jar
IKEA my friend $10 USD
you could just use any jar, and buy a coffee filter (it's cheap)
U dint need a French press it’s just used as a filter put it in a jar and can have a cheesecloth as a filter n do the same
What grind size did you use on that grinder? I have the same
Around 50
Can i use a Chinese press?
I did this for 24 hours and it was good. I heated it up because I don’t drink cold coffee, but it was 10x smoother.
Easy as... I've done this before. Shame cold brew tastes so ordinary... Much prefer a pourover or Aeropress over ice... So much tastier! ☕️☺️👍
Yeah I agree, cold brew isn’t my fave. At least this is convenient
Wrong. Cold brew has 1/3 the acid of regular coffee. It tastes better and it doesn't tear up the stomach. If you want more flavor, leave the brew out of the fridge and let it sit 36-48 hours.
@@fmmaj9noname332 so you better make batches if you want to drink it daily huh... thanks for the tip, kinda too busy to do it now but I'll take notes for when I have some leissure XD
@@fmmaj9noname332yes but no. Out of the fridge it will develop bacterias and you can feel bad after drinking it. Not really recommended to brew out of the fridge especially in pro environments.
Anaerobic and or fermented stuff works best in cold brew. Don’t use washed coffee if not will be flat and boring.
I make this stuff about 3800ml (a little more than 1 US gallon) a time in the fridge in a cheap glass jar, I think I paid about 5 USD for it. That's a lot of work for such a low yield mate. I also do as coarse as I can, #10 burr grind) because anything less is just contributing to silt. Your ratio of coffee to water is EXACTLY what mine is though. Well done. It's a tasty recipe and you don't have to be picky about your roast within reason.
How quickly do you get through that much coffee? Obviously in a commercial setting you can scale up but for home use that’s a lot. But if that’s what you’re getting through amazing
@@jamiethomson8456My wife and I go through about a gallon a week. Which is about as long as I think I'd like to have it sit.
7-10 days probably max. But a gallon a week is serious. Love your work.
@@jamiethomson8456 about 8oz a cup. If we both have 2 a day (and we don't) that's 32 oz. A gallon would last 4 days. We stretch it to 7 so that's 1 a day with incidental 2nd cups once or twice. It goes quick even in light amounts.
I have one of those Bodum 51oz coffee brewers. It's approximately 6 cups so 1400ml of water to 120g of coffee. Seems like a lot of coffee grounds. Wow. That's a ton of caffeine.I just gavea rough estimate is my math correct? Usually for hot drip coffee in my Moccamaster it's 50 grams for 6 cups.
Cold Brew is pretty damn caffeinated I will say. I work as a Barista and we make it in massive batches at a time, it’s like jet fuel so you only need maybe 8-12oz to get going unless you’re addicted.
I think cold brew is usually brewed as a concentrate and you dilute it to your taste with ice, hot or cold water, milk, etc. Or, you can brew it to your taste by adjusting the ratios by trial and error.
@@gh_007 At least commercially that’s correct, although at home you can probably make better cold brew that’s not necessarily a concentrate.
Is it cold water, isn't...!?
Yup!
You said 16 per 250ml last time , so which is it
That’s with hot water. Cold water is not as effective at extraction so you need more coffee for the desired strength.
Oddly enough I somehow never ended up getting a french press. I have pretty much everything else, just not a french press.
That's a lot of coffee
Way too much coffee and brewed for way too long! There's probably a ton of nasty overtones that he probably doesn't even realise he's getting out of his cold brew.
@@PauloARodhow long ususally i dont have coarse ground only fine groung and i mean reallt fine
Same grind setting as for a Chemex or sumthing like that?
Yup! That’ll do it
Is it necessarily to froze it ?
You don't freeze it, you just refrigerate it
Is it necessary* to refrigerate* it?
@@alejrandom6592 no, it can stay on the counter as long as it's covered.
Do you boil the water first?
Wtf? No!?!? Its called COLD brew as in cold not hot
If you boil the water you can add it to ice with milk and it'll be an iced coffee, but cold brew gets its name from the fact you brew it cold. Because there's no heat you leave it for longer. The flavours are less complex but still pleasant!
That wouldn't be cold brew, would it?
@@ViolantElonamazing how dumb people are huh lol
I’m sure coffee’s hot but you are hotter
You are leaving it in cold water for 24 hours. Grind size won't make it bitter. It'll affect how much grit gets through the french press screen for sure.
All that equipment and the brew still tastes like piss
Bruh, that coffee looks watered down
I'm 100% sure this won't make a good Cold Brew. Way too much coffee and too many hours of brewing time. Trust me, I'm a Pro!
'trust me, I'm a pro!' okay random internet stranger.
That was the sarcastic bit 😄@@curtislevey7639
But I've been brewing Cold Brew on a daily basis for 8-9 years now, it's my default drink come rain or shine so yeah, I can honestly say after years of practice and experience, that "I'm a Pro". I don't say this to tell anyone I'm the best or that I know it all but years of experience on a daily basis goes a long way. And all my customers would back me up on this. Just trying to help
@@PauloARod idk man i have similar ratio and to me this makes a great coldbrew. i think its all about PREFFERENSE i know shockkeerrrrr :O
Obviously everyone has different preferences when it comes to taste but there's always an 'optimal' level in which you maximize everything. I know people are too used to have really strong coffee and I'm not saying this is your case (it makes people sound really tough and cool, what's not to like about that, right?) but just try lowering the dosage bit by bit and brewing times (for me, 12-16 hours is the optimal amount of time) and try to see if you get more flavour and much smoother tones out of your coffee. A good analogy would be hot sauce in food for example; hot sauce is great but too much of it and you won't be able to get the most flavour out of the food so you need the right amount to balance it. I'm not here to sound like I know best or anything but the reality is that I've been a Barista for 2 decades now and a cold brew aficionado for almost a decade and since I work with coffee, I've tried many different beans, brewing processes and recipes, I didn't just started getting into coffee yesterday so I can become a TH-camr.... I'm just trying to help, life is too short to drink bad coffee! 🙏@@evilynlandgren451