Usually, I make around 300mL of iced coffee. Here’s how I do it:
- Weigh 100g of ice cubes, put in the carafe, and store in the freezer.
- I use 18g of medium roasted arabica, and grind it medium coarse (similar to pour over size)
- Put the coffee ground in Hario Switch and add 200g of boiled water.
- Stir and let it brew for 5 minutes.
- Decant the coffee into the carafe (nr. 1).
- Give a good stirr until all the ice cube melt, and enjoy it directly or put in the fridge for later.
I hope it helps.
I usually just let a 1:3 ratio of coffee grounds to water sit in a jar in my fridge for two days.
Treat it like a concentrate and add a little water, some ice, and maple syrup.
Easiest cold brew ever.
I start the next batch when the previous is ready to drink. Lasts a few days.
EDIT: and then I realized I was in the Coffee sub. Sorry in advance.
I’m not patient enough to wait for a 12h cold brew 😂. And also, the taste will be different. Cold brew will accentuate bitterness, while using the normal immersion filter method will extract a lot of sweetness from the bean.
Cold brew is less bitter in my experience. I’ve read that the compounds responsible for the bitter taste are less soluble at lower temperatures. Regardless of whether that’s true, cold brew is definitely less bitter, more sweet. It’s how I got out of the habit of adding sweetener.
The time can be a deterrent, but this is why I always have some on the go.
I’ve found, as someone sensitive to acid, that cold brew is much easier on the stomach than traditional iced coffee.
Same here. I also don’t understand people saying they don’t want to wait for cold brew… You literally make it the day before and I have 3-4 days worth of coffee ready to go. Literally hop out of bed, pour, drink. It’s been a game changer for me.
I still enjoy the process and and warmth of a pour over when time allows, so I’m getting the best of both!
I make my cold brew two quarts at a time. My partner likes flavored coffee, so there’s always two pitchers of cold brew in the fridge. I drink one of them in about two weeks.
I use the toddy cold brew system. I bought a version that came bundled with a silicone lid and a package of filters. The filters were great, but the best price I could get them for when I ran out was about $1 each which just felt excessive. Instead I got reusable cotton bags. They should pay for themselves in just a few months.
I’ve found that a well made cold brew is nearly sweet, it’s almost like tea. I don’t make that at home though, when I’m in the habit I make big decanters of coffee concentrate and add milk. It’s kind of a crime against my digestive system though so I’ve fallen out of that habit.
I will try this. All summer I have been just pulling espressos directly on ice cubes the added a touch of milk. I know its a crime but whatever, I liked it a lot and got me going.
How is that a crime? I think this makes a lovely iced coffee. Kind of like the Japanese version of iced coffee where the brewed coffee drips directly onto the ice.
Can you be more specific? How much ice and how much milk?
I take a 200ml glass and overfill it with ice. I pull a double shot directly on it and the ice collapses till the brim. The double espresso I pull visibly fills half or a bit more of the glass due to the ice. Then i top it up with a bit of milk no measurement.
Thank you, I’m trying this today!
Edit: lol I have no idea why I got downvoted for asking for more info above.
Turns out I didn’t get to try this until today but it’s a terrific method and the simplest, tastiest ice coffee I’ve made at home to date. Thanks again!
I’ve tried a few different methods for making iced coffee for my wife, but by far the easiest and most reliable is to freeze some coffee in an ice cube tray, then make coffee the way you normally like it and pour it over the coffee cubes. You don’t have to worry about calculating how strong to make it to offset the water in regular ice cubes. I just make a like more coffee than she drinks and the excess goes back into the freezer for the next cup.
The easiest way I’ve found is the compostable k-cups in water and leave in the fridge. I use a 2 gallon glass dispenser with a spout. You can drink it without ice if you want. The other bonus to this is being able to mix it with powders like muscle milk or other protein to make your own version of a bulletproof coffee.
Make a big batch of pour over and just freeze the extra in an ice tray. Use that to ice hot coffee and you don’t have to change your recipe at all (though you can still use a slightly tighter ratio since cold things taste less, which is why I’ve cream needs such saturated flavoring and so much sugar).
Going to have to disagree: cold brew made by hot coffee is generally bad.
I put coarse ground beans into a French press and then drink it the next day (18 hours later). It’s the laziest method. You just make tomorrow’s coffee when you are done with today’s.
Actually, I never used the term “cold brew”. It’s an iced coffee, brewed using hot water.
Yeah, that’s what I meant.
Cold brew is a different process
Yeah thanks I know, cold brew is the superior cold coffee.
How is iced coffee bad? If done right it is just normal coffee but cold. On the other hand, cold brew almost always has a slight stale oil taste which I can’t stand.
Obviously a matter of opinion. Or maybe method. My coffee does not have a stale oil taste. But coffee brewed hot and then iced, for me, it accentuates the bitter.
just amazed by your effort and will haha
This is similar to Japanese Style Iced Coffee and is what I do every day. It’s only a bit different because mine goes directly over the ice instead of sitting in the brewer. I did cold brew for a while, but I found this to be a bit more of a robust and brighter black coffee.
