Home of the BrewNosers

I pretty much make all my coffee from cold extract these days, and THIS is something a must try!!!

http://www.foodandwine.com/fwx/drink/7- ... pa-coffees

This sounds wicked

Dumb question maybe but is cold brewed coffee served cold or hot?

I think the one in the article is served cold, but it can be served hot as well. What I do is make an extract that sits in the fridge, then add boiling water to it in the morning before heading to work.

Sounds tasty, I'll try it in Americano format

I'll pull a double shot of Guji, dump the puck, add 3 cones to the portafilter basket, back into the grouphead and drive hot water through it to top up the cup. Will report my findings on hot-hopped-guji-americano

I think I'm going to gear something up today. My plan is to take 6 shots of my cold extract Laughing Whale espresso blend (enough for three 8oz coffees), bust up 3g of citra pellets (I'd go with whole cones but none around other than my home grown hops), and let that steep in the fridge for a week. Strain it through some cheese cloth and see what happens!

phase 1

Well I tried the coffee yesterday afternoon... None of us were sold haha. Not a ton of hop flavour came through, and what did wasn't meshing overly well with the coffee flavour. I might play around with it again sometime, but the initial test definitely needs more than just a tweak to make it good!

Jayme,

Let's hear your cold brew coffee 'recipe' / process! I've been curious about it, mainly the ability to add hot water to make it 'hot'ish' coffee on demand.

Tim

I got this guy for christmas: http://www.filtron.com/

I intend to get more into the process at some point (Gavin picked up some junk lab glass from work we're going to try and re-purpose), but essentially I grind up a 3/4 lb bag of coffee, put it in the Filtron, fill water up to the '3/4 pound' line, wait 12 hours, drain and use. I have a 16 oz coffee mug I take to work in the morning that I toss 3 shots of extract in, then top up with boiling water.

You really don't need anything special to do this - probably have the stuff lying around already! I'll try and remember to post more specifics when I do get it 'down to a science'.

Ya, I guess I was looking for water to bean ratio, and the steep time. Also grind size matters too I guess. I figured I'd just filter though good ole fashion paper filters.

I'm not going to be home until Wednesday night, but so long as I can remember, I can pretty easily figure out what volume the magical 3/4 pound line actually is.

everdeenkatniss257 wrote:This one really sound delicious I want to try this here anyone send me recipie of this . and tell me its good for helth.

My attempt sucked - see above. So essentially I have no recipe.

TimG wrote:Ya, I guess I was looking for water to bean ratio, and the steep time. Also grind size matters too I guess. I figured I'd just filter though good ole fashion paper filters.

Seeing now I just ignored this.. haha. Still not sure the bean to water ratio exactly, but I steep ~24 hours, with a fairly fine grind (just using a POS blade grinder). I did recently measure the amount of extract, and that was 1.25 L. *IF* I can remember, I'll try and measure the water that goes in when I'm back in Halifax.

Have you seen this?

http://www.wordsiseek.com/the-15-real-f ... ut-coffee/