HomeRoast Digest


Topic: Cold brewing? (13 msgs / 317 lines)
1) From: Dave Smith
Hi all,
I was contemplating attempting to cold-brew some coffee (I'm branching
out in my old(er) age). Some of what I've read suggests that there is
little/no difference between using store-bought and "expensive"
coffees when using this method. Is there anyone on the list that
regularly cold-brews their home-roasted coffee and/or has done a
comparison with store-bought coffee?
I realize there MAY be a bit of selection bias in my choice of audience... :)
Thanks,
D.
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2) From: Bryan, Compass Coffee
I've been commercially doing cold brew for nearly a decade and at this poin=
t have probably put over 300 coffees to the test.  Everyone has tasted di=
fferent.  Everyone has tasted like a slightly tweaked version of it's hot=
 brewed counterpart.  If people say there isn't a difference between a qu=
ality coffee and a sub-par coffee they are doing something wrong.
Today I had a cold brew of Ritual's "Division" seasonal blend from BARISTA =
here in Portland.  My girlfriend described it as chocolate and plums.  =
She has never home roasted, never worked as a barista and never attended a =
formal cupping.
If that doesn't scream the importance of the coffee's quality to you then I=
 don't know what to tell ya.
 
Bryan Wray
Compass Coffee
360.831.1480
Bryan
It is my hope that people realize that coffee is more than just a caffeine =
delivery service, it can be a culinary art- Chris Owens
From: Dave Smith 
To: homeroast
Sent: Sunday, July 10, 2011 8:11 PM
Subject: [Homeroast] Cold brewing?
Hi all,
I was contemplating attempting to cold-brew some coffee (I'm branching
out in my old(er) age). Some of what I've read suggests that there is
little/no difference between using store-bought and "expensive"
coffees when using this method. Is there anyone on the list that
regularly cold-brews their home-roasted coffee and/or has done a
comparison with store-bought coffee?
I realize there MAY be a bit of selection bias in my choice of audience... =
:)
Thanks,
D.
Homeroast mailing list
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3) From: miKe mcKoffee
There is always a difference in the cup regardless the brewing method.
Different coffees absolutely make different cold brewed coffee.
Slave to the Bean  miKe mcKoffee
www.CompassCoffeeRoasting.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
 
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4) From: John Borella
You might want to read through this current thread on H-B if you haven't
already seen it:http://www.home-barista.com/tips/anybody-try-cold-brewed-coffee-t18239.htmlI posted some info on the Hario Mitzudash that I use for cold brewing.
John B.
On Sun, Jul 10, 2011 at 11:11 PM, Dave Smith  wrote:
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5) From: Scott Miller
And the biggest hurdle I have is convincing some of my regular customers who
purchase beans from me to try some lighter roasted coffees iced. A good
Panama with light body and a quick finishing aftertaste is a marvelous
coffee iced.
cheers,
Scott
On Mon, Jul 11, 2011 at 12:19 AM, Bryan, Compass Coffee <
bryan> wrote:
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6) From: Joseph Robertson
Bry,
"doing something wrong"? You mean like not using your taste buds. Admitted,
it takes conditioning and practice. What better use of them and fun too.
Joe
On Sun, Jul 10, 2011 at 9:19 PM, Bryan, Compass Coffee <
bryan> wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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7) From: Tom & Maria - Sweet Maria's Coffee
For cold coffee I prefer icing hot coffee brewed on the strong side. 
I like bright coffees for iced coffee. (you account for the ice you 
are going to melt in chilling the coffee as part of the coffee-water 
ratio).
As for cold brew, I am not a fan, in general. I have tasted some 
pretty nice stuff, but never any that made it seems a better brew 
option than using hot water. It tastes duller to me, syrupy, 
liquor-like, less aromatic, heavy, lacking liveliness. That could 
work with a Sumatra, but not with the brighter coffees I prefer cold. 
So I just don't do it, basically.
As everyone else has repeated, the quality of the coffee definitely 
does matter... absolutely. Unless you are just roasting to char 
levels.
Tom
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-- 
-Tom
Sweet Maria's Coffee  -  Oakland, California  - http://www.sweetmarias.comHomeroast mailing list
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8) From: Joseph Robertson
Thanks for your input on this Tom. I have not refined my taste buds to have
this depth of experience you just shared with us.
Much appreciated.
joe
On Mon, Jul 11, 2011 at 4:24 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
Homeroast mailing list
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9) From: Yakster
I've tried cold-brew and also prefer hot coffee brewed strong into ice;
usually Kenya or Ethiopia.  Brewing into ice retains most of the attributes
in a hot version.  I usually brew a batch to take with me when going to the
movies, since I'm not a soda drinker.  Here are my proportions, the Alcatraz
reference is to an Ethiopia Jimma batch I brewed that almost made me miss
the ferry for an overnight Alcatraz trip, lots of fun.
Iced Chemex
40 g Coffee
283 g Water
196 g Ice (~8 cubes)
Double-batch "Alcatraz" iced coffee
80 g Coffee
566 g Water
392 g Ice (~16 cubes)
Single-Serve Iced Aeropress
14 g coffee
100 g water
70 g ice (~3 ice cubes)
-Chris
Pecked out on my mobile phone.
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10) From: Justin Schwarz
On Jul 10, 2011, at 9:19 PM, Bryan, Compass Coffee wrote:
<Snip>
Don't I remember something about an aroma challenge though?
I am of the school of thought that coffee needs hot water to be extracted properly, cold brews seem to have a medicine aftertaste, possibly that caffeine is water soluable and it is more easily extracted than the coffee itself. my preferred method is to brew strong and add ice as others have suggested.  Or even better yet an iced americano!
-Justin
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11) From: Tom & Maria - Sweet Maria's Coffee
Thanks for the recipes / ratios. Chris - your note made me realize 
something of a glaring ommission: I have never tried brewing 
aeropress over ice. Seems like a no-brainer since it is so easy to 
make a strong ratio in an AP. I'll try it this week.
T
<Snip>
-- 
-Tom
Sweet Maria's Coffee  -  Oakland, California  - http://www.sweetmarias.comHomeroast mailing list
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12) From: Yakster
I only tried this year, I've been using the Aeropress more at work with the
Coava Disk for an afternoon cup, hot or cold.
-Chris
Pecked out on my mobile phone.
On Jul 11, 2011 9:41 PM, "Tom & Maria - Sweet Maria's Coffee" <
sweetmarias> wrote:
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Alcatraz
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13) From: Dave Smith
Thank you all for your feedback and suggestions. I think I'll just
give a small batch a try and see how it goes -- I do like my coffee
more lightly roasted, so it seems possible that I won't like the
resulting "softness" of cold brewing.
Again, my thanks! :)
D.
On Mon, Jul 11, 2011 at 11:20 PM, Yakster  wrote:
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