Experimented with ginger ale and cold brew. Added lots of ice, poured in a fresh can of ginger ale and lastly topped off with cold brew. The sweetness of ginger ale complimented the bitterness of cold brew really well
The price jumped almost $1 a bottle last week, at least where I am. I need to either stop drinking almost a bottle a day or start making my own. 😢
Tried a salted honey latte with cold brew today.
Edit: Creating it is really simple. Honey with a pinch of salt in a glass. Add oat milk and give it a good whisk. Then add lots and lots of ice and finally top it off with cold brew. I have used milk and cold brew in equal proportion.
I am pregnant and have become obsessed with cold brew. I’ve been buying from the store to know the caffeine content but would love to save some money and likely get a better brew making it at home. Obviously, I am very limited in caffeine content (max 200mg per day) but would still like to have a small amount of caffeine (maybe 120-150mg per 16oz serving if that’s even possible) bc I’m exhausted enough without forcing myself to only have decaf coffee. I have a 40oz cold brew making container, food scale, and happy to buy my own bean grinder or source from my local health food store that allows you to grind beans in the store to buy.
Any advice for ratios, steeping times, and what types of coffee beans to get?
Not technically cold brew in the immersion sense but close enough in spirit that I figure this sub won't mind. I'd been doing the standard 12 hour steep for years, 1:8 ratio, coarse grind, fridge overnight, the usual routine. Results were fine but always a little flat and muddy tasting to me, especially with lighter roasts.
Tried the pour over onto ice method last week after reading about it and honestly it's a completely different experience. Basically you brew a normal hot pour over but with your ice already sitting in the carafe, so the coffee hits the ice and chills instantly instead of steeping cold for half a day. I used about 22g of coffee for 200g total water/ice weight, roughly 100g ice and 100g hot water at 205F poured over medium-fine grounds.
The clarity is what got me. All the floral and citrus notes that get buried in a long steep actually show up. It tastes closer to what the coffee is supposed to taste like hot, just cold. Immersion cold brew still has its place for me, especially when I want something low acid and chocolatey for a milk drink, but for single origin light roasts I don't think I'm going back to the long steep.
Only annoying part is you need decent ice, the cheap cloudy stuff from my freezer melts too fast and waters things down before the extraction finishes. Been using a big block tray now and it makes a noticeable difference.
Curious if anyone else bounces between both methods depending on the bean, or if you've settled on one and just stuck with it.
I stumbled upon the JARVA system and since I already brew 64oz batches with a stainless filter sleeve, it peeked my interest - especially due to the double filtering to eliminate the fines.
For folks that have put the system through its paces, thoughts? It almost seems to good to be true. Being a relatively new product I find it odd their social media presence is pretty lacking.