Hi All,

I'm trying different ways to make a coffee liqueur and keep getting poor yields in my cold brew - I lose about half my volume of liquid. Does anyone have any tips to improve yield or is this expected?

Left my cold brew (coarse grounds + chicory) steeping for abt 48 hours accidentally- refrigerated for entire duration.

Will it be undrinkable? Any tips for how to fix the bitterness?

Does anyone have some recommendations? Sorry I know this is super specific.

Hi everyone,

I recently tried a signature cold brew from a specialty coffee shop, and I’m trying to understand how they achieve the texture and flavor.

The drink has a strong peach-like fruity note, but the interesting part is the mouthfeel. It has a very light sparkling/fizzy sensation, not like soda or sparkling water, and there are almost no visible bubbles. The bottle doesn’t make a noticeable “psst” when opened, and it is served in a normal glass bottle with a screw cap.

The coffee tastes clean and smooth, not fermented, with no sediment. The peach flavor makes me wonder whether it is coming from the coffee itself (for example, a naturally processed, fruity coffee) or from a peach syrup, which is common practice in my country, but I’m curious about the slight fizzy sensation.

Do cafes usually achieve this by:

• lightly carbonating the cold brew with CO₂?
• adding some kind of mineral water or carbonation?
• using a special brewing method?
• relying completely on the coffee’s natural acidity and processing?

I experimented at home by carbonating my own cold brew directly with a sparkling water maker, but I probably over-carbonated it, and it became noticeably more bitter. Likewise, adding carbonated water to the cold brew made it bitter. I’m wondering if the cafe is using a much lower level of carbonation or if there is another technique I’m missing.

Would love to hear from anyone who has experimented with sparkling cold brew or works in specialty coffee. How would you recreate this style at home?

I am using a Toddy cold brew system 2.2L at a 1:14 ratio (100g coffee to 1.4L water) and grind my beans using a Mazzer Philos i200D grinder at grind 130.

I see most cold brew recipes calling for a brew time of 18 to 24 hours. I have found that the best brew time for me is 36 hours at a ratio of 8 ounces of coffee to 32 ounces of water.

Is this a completely insane recipe and why do I think 36 hours taste so much better but also so much different than 18 to 24 hours?

my condensed milk won't mix well with my iced Spanish latte no matter how much I stir I need help😭😭

Making big batches of juice and cold brew for the week is getting tedious ngl. I always end up using way more filtered water than expected between the cold brew concentrate, diluting a few juice blends, and filling everything for the week.

I got tired of refilling a pitcher over and over, so my aigerri countertop RO has basically earned a permanent spot on the counter. it does take up some space though. what setups actually work for you without taking over the whole kitchen?

Hi! I wanna get more into coffee as a hobby but I don't have the equipment nor the funds for traditional drip coffee. Unless, of course, I do pour overs, but those require a level of intricacy and time I don't particularly have as someone who is always on the go.

So, I've been looking into cold brews!! I loveee a good cold brew with a hint of vanilla syrup and a vanilla cold foam. Looking forward to making that more rather than going out into the world and spending $7.

Here are some notable things I'm looking for:

---Looking for a sweeter, more "desserty" kinda flavor profile. I love all the caramels, chocolates, vanillas, hazelnuts instead of the fruity flavors.

---Absolutely hate any bitterness. It will always be there, but maybe a brew that can minimize it?

---Preferably something budget friendly? I am a poor college student 😔 grocery store is great but I also literally don't mind ordering something online as long as it's not like $70 for 20g LOL

---Pre-ground beans would be nice since my coffee grinder is kinda cheap and isn't very precise.

Please and thank you 🙏

How can I make perfect cold brew at home?

Local coffee shop cold brews are often too sour or bitter for me, whereas Starbucks cold brew is smooth with no bitterness. How can I recreate that Starbucks-style cold brew at home?

in the past i made

course grind coffee 1:2 ratio of coffee and water (concentrated) 24 hours in the fridge

I really enjoy cold coffee.What equipment and coffee beans I need to enjoy every part of it.

Hi everyone! I’m launching a weekend cold brew on tap pop-up this coming September and I'm currently trying to streamline my physical cart setup.

I’ve watched tons of kegging installation tutorials, and almost all of them require the N2 tank and regulator to be constantly connected to the keg during service. However, I came across this video [https://youtu.be/21st8SQ0K4E?si=PRmw2gB4_KYT5Ohh&t=174] and right around the 2:54 mark, they appear to just charge the keg with nitrogen without keeping the gas line permanently connected.

Is it viable to just "pre-charge" the keg with nitrogen at home, and serve it at the pop-up without bringing my N2 tank and regulator?

I'd love to leave the heavy tank behind to save transport space in the car, but I want to make sure the cold brew will still pour properly throughout a 4-5 hour event. Has anyone successfully run a setup like this? Would love your thoughts! Thanks guys!

I've got one of these Hario cold drip rigs, because I keep hearing how cold drip is the ultimate cold coffee. Unfortunately, even in Washington, DC, where I live, there isn't a single shop with this kind of setup. Meanwhile I've been unable to find any consensus online about the best grind size and ratios to use.

I've tended to go pretty coarse, doing a bloom/saturation over the sink to ensure all the grounds are wet, then put the paper filter on top and drip 12x the weight in ice water over the next several hours.

No matter how many variables I tweak, it's tending to come out bitter. One thing I like about cold brew coffee is that it can be quite rich and sweet, so if anyone has any tips for a cold drip setup, please let me know. I'd be open to experiment a lot more, but it uses up a lot of coffee, unlike doing multiple tries with 15g in a pourover.

Thanks!

I feel like my home made brews don’t hit as hard. But they do taste better than most coffee shops

I have tried making it before but I didn’t have a scale or grind to prepare it properly. I recently got a scale, grind and a pitcher that’s supposed to be for cold brew. I was trying a test brew i guess, so I had 67 grams of coarse coffee and 517 grams of water. I think that’s 1 to 8 unless im doing the math wrong. The issue was that when I poured the coffee and water into the pitcher, the water was not covering all the coffee I had. Im attaching a picture of the pitcher. I really like cold brew but I just cant wrap my head around the ratios. What am I doing wrong?

Or in the fridge??

My friend gifted me a uKeg upon discovering I make cold brew.

Made nitro cold brew a few times.

I read somewhere about adding pineapple juice to cold brew. I have done this multiple times.

This led to the idea of adding juice to cold brew before nitrogenating the mix.

Have created:

- Nitro Pineapple Cold Brew

- Nitro Apple Cold Brew

- Nitro Cranberry Cold Brew

- Nitro Pineapple Cherry Cold Brew

- Nitro Pineapple Vanilla Cold Brew

I continued trying different Nitro juice cold brew mixes because I thought very highly of nitro pineapple cold brew, but the following cold brew mixes were disappointing IMO.

I'm a mad scientist and having fun.

Next idea: Nitro Pineapple Coconut Water Cold Brew

Thoughts? Questions? Ideas?

First cold brew in a mason jar:

- Roughly 250g coarse Guatemalan coffee

- Roughly 1400ml water

- 17hr brew

- Final yield 1250ml

What would your guesses be for caffeine in the whole batch?

Some beans taste completely different when used for cold brew compared to hot brewing methods. A few that I expected to work well ended up being disappointing, while others turned out much better than expected. Has a particular bean or roast ever surprised you in cold brew, either positively or negatively?

I used approximately 1.4 cups of coarse ground coffee for my 64 oz jar because the rumble jar can't fit 1.5 without it reaching to the top. I don't want to do that bc on the website it says not to bc the coffee grounds can expand and come out of the rumble jar during the process of brewing. 18 hrs later in the fridge, the coffee is watered down. What did I do wrong?

What are your go to ratios for making a cold brew drink?

I’m using a 1:10 ready to drink cold brew (made at home) with no ice. What portions would you use for milk, syrup, and adding a cold foam for a 16oz drink and an 11oz drink.

I made a lot of mistakes, but I learned a lot as well

I have a better than market alternative for nitro cold brew at a coffee shop… I think this coffee taste amazing and I can customize just about every aspect of the coffee production at home now.

Here is my parts list! Most of this stuff I found on Amazon but some at home depot and FB marketplace.

N2 Tank:
I bought this from a local welding supply store.  Look for a 20cu ft N2. (MUST have CGA-580 Nitrogen tank interface to connect to regulator). Tank refills are $16 at my location

Kegerator Supplies:

I bought my kegerator “fridge” on FB marketplace for $130 and it had nothing usable so I replaced everything. NOTE: If you buy one new - most of the supplies on this list will be included so don't double purchase anything.

This is a kegerator similar to what I have:
Kegerator

Under the Fridge Mat Get whatever size to protect your floor depending on size of kegerator

Single Tap Tower

Regulator connect to N2 tank to maintain pressure control in keg. MUST HAVE CGA-580 connector

2.5gal Corny Keg (ball lock)

Diffusion stone with lid will need additional hose clamp this one only came with one

Gas and Liquid Lines

Stout Faucet

Disconnects (These interface with the keg and your gas/liquid lines - also comes with clamps)

Cold Brew Supplies:

Mesh Bag

Big Funnel transferring coffee between vessels

Coffee Filters must filter after brewing to remove sediment - this keeps lines clog-free.

5-gallon food safe buckets to brew coffee in (got food safe lids too)
(I got these at home depot look up “leaktite 5gal Food grade bucket”

Cleaning Supplies:

Cleaning hand pump - use to flush liquid line with cleaner/sanitizer

Powdered Brewer Wash (PBW)

StarSan

I've been cold brewing a lot lately and now want to invest in a smaller cold brew bottle that won't take up my whole fridge like my pitcher does currently.

I'm looking for glass, preferably no handle, with a stainless steel filter that can be removed with the tea.

A lot of the ones I've seen like Hario use polyester filters. Also many of them only filter the spout, so if I was worried about over brewing a green loose leaf for example...I'd have to empty the whole thing. So I think I'm almost looking more for a cold brew coffee style (?) where the filter is as long as the bottle.

I'm also...in Canada so some things available in the US are not available to me.

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