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Thread: Cold brew coffee

  1. #1
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    Cold brew coffee

    This summer in Seattle has been ridiculously hot - we're up to 90 by noon and we have NO air conditioning in houses up here. We just aren't equipped to deal with the heat.

    So I want to adapt our drug of choice to the heat by making my own cold brew coffee. I've never attempted this though and don't have the gear. Anyone have any suggestions for gear and technique?

  2. #2
    brianh's Avatar
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    I've nothing to add other than my sympathies. HATE the heat. It's 95F here, the AC is blasting, but I'm still boiling.

  3. #3
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    Quote Originally Posted by brianh View Post
    I've nothing to add other than my sympathies. HATE the heat. It's 95F here, the AC is blasting, but I'm still boiling.
    I've been sticking my head in the freezer lol

    [EDIT] just checked the forecast though, back down to 70s next week hallelujah. You're in the NYC/NJ area? Gonna stay 90s/high 80s for a while yikes. Too hot almost to even grill outdoors without sweating your b**** off!

  4. #4
    brianh's Avatar
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    Eeeyup, 20 min outside NYC. It's hot as ball$ for the next few days. I need to move to Chicken, Alaska. Stay cool!

  5. #5
    Senior Member tkern's Avatar
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    We make cold brew at the restaurant and we make it pretty strong. Our recipe is large so adapt as you see fit. 5# ground coffee in a large filter with a bag filter around it. Steep for 24hrs in 4gal water at room temp. Remove coffee, squeeze gently to get it all out, then cool. We use the Toddy container.


    Edit: on a ball sweating side note, I did a burger competition yesterday outdoors. 1000 burger sliders in front of a grill in direct sun for 5 hrs. 103 degrees w/ humidity. Lucky the DC Brau/Atlas brewery tent was next to us.

  6. #6
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    Quote Originally Posted by brianh View Post
    Eeeyup, 20 min outside NYC. It's hot as ball$ for the next few days. I need to move to Chicken, Alaska. Stay cool!
    5pm and 97 out right now! No central air but running a portable unit so hard it's probably gonna fry the electrical grid. Costco said people have been lining up at 6am to buy ACs and they've been selling out in an hour.

    Alaska don't sound half bad!

  7. #7
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    Quote Originally Posted by tkern View Post
    We make cold brew at the restaurant and we make it pretty strong. Our recipe is large so adapt as you see fit. 5# ground coffee in a large filter with a bag filter around it. Steep for 24hrs in 4gal water at room temp. Remove coffee, squeeze gently to get it all out, then cool. We use the Toddy container.


    Edit: on a ball sweating side note, I did a burger competition yesterday outdoors. 1000 burger sliders in front of a grill in direct sun for 5 hrs. 103 degrees w/ humidity. Lucky the DC Brau/Atlas brewery tent was next to us.
    DC summer heat is so bad dude with the humidity, I lived there for a year. You are a brave soul haha. Thanks for the cold brew tips.

  8. #8
    Senior Member TheDispossessed's Avatar
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    my home recipe.
    12-16oz fresh ground (coarse coffee)
    add to 64oz filtered water and steep @ room temp for 12hr
    strain through coffee filters in a chinoise, hario cone (v60) , whatever. this is a pain in the ass and takes foooorrrreeverrrr, but is essential to a clean brew. if you just strain through mesh it will be all cloudy and oily.
    enjoy and dilute as desired, keeps cold about a week or so.

  9. #9
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    What I've been making recently:

    Coarse ground Coffee + Water(coffee to water ratio 1:5 by weight)
    Put both coffee ground and water in an iSi Whip Siphon.
    Stir lightly just to get the grounds wet
    Close and charge with 2 charges of NO2

    Leave in fridge over night.

    Release gas with a little mug over the nozzle so it doesn't spray everywhere.
    Then filter through a filter with a funnel, hario, or whatever u have.

    What you get is coffee syrup, which you can dilute to taste.
    Steve

  10. #10

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    Woah never thought to use an ISI for cold brew. I like it

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