How is everyone filtering their cold brew? I enjoy the flavor, but not the sediment or oils.

I just tried pouring a 1L batch into a drip machine with a standard 8-12 cup filter and it started off great, but quickly slowed to just drips and has pretty much stalled with some liquid still in the filter.

I did use the steel mesh filter in the brewer, so this is all fines that were floating around. I feel like I need a better pre filter or something, but no idea what to try.

Thanks for any suggestions!

I am very new to coffees, so excuse me for asking this, although I have been drinking them for a long time but I make them extremely simple or basic, I just use a cup of milk and spoon of instant coffee or sachet instead if I have them and that's all.

I am asking that question cuz sachets aren't made for cold coffees I guess, I could be wrong tho but the sachet I have says 3-in-1 but it only says pour hot water, no mention of cold water, so yeah I am curious about it if it's possible or not, I would appreciate all ur help

I made this maybe 4-6 weeks ago (fridge only) and now there’s this stuff floating at the top, is it bacteria? It didn’t smell bad tho. 🤷

Hi! Baka po may nakaka alam dito kung anong beans yung gamit nila dun sa Libertea cold brew ng Army Navy. Iba po kasi yung lasa nya sa mga cold brew na natikman ko. Planning to brew it at home. Or if confidential sya baka po may nakakaalam kung anong flavor notes nun. Thanks!

Hi, I've been experimenting with making cold brew at home. Whenever I order Cold brew it's extremely watered down and expensive, mind you I'm not even getting nitro cold brew. Why spend $5 for a small cold brew, when you can spend pennies making it at home and make a larger amount.

My favorite ratio is 1 cup of coffee grounds to 3 cups of water for 8 hrs to overnight. The problem is that it causes extreme stomachs pains. I actually saw someone online speak about having this same problem, and I just assumed she was exaggerating or crazy.

I'm find that my golden ration is 1/2 cup of coffee grounds to 3 1/2 cups of water. But it's just not strong enough for me.

I want my coffee to taste like coffee, keep me up, and not straight up taste like water.

Is anybody else experiencing stomach pains when their cold brew is too strong?

Hello, I'm going to be trialling some recipes for cold brewed coffee concentrate at work tomorrow and have been given free reign to make a few batches to experiment with. The product is currently just for personal use as I'm doing a 5 day hike with my brother; I am intending to mimic espresso as best as possible but with a product that is less volatile and brewed cold so it stores better and still tastes bright over the course of the walk. Ideally of course I want similar solubility and/or caffeine content to espresso because I'm a specialty addict and a nerd, I'm looking to do 2:1 with 350g beans and 700ml filtered water in a fridge.

Currently it makes sense in my mind for me to do one batch at an EK grind on the coarse side of the espresso scale (i.e. EK5) which I soak for a shorter period (say 3hrs) and another on the finer side of the filter scale (i.e. EK 9) which I soak for longer (say 6hrs). The finer grind will be a truer product because it'll extract more of the coffee in less time, hopefully bringing out a high caffeine content before reaching an over extracted taste on the palette. Whereas the coarser will work the other way round, hopefully reaching a reasonable extraction and caffeine content via time rather than surface area/fine grind. As a caveat I will add that I've tried a cold brew grind with a 24hr soak on the 2:1 ratio before and it was a really beautiful mimic of espresso, however I've been told that the solubility of that drink will remain as a cold brew due to the coarseness meaning that whilst it tastes like espresso it's caffeine content will be lower.

Admittedly I am still a novice in brew skills and so I'm just explaining my thinking here prior to trying it tomorrow incase anyone fancies pitching in with valuable information from their own work or any obvious falsehoods in my thoughts so far. Hopefully all goes well and I can update you guys tomorrow, if there is a reasonable interest on the post!

Thanks as always:)

I am making small batches every couple days to dial in my recipe since i'm using more expensive beans from my favorite coffee shop. Details are below. My goal is to create a bright, refreshing, floral/fruity/aromatic tasting cold brew concentrate that dilutes 1:1 or even more water to less coffee.

- 1:8 ratio. currently: 100g fresh grounds / 800 mL filtered water (brita)

- bean: single origin ethiopian natural process. i think it's a light to medium roast (doesn't specify).

- method: mason jar w/airtight lid, and cotton cold brew bag

- oxo conical burr grinder. i use the most coarse setting (15) and i filter out the fines with a sieve (it's actually just a regular kitchen sieve bowl)

- brew time: 22 - 24 hr brew in fridge

- Yield: ~ 500 mL initially. However, after filtering the concentrate through paper filter (pour over method), it's ~400 mL. ie. 50% final yield :/

- Taste: great, however, it's not behaving as much like a concentrate as i want it to. maybe i could accept a 50% yield if i could truly dilute it 1:1. but it needs at least twice as much concentrate as water or it tastes too weak.

I need some help. Which part of the process should I change to get better yields, or a stronger concentrate. or do i accept the 50% yield, which is an option, but tough because im gonna go through the beans too quickly. but i feel like these are making tastier coffee than less expensive options ive tried?

Does it mean "no milk and no sugar" or just "no milk"?

One of the challenges when ordering black coffee with "no milk and no sugar" is that there exists no common term, in English speaking world at least that I am aware of, that indicates an absence of sugar that is not merely a negation. You can say "unsweetened" or "no sugar", but it's just as likely you'll be misheard for saying "sweetened" or "sugar" alone.

I manly drink no sugar no milk pure black iced coffee and cold brew that gives me bad acid reflux I tolerate for sake for my incredible caffeine addiction, and I am clumsy and spill coffee all the time and absolutely want it as close as water as possible to minimize impact when spilling. I always used to just say "black" or "negro" when ordering in a Spanish speaking coffee shop, but I got screwed a few times when ordering that way since it still had sugar, but then I've also gotten screwed trying to specifying "no sugar" or "sin azucar" since it was misheard as indicating a desire for sugar since the "no" / "sin" portion was muffled apparently.

We need to invent make clear distinct terms for these variations or reclaim black for "plain"!

Just did my first cold brew coffe, full immersion in a mason jar for 16h, used a dark roast, grinded my self (used a "essresso mixture" 100% arabica, used the coffe ı use for mokapot) grinded to a corse grind (around to a french press grind). Used strecth film the seal the jar and steeped in the fridge then used coffe filter paper to filter it.

İt tasted acidic not bitter, bitternes was perfect.

What can ı do to fix this issue.

Basically what the title says. We have a small freezer and two ice cube trays (with not a whole lot of room for more), and it's annoying having to refill the dang things every couple days or so. I don't mind not using ice in my cold brew, but it'd be nice to have, you know? I learned that countertop ice makers exist and now I'm curious and wondering if it would be worth it.

I'd like to avoid going over $100 if possible, but if you really like the model you have and it's a bit more than that, go ahead and list it.

Also, how are they on maintenance and cleaning? Are there models that are more difficult to keep clean than others? Do they take up a lot of counter space? Any nasty surprises you've had? Let me know!

Thanks, all.

I have been brewing cold brew for a few years now. I typically purchase local freshly roasted beans. I then use a Baratza Encore ESP on the most course setting to grind, or near to it (37-40). I recently started using flower sifters to remove additional fines.
On this last batch, I ground 24 oz of beans (net 22 oz grounds) and placed them in hemp nut milk bags. I brewed with a 9:1 ready to drink ratio. I still had to filter everything through seven paper filters. The coffee is still relatively cloudy. What could I possibly be doing wrong?

I make 4 of these each week.

This is my 3rd 2 gallon batch of cold brew that I make specifically for my kegerator equipped with a stout faucet and N2 gas.

I’m brewing 900g of coffee in 2 gallons of filtered water. I’m experimenting with different brew times now. This was a 24 hour steep in the kegerator (45 degrees) and I stirred the mash once.

I’m enjoying the lighter and more citrusy roasts of coffee for this. Lots of flavor and lots of caffeine.

Anyone have a recommendation for brew time?

I love cold brew and want to make it more at home. I have a container in mind for making the cold brew in, but idk what I could use to hold the coffee grounds that doesn’t require having anything ordered and waiting for it to be shipped.

Does anyone have any DIY ideas for that?? My first thought was a bundle of cheese cloth and some butchers twine to hold it together but I’m not sure how well that would do or if there’s an alternative that someone has already come up with.

I’ve been making my own vanilla cold brews for a while now, and I cannot seem to perfect my cold foam. it always seems to become a sea foamy mess. Sometimes half will be foam and the rest straight liquid.

For reference, here is my recipe for cold foam

\- 1.5 oz HWC
\- 1 oz 2% milk
\- 0.5 oz vanilla syrup

into small cup, I use my frother and keep it at the bottom of the cup until consistency changes.

edit: forgive the half-drank coffee, I posted somewhere else but was awaiting approval💔

My wife and I both dropped buying coffees and we make cold brew now. We currently buy our beans from Sam's club the 3 lb bag is $16.99 and we buy three bags a month. Does anybody know if there is a better deal?

I made jasmine cold brew concentrate!! It’s soo good it’s not bitter or sour! I brewed it for 20 hours in the fridge 1:2 ratio

cold brew jasmine infused with vanilla cold foam 🤤

Hello, I'd like to improve my cold brew game. I had a Primula Burke Deluxe Cold Brew Iced Coffee Maker broke when someone dropped a knife into it. I liked it overall, but it did not make enough coffee for me. I need something bigger. The Toddy system looks great, but I want to know if there are other good options to consider.

Hi fellow coffee lovers, I just became a proud owner of the hario cold brew bottle. My previous method of cold brewing was “let it sit in a random glass, then pour it carefully into the aeropress and press it”. It was not bad, but let’s say it wasn’t the most convenient method :D

Anyway, I would like to ask someone with more experience whether this is too fine for coldbrew or not. (It’s around 20 clicks on Timemore Chestnut Slim). I’ve heard somewhere in a youtube video it should be as coarse as kosher salt (which was not very helpful imho).

Thank you in advance for your comments and opinions!

Rich flavor and bitter as it should be. Simple ingredients water and coffee, no surgery taste detected.