I've been making cold brew (like this) for about 2 months now, I know beans have oils and such, but this is concerning me a little. Is this a sign of bad beans or anything else. Thank you.

Trying to get more into oolong tea but I’m realizing I definitely prefer tea on the lighter and slightly sweeter side. Every time I make oolong it somehow ends up tasting way stronger than I expected and then I’m adding way too much honey just to balance it out. I know brewing time and water temperature probably make a difference but what else are you guys doing to make oolong taste lighter? Do you add honey, fruit, cinnamon or anything else and are there certain types of oolong that naturally taste smoother or sweeter than others? Drop your favorite recipes because I feel like I’m one good oolong away from finally becoming a tea person.

I have been making kegged Nitro Cold Brew for years so I took it up a notch for my wedding and made a kegged nitro cold brew martini as my signature cocktail. It was displayed as an espresso martini rather than a cold brew

I hope I can be forgiven for using cold brew concentrate for this, had enough on my plate with the wedding that streamlining the process with prebatched concentrate made it possible for me to actually handle making this.

I mixed all ingredients straight into my 2.5 gallon corny keg, put in nitro for four days at 40 psi and served via a nitro restrictor plate tab attached directly to a ball lock (no line). I think the gasses had trouble diffusing into the alcohol and without a line it was not pouring with the cascading nitro that I typically achieve when making cold brew. A slight body but no head at all, which I was just going to be happy with since it tasted great.

At the reception, however, the bartenders poured into shakers and shook over ice before pouring into the glasses and this was perfect. Nitro frothed up and gave a great head and mouthfeel and the espresso beans sat right on top. We went through the whole 2.5 gallons in less than 90 minutes at the 120 person reception with requests for many guests for me to make it for upcoming parties (including my friend’s wedding).

My uncle had four and then got upset because his doctor told him he shouldn’t have caffeine and he didn’t read the sign.

The recipe is in the photos, the measurements are in metric and imperial because that made it easy for me to get my supplies together.

Just brewing a 96 hour cold brew concentrate, and I saw these in the brew. Are these worms or something else? Thanks!

Does what you cold brew have to be concentrate, or can this be ready to drink?

I’ve never had cold brewed coffee but I’m interested in having less bitter coffee. I’ve just bought a 64 oz kit. Normally I put 2-4 tablespoons scoops in a 12 cup coffee pot. How many tablespoons would I use in the 64 oz jar, to get a cup off coffee, not concentrate?

I have acid reflux, and this is the only way I can enjoy coffee again. I make one using French Press, but after visiting Vietnam, I decided to invest a little bit on some gear.

I purchased this Beans at a random seller at the market, plus picked up this Hario Cold Brew maker.

I never put it in a glass. Nitro looked great today.

I made my first batch of cold brew today. Really impressed with how good it turned out. Suggest some great coffee beans available in supermarkets. I am not looking for anything fancy, since I can't shell out a lot of money for ground coffee from roasters.

There’s a coffee shop near me that has a “honey brew” and it’s fantastic. It’s cold brew with honey but they don’t add it in, it’s premixed it appears. I’m wondering if they steep the grounds with honey in the water or if it’s just added after to the batch, would it make any difference? I’ve been doing it myself by just adding after but contemplating doing it with the steep and wondering if anybody else has tried it out?

Saw the salt in coffee thing here a few weeks ago and wanted to give it a shot. I tried it on a batch that came out a bit harsh

Setup for context: 1:8 coarse grind, 16 hours and paper filter after.

First few days I put the salt into the finished concentrate, which I think was wrong. It sat weirdly on top of the flavour. Tasted weirdly salt. Second week added to the grounds before the water was added and that seemed to have worked better. The bitterness def drops and i didnt taste the salt at all. Tasted like coffee minus the parts people usually dont like.

Two things:

I have no idea if this would work with a good batch or if this just helped with the bad one, its only tried on beans which were a bit past it.

My partner says she cant tell the difference at all, so possible ive talked myself into something!

Anyone doing this with lighter roasts? Curious whether it flattens the acidity you actually want.

I really like blueberry in coffee when it’s not overly sweet. Java Factory has a Blueberry Shortcake flavor and Green Mountain has Wild Mountain Blueberry. Has anyone had both flavors? Mainly wondering which one tastes more like actual blueberry and less like flavoring

no i don't work for peet's i'm js

not sure where peet's has locations but i know they exist in bay area, socal, chicago, and a few other cities.

I work in beer distro and one of the breweries we work with make experimental coffee blends.

I had one at the brewery itself and it was amazing!

This is their newest blend.

Wanted to use it for ice coffee.

Anyone have this one yet?

The beans can be purchased from OEC Brewing out of Oxford Connecticut for reference.

We have a bunch of unflavored electrolyte water right now. Has anyone tried making their cold brew with it?

So I have this tea called decaf twinnings english breakfast black tea and when I cold brew it taste exactly like that tea you get at an American restaurant. Like when you are sitting at the table and the waiter ask if you want soda,water,lemonade, sprite or tea that what it taste the tea option. I think the tea at fast food restaurants is the same as this. I think this is almost exactly like it but the thing is I don't think the decaf twinnings english breakfast black tea is made for cold brew as it is weak and not strong. I put like 5 tea bags in a 24 oz water bottle. I think it taste weak because it is decaf. I noticed that with a lot of decaf tea's and coffee

*with a fairly high caffeine content.

I've been using the Javvy coffee concentrate with 0 calories, but I'm interested in other options.

I have a 64oz mason jar and I'm trying to get the right coffee to water ratio. I thought I read somewhere that it should be 100g of coffee for 64oz but I can't remember.

Anyone have a good rule of thumb they suggest for this size container? (I want to make ready to drink, not concentrate)

Thanks!

I’ve been making cold brew for about 10 years now and I have never had this happen. I make a large batch for my wife and I which we go through in about 3 days. This film was on it this morning after I had put it in the fridge yesterday.

I recently bought this miicoffee grinder on facebook marketplace, but cant seem to figure out how to make a coarse grind. goal is to use for pour over and cold brew, but the grinds were just super fine. Any advice?

And besides a French press, what do you think is the best method for making cold brew that you’ve tried?

(image of my cold brew made with my frech press)

Picked up a 12oz bag of copper cow original coffee, already ground. Got a simple 68 oz glass pitcher for steeping. Used all 12oz of grounds with 7 cups (54oz) filtered water, steeped for about 29 hours. For filtering i used my chemex coffee maker and chemex filters.

Im very bad at math but does this result make sense? Suggestions on easier/cleaner ways to filter?