r/coldbrew

Just dropping this in here for some people newer to cold brew cause I just stumbled upon a VERY forgiving blend of coffee beans, brand is kickin horse, i got the three sisters blend, I personally like a 1:20 ratio on these but these are some tasty beans (accidentally drank concentrate from these, still tasty but man it got me doing flips), I'd like for others to share their fav beginners beans

How is everyone filtering their cold brew? I enjoy the flavor, but not the sediment or oils.

I just tried pouring a 1L batch into a drip machine with a standard 8-12 cup filter and it started off great, but quickly slowed to just drips and has pretty much stalled with some liquid still in the filter.

I did use the steel mesh filter in the brewer, so this is all fines that were floating around. I feel like I need a better pre filter or something, but no idea what to try.

Thanks for any suggestions!

Hello folks,

An acquaintance wants to try cold brew for the first time.

Which cold brew bags are recommended to start with? Something that's not too expensive and still gives an experience of all types of roast types.

Thanks in advance!

Hi, I've been experimenting with making cold brew at home. Whenever I order Cold brew it's extremely watered down and expensive, mind you I'm not even getting nitro cold brew. Why spend $5 for a small cold brew, when you can spend pennies making it at home and make a larger amount.

My favorite ratio is 1 cup of coffee grounds to 3 cups of water for 8 hrs to overnight. The problem is that it causes extreme stomachs pains. I actually saw someone online speak about having this same problem, and I just assumed she was exaggerating or crazy.

I'm find that my golden ration is 1/2 cup of coffee grounds to 3 1/2 cups of water. But it's just not strong enough for me.

I want my coffee to taste like coffee, keep me up, and not straight up taste like water.

Is anybody else experiencing stomach pains when their cold brew is too strong?

Does it mean "no milk and no sugar" or just "no milk"?

One of the challenges when ordering black coffee with "no milk and no sugar" is that there exists no common term, in English speaking world at least that I am aware of, that indicates an absence of sugar that is not merely a negation. You can say "unsweetened" or "no sugar", but it's just as likely you'll be misheard for saying "sweetened" or "sugar" alone.

I manly drink no sugar no milk pure black iced coffee and cold brew that gives me bad acid reflux I tolerate for sake for my incredible caffeine addiction, and I am clumsy and spill coffee all the time and absolutely want it as close as water as possible to minimize impact when spilling. I always used to just say "black" or "negro" when ordering in a Spanish speaking coffee shop, but I got screwed a few times when ordering that way since it still had sugar, but then I've also gotten screwed trying to specifying "no sugar" or "sin azucar" since it was misheard as indicating a desire for sugar since the "no" / "sin" portion was muffled apparently.

We need to invent make clear distinct terms for these variations or reclaim black for "plain"!

Hey, I am trying to make iced tea, but it literally does not taste like anything. I first put 3 bags of lemon tea in 1 dl hot water, then add honey, and let it sit for 5-10 min. Then I put 4 dl cold water in and stir.

Am I doing something wrong or is homemade iced tea just not as good as I thought it would be??

Edit: Thanks for all the suggestions guys, I will try to brew it cold in the fridge instead

Just did my first cold brew coffe, full immersion in a mason jar for 16h, used a dark roast, grinded my self (used a "essresso mixture" 100% arabica, used the coffe ı use for mokapot) grinded to a corse grind (around to a french press grind). Used strecth film the seal the jar and steeped in the fridge then used coffe filter paper to filter it.

İt tasted acidic not bitter, bitternes was perfect.

What can ı do to fix this issue.

Been making cold brew at home for about two years now, always using the classic immersion method: coarse ground coffee, cold filtered water, sealed jar in the fridge for 16 to 18 hours. It works fine. Consistent, easy, almost impossible to mess up once you dial in your ratio. For a long time I was happy with it.

Then a friend showed me her slow drip setup and I got curious enough to try building a basic version myself using a few things from the kitchen. Nothing fancy, just a Pyrex measuring cup with a small hole punched in the bottom sitting over a mason jar, ice water dripping through the grounds over the course of four to five hours. The first batch came out noticeably different. Cleaner, brighter, a little more floral. Same beans I had been using for months and suddenly they tasted like a different coffee.

The main variable seems to be oxidation during extraction. With immersion, the grounds just sit there. With drip, fresh cold water (or melted ice water) is constantly moving through, which seems to pull out different compounds or at least in a different order. The resulting concentrate has more of the aromatics intact, at least in my experience.

A few things I adjusted after the first couple of batches:

• Grind size matters a lot more with drip. Too coarse and the water moves through before extracting properly. I settled on something between medium and medium-coarse.
• Drip rate makes a real difference. Too fast and it under-extracts. Somewhere around one drip per second seems to work well for me.
• Keeping the water source cold throughout is important. Using straight ice rather than pre-chilled water lets it melt gradually and stay consistently cold.

Still doing immersion sometimes when I want a bigger batch or just do not want to babysit the drip rate. But for a single serving concentrate where I actually want to taste the specific beans I bought, the slow drip method wins pretty easily. Curious whether anyone else has experimented with both and landed somewhere different.

I love cold brew and want to make it more at home. I have a container in mind for making the cold brew in, but idk what I could use to hold the coffee grounds that doesn’t require having anything ordered and waiting for it to be shipped.

Does anyone have any DIY ideas for that?? My first thought was a bundle of cheese cloth and some butchers twine to hold it together but I’m not sure how well that would do or if there’s an alternative that someone has already come up with.

Basically what the title says. We have a small freezer and two ice cube trays (with not a whole lot of room for more), and it's annoying having to refill the dang things every couple days or so. I don't mind not using ice in my cold brew, but it'd be nice to have, you know? I learned that countertop ice makers exist and now I'm curious and wondering if it would be worth it.

I'd like to avoid going over $100 if possible, but if you really like the model you have and it's a bit more than that, go ahead and list it.

Also, how are they on maintenance and cleaning? Are there models that are more difficult to keep clean than others? Do they take up a lot of counter space? Any nasty surprises you've had? Let me know!

Thanks, all.