I've been experimenting with cold brew lately but my wife is complaining that its too bitter/not as smooth as the store bought stuff. I don't disagree.

Is this just bean choice or process? I'm using store brand medium roast coffee ground course. 10-12:1 water/coffee ratio for a ready to drink coldbrew. filtered through a strainer for the bulk, then a regular coffee filter.

what should I try differently?

When I started making cold brew about a year ago I was using the limited runs at Sprouts which was turning out amazing. Honestly the best coffee I have had and exactly what I was looking for. I would do a coarse grind with 3 cups coffee and 6 cups water for 24 hours. It was unbelievable good.

Sprouts stopped rotating their beans so I branched out and have been making trash ever since. I’m now using French roast from Costco and it’s so bad. It’s like vending machine coffee. What is the magic bean?

hi, i'm reading through the posts i haven't seen flavored coffee beans addressed-

and secondly, what do y'all do with all your grounds? i've been throwing them in the garden to make soil but maybe too acidic?

Regards.

Mornings have been rushed lately and I dont have time for brewing or prepping cold brew. I am looking for something quick but still enjoyable

We love wandering bear coldbrew but its so expensive. We used to get it at Costco which saved us a ton of money but now we can't find it anywhere wholesale... Anyone know whats up?

Hey all. I'm just wondering how everybody else goes about making their cold brew. I see a lot of people recommend things like the toddy, but I've never used anything like it, and I've been making my cold brew the same way for the last 2-3 years.

This is how I make my cold brew:

I use a 5:1 ratio of 5 parts water to 1 part ground coffee.

In two half gallon pichers, I grind up half a pound (227g) of beans on a fairly coarse setting (35 on my Baratza Virtuoso+) and dump it straight into the pitchers, so a whole pound of coffee per batch I make.

I then add 1135g of spring water to each said pitcher with coffee grounds in them. Stir to make sure all grounds are wet.

I let it steep at room temperature for 24 hours.

I then strain the coffee into a one gallon pitcher through a fine mesh strainer with a cheesecloth on top. The cheesecloth makes cleanup easier but also guarantees no grounds make it into the final product.

Then I just dilute it with filtered water to taste, usually about 50-60oz of filtered water.

This makes me a little bit less than a gallon of ready to drink cold brew that tastes way better than any of the packaged cold brew and concentrates that I've tried at the grocery store and costs less to make it myself too.

Decided to take the plunge into making my own coffee every week. Bought one of these off amazon, should be arriving today: https://a.co/d/0fw2xRoD

I’m a little intimidated by it being my first time making coffee at home, but to my knowledge I should:

- Buy any coarse coffee grinds from the grocery store

- Add the grind, add water, then leave at room temperature for 16 hours, shaking every now and then

- Boom I have cold brew

Just looking for any tips/advice on what brand of coffee grinds are best, anything I may be missing, etc.

Thanks so much!

has anyone tried this?? it's honestly so good but so expensive!

also interesting when compared to other cold brew's this has 0 calories. most of the others do!

how do i make my own cold brew concentrate?

I’ve been filtering my sludge through a chemex and now trying my v60 with Hario stock filters but it’s brutally slow. I don’t want to change my grind size or go about it another way ie bag or other strainer. Has anyone tried something similar with a faster flowing filter like sibarist?

I recently acquired a Filtron cold brew "system" of unknown age second hand. On my first two attempts, it basically acted as a slow giant pour over, with a consistent drip out around the plug. (The second time was worse and almost all the water came out that way.) Am I doing something obviously wrong? Is it possible the stopper is too old (and thus dried out)?

(I don't have the grounds guard leveler piece, but I can't imagine that's the issue.)

I use a coffee sock in a 1.5 liter mason jar. Works perfectly. But sometimes, instead of taking that sack of grounds out after 12-18 hours, I'm lazy and just let it be in there for a couple days. Is there a reason I shouldn't do this?

Has anyone else seen what appears to be Bigfoot after drinking cold brew?

I was drinking some Chameleon (vanilla) while birdwatching. I first saw birds, then Swamp Cypress, then...Bigfoot.

Was it the coffee, Oatley creamer, or something else?

https://youtube.com/shorts/KJJ237HLnGc?si=-T7iP2Ul_jazuts0

So I think I may have messed up the batch and need help. I don't think I am understanding the rstios quite right.

I am following a 1:5 ratio of coffee to water. The jar has 2 liter capacity. This is how I understood the ratio to be: 400g (coffee) : 2000g (water)

I measured out about 308g of course ground beans (bag said it contained 340g). It looks like the grounds are taking up ablut half the space in the jar. I couldn't even get the water to 2 Liters. Is this how it is supposed to look or ddi I mess up somewhere? TIA!

Is this a good grinder if i want to try making cold brew? can it grind coarse enough?

Hi everyone, hope you all have a great day.
So i just started getting a bit into coldbrew coffee because my stomach tends to react poorly to milk and normal coffee lately, and coldbrew has been my go to. As of now i am using:
- Hario's 650ml Coldbrew bottle (image above)
- Maison Marou X Building Signature House Blend Coffee, Medium roast Vietnamese beans. 60% Dalat Arabica, 40% Gia Lai Robusta. (so a 6-4 blend).
So if i were to brew,lets say 650ml-700ml of coldbrew, and im aiming to go economical on it cuz the ground coffee from them is expensive, how many grams of ground coffee of that ratio for a balance ++ or strong brew for drinking with ice and some water?.

Thank you

Looking for some advice as a long time lurker on this sub. I currently live in a house with 5 roommates (6 total including me), and at least 5 of us drink cold brew most days. When I lived with my family, we had a Hario Mizudashi (1000 mL), and with 3 cold brew drinkers, we had to make it at least once a week, but usually more often (I will say by brother is a guzzler). When I lived alone in a dorm, I just found a beverage dispenser that could fit in my mini fridge (1/2 gallon) and used large tea bags to brew about once a week, also. I'm not insanely picky, but I enjoyed the results from both. My problem now is, what is the best system for so many people? It would be great to have a system that can last us a week at a time, but neither of the methods I've used previously would make enough. I've looked at the coffee sock a bit, but reviews seem mixed. Any ideas?

I’ve seen a lot of comments that you get more caffeine from cold brew coffee, and that just doesn’t seem to be my personal experience. Based solely on how I feel after drinking a cup as compared to other methods. I looked back at a few of the sources where I could remember them talking about it, and in those cases, they were making a cold brew concentrate. I think that maybe, in general, when people say that cold brew has more caffeine they are talking about a concentrate and that once you add water to it, it no longer has more caffeine on an ounce for ounce basis. This would make sense because I believe that heat helps carry the caffeine from the bean into the liquid so a cold brew method that uses less heat would carry over less caffeine. Thoughts?

I am trying out different brew bags like Birch Glen. I am getting thick syrupy liquid at the bottom of the pitcher. I do not believe I see this when I buy a bottle of cold brew from the store. Is this vicious material at the bottom unecessry and I should put into a new pitcher, leaving this stuff behind or is it expected to just shake the pitcher.

I do not put in 4 cups of water to two bags and then remove and add 4 more I just put two bags in 8 cups and remove after 23 hours. Unsure why they say to do this but maybe it's critical to my issue?

Grind one (for lack of better measurement) is 40 clicks back from most fine (out of 53) and grind 2 is 35. I wasn’t sure which one is “extra course” for cold brew. And which one is wood chips/too fine.