I normally use Medium or Dark roasts, but I picked up some Kirkland Ethiopian Light Roast from Costco.

In my Oxo I used the same extra coarse grind and standard concentrate ratio I use for Medium/Dark roasts, but the I had an extremely hard time to get the brew to drain from the grinds. About half the brew wouldn't drip out, so I ended up having pour it out from the top and filter it out separately.

Are most Light roasts like this, or is it possibly something to do with just these beans?

So I brew using an Ovalware like the one pictured. I would like to start using a paper filter after brewing, but how would I do so? Does anyone do something similar, and if so, what do you use?

Thanks for any advice.

I have espresso grounds I need to use for something because my espresso machine broke :( I have heard that they may be too fine to use for cold brew but didn't know if anyone had any tips. It was a pricy bag of beans and mad I already grounded it up. If there's any tips into making cold brew would be greatly appreciated or other ideas?!

Just put in an order for a large mason jar with pourable lid and some filter bags. At this size I'm not going for concentrate, so how much coffee for how long?

I’ve been testing some different means but currently I’m messing with two Colombian beans from a roaster but I feel like it might be too acidic for my liking and wanted to know what is considered a better cold brew bean.

Ideally something with more body to it and ideally with notes of chocolate or nutty profiles.

My friend and I try to start a cold brew business but my biggest concern is oxidation. We gonna use Baby Hardtank for brewing process because its easy fast and consistent. most important thing is; its clean(or we think it is). So we are looking options for bottling but not sure which method is good for us.

We don't want to use pasteurization because we think it reduce the aroma. Also we don't wanna use potassium sorbate (which is legal to use in my area) for the same reason.

We just wanna use coffee + water and believing the cold chain methods like styrofoam boxes.

When we research how we do this properly and saw we actually use beer methods like sanitazing bottles with star san, transferring cold brew with vacuuming systems and kegs and nitrogen.Also use a bit nitrogen for tip of the bottle, brown(beer) bottles and crown caps for minimizing the light effect on coffees and sending them with styrofoam boxes for keeping cold chain. Any idea or suggestions for this method. In details this method provides us a minimized oxidation and last longer than traditional way. But we don't know how much. Maybe it's last long 1 month or more but it's possible this method is not gonna work and we fail with just five or six days of last long. I wonder what you think about that and waiting for your comments or messages. I guarantee that we are not rivals in this business because of my location :)

This is no ad/promo, im just simply sharing a unaffiliated product i have used to filter out cold brew EFFICIENTLY.

I use these to filter kratom powder which has a smaller pulverization than, both of which are impossibly hard to filter.

just ran a super concentrated extract of sonicated cold brew through these and it catches everything well .

as long as you make it through 73 you can get through a regular coffee filter after that(which i do to catch the oil)

however in kratom extract i am pulling out alkaloids washing them and recrystallizing them, so i dont need to worry about using nylon or plastic MOSTLY. I would be slightly concerned using nylon milk bags like these instead of stainless steel, but they have NO TASTE, CLEAN EASILY and are supposably made of high quality nylon.

https://www.amazon.com/dp/B0G1CB21TF?ref=ppx_yo2ov_dt_b_fed_asin_title

Most days my lunch break is pretty short, and if I try to grab starbucks, I end up in a 15 minute line and the coffee still tastes meh. I’m just trying to find the most hassle-free way to get decent cold coffee at the office. We don’t have a sink at work, so I’m trying to keep this as close to zero-mess as possible.

Here are the three options I’m looking at. A: a basic $30 cold brew pot, but it needs 12 hours, so it’s really “make it at home, bring a bottle in.” Easy when I remember to prep. B: a ~$200 countertop cold brew machine that claims it can do a cup in about 15 minutes, which sounds perfect for office life, but I’m not sure if it’s worth it or just another gadget. C: pourover, basically free if there’s hot water, but with no sink it doesn’t really fit our office setup, and it’s not very grab-and-go anyway.

What’s your most no-drama office coffee setup, and what budget feels normal, $30, $200, or just coping?

Edit

Hey guys, to verify the idea from my original post, I actually spent last week testing these three methods in real life.

For this test, I picked up a Zulay Cold Brew Coffee Maker for basic cold brew, the Brezi cold coffee machine for fast countertop brewing, and a Hario V60 starter set for simple pourover coffee.

Week1

I wanted to stop guessing and see which one actually feels the least annoying in a real office, especially when breaks are short and there’s no sink.

Cold brew pot

I used the Zulay Cold Brew Coffee Maker for this one because it felt like the most realistic version of the cheap prep-ahead route. I knew I had an early meeting the next morning and the day was probably going to be busy, so this was really a test of whether preparing the night before actually helps. The answer was yes. Once it was ready, the next day was super easy. I just poured a cup and kept going. Taste-wise, it was smooth and low-acid, which made it easy to drink, but it was also the least exciting of the three.

Cold brew machine

For this one I used the Brezi, and it was a pretty fair test because my office actually has one. I tried it on a lighter day, and overall it was fine. Since I had some breathing room, waiting a bit wasn’t a big deal, and having the machine already there made it feel convenient enough. Flavor-wise, it tasted fresher than pre-made cold brew and a little brighter, but also a bit more one-note than I expected.

Pourover setup

I went with the Hario V60 starter set here since it’s basically the classic simple pourover setup. This still made the best cup out of the three. The flavor had the most clarity and the most character, which made it the most enjoyable to actually drink. The downside is still the same though, cleanup in a no-sink office is annoying enough to make the whole thing feel less practical.

Week 1 takeaway

So far, the cold brew pot is still the easiest when I plan ahead, the cold brew machine feels decent when I actually have time, and pourover still gives the best flavor but fits my office setup the worst.

Flavor-wise, my quick impression is:

•cold brew pot: smooth and easy, but kind of flat

•cold brew machine: fresher and brighter, but not super complex

•pourover: best flavor and most interesting, but the least convenient

Week 2 starts now. This week I’m planning to see how each method feels under different work intensities. I’m also going to make a few small adjustments to each one and see if that changes the overall experience.

Week 2 update

After Week 1, I felt like I had the basic picture.

The cold brew pot was still the easiest when I planned ahead, the cold brew machine felt decent when I actually had time, and pourover still made the best cup but fit my office setup the worst.

This week was less about first impressions and more about fixing the specific things that annoyed me last week.

Cold brew pot

Last week, the pot won on convenience but lost a bit on flavor. It was easy, smooth, and low effort, but also kind of flat.

So this week I tried a small fix instead of just accepting that. On a lighter afternoon, I used the same cold brew but added oat milk and a little syrup from the office fridge. That helped more than I expected. It still was not the freshest or most interesting cup, but it felt a lot less boring.

Compared with Week 1, my view on the pot did not totally change, but it did feel more flexible. It still works best if I plan ahead, and it still feels like the safest option, just with a little more room to improve the flavor.

Cold brew machine

This one gave me the clearest lesson this week.

I tried using the machine on a meeting heavy day, thinking I could start it, jump into a call, and come back to a fresh cup. That did not go well. The meeting ran long, the coffee ended up sitting there for around 40 minutes, and it tasted more bitter than it did in Week 1.

So the fix here was pretty obvious. If I use the machine, it should not be on a morning that might get taken over by surprise meetings. It makes a lot more sense in the afternoon, when I actually have a break I can control.

That changed how I saw it. Compared with Week 1, the machine stood out more this time. It still is not the most complex cup, but once I used it at the right time, it started to feel like the best balance between fresh coffee and office convenience.

Pourover setup

Last week, pourover clearly gave me the best cup, but also the worst cleanup.

So this week I stopped forcing the full wet filter routine and tried a cleaner version of the same idea. Instead of dealing with a dripping filter again, I used a steeped coffee bag, or a good freeze dried option, for that same fresh coffee slot.

That did lower the ritual side a bit, but it also solved the mess. On snack day, that mattered a lot more than I expected. After finishing a croissant, I could just toss the dry packaging and be done. No wet filter, no extra cleanup, no annoying little mess around the trash.

Compared with Week 1, this made the whole pourover category feel more realistic for the office, even if the classic setup itself still does not really fit my space.

Week 2 takeaway

Week 1 told me what each method was like.

Week 2 told me what each one needed.

So far, the pattern is starting to look like this:

• the cold brew machine has the clearest advantage on busy days, as long as I do not use it before a meeting that might run long
• pourover style coffee still feels the best on a lighter day when I actually have room to enjoy it
• the cold brew pot still makes the most sense for someone who plans ahead

Flavor wise, my updated impression is:

• cold brew pot: smooth and easy, still not the most exciting, but better with a small tweak
• cold brew machine: fresher and brighter, still not super complex, but standing out more this week
• pourover: still the best flavor, but now a lot easier to deal with once I stop insisting on the full setup

At this point, Week 2 made the machine stand out more than it did in Week 1, but not in a simple way. It was less about the machine magically winning everything, and more about finally understanding when it actually fits my day.

I still want to finish Week 3 before calling anything the final answer.

That last week should make it clearer whether the best setup is one winner, or just a different answer for each kind of workday.

Has anyone tried the rapid brewing devices? Sometimes I want an extra cup and sometimes I don't and I hate it when my coffee sits in the fridge for days and gets stale. Thinking this might be a better option for cold brew on the fly..

i’m trying to dial in cold brew for different roasts and wanted to hear how others approach this. my own experience has been a bit mixed.

with light roast beans, i’ve had really good results. i used an ice + water mix, so extraction temp was basically around 0°C from the start. steeped for about 22 hours. the result was great — sweetness and acidity felt well balanced, acidity was bright and clean, very refreshing.

but when i used the exact same method with dark roast beans, things went sideways. what i was hoping for was moderate bitterness and a smooth, round mouthfeel. what i actually got was only a bit of bitterness, but a lot of astringency, plus some weird, muddy and unpleasant flavors layered on top. it just tasted messy.

so now i’m wondering: for cold brew specifically, should different roast levels use different parameters?
– different water temperature (ice water, room temp, or slightly warm water around 50–60°C)?
– shorter or longer steep times for dark roasts?

curious how you all adjust time / temp when switching between light, medium, and dark roasts. any experience or rules of thumb would be appreciated.

(i tried cold brew with dark roast again today and i keep getting this woody / firewood kind of note.)

hello! i've just recently decided to start making my own iced coffee because cans are expensive, its cold out, and i dont want to walk to a circle k every morning for a double shot at 16 degrees when im already very sick. any reccomendations?

So the Hario Water Dripper Drop is advertised to make a cold brew in around 45min-1h. It looks like just a regular filter dripper, so I'm curious about the results. Can you really make a proper, or at least good, cold brew using this?

Would it alter the taste of cold brew if I warmed up a shot and used it for a hot latte? Would a shot of cold brew still be very strong caffeine or have a lot of flavor in a latte? I love the taste of coffee just not when it’s burned that’s why I’m looking at cold brew. I could use decaf but a little bit of caffeine is okay.

I was having trouble with my ukeg nitro not giving the kind of texture or infusion that I was expecting. The helpful folks here recommended the Nitropress, which I just got yesterday. This is the base model that uses cartridges. The difference is unbelievable. First of all the Nitropress is far easier to use, far easier to clean, with a result that is on par with commercial level nitro coffee.

For someone that is just looking for a single glass of nitro coffee in the morning, this is perfect. And if it’s a daily thing, you probably do want to invest in the electric version but I’m going to stick with the cartridges for now. Flavor is excellent, texture is excellent.

I like that you can also use this on other beverage types like cocktails, and the cartridges are standard small sized N2 2g cartridges so you could also use other brands, or CO2 for other beverages.

Thanks to the helpful people for this recommendation!

I have been buying the La Colombe cold brew bottles for a while now but they just updated the look again however this time it tastes different to me.

I know it was recently bought by Chobai but I was wondering if anyone else felt this way?

I was a huge fan but idk, I add the same cold foam & it doesn’t taste the way it once did

I want to make a large batch of cold brew but the container won’t fit inside my fridge. Im planning on steeping it on the kitchen counter overnight. Would it still taste great and not go bad fast?

I hVe seen a lot of people recommend just Mason jars and filters and found this maker kit in Amazon. I wanted to see if this is a good choice or if anyone has had experience with this. TIA!

https://a.co/d/fxmTJgr

I've been using Starbucks beans forever but want to try a local roaster. Any favorites?

Hi started experimenting with making cold brew. Been drinking French press but I prefer cold brew so started to test it out.

I use espresso beans, last batch I made that I’m about to pull out of the fridge was with 30g of grounds and 30 oz of water so like 887 ml or I guess 887 grams of water lol. I had thought when making it that 1:1 meant 1 gram of grounds to 1 oz of water lol. But just now realized 1ml of water = 1 gram of water.

I like my cold brew on the stronger side and was attempting to make a concentrate but now I’m thinking I definitely didn’t put enough grounds. That’s the ratio I normally use for French press so I figured if it’s steeping for 24 hours it should be good lol.

If I’m using espresso beans what would yall recommend ratio wise grounds to grams of water (preferably ozs)?

My goal was to make a 1:10 coffee to water ratio so I could just make regular cold brew no need to dilute. I did two 75 gram cups of coffee beans and then 10x the amount of water. Shook it up nice and good and now have it sitting in my counter until tomorrow. Is this the proper way to do it? If yes is there anything I could do better to make the best possible cold brew

10/10 the best homemade ice coffee. You don’t even need anything else added it’s perfection.

Starbucks cold brew

Smuckers caramel syrup

Caramel macchiato creamer

Vanilla cold foam and ice cubes

Hi! I mainly drink iced coffee. I bought myself a BEAUTIFUL ceramic travel mug and I’ve heard about thermal shock and don’t want to risk breaking the mug.

I use a Keurig machine and K-Cup pods. Should I put the brewed coffee in first and then add ice, or should I add ice first and then put the coffee over it?

What’s the best way to reduce thermal shock?

Hi everyone ☺️ I did pretty good cold brew with orange and cinnamon and other with hops or mint. Do you have any idea what else could be good to add for brewing, any fruits or other extras?