Iced Cold brew coffee is one of the best treats on a summer day. Well, I drink cold brew year round, because the taste is so different from hot brews. This article shows you a frugal way to make your own cold brew at home, using immersion brewing. I love the method, but I hate the wait. Fortunately, the industry created fast cold brew coffee machines so we don’t have to wait forever for a cup.
Summer is cold brew season.
Don’t be turned off by the fancy-sounding name, which has been popularized by coffee giants but really just refers to the process of letting coffee grounds steep in cold water.
The result is a cool, smooth, extremely sippable jolt of caffeine you can tote around on sweltering days.
You can find some exceptional cold brew at Tampa Bay coffee shops. Or you can make your own at home.
Start with the beans. The key to good cold brew is a strong, bold bean. Whole beans are also crucial; the more freshly ground your beans are, the better your cold brew will be. When it comes time to make your cold brew, you’ll coarsely grind the beans, the coarse grind more suitable for the long steeping time required.
Consider opting for a higher quality bean at the grocery store, maybe the Lakeland-roasted Patriot Coffee Roasters, or take a look at the whole bean bags on the shelf next time you go to your local coffee spot. One 12-ounce bag of beans will yield at least a dozen cups of cold brew, keeping your cost per cup quite low even if the bag costs $15.
There are two tricky things about cold brew: ratios and patience.
Because the method involves nothing more than pouring water over ground-up coffee, the ratio of how much coffee to how much water is what sets apart excellent cold brew from brownish water.
Over the past couple of weeks, I’ve tried a few different ratios and landed on one I really like: ⅓ cup ground coffee to 1 ½ cups water.
Now, the patience. Cold brew needs to sit for at least 12 hours, and ideally 24 hours, to fully steep. I like to make mine on Sundays and pop it in the fridge so it’s ready for Monday morning, when we need it the most.
Another important thing to know about cold brew: You need to dilute it. What you’re making is essentially a concentrate that will be quite strong. When you’re pouring yourself a serving, you need to add water, ice cubes or even milk. The general rule is 50 percent concentrate to 50 percent water or milk, but I tend to go a little higher on the concentrate. Taste as you prepare your first serving to see what you like. And keep in mind that adding ice to your cup decreases the need for as much water, because the ice will melt.
1 cup coarsely ground coffee
4 ½ cups cold water
Half-and-half or milk (optional)
Flavored syrup or simple syrup (optional; see recipes below)
In a jar or other large container, stir together coffee and water. Cover and place in the fridge, letting it rest at least 12 hours, or preferably 24 hours.
Strain twice through a fine mesh filter, then transfer back to the container or another storage container. It will keep in the fridge for 1 to 2 weeks.
To make one serving, mix equal parts coffee concentrate and water. Start with less water and adjust to taste, if desired. You can also fill the cup with ice, then pour in coffee concentrate and omit the water; the ice will melt and mellow out the coffee.
Just before drinking, stir in half-and-half or milk and syrup, if desired.
Makes about 10 servings.
Source: Michelle Stark, Tampa Bay Times
I like my cold brew pretty black, but I also like to prep a couple of homemade syrups for when I want a little extra sweetness. Stored in airtight containers in the refrigerator, all of these will keep for 1 month.
Don’t worry, the booze cooks out, leaving just the flavor of the bourbon behind. You can also omit the bourbon if you’d like. Combine the following in a saucepan: ½ cup granulated sugar, ½ cup water, 2 tablespoons vanilla extract and 1 tablespoon bourbon. Bring to a low boil, stirring and cooking just until the sugar has dissolved. Remove from heat, transfer to a glass container and cover and store in the fridge.
This syrup is made with brown sugar instead of granulated sugar for a nuttier flavor. Add ½ cup brown sugar to a saucepan along with ½ cup water. Add a pinch of cinnamon. Bring to a low boil, stirring and cooking just until the sugar has dissolved. Remove from heat, transfer to a glass container and cover and store in the fridge.
We are responsible for conjuring the autumnal vibes we crave, no matter the time of year. This syrup gets the job done, and it’s a lot less cloying than the ones you’ll find at major coffee shops. To make, combine the following in a small saucepan: ½ cup granulated sugar, ½ cup water, 2 tablespoons pumpkin puree, 1 teaspoon vanilla extract and ½ teaspoon pumpkin pie spice (or a combination of cinnamon, nutmeg and cloves). Bring to a low boil, stirring and cooking just until the sugar has dissolved. Remove from heat, transfer to a glass container and cover and store in the fridge.
Du Jianing is the winner of the Boston World Coffee Championships on April 14. What was her secret recipe for winning? Her pouring skills and her brewing recipe: “Four stages of brewing. During the first stage, she poured 60 grams of water at the speed of 6 grams per second for 10 seconds. For the second stage, she to poured 80 g of water and adjust the pouring speed to 4 g per second for 20 seconds.” There are more details, which you can find in the original article.
While years of training helped her to become one of the world’s top baristas, for Du Jianing, it all boils down to dedication and teamwork, Li Yingxue reports.
“Welcome my dear customers. This is a picture of my coffee shop. In this beautiful place, we present the most exotic coffee in the world to coffee lovers in China.
“As a barista, I brew coffee and share the flavors and stories behind them. This is why I love coffee, because it is all about sharing,” says Du Jianing as her prologue to the final round of the Boston World Coffee Championships on April 14.
Over the next 10 minutes, she makes four cups of Ninety Plus Gesha Estate coffee for herself and the three judges sitting in front of her. They watch her present her coffee-making skills with her narration and enjoy the coffee with her as if they were sitting in her own coffee shop－Uni-Uni Roasters and Bakery in Nanjing, Jiangsu province.
Representing China, this final presentation helped Du win the 2019 World Brewers Cup Champion－her first win in three World Brewers Cup appearances, after finishing 15th in Ireland in 2016 and eighth in Brazil in 2018－making her the first Chinese winner of the event.
The world brewers cup competition highlights the craft of filter coffee brewing by hand, promoting manual coffee brewing and service excellence. Around 40 competitors, all national champions in their home countries, joined the two-round competition, with just six making it through to the finals.
Before the presentation, Du ground her coffee beans twice－first crushing them loosely into large lumps before grinding them into fine particles－it makes the coffee evenly distributed and the remove of the silver skin covered pieces before the second grind makes the cup clean with clearer flavors.
She chose a different style of dripper from most of other baristas, so she could use thinner filter paper to gain a more even extraction, while the large opening at the bottom helped achieve clearer layers of flavor.
The brewing was the most exciting part to watch, since Du was the only competitor using both hands to pour the water while altering the speed that she decanted the liquid.
“There will be four stages of brewing. During the first stage, I will pour 60 grams of water at the speed of 6 grams per second for 10 seconds… and for the second stage, I choose to pour 80 g of water and adjust the pouring speed to 4 g per second for 20 seconds,” says Du.
Du Jianing’s is a great example on how we should all tweak the recipes we use to suit our needs and match our beans. We talk about this on Coffee-Brewing-Methods.com all the time.
The moka pot is a stove-top coffee maker that brews coffee by pushing steam pressurized boiling water through a puck of ground coffee. Sometimes the Moka pot can use electricity to boil the water. The device was named after the Yemenite city of Mocha, it was invented by an Italian engineer named Alfonso Bialetti in 1933.
The Moka pot is a small, two-chambered coffee brewing device that sits in many Italian kitchens. It’s easy to use and produces a full-bodied coffee, with a rich aroma. Many stove-top espresso makers have an hourglass shape, but there are moka pots in a variety of other styles. They are all based on the same operating principle. Water is heated in the lower chamber of the pot. The steam pressure pushes the water up through the ground coffee and the filter, and then eventually gets collected in the upper chamber as brewed coffee.
Learn how to make moka pot coffee from a step-by step tutorial and an infographic provided by Coffee-Brewing-Methods.com. Moka pot is the stove-top espresso coffee maker for low budget coffee lovers.
We put together the article for you, and the infographic was provided by Coffee-Brewing-Methods.com.
Here is how to make a moka coffee:
A good cup of coffee is a crucial part of my morning, and there are lots of methods to attain this need. Leak coffee machine, single-cup brewers, the French press. But if I had to choose just one way to make coffee, one that provided good taste and convenience without much expenditure, I would have to go with the AeroPress – a strange-looking little device that produces an exceptional cup of coffee.
Aeropress is a modern device created by Aerobie’s engineer and inventor Alan Adler in United States California. Aerobie is accountable for creating the long-flying “superdisc” that broke Guinness World Records. The portable and lightweight AeroPress brews a sweet, full-bodied cup wherever you are: in the house, camping or on a journey.
Discover how to brew the best cup of coffee with the AeroPress from a step-by-step tutorial and a beautiful infographic created by Coffee-Brewing-Methods.com.
Making a great cup of coffee with an automatic drip coffee machine is not that hard. In fact, most coffee drinkers attempted to operate one, be it at home or at work. Yet many people get discouraged by the poor results they get. Coffee doesn’t quite taste the same as it does at the local coffee shop. This infographic is a brief guide, a shortened version of the extended drip coffee brewing guide at Coffee-Brewing-Methods.com.
Drip coffee is made by dripping boiling water over ground coffee, which is ground more coarsely than espresso coffee. Drip coffee is more forgiving than other methods as far as precise measurements go.
Here are a few more tips and tricks for your auto drip coffee brewing routine.
Many people who write about drip coffee have only the experience of these poorly-made machines, and come to the conclusion that all drip coffee is horrible.
The truth is, drip coffee can produce an amazingly aromatic and full bodied brew. However, the proliferation of bad drip machines in America has given drip a bad name, which is unfortunate, because drip coffee can be quite good, and this bias tends to make people biased against pour-overs as well. So make sure you get a good automatic coffee machine, otherwise you’ll just get underwhelming coffee no matter how great the beans you use are.
What a great idea. A no-fuss, simple, convenient and fast way to brew coffee. It’s sort of like the French press, but you don’t need the press pot.
Coffee Retailers Brew Eco-Friendly, Single-Serve Subscriptions
Eco-conscious companies are looking to combine the convenience of single-serve coffee with the quality of a specialty brew with teabag-like packaging available through a subscription service. Steeped Coffee is taking this approach, but Nate Appel, the company’s director of marketing, pointed out the brew is by no means instant coffee.
“It’s not instant,” Appel told PYMNTS in an interview. “It’s kind of at the speed of instant.” Other methods of preparation, such as instant coffee, use crystalized coffee and solubles, but Steeped Coffee offers pure coffee.
Consumers can brew the coffee much like they would a traditional teabag, by steeping it in hot water. Appel noted that 205 degrees is the ideal temperature for the water – just below boiling – and a lot of the kettles the company sells come with a temperature gauge. Consumers can let it sit for five to seven minutes, depending on how bold they want their coffee. Appel noted that if consumers leave a tea bag in too long, the beverage can become too bitter, but with the company’s method, the flavor of the coffee essentially gets bolder.
For consumers who want to try the coffee before committing to a subscription or one-time purchase, Steeped Coffee has a program where people can sign up for a link to get a free two-pack sample. While consumers need to sign up for a trial of a subscription, they can cancel at any time. The trial, Appel said, helps to convert customers to a subscription and enables them to make changes to their brews as they go.
Businesses are deploying the subscription model successfully with the help of plan features. The most recent PYMNTS Subscription Commerce Conversion Index, for instance, found that seven out of 10 of the top performers in Q4 2018 offered free trials. And almost all of the companies in that group – 95 percent – had plan changes as a feature. Some subscription firms also offer consumers the chance to buy their offerings without a subscription. In Steeped Coffee’s case, the company sells 10-pack and 30-pack boxes that consumers can order as a one-time purchase.
The Product Mix
For product offerings, the company has a light roast, medium roast, dark roast, French roast and decaf roast. Appel said that different origins provide different blends, and the company wanted its coffee to be fair-trade in addition to tasting good. He noted that following fair-trade practices is one of the most important things next to getting the right coffee flavor profile.
Appel also pointed out that some places, such as offices, might need to prepare pots of both decaf and regular coffee. With Steeped Coffee, if someone wants fresh decaf coffee, “you just use our packs,” Appel said. Beyond offices, the company’s products are also used in hospitality environments, such as hotels.
When it comes to the company’s market, Appel doesn’t see his product as a “replacement method,” but as more of an additive method. “You use it in conjunction with French press, pour over,” Appel said. (That is, customers might choose to use those methods when they can.) At the same time, he noted that many people realize there is more to coffee than the famous chain out of Seattle. His company’s method allows consumers to try different profiles without having to commit to a full bag of coffee.
Going forward, Appel said Steeped Coffee plans to keep getting its method out – and the idea that one can make coffee without compromising on taste or having to use equipment with crazy brewing methods. At the same time, he noted that “you don’t have to destroy the planet to enjoy a single cup of coffee.”
As USA TODAY reported earlier this month, “modern-day coffee containers increasingly contribute to the mountain of plastic that’s ending up in landfills.” Steeped Coffee, by contrast, offers packaging that is 100 percent compostable.
With the help of the subscription economy, coffee companies are looking to offer an alternative to pods with the promise of convenience and environmental friendliness.
Two elements that separately applied will improve your coffee experience. When applied together will create a totally different drink than your daily cup of joe. Lighter roasts are a thing in Europe, and I have tasted great light roasts and terrible light roasts. The jury is still debating in the US on this. The Ground Control is actually a new coffee brewing method that controls the extraction by steeping/immersing the grounds more than once. It’s an interesting concept, that is said to have been invented by a chemist.
A better cup of coffee
A really good cup of coffee changed Dale Inghram’s life. Inghram was a voiceover performer who had risen to doing Super Bowl commercials and being the voice of the Bravo Network, and… well, let’s let him tell it.
“One of the great things about voiceover work is that there’s a lot of free time, and I spent some that time in coffee shops. I fell in love with coffee, with the whole environment and experience. One day I was having a cup in in Blue Butterfly Coffee Shop on Main Street, which is five blocks from my house, and I thought, I wonder if they’d sell this place. I asked the owner, and she replied, ‘I put it up for sale last week.’ I talked with my wife and said, if we’re going to have a coffee shop, this is where we’re going to do it. She agreed and all of a sudden we owned a coffee shop.”
The first days didn’t go smoothly.
“The first day we owned it, the refrigerator broke. For the successive seven weekends, something major broke. There was a lot of trial by fire, fixed by trial and error. I started researching coffee, and it was all there for me to learn. I started getting roaster magazines, barista magazines, reading books, educating myself from seed to cup. It was a fascinating education about a global enterprise. I have coffee that started in the mountains of Rwanda and I’m drinking it in El Segundo.”
Inghram discovered that there was a reason the smooth, aromatic coffee he enjoyed seemed unlike the stuff he was used to drinking.
“My first experience with coffee was my dad drinking Dunkin’ Doughnuts coffee, and he poured sugar and cream in it. I asked him why, and he said, ‘I drink 30 to 50 cups a day, and that makes it go down really quick. That doughnut shop was my office.’ That’s how you had to drink that coffee. If you didn’t drink it with sugar and cream, it was unpalatable due to the heavy roast and lack of freshness.”
Blue Butterfly had been buying premium coffees from the start, so it was nothing like that acidic, harsh stuff his father drank. As Inghram became more knowledgeable he decided to move to the next step: roasting his own beans. For most people that means getting a little countertop machine and experimenting in their kitchen. Inghram leased a commercial space on a side street in El Segundo, bought a machine that roasts 25 pounds of coffee at a time, and opened the Smoky Hollow Roastery.
“Before then I was having people roast for me, and their palates were different. I want to present the flavors in coffee my way, so I partnered with someone who really knows to roast and bought this machine that towers over me. There was no stage of getting a little home roaster. I believe in finding people who know more than you and listening to them.”
Inghram listened, learned, experimented, and discovered that his tastes in coffee changed radically.
“I started with the darkest roasts because that’s what America drinks, bold jet fuel coffee. That destroys the more delicate flavors. If you’re drinking really dark roasts, you’re drinking burnt beans. The sugars are degenerating, a lot of the fruity and citrus notes are gone. People drink it because they’ve never had anything better. One of the things you can do with someone who is used to drinking coffee the way our parents did, and the way a lot of America still does, is get them to try a fresh cup of lighter roast coffee for a week. Their first drink may make them ask, ‘What is this, is it tea? I’m tasting blueberries, caramel, this isn’t coffee.’ If they drink that for a week and then go back to their old coffee, they’ll think it’s terrible. They’ve just learned what coffee is supposed to taste like. It’s like anything that is new to your palate, you start not knowing anything and learn the possibilities. Coffee has more proven aromas than wine, so there are more separate flavors to discover.”
“Almost everybody else sells drip coffee. I use an immersion system called ground control. The hot water goes into the coffee basket and an agitator shakes the grounds. Then it vacuums that coffee out and does it again. And then a third time. You’re getting different qualities with each extraction. It was invented by a chemist who was tasked with developing a new brewer, and he asked, ‘Why are you only extracting it once? In the lab when we extract stuff, we do it several times to get different profiles.’ We control everything based on how long each cycle goes. It’s a unique system that lets us enhance the body and flavors.”
“I built this as a place where I would love to hang out, where things would happen. That big table there – a business started because two people sitting next to each other started talking. A friend who has spent time in Europe said, You didn’t just create a coffee shop, you created a community where people come together. It’s working despite the fact that the parking isn’t good and there’s little public transit. This is a place for the people who work in the area. It’s designed as a space for people to walk to.”
Inghram wants to not only offer the best to his customers but to encourage them to seek the best of everything. However, he has a surprising warning for them.
“I may do classes here. I want to teach people how professionals evaluate and describe coffee. My next push is to do subscription coffee online, for sending beans every month. Other locations might happen, but I want to go slow. Work-life balance is really important to me, and it meant a lot for me to be local, to be close to home.”
Smoky Hollow Roasters is at 118 Sierra, Unit C, in El Segundo. ER
Immersion Cold Brew Coffee strikes again. People are just obsessed with this unproductive way of brewing the stuff. Firstly, it’s not that safe to steep the stuff so long because it could get contaminated. Secondly, I said before, there have been invented machines that brew the stuff in merely minutes! Seriously? We have to wait 24 hours to drink it?
Pioneer Woman’s recipe is nothing special, just another immersion cold brew coffee recipe, but yes, iced coffee is better with cold brew. And yes, her blog is very popular.
This ‘Pioneer Woman’ Iced Coffee Recipe Will Blow Your Mind
Is there anything better in life than coffee? Probably not. HuffPo described it as “one of life’s greatest gifts” and reported that the average American consumes about 2.1 cups of coffee per day. Like wisdom, that number increases with age.
There are people who drink coffee all year long and then there are those who switch things up, opting to swap out a piping hot cup of Joe for the cold version during warmer months. Iced coffee is a refreshing treat with a bonus caffeine kick.
But buying iced coffee from Starbucks every week could do some serious damage to your wallet. Instead, this iced coffee recipe from Ree Drummond, The Pioneer Woman, will fully satisfy your craving without breaking the bank one bit.
It will come as no surprise to Ree Drummond fans that one of the internet’s favorite bloggers also created one of tbest-icedced coffee recipes in existence. Like all of her other recipes, The Pioneer Woman’s Perfect Iced Coffee is simple, easy to make, and still mind-blowingly delicious. It is all but guaranteed to become a staple in your household.
Drummond created the recipe to counteract sub-par iced coffee in her life. Her main issues with typical iced coffee centered around versions that weren’t strong enough and those not served at the proper temperature. As Ree Drummond wrote on her blog, “The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.”
However, cold brew is horribly overpriced when you purchase it from a local coffee shop. Here’s what Drummond recommends instead.
The first thing you need to create The Pioneer Woman’s iced coffee is a large container. Drummond says any kind of container will work so long as it’s clean, even a bucket. She personally uses a restaurant supply plastic tub.
Next, Drummond recommends finding a pound of ground coffee – the stronger and richer, the better. In the recipe, she uses Café Bustelo brand (which is super cheap at Aldi).
Putting it together is easy – all you do is pour the ground coffee into the container, add water on top, cover with plastic wrap, and let it sit overnight. Next, you’ll strain the liquid through cheesecloth to separate the grounds from the iced coffee.
Let it get cold in the fridge for a few hours before putting it in a glass over ice and dressing however you please – milk, half and half, coconut milk, sugar – make your coffee exactly how you want it!
Want to enjoy perfectly brewed iced coffee at home? Bookmark Ree Drummond’s recipe here and make it as often as you please. The recipe she uses makes about 2 gallons which can be saved in the refrigerator for three weeks if it’s kept tightly covered. Just don’t expect anything this delicious to last for three weeks!
Cold brew coffee has already passed the initial trend landmark, and it proved that is here to stay. Companies have invested in production lines, they are bottling cold brew coffee and concentrates, new cold brew coffee makers show on the market every so often, and all in all, we feel like there is competition in a market that was once dominated by Toddy. Here are some interesting ways to make cold brew coffee at home according to Refinery 29. Our personal favorite is the cold brew coffee machine from Cuisinart, but there are other fast brewing machines.
Photo: Courtesy of Soma. As temps heat up, our coffee-sipping habits cool down. Although our scalded tongues are happy to make this transition over to colder brews, our wallets are not. Iced coffee not only tends to tote higher price tags than hot, but it’s also considered to be […]
As temps heat up, our coffee-sipping habits cool down. Although our scalded tongues are happy to make this transition over to colder brews, our wallets are not. Iced coffee not only tends to tote higher price tags than hot, but it’s also considered to be an even bigger pain to make at home. But, with the right goods and a splash of a.m. dedication, saving money on your spring through summer cold-brew consumption is possible — and we’ve got the shop guide to DIY iced coffee essentials to prove it.
With a little help from a lineup of sleek cold brew-making machines, reusable travel cups, stainless steel straws, and even a stylish coffee-table recipe book, you can turn your pricey iced-java passion into a more affordable habit. Scroll on to shop the products that will help streamline mornings for caffeinated success, while keeping you and your budgets adequately fueled.
Collapsible Cold-Brew Travel Cup
Making cold-brew at home to take on the go has never been easier than with this sleek, collapsible and leakproof travel cup — bring it to work in hand and then fold it up to seamlessly tote home at the end of the day.
Trendy Cold-Brew Milk Alternative
That trendy milk alternative you can only get at your fave coffee shop around the corner? You can now buy it in bulk online to whip up those fancy oat-milk iced lattes at home with — for a fraction of their fancy price.
Cold-Brewing Guide & Recipe Book
Keep this stylish book on your coffee-table for an easily accessible source of brewing-technique guidance and creative recipe inspiration — lattes and cold-brew cocktails included.
Specialized Cold-Brew Bean Grinder
Not all bean grinders are created equal when it comes to different brews — but don’t panic, this precise conical burr-grinder is a top-rated and easy-to-operate product for making the most premium iced-coffee grounds.
If you’d rather skip the buy- and grind-your-own-beans route, then opt for the cold-brew in a bag approach when making it at home — all these coffee-kits need are a pitcher and some cold water.
Automatic Cold-Brew Maker
Making cold-brew at home is not always a manual, overnight process — for those looking to have their iced cup-of-Joe at the push of a button, Cuisnart’s sleek automatic-maker will do the trick in as little as 25 minutes. An article at Coffee Brewing Methods lists all of the trendy cold brew coffee machines that brew coffee faster than an hour. Pretty neat huh…
A French Press coffee maker is a perfect substitute for the drip coffee brewer and therefore you will find it in a lot of Western European kitchens. Even though the plunge pot, is a simple brewing device, you will get a great cup with ample body, and a great flavor. Coffee brewed with the French pot is often times considered a ritual, that enhances your coffee experience.
The French Coffee Press is comprised of two key components, the glass beaker and the plunger. The beaker is made of heat-resistant glass in order to withstand the high brewing temperatures and the thermal shock. The plunger also has a metal sieve filter attached to bottom which is used to separate the grounds from the brewed coffee.
When using a French press for preparing coffee, it is suggested to preheat the pot with hot water. Leave the hot water in right until before the preparation time.
When you are ready to brew, dump the water used to warm up the pot, add grounds, and then add your brewing water.
The best result can be reached with freshly ground coffee beans.
It is advisable to transfer the coffee into an insulated serving pot, because coffee will get cold very fast.
Consider experimenting with the brewing time along with the coffee grind coarseness to get the best result as per your taste. We can recommend you grind a little finer as a test.
We think that French Coffee Press will provide you with a significantly nicer coffee compared to drip coffee makers, however, we would like to hear from you.