HomeRoast Digest


Topic: Cold water brewing (6 msgs / 145 lines)
1) From: John M. Howison
Why am I hearing only now, after months of reading the list, about Filtron?
Is the method scorned by most serious coffeegeeks?  And if not, does Filtron
offer any advantage over ad hoc containers, except (alleged) convenience?
 Still aspiring to coffeegeekhood, I don't want to miss anything.
Contra muros, mater rubicolla.
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2) From: Sandy Andina
I once got a Toddy coffee maker for my birthday. I used it once,  
following instructions to keep the extract in the fridge where it  
could be used periodically and kept long-term.  The brew, when diluted  
to drinking strength, was unremarkable---nowhere nearly as good as  
Aeropress coffee.  And it got moldy after a couple of months (well  
within the recommended window of freshness while refrigerated) and the  
filter smelled mildewy. Had to junk it. I suppose the concentrate  
could be a good base for syrups, ice creams, sorbets, chili and mole  
sauces but so could espresso or AP concentrate if allowed to cool.
On Sep 26, 2008, at 2:48 PM, John M. Howison wrote:
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Sandy Andina
www.myspace.com/sandyandina
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3) From: Steve Barber
John,
I think it takes like a pound of coffee at a time....which is not too bad
considering that it makes a concentrate. But I dont roast that much at a
time so I didnt think it was practical. I guess you could cut down the
ratios somewhat but I never was that good at math.
Steve
On Fri, Sep 26, 2008 at 2:48 PM, John M. Howison wrote:
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4) From: R Nepsund
I made some cold brew coffee a few times.  It's simple.
First put ground coffee into a container and add enough water to make it
liquid.  The coffee will be absorbing water for a while so add some more
after about 5 min and stir.  Next put it into a frig for 3+ hours, perhaps
over night.  Then run it through some sort of filter perhaps a pour over or
AP.  As I recall it can keep in the frig for about a week,has about 1/3 less
caffeine and less acid for people with a sensitive stomach.
I don't think that it extracts all the flavors from the coffee, so I don't
use it much.
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5) From: John Carlson
Exactly! A pound a shot is kind of a lot. I never had any problems with storage of the concentrate as previously mentioned, but I went through it pretty fast. I thought the coffee was pretty good, not spectacular. Very smooth. Traveling with concentrate was quite convenient, but it sounds like the Aeropress has that angle covered. I had forgotten about the wool filter, that's a whole additional maintenance animal. It needs to stay wet when stored, does tend to grow stuff, needs to be boiled occasionally, and can produce some very undesirable off flavors if the routine isn't carefully followed. While draining, the plastic container is precariously stacked on top of the carafe for an extended period, just begging to get knocked over. A pound of grounds and a couple quarts of water can make a remarkable mess when you get back home. It is an interesting concept.
 
John C
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6) From: Bruce Garley
Cold press coffee was great experience for me. It opened my eyes to true
coffee flavors after growing up with Mom's percolator. That was 30 years
ago. Still have a soft spot for the jug of dark elixir waiting for the
splash of hot water to open it up into a worthwhile beverage. Have not
revisited it in a long time and probably won't. The memories likely serve me
better.
Bruce


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