Cold brewing question: is there any real difference to using a slow drip like the Breur vs the ones you leave inside the refrigerator such as Hario / Takeya? Coffee

... I have both methods and I don’t notice the difference in taste. I prefer the latter because it’s easier to prepare and keep.

Submitted December 28, 2017 at 12:04PM by lolmower http://ift.tt/2Chdxfw Coffee

Simple Ice Drip Coffee Aparatus Coffee

Hi everyone

I had an exceptionally good Kyoto coffee at a local coffee shop, and it was GLORIOUS. The bad news? It was $4 for 6 oz!!! Insane, but it has ruined all other iced coffee for me, so I must find a fix.

So, I went to the grocery store and bought a reusable mesh coffee maker filter, and some paper filters to filter the coffee even more.

This reusable filter has a nice, stable plastic shell. It also fits atop a standard beer glass perfectly! So I've got a poor-man's solution for filtering the stuff, but how to accomplish a slow drip?

Simple. Ice melts slowly... even more slowly if I put it in the refrigerator.

So, I just set the ice atop the coffee grounds to make sure that all grounds get exposed to water (not just a trail).

[This could also be done in a less makeshift fashion with a pourover or chemex!]

Coffee experts, please correct me if I am misinformed, but I don't see the difference between putting ice that will slowly melt directly on top of coffee grounds, and dripping water from a sep funnel or $400 apparatus.

If anything, this method ensures that water is evenly distributed between all of the coffee grounds. (as opposed to blasting a hole through the center).

Submitted December 04, 2017 at 09:28AM by coffeechemistry http://ift.tt/2AoVuF9 Coffee

Help me get the best cold brew out of my Hario Mizudashi? Coffee

I just tried making my first batch of cold brew using the Hario Mizudashi. It's okay, but doesn't taste anything like the cold brew at my local coffee shop. It doesn't have the rich, concentrated, round, chocolate-y flavor that I really like. Instead, it's lighter and brighter. I'm using a local medium roasted "mocha java" blend. 115g for 16hr in refrigerator (1000mL model Mizudashi). Any ideas on improving this? Thanks! :)

Submitted July 15, 2017 at 07:29PM by apolloniandionysian http://ift.tt/2uun6GV Coffee

What are your go to Summer coffee drinks? Coffee

I have a certain fascination with coffee based drink recipes, so I thought I'd drop a couple of my favorite recipes and see if any of you have something you like to make.

[The Kicking Mule] This is a variation of the Moscow Mule mixed drink. In a 12oz glass, I use a mason jar cause I'm super stereotypically hipster. - 4oz Cold Brew (made from River Rock Roasting Co. Nephi's Twist) - 6oz Ginger Beer (my preference is Cock N Bull brand) - 1oz simple syrup - 1/2 lime

1. Fill the glass 3/4 full with ice.
2. Combine Cold Brew and simple syrup
3. Squeeze the 1/2 lime and drop it in
4. Add ginger beer and stir
5. Garnish with a sprig of mint, if you'd like
6. I think this one has a super interesting palate experience. Chocolate and toasted hazelnut notes carried across the palate by the ginger spice to the lime finish.

[Orange Cinnamon Spiced Cold Brew] This one was inspired by a drink Starbucks used to have on their menu back in the day with their iced coffee. - 400g Cold Brew - 1/2 Orange, sliced - 2 cinnamon sticks

1. Place the orange and cinnamon sticks at the bottom of a French Press
2. Add cold brew and agitate
3. Steep in the refrigerator for 1-4 hours
4. The sweet spot for me is 2 hours, if you'd like more cinnamon than orange steep it longer.
5. Press and pour Serves really well with a touch of simple syrup and milk, but I also really enjoy it straight.

Have any of you played with interesting coffee mixtures? I'd love to hear about them!

Submitted June 28, 2017 at 06:28AM by thehandsomewade http://ift.tt/2rZXe0p Coffee

Question about French Press cold brew Coffee

I want to try this cold brew method using french press tool, but I'm confused if I should put them in refrigerator(takes time to dillute/dissolve the ground beans) or place it somewhere in room temperature. My aim for this procedure is to make a better taste and flavor. Which one is the best? Room temperature or refrigerator?

My ratio will be 1:7

15g of ground coffee

105g of water

12 hours steeping time(room temperature) / 18-20 hours steeping time(refrigerator)

Submitted June 26, 2017 at 01:03PM by SeriousB0ss http://ift.tt/2tbJQud Coffee

Looking for Condensed milk alternative Coffee

Hey everyone im on a naval ship and dont have access to a refrigerator. So im looking for something i can use for vietnamese coffee other then condensed milk since i cant store it chilled.

Submitted June 11, 2017 at 11:28PM by wd147898 http://ift.tt/2rfjYNR Coffee

Coffee consumption during music festival/camping Coffee

I'll be camping at a music festival for four nights and thought about my options for making drinkable coffee. Our equipment is super limited. We probably won't have a gas cooker or refrigerator box. I really enjoy a good cold brew and would likely even enjoy it at room temperature if my only other option is instant coffee. But how do you keep cold brew concentrate for four days at room temperature? Adding some kind of spirit to hinder bacterial growth?

Your thoughts on this?

Submitted May 28, 2017 at 03:14PM by Evoceptor http://ift.tt/2sa4Xsm Coffee

Clean coffee socks/cotton filters. Coffee

Hey guys, just curious how everyone keeps their cotton filters clean and fresh. This goes for siphon filters, hario woodneck filters, coffee socks, etc.

I currently rinse mine off after brewing, soak in water for a little bit, then store in my refrigerator and every weekend I boil it for about a half hour. But I don't feel like this is the best way to keep it fresh and not imparting a taste in the final cup.

In the past I've tried soaking in oxyclean (which I don't like cuz oxyclean is not safe for consumption), or soaking in baking soda (which made the parts of the coffee sock that doesn't touch the coffee become very stiff and eventually rip).

So how do other cotton filter users do it?

Submitted May 03, 2017 at 09:18PM by Sgtdoodoo http://ift.tt/2p91Pw4 Coffee

Need help replicating flavor of Starbucks Ice Coffee found in the refrigerator section of the supermarket Coffee

I've been searching for some help on this for a while, and having found nothing I figured I would try posting here to see if anyone had any thoughts.

IMHO, the Starbucks medium roast, unsweetened ice coffee in the refrigerator section of the grocery store is legitimately the best coffee I have ever tasted in my life (product link : http://ift.tt/2pxvPoo). While I apologize to the coffee enthusiasts I have offended with that statement, I stand by it nonetheless. Now, given that this coffee is a bit expensive compared to what can be made at home, I have tried to recreate this exceptional flavor but to no avail. I am curious if anyone else has come to this realization, and more importantly if anyone has had any success replicating its smooth, non-bitter taste.

The only clue I have come across was that they use ascorbic acid (essentially vitamin C) as a preservative, and from what I have read acidic additives can help neutralize some of the bitter alkaloids in the coffee. Aside from that I am curious about other ways I can go about trying to recreate this, or if anyone has attempted and had any success in recreating it.

Submitted April 30, 2017 at 11:02PM by YMCBatteries http://ift.tt/2oYkdaB Coffee

Clueless person trying to approximately replicate the Starbucks iced coffee available in grocery stores. Is this possible? What do I do? ELI5 Coffee

Hi, sorry this is long.

I'm mot much of a coffee drinker at all, but after about 30 years of avoiding it, I needed some extra caffeine in my life, so I broke down and tried some kind of pre-made Starbucks coffee from the grocery store, which I actually liked. It comes in a big refrigerated plastic jug with 5 or 6 servings. I would put some ice in a glass, pour the stuff over it, and have a nice refreshing cold beverage to start my day.

It's called "Starbucks Iced Coffee" and says "brewed to personalize" and is labeled as "premium coffee beverage". It comes in a few varieties: "lightly sweetened", "unsweetened", and "caramel". The Starbucks page for it is here.

So I like the stuff, but it's perishable and I feel a little silly spending around $1/cup for the convenience of having something pre-brewed, so I thought, theoretically I can make my own, right? But looking at the bottle, the only clue about what's in it or how it's made is the ingredient list, which is not very specific. Starbucks doesn't even have the ingredient list from the label on their web site, but Target does: "Brewed Starbucks Coffee (Water, Coffee), Sugar, Ascorbic Acid (to Protect Flavor)." OK great, but what kind of coffee, and how is it brewed?

This might all be super obvious to everyone in the world but me, but I'm extremely clueless about coffee. For example, I've never used a coffee machine to brew a pot of coffee. I've tried researching it but found a lot of confusing and sometimes contradictory information.

After a while, I concluded this stuff I like is probably cold brew coffee, so I took a leap and bought a Takeya Cold Brew Iced Coffee Maker, which seemed possibly right because it even says "Iced Coffee" in the name. And I read somewhere that cold brew coffee requires medium roast beans (still not 100% clear what that means), so for the last couple of months I've been buying various brands of coffee that say "medium roast" on them (including some Starbucks brand, figuring I'll hit on the right one), filling the pitcher with water and ground coffee, and letting it sit 12-24 hours in the refrigerator as the directions say to. But the results aren't great. It doesn't taste very good, nor it does it particularly resemble the stuff I like. (Also, some of the grinds end up making their way through the plastic filter mesh stuff, and the last cup of coffee has some sludge in it. Not sure whether this is normal.)

At this point, I'm starting to doubt whether cold brew is even the right process to be using. Maybe there's such a thing as brewing it hot and then chilling it to make iced coffee. Maybe that's even the normal way to make iced coffee for all I know.

So, any idea what I'd buy (equipment, beans, etc.) and what basic process I'd go through to make something like this? It doesn't have to be exactly the same thing or Starbucks brand, just something fairly similar.

Keep in mind that I'm clueless and an ELI5 answer would be helpful. So for example, if you say something like "just buy whatever type of bean you prefer" or "brew like normal", it will really not mean anything to me.

(Bonus question: I also like another product, the "Iced Espresso Classics", such as the Skinny Caramel Macchiato, so it'd be neat to know where to start in making that or one of their other flavors. I assume that since this one says "Espresso" explicitly on it, that implies the other one I mentioned above is not espresso? I still haven't found a clear definition of what "espresso" is, whether it's a different type of bean or brewing process or both or neither.)

Submitted April 11, 2017 at 05:08AM by adrianmonk http://ift.tt/2nyPC6Z Coffee

[Question][Technique] Some cold brew questions Coffee

Hello. I have been looking at cold brew. Some recommend a 1:4 ratio others recommend 1:8 and there is even more recommendations. I have seen where they talk about concentrate. I do not want concentrate. Is the 1:4 only for concentrate? I want to filter out the beans and start drinking it cold.

Would it work to just soak the beans and water in the refrigerator for 12 hours then pour everything through a Melitta #4 filter? I have seen where they say use a sieve or cheesecloth. I am not sure about the cheesecloth. I think the flavor of the coffee could change a great deal depending on how you wash the cheesecloth or even the detergent you use. What is wrong or not good/optimal using a paper filter? Thank you.

Submitted February 20, 2017 at 01:53AM by thunderrooster http://ift.tt/2kBYes2 Coffee

Will a thermos with hot coffee stored in a refrigerator for more then 3 hours remain hot or will it cool down with the external cold? Coffee

It sounds kind of obvious that it will cool down, but because of the way vacuum insulated thermos' work made me wonder about this.

Submitted February 02, 2017 at 07:22AM by ninj0e http://ift.tt/2k0FqAO Coffee

Anyone use infant water to brew? Coffee

So after making the millionth bottle of formula for our little guy one night, I was looking at the jug of infant water we use and noticed the list of minerals that were added to it:

• Calcium chloride
• Potassium bicarbonate
• Magnesium chloride

Based on posts I've read here on the topic of water, those are three minerals recommended for ideal brewing water. Now, I haven't had time to do a side-by-side with the filtered water I use from the refrigerator but I was just curious if anyone else has used this to brew with. Seems like a much easier way to nail down the water variable than making your own concentrate.

Submitted January 31, 2017 at 03:52AM by Human20634 http://ift.tt/2kI0VEK Coffee

Need help with office setup. Coffee

New job, small office, I'm the only coffee drinker. I have access to an electric kettle, refrigerator, filtered water and a microwave.

Need a setup for good brewed coffee with a minimum of hassle and storage requirements. No appliances, everything has to be carried in/out of the office with me. I drink a minimum of 2 cups a day, and often 3 or 4.

I was thinking possibly making a cold brew at home, and then bringing it to work and just mix it with boiling water to make it as easy as possible, but I'm very open to other ideas.

Submitted January 30, 2017 at 08:57PM by cisturbance http://ift.tt/2kKpa8K Coffee

Cooling down hot brewed coffee for storage? Coffee

I want to store pour-over or hot-brewed french press as I prefer the taste to cold brew. I will be storing it for at most three days in a refrigerator. How do you think the flavor will be affected (or has anyone tried this before) ?

Thank you

Submitted January 26, 2017 at 06:34AM by all-heil-yog-sothoth http://ift.tt/2jh4TCl Coffee

How-to properly store freshly roasted coffee longer-term in the freezer without flavor degradation: A Guide Coffee

Seeing as I already went to the trouble of typing this up in a comment in another thread, I figured I should share it with the rest of the /r/coffee community:

Your primary enemy is oxidation and after that, moisture. The freezer does help in reducing the rate of oxidation but you need access to a freezer that is used for non-odorous* items so that the coffee doesn't absorb "off"-flavors. Don't freeze, open, and then refreeze beans because when you open the bag outside the freezer it will introduce humidity from the air into the bag which will then condense onto the cold beans.

Here is what I do when I have excess beans on hand and it has worked well for me in terms of preserving flavor...but it is a bit of a hassle:

• measure coffee beans by mass into a single-serve portion and place into a pint-size freezer ziploc

• put an oxygen absorber in the bag

• squeeze out all the air by submersing the bag into water up to just below the seal

• seal bag

• dry off exterior of bag

• label bag with roaster, bean name, and roast date

• repeat until all beans have been packaged for freezer storage

• place as many single-serve portioned bags as will fit into a gallon size ziploc, then place the larger bag into the deep freezer that we mostly just use for storing frozen raw meat

• repeat until all single-serve bags are organized for storage

Then when you want a cup you can take out a single-serve bag from the freezer, grind the beans while still frozen, and immediately brew!

When I do this immediately after recieving beans in the mail, they still bloom significantly with off-gassing bubbles of CO2 when brewed months down the line and taste just as they did before freezing. It effectively puts the staling process into stasis.

I really ought to buy a vacuum sealer so I don't have to faf about with Ziplocs and water displacement anymore, but the good ones are fairly expensive.

/u/PregnantSuperman's suggestion with Mason jars works too, especially paying attention to letting the beans come up to room temp before opening. The only thing I would do differently is add an oxygen absorber into the jar before freezing. Personally I use the single-serve bag method because I like to brew different coffees on a daily basis rather than working through an entire container of one variety before moving on to another.

Note about oxygen absorbers: the best way to store extra absorbers without them getting used up is to pack them into a mason jar and then fill the rest of the jar all the way to the brim with white rice, then tightly screw on the lid.

*Edit: The note about freezers and odors is mostly to do with refrigerator/freezer combination appliances. They generally share the same air and if a food item in the refrigerator has spoiled the odors produced by it can taint items in the connected freezer.

Submitted December 29, 2016 at 12:01AM by SingularityParadigm http://ift.tt/2htzJKw Coffee

I've been brewing coffee overnight in my French Press in my refrigerator using three scoops to 36oz water with pretty descent results. From you coffee experts: is there anything anyone would suggest to improve my technique for brewing cold brew? Coffee

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Submitted October 17, 2016 at 05:36PM by BigfootTheGood http://ift.tt/2eevY8e Coffee

First Toddy steep in progress!! Anyone steep cold? Wondering how steeping in the refrigerator would affect the brew. Coffee

http://ift.tt/2dnQPHC

Submitted October 14, 2016 at 04:44AM by derpadurp http://ift.tt/2ebPDVl Coffee

Clarification regarding whether to refrigerate coffee or not. Coffee

Coffee fam.

I know that we typically don't put coffee in the refrigerator for fear of the constant temperature change affecting our coffee experience. However, I am a big fan of Lavazza's Perfetto (Any other big supporters of Bialetti here?) and Lavazza advises that once the package has been opened we ought to refrigerate it (air-tight, opaque container all the same). Is there a particular reason that they recommend the coffee be refrigerated after opening? Is it simply because it already comes ground and it purely helps longevity? Or would you guys recommend disregarding their advice and keeping it in the pantry? Would appreciate any insight!

Submitted August 16, 2016 at 12:05AM by fcburdman http://ift.tt/2b6UpVZ Coffee

Replace a saddle valve really close to the wall Coffee

I have a 1/2" pipe stub that comes out of the wall behind my refrigerator with a saddle valve for the ice maker/water dispenser. I would like to replace the saddle valve with a real valve to fix some water pressure issues in the fridge.

I picked up a Sharkbite valve. My issue is with the saddle valve position on the pipe stub. It's really close to the wall which will make it hard to get the new valve all the way onto the pipe before hitting the wall.

What are my options for installing the valve?

Submitted April 07, 2016 at 03:58AM by SoCaFroal http://ift.tt/1SQZrTR Coffee