The hands!!! You’re a professional!! I literally love this so much and I’m so glad you’re on this journey!! Thanks for sharing your knowledge! Everybody’s soaking all the goodness! 🦋
00:19 Making three different cold brews using three different ratios. 01:07 Making the best cold brew using three different ratios 01:52 Different coffee-to-water ratios for cold brew 02:34 Different ratios for cold brew 03:26 Different ratios and steeping times are used to make cold brew concentrate. 04:08 Strain the cold brew after 18 hours. 04:57 Using a paper filter helps remove more grittiness in cold brew compared to mesh and cheesecloth method. 05:45 The video showcases cute display bottles for cold brew.
The 1:15 was definitely good as a straight go to cold brew, good flavor on its own and not too strong. The 1:8 had big difference in flavor from the first, and very good mixed with a little milk. And finally the 1:6 was not as strong as I thought it was going to be but still powerful flavor and worked well as a concentrate to mix! I am making a video on drinks you can make with the concentrate so stay tuned for that! 🤙
I use cold or room temperature. People who have worked at Starbucks and dunkin donut say they to leave it out on a counter for around 18 hours. So thats what I do.
My boss made his own cold brew and it's 1:8 and I explained it was steeping for over 18 hours its, it's a concentrate and it needed to be diluted but he said it didn't need too but now watching this.....it should be diluted.
For sure a concentrate should be diluted, but, I have been known to drink concentrate straight up sometimes but I'm irresponsible with my caffeine intake 😅
I'd probably recommend the 1:6 concentrate! I don't know if it's just me but usually I find milk can dilute the coffees flavor sometimes and I like a strong coffee flavor so yeah, I'd go for the concentrate 🤙
Filtering my cold brew is taking FOREVER. Like 30 minutes... It's the same paper filters I use for my drip coffee, hario v60. With hot coffee I get a brew time around 3½ minutes. Is this just a cold brew thing? Does the room temp water take longer to filter?
I have a similar issue, cold brew tends to have more sediment than hot brewed coffee, so it clogs up the filters and makes straining take longer. I've since started using a cheese cloth to filter my cold brew, and that is much faster! If there's too much texture still then I'll filter again through a paper filter to smooth it out. Hope that helps 🤙
@@cynthiab3168 I saw someone once recommend a "double strain" method. Strain it once through a fine mesh sieve (no filter, just a normal strainer/sieve). This separates all of the bigger coffee particles, but some smaller particles do pass through the sieve. Then take that, and put it through the normal paper filter. There will then be a lot less particles that will be clogging up the paper filter, and it will drip through a lot faster.
The 6:1 wasn't that bad, I like adding oat milk usually and all in all it was a pretty good concentrate and surprisingly not as strong in flavor as I thought it would be
Sorry it took a while to get back to this! So usually for cold brew, it's recommended to use a fairly coarse grind, but I like a medium coarse grind. So like not to big and not to small, I like the extraction I get off of a medium sized grind! 🤙
I haven't brewed anything past 24 hours, but I would expect the flavor to probably get stronger the longer you go. I'm not sure honestly but now I want to try it out and find out what the result is! I mean there must be a point where it tastes to strong right??
@@bluetruckcoffeechannel I honestly don’t know. I’m not a coffee drinker at all, HOWEVER… I received a coffee with some meal and instead of throwing it out I added it to my chocolate protein shake and it was amazing. So, I’m playing with how to make coffee to add to protein shakes. Lol, I have no idea what coffee “should” taste like or the difference between good coffee and bad coffee. I’m learning as I go.
Cold brew coffees are way more less acidic than the other processes. So the longer you brew it, the more acid is brewing to your coffee and it will also add more bitterness to it. The ideal time of brewing should be 18 to 20 hours at room temp, but it also depends on what coffee beans you are using.
Honestly coffee should taste however you like, cold brew is easy and hard to mess up and great for experimenting. And like the comment below mentioned it's less acidic than normal brewed coffee, you can add coldbrew to pretty much anything 🤙
@@bagn3t759 My last batch I made I just let sit in the fridge brewing for 4 days, lol… that might have been why it tasted odd. Again, I don’t like coffee in general, but even not liking it, what I made tasted off. I will stick with 18-24 hours now. That seems to be the window I keep hearing from everyone.
Yeah I forgot to record about the 6:1 haha but it wasn't bad, I enjoyed it a lot cut with some oat milk. The flavor wasn't as strong as I thought it may be, but it definitely only took about a shot glass worth to make a drink with in the morning 👍
is it me, or did you give different coffee weighing verbally to what was actually appearing on the scales?? Also, you filled the containers to 600G AFTER you put the coffee in, that's not the same as putting 600g of water in is it?
I put 600g of water in, scales have this neat function called a tare, to zero out the scale in-between measurements. And no I weighed out what I said, I may have cut the footage for time and jumped past finishing the dry weights, but I weighed out what I said 👍
Mr. Bullfrog I understand and deeply sympathize with your pain, I too am still wondering which one is best. Even after almost two years since posting this video my desire to know has only furthered, I am now just a shell of a person kept awake at night wanting the answer
@@bossrbtv One part coffee to 6 parts water, by weight. A "part" can be grams, ounces, pounds, doesn't matter -- it's just a way to describe the ratio of one ingredient to another. Review the section starting at 1 minute 15 seconds in the video.
Why take so much effort to stir when your just shaking the jars anyway? And then after you shake you have coffee on the sides and top of container not being steeped. And if you’re comparing ratios of coffee for a taste test, then the other variables such as steep time should be kept similar. Basic science.
If you're putting that much cream and even if you put sugar, there is no real need to make cold brew. The best part of cold brew is the absolute smoothness of it. This is a great recipe but its an absolute sin imho to add cream or sugar to it.
I both agree and disagree, but ultimately it's just a preference thing. I like cold brew straight up also, but not everyone does so yeah its up to the person to make whatever they like 🤷♂️ I'm not here to tell people what to do haha
@@bluetruckcoffeechannel True. I'm just pointing it out as you're using such a great system with expensive beans. It kind of gets lost to be honest. imho for creamer versions, I love to just make regular coffee and allow it to cool. Chill it and then add creamer to it. This allows the coffee to knock on your tongue and let you know its there. If you use cold brew, the smoothness gets lost and I taste more creamer with a hint of coffee. Then you'r also wasting that wonderful expensive purchase. I did gather your mason jar recipe and will give it a try! I have my own cold brew system but its one way and I these mason jar ideas are great for on the go. Cheers!
Yeah I feel, I like using single origin beans for cold brew usually and those have a lot to offer in the way of flavor and I like finding the notes. The chilled hot brew for sure has more of a kick that you can taste behind cream, I used to make that before I learned how to make coldbrew. But yeah its great that you have a system you enjoy for your coffee and I hope someone reads this and gives it a try too, it's good try all the ways people make there coffee to really gauge what you enjoy just the way I'm sure you did to find your favorite methods! Thank you for sharing
IMO Japanese Iced Coffee is just better and more flavourful as iced black coffee. Cold brew works well as in cocktails, milk drinks, and syrupy drinks.
This ain't drugs, its coffee. and it ain't gold, so it must be Avoirpois right? Metrics belong in the other side of the pond along with drams and Demitos.... LOL !!
What's the point if we didn't even get to see the review of each one?
Great start of the video but I think you forgot to actually review each one.
Youre not wrong, I definitely did forget!
Came here to say this. It’s disappointing to sit thru a 7 minute video and then there’s no punch line.
Trust me, I agree 👍
I appreciate using grams as oppose to ounces
The hands!!! You’re a professional!! I literally love this so much and I’m so glad you’re on this journey!! Thanks for sharing your knowledge! Everybody’s soaking all the goodness! 🦋
But how did they taste? Was the 1:6 too strong?
Yeah I was expecting him to explain it. I suppose just common sense that more coffee is going to be stronger than hell.
And????? Is there not a tasting documented?? 🤔
00:19 Making three different cold brews using three different ratios.
01:07 Making the best cold brew using three different ratios
01:52 Different coffee-to-water ratios for cold brew
02:34 Different ratios for cold brew
03:26 Different ratios and steeping times are used to make cold brew concentrate.
04:08 Strain the cold brew after 18 hours.
04:57 Using a paper filter helps remove more grittiness in cold brew compared to mesh and cheesecloth method.
05:45 The video showcases cute display bottles for cold brew.
Well, what did you think of each? 🤷🏻♀️
The 1:15 was definitely good as a straight go to cold brew, good flavor on its own and not too strong. The 1:8 had big difference in flavor from the first, and very good mixed with a little milk. And finally the 1:6 was not as strong as I thought it was going to be but still powerful flavor and worked well as a concentrate to mix! I am making a video on drinks you can make with the concentrate so stay tuned for that! 🤙
incredibly helpful!
You are a life saver thank you I will not need this again but cool
Where do you put your coldbrew? In room temperature or fridge?
What temperature of water did u put? Is it cold or nah? And where did u put the jar for 18hrs? Did u put it in the fridge?
I use cold or room temperature. People who have worked at Starbucks and dunkin donut say they to leave it out on a counter for around 18 hours. So thats what I do.
My boss made his own cold brew and it's 1:8 and I explained it was steeping for over 18 hours its, it's a concentrate and it needed to be diluted but he said it didn't need too but now watching this.....it should be diluted.
For sure a concentrate should be diluted, but, I have been known to drink concentrate straight up sometimes but I'm irresponsible with my caffeine intake 😅
Which ratio would you recommend for mixing with milk
I'd probably recommend the 1:6 concentrate! I don't know if it's just me but usually I find milk can dilute the coffees flavor sometimes and I like a strong coffee flavor so yeah, I'd go for the concentrate 🤙
What’s the size of the ball glass jars? How much concentrate and water do you make in a single glass? Thanks
The jars are like 32oz I think, and usually I'd say depending on how strong the concentrate is its like 4-6oz of concentrate for a small drink!
Thanks taking the time to reply. 👍
Filtering my cold brew is taking FOREVER. Like 30 minutes... It's the same paper filters I use for my drip coffee, hario v60. With hot coffee I get a brew time around 3½ minutes. Is this just a cold brew thing? Does the room temp water take longer to filter?
I have a similar issue, cold brew tends to have more sediment than hot brewed coffee, so it clogs up the filters and makes straining take longer. I've since started using a cheese cloth to filter my cold brew, and that is much faster! If there's too much texture still then I'll filter again through a paper filter to smooth it out. Hope that helps 🤙
@@bluetruckcoffeechannel thank you! I'll give that a try!
@@cynthiab3168 I saw someone once recommend a "double strain" method.
Strain it once through a fine mesh sieve (no filter, just a normal strainer/sieve). This separates all of the bigger coffee particles, but some smaller particles do pass through the sieve.
Then take that, and put it through the normal paper filter. There will then be a lot less particles that will be clogging up the paper filter, and it will drip through a lot faster.
@@bluetruckcoffeechannel
That's what I do too.
Hey, great video! Looking forward to trying all these myself. I was curious how many oz's are your Mason Jars in the video?
I'm pretty sure they're 32oz Mason jars!
No part 2 review?
Great intro! Perfect eye candy! 👊✌️
So how was the 6:1? I end up using a 7:1 concentrate and cut it with milk
The 6:1 wasn't that bad, I like adding oat milk usually and all in all it was a pretty good concentrate and surprisingly not as strong in flavor as I thought it would be
Awesome vid! Brewed in room temp or fridge?
I brewed these in the fridge. But I have done cold brew at room temp also and the flavor is a little bit stronger, not by much but it's noticeable 🤙
Also thank you so much! Glad you enjoyed it!
What grind size did you use?
Sorry it took a while to get back to this! So usually for cold brew, it's recommended to use a fairly coarse grind, but I like a medium coarse grind. So like not to big and not to small, I like the extraction I get off of a medium sized grind! 🤙
well put together video, thanks for this
Thank you!
What happens if you let it brew longer? Is 48 hours okay? 72 hours?
Is there a point where it is worse the longer you let it go?
I haven't brewed anything past 24 hours, but I would expect the flavor to probably get stronger the longer you go. I'm not sure honestly but now I want to try it out and find out what the result is! I mean there must be a point where it tastes to strong right??
@@bluetruckcoffeechannel I honestly don’t know. I’m not a coffee drinker at all, HOWEVER… I received a coffee with some meal and instead of throwing it out I added it to my chocolate protein shake and it was amazing.
So, I’m playing with how to make coffee to add to protein shakes. Lol, I have no idea what coffee “should” taste like or the difference between good coffee and bad coffee.
I’m learning as I go.
Cold brew coffees are way more less acidic than the other processes. So the longer you brew it, the more acid is brewing to your coffee and it will also add more bitterness to it. The ideal time of brewing should be 18 to 20 hours at room temp, but it also depends on what coffee beans you are using.
Honestly coffee should taste however you like, cold brew is easy and hard to mess up and great for experimenting. And like the comment below mentioned it's less acidic than normal brewed coffee, you can add coldbrew to pretty much anything 🤙
@@bagn3t759 My last batch I made I just let sit in the fridge brewing for 4 days, lol… that might have been why it tasted odd. Again, I don’t like coffee in general, but even not liking it, what I made tasted off.
I will stick with 18-24 hours now. That seems to be the window I keep hearing from everyone.
Yeah how was the 1:6 ratio? I thought you were going to cover that before end the video lol.
Yeah I forgot to record about the 6:1 haha but it wasn't bad, I enjoyed it a lot cut with some oat milk. The flavor wasn't as strong as I thought it may be, but it definitely only took about a shot glass worth to make a drink with in the morning 👍
Didn't help at all. You never told us what the 1:6 tasted like. And if you should use varying amounts of water in the reconstitution process.
WT?? Tease
is it me, or did you give different coffee weighing verbally to what was actually appearing on the scales?? Also, you filled the containers to 600G AFTER you put the coffee in, that's not the same as putting 600g of water in is it?
I put 600g of water in, scales have this neat function called a tare, to zero out the scale in-between measurements. And no I weighed out what I said, I may have cut the footage for time and jumped past finishing the dry weights, but I weighed out what I said 👍
Thanks for no results, i totally know which strength is best now
Mr. Bullfrog I understand and deeply sympathize with your pain, I too am still wondering which one is best. Even after almost two years since posting this video my desire to know has only furthered, I am now just a shell of a person kept awake at night wanting the answer
@@bluetruckcoffeechannel Definitely the most pressing dilemma facing modern society
What is the numbers for? I didnt get it the 1-6 , 1-8, 1-15
@@bossrbtv One part coffee to 6 parts water, by weight. A "part" can be grams, ounces, pounds, doesn't matter -- it's just a way to describe the ratio of one ingredient to another. Review the section starting at 1 minute 15 seconds in the video.
Bro this shit went viral! Fucking congrats! 🎉
Thanks man haha guess I did an okay job!
@@bluetruckcoffeechannel
You did a great job!
Ignore the haters.
Some people love to complain .
Why take so much effort to stir when your just shaking the jars anyway? And then after you shake you have coffee on the sides and top of container not being steeped.
And if you’re comparing ratios of coffee for a taste test, then the other variables such as steep time should be kept similar. Basic science.
🤷♂️
Have you tried shorter runs? I have typically done richer ratios, and steeped only 8-10 hours. But I am after the lowest acid/tannin I can get.
If you're putting that much cream and even if you put sugar, there is no real need to make cold brew. The best part of cold brew is the absolute smoothness of it. This is a great recipe but its an absolute sin imho to add cream or sugar to it.
I both agree and disagree, but ultimately it's just a preference thing. I like cold brew straight up also, but not everyone does so yeah its up to the person to make whatever they like 🤷♂️ I'm not here to tell people what to do haha
@@bluetruckcoffeechannel True. I'm just pointing it out as you're using such a great system with expensive beans. It kind of gets lost to be honest. imho for creamer versions, I love to just make regular coffee and allow it to cool. Chill it and then add creamer to it. This allows the coffee to knock on your tongue and let you know its there. If you use cold brew, the smoothness gets lost and I taste more creamer with a hint of coffee. Then you'r also wasting that wonderful expensive purchase. I did gather your mason jar recipe and will give it a try! I have my own cold brew system but its one way and I these mason jar ideas are great for on the go. Cheers!
Yeah I feel, I like using single origin beans for cold brew usually and those have a lot to offer in the way of flavor and I like finding the notes. The chilled hot brew for sure has more of a kick that you can taste behind cream, I used to make that before I learned how to make coldbrew. But yeah its great that you have a system you enjoy for your coffee and I hope someone reads this and gives it a try too, it's good try all the ways people make there coffee to really gauge what you enjoy just the way I'm sure you did to find your favorite methods! Thank you for sharing
IMO Japanese Iced Coffee is just better and more flavourful as iced black coffee. Cold brew works well as in cocktails, milk drinks, and syrupy drinks.
This ain't drugs, its coffee. and it ain't gold, so it must be Avoirpois right? Metrics belong in the other side of the pond along with drams and Demitos.... LOL !!
Dip sht ya didn't test em video had me captivated no money shot....just saying