I was never into cold coffee....the only cold coffee I ever enjoyed was a shaked espresso which I learned from my father: you use a moka (very hot coffee then and not creamy), a spoon of sugar and enough ice to reach a temperature next to 4 degrees celsius....shake everything together in a shaker....the ice cubes have their function in cooling everything but also in shaking the fluid....the result is a sweet and cold foam that will settle in a long time (depending on how you shake and the proportion coffee-ice and also the difference in temperature between the ice and the coffee).
Anyway....I was saying...cold brewing, I never did it and I would like to try. At the moment I put coffee in a french press (with cold water....not ice cold but cold), I will see tomorrow how it turns out. But the main question is: everything depends on these things (i guess):
- how much time the coffee stays in the water (or the water stays in the coffee....) - how cold the water is - all the other elements...how much coffee which coffee how grind and so on
So talking about drip coffee, the water not only is ice cold, but also goes through the coffee....without leaving the coffee in the water for 12 or 24 hours. That makes a huge difference. The same goes for the temperature: in a french press you may live the water with the coffee for a day, but the water will never be ice cold and above everything, the water stays the whole time in contact with the coffee.....not like in a drip tower where the water has its flow through the coffee as you would with a pour over.
So how would this work? I don't have the possibility to try a drip tower....but could you tell me some other kinds of cold brewing? Since it needs a very long time, without a dripper is impossible for me to try anything different from 'leaving the coffee inside the water'.....or I should stand 12 hours in front of a paper filter dropping waterdrops on the coffee......
Cold brew basically produces a coffee concentrate. If you want to drink it hot, you dilute it with hot water. If you like cold lattes, you would add cold milk, maybe crushed ice, maybe flavored syrup or sweetener.
I just take a big jar and I fill it about 1/3 full of ground coffee. I match the volume with water, so then the jar is 2/3 full. I put the lid on and shake it up, then loosen the lid to allow the coffee to bloom. In about an hour (or whenever, I may add more water. It's really all up to your taste. If I'm just doing an overnight, I leave it on the counter. If I'm going 24 hour, I'll let it sit in the refrigerator. To separate the solids, I'll pour it through my regular kitchen strainer, then go through a regular coffee filter (or into my chemex). After I wash the original jar, I'll pour the finished cold brew back into the jar because I like to keep the lid on.
So there you are. I use ratios and I dilute to my taste. Nothing is absolute. It's more of a technique than a recipe.
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