I was thinking I'm paying too much to buy a quart of the delicious stuff from the store for $4.00, but you changed my mind by seeing how much work is entailed. Thank you!
You are definitely paying too much. She is also doing one of the least efficient cold brews out there. She also ruined the whole batch by squeezing the beans at the end.
I think it wins the prize! Why does she use such a SMALL coffee press? wait 24 hrs for a half cup of concentrate? really? I use the 64 oz/half gallon Ball jar, leave it on counter for 48-72 hrs and insert the tall strainer into the mason jar as a first filter, then thru a folded milk bag sitting in a strainer. I tried using the white coffee filters but it wasn't coming thru, would probably take another 24 hrs to strain.
I agree….insane. And too foamy. The foam isn’t infusing down into the coffee. There are several methods that are nowhere near as labor intensive and make fantastic cold brew coffee.
NEVER add water to a burr coffee grinder!!! And don’t use a French press - get a mason jar/filter/lid for cold brewing. No water to the burr grinder - ever!!! These people are pretty good for cooking advice, but they fail miserably with coffee stuff.
So 26 hours, one coffee filter, 2 pieces of cheesecloth and a 1/2 pound of coffee beans to make a few cups of coffee. I'll take a big pass on this.....
Yep. Those of us who suffer from acid sensitivity have been planning ahead a bit and making batches of cold brew for years and years. This particular set up and process being used is honestly the least efficient method I’ve ever come across. Cold brew makers (
😂 man that's the same thing I was thinking. If you're making cold brew concentrate you need to be making a half a gallon if it takes this long you would have to do this two or three times a week. I've got a half gallon mason jar that has a metal filter in it that I use you just pour it in and stick it in the fridge
Hmm.. I'm not thrilled with this recipe as you can brew delicious cold brew and waste less coffee. I use a Columbian French Roast bean. 7oz bean, ground coarse, 70 oz filtered water, combine in stock pot, stir, cover, refrigerate 20-24 hours, strain well. It fills what I think of as a standard sized pitcher of about 60oz. I don't consider it a concentrate, but you can dilute. It's the same volume of bean for many, many, many more servings. With the right bean it tastes like milk chocolate when drunk black. It is even fantastic heated up as a hot coffee! I feel that your recipe is a better concentrate recipe than it is a great cold brew recipe. For what I pay my local coffee roaster, your recipe would cost me $4 per glass of coffee. That's what I pay a barista, and not what I want to spend daily as a homebrew.
Yes I've wanted to make this for my son's but the price per serving though I didn't calculate it exactly I knew would be high and, frankly, I can't bear to see that much waste. What is your opinion of these cold brew makers that you can buy? Would they be no different to your method (which sounds fantastic). How do you strain it if you dont mind my asking?
@@annabizaro-doo-dah I haven't seen the cold brew makers. Maybe they are great, but sounds a bit like a clutter gadget. To make cold brew you are simply soaking ground beans for several hours. I feel all you truly need is a pot. You could steep it in jars, or even the pitcher you want to eventually store it in. I will strain it through a fine mesh strainer lined with a single layer of cheese cloth, directly in to my serving pitcher. Lately I've been lining with a paper towel sheet torn in half. I throw the sheet out, and line it with the other half when it gets too clogged up. I keep forgetting to buy more cheese cloth. I get a very negligible amount of silt at the bottom of the pitcher that doesn't bother me at all, but an extra time straining would be an easy solution to remove any silt. I hope you like! The true key is a bean that you enjoy when brewed this way.
Noooo you did not just use 2½ cups of coffee beans to yield 2 little servings of cold brew?! I use less than half that amount of beans and I get close to 60oz of coffee. What is happening here?!
I agree. I use a standard 2-liter soda bottle, add 2 cups of coffee, then fill it with filtered water. I let it steep for 2 days, shaking it a few times a day. Then I pour out most of the coffee through a strainer, and add more water o the bottle. I let that steep for another day. the second batch is weaker, but mixed with the first it is just fine. I strain all the coffee grounds and I'm left with 2 liters of cold press coffee. Really this video is awfully wasteful.
Hi, could you help me. I’m making cold brew in bulk for a fest. If I put 2lbs coffee in a bucket of 4 gallons water. What would you dilute the concentrate brew to ? Thanks
I think this is an old post but regardless… I agree except for the part using a French press. Put your coffee grounds in a mason jar with the water, Shake well and leave on the counter overnight. The coffee will have settled for the most part. The next day strain through a coffee filter with the strainer like she did. Less mess, same result.
I've been making cold brew steadily for the last 2 years. Look into the Coffee Sock and using a mason jar. No straining required and less mess. I also recommend a medium dark roast. Definitely put those drops of water in the grinder.
@@trevornasby1026 these days I've been using a cuisinart cold brew maker that has a little tap on it. I got it on marketplace for cheap. It's even easier and longer lasting than the coffee sock.
Moistening the coffee beans before grinding is indeed a game changer! I'd actually stopped using an expensive burr grinder because of the mess. This changes everything! Thank you!
Crazy cleanup for 2 servings. I steep in an old 10 cup decanter that came with my Krupp coffee maker. Beans are course ground from Trader Joe Dark Roast and I use roughly a 4:1 water to bean soak which I let go for about 20 hours. It’s for my family so I’m not too exact in measurements, just by eye. Straining is through a 4 cup gold filter with a brown 4 cup paper filter into a glass 1 quart container. We prefer on the strong side so I add about 1/3rd water to the final mixture. We have a friend who owns a brewery that had a contract to do cold brew for a nation coffee distributor and he check my cold brew caffeine level and rated it above SBucks, and gave it an excellent rating for clarity. I’ve refined this method to yield 2 Quarts with minor cleanup. I’m basically lazy but I like the low acid cold brew with minimal cleanup. I first read a recipe in the NYTimes in the late 80’s but just refined it to this. You can take it on the road as well with the gold strainer and some quality paper filters, get containers in location and you are off to the races. If your sometime budget allows 100% Kona will knock your socks off.
@@kitefan1 The Gold filter is also a frame for the paper filter. End product has virtually no grounds. I do add some cold water to the filtered coffee so I come up with 2 full quarts. Very smooth and acid free.
The County Line Kitchen mason jar system on Amazon works so much easier. I also suggest a spritzer sprayer filled with fresh water instead of paper towel droplets on the coffee for de-static. Works really great!
On a gram scale, I do 1 part coffee to 5 parts water. So, 100g coffee grounds to 500g water for 18-24 hours room temp. Yield will vary, but the final product is cold brew concentrate which is meant to be cut in equal parts with your choice of liquid depending on what you're trying to make. Cold brew contrate cut with water will give you cold brew coffee. The trend nowadays is to cut the concentrate with your milk choice, thereby giving you cold brew lattes. TLDR; I didnt do any of what this video instructed.
I’ve been doing this for quite some time. I even roast my own beans (to a full city roast). Best coffee ever. Even my wife who has never liked coffee now drinks a cold latte every morning. I still pour mine into a cup and heat it up. I too had a static problem with my ground beans. I simply grind my beans and let them sit for a few minutes (10’ish minutes) and it simply goes away.
Cold brew coffee is awesome. I also use distilled water to cold brew things like cinnamon sticks (makes a strong cinnamon water), kelp fronds, rosemary, licorice root powder (makes a sweet drink), hibiscus flowers (tastes like lemonade with some stevia added), and many other herbs and roots.
I know I'm responding to a post that was made 2+ years ago, but am just now seeing this clip...that is *hella wasteful* for using so much coffee beans for such a small quantity result.
Ms. Erin, with all due respect, that coffee is strong as hell. If I tried to write something after a serving of your cold brew, the readers would think I had Parkinson’s. Seriously though, I like to grind my beans, use a French press, a 1:8 ratio, and 18-24 hours of brew time. What I’m left with I can pour milk or a milk substitute over. That’s usually 2:1 coffee to milk substitute.
I've been making cold brew for about 2 years, and this video is NOT for people on the go... or who drink coffee in volume. I use about 6 ounces of coffee between 2 cotton coffee bags, put them in about a gallon of water each and let them go. Usually anywhere from 48 hours up to a week of brewing (basically until I'm ready/in need of the next batch). Between 2 people, we go through about 2 gallons a week. This is all unconcentrated, we use a solid 16 ounces each per day over ice in metal tumblers, with cream. The sediment is a LOT of flavor, and do not typically strain what gets through the coffee bags. I just give the jug a shake in the morning and get a little each time, so I'm not getting all of it at the end of a batch.
I bought a couple of those sacks, but the clean up was too much. I had a gold cone filter from years back and found this to work best. I soak in my Miletta coffee pot then filter into a large measuring cup, then back into the coffee pot for the fridge. After lots of tries, this seems to be the quickest solution. I haven’t got the concentration where I want it to be yet. I’m going to try 1) stirring more frequently during the soak; 2) starting with warm water; and 3) upping the amount of coffee … to see if any of these work. I am a fan of cold brew!
I think when you make a small batch the 1:1 ratio is common so I won’t comment on that. I usually do with roughly a 1:4 ratio and I’m happy with the strength. I used to cold brew in a half mason jar but I’ve had more than a few times where coffee sludge has spilled over my counter and kitchen. I finally sprung for an OXO cold brew maker and it makes the process so much easier. You press a button to decant and it doesn’t matter if it takes a time to fully get the grinds bone dry. I only wish mine had a lid and the rain shower cover just works so so you still have to mix. I will also usually steep a second time to get normal strength, increasing my yield. I passed on the toddy because I didn’t want to have to lift the jar of coffee and water to pull out the plug. It seemed more likely to spill.
They sell coffee ground cold brew bags which are essentially big tea bags, makes the removing the grounds at the end a lot easier because you just pull the bag out. I use an 8 cup mason jar with one of those pour spout tops and keep a constant rotation of cold brew all summer and spring.
Cory Doctorow mentioned, a long time ago, a "nut milk bag" - which is a super fine mesh ala cheesecloth...but in bag form. Perfect for holding coffee grounds in your favorite jar or jug. Alternately, I use a Takeya airtight pitcher b/c it has a filtered cone for making tea in that also of course works for coffee. My $0.02 on easier ways to do this.
The french press seems to be unnecessary, you can just put the coffee and water mixture into a big bowl and use the cheese cloth to do all the straining, plus you get a bigger batch! I can't wait to try this out!
You are correct. And in the words of my now late mother: I always used a jar too. And us poor people have poor ways and we just made do without fancy gadgets. Either way makes great cold coffee.
I'm going to try making the concentrate, adding a little maple syrup, and freezing it in ice cube trays. Sounds like a nice companion to some Irish cream in the evening.
I don’t think my adrenals could handle coffee made that strong. A half cup of beans PER serving?! I think I’d have a nervous breakdown. But the frothed almond milk looks intriguing.
it seems like you could do the steeping in a larger container if needed. perhaps half filling a gallon milk jug with the proper ratio so you can have more concentrate you can make at a time. and you can shake the jug to mix the coffee before pouring it into the press.
When you use distilled water, which is a very "pulling" water, in a large mason jar - shake daily and let sit until ground beans are drained of flavor. The strength varies with ratio of beans to distilled water. I've also soaked ground beans in 9.5pH water for added smoothness.
By using a 2 way humidity packet like boveda or similar you can have your beans stored at the correct humidity and the static wont ever be a problem. Many beans are shipped drier than they need to be.
Buy the Dash Cold Brew Maker. In 20 minutes, I have a delicious pot of cold brew coffee. I love cold brew, but I tend to forget to make it in advance. My husband bought be the Dash Cold Brew Maker and it really works. It stays cold. It uses a vacuum process to extract the flavor from the coffee beans. It’s well worth the price.
I pack my slurry in dry ice and send fedex to a special cabin nestled in the heart of the mellow mountains in the Yukon for a high altitude steeping process, it is then returned to me just in time to enjoy a fresh cup when I get out of rehab.❤
If you’re going to go through all this work, it’s better to make a bigger batch. I recommend the Toddy Cold Brew system- it’s a carafe and brewing basket that makes it easy to brew bigger batches. Another thing that’s interesting is that you can heat up diluted cold brew concentrate to make an excellent cup of hot coffee too. Z
I have a lot of respect for ATK and I generally don't post comments. This is going to be an exception. I've been making cold brew for 15 or so years. This seems like an extreme waste of beans. Please do some research and find a recipe that seems more reasonable.
why using a pyrex to meassure the water volume when she can easily use the scale which is on the counter top? Why pressing the prench press if she's using paper filter afterwards? She's complicating a very easy process. Not to mention: 7oz (200g) of coffee to make just 4 glasses of coffee? That's insane! 50g of coffee bean per glass.
Ah yes, I too have the money to use that many coffee beans for a small amount of coffee! Yes! Delightful, now I shall go and hop into my Rolls Royce and jolly well shop for my butlers before all the silk gloves are sold out! ...K so obviously I'm kidding but that seems pretty impractical for a big chunk of people. Long term, espresso might even be cheaper than doing this? And I'm not even talking about buying whole beans and grinding them, that's not impossible (though sometimes whole beans are hard to find at all groceries.) Just the number of beans for the drink result, and I like strong coffee. I only really remark on this because it seems like ATK usually attempts to be accessible (often subbing ingredients, trying to find alternatives, and always giving a "best buy" option after giving their pick for a best appliance)but maybe this is less so. Please by all means don't stop enjoying your coffee this way if this is how you want to do it, it's just...a lot of $ and effort for such a miniscule amount of coffee.....even if it is concentrate.... she got like two, two and a half servings? Idk, I'm pretty exhausted, so maybe I'm wrong or overthinking this. If so,by all means ignore me.
cold brew is a trendy fad for people who don't like coffee but this way they can drink coffee with their friends and fit in better in a social setting. personally i think it's a major waste of perfectly good coffee, but that's because i like coffee. i've tried cold brew and just don't get why people like it, if i want flavorless coffee i'll go buy a can of folger's.....
I used to live close to Boston and then I moved a little farther away. The availability of things in the second suburb was much less for a ten mile or so difference. You can mail order the roased beans. My stomach hates me if I drink too much acidy coffee and cold brew is smooth if you do it right, especially for a strong coffee. I made it a lot a few summers ago with a large old glass mayonaise jar and a strainer with cheese cloth/coffee filters. I was thinking about buying some nut bags before I lost interest.
@@marzsit9833 That's what I thought when I first tried it. They make concentrate, then water it down until there's no flavor left. Making an iced Americano would have the same effect with less waste.
Recipes from roasters say 4:1 ratio for making a concentrate that you then dilute 1:1. 1/2 cup pre-ground Dunkin' medium roast, 2 cups cold water, throw in fridge, use the inside from an old Mr. Coffee to hold a Melita paper filter, done. You are NEVER supposed to squeeze the grounds when doing cold brew. This is nuts!!!
I found a way that that is very similar and let's you make a larger quantity of cold brew. I bought a County Line Kitchen - Cold Brew Mason Jar iced Coffee Maker, Durable Glass, Heavy Duty Stainless Steel Filter, Flip Cap Lid - 64 quart /about 61 liters. Fill your jar about 3/4 full of filtered water, so that you still have room to insert the filter and freshly ground coffee. It comes with a fine stainless steel filter you insert into the water and then place your finely ground coffee in - you can also give a stir with a chopstick if you like. What I prefer is to do is gently pull the whole filter filled with coffee up and down a couple of times to get the water saturating the grinds. After steeping for a day you just pull the coffee filled filter out and don't have all the resin that you get when using a press. I also bought two jars. While I'm drinking the chilled cold brew from one jar I have another steeping. Alternately you could pour you steeped cold brew into another pitcher and have your next batch steeping. The beans I've found over the years that make the smoothest, richest cold crew are the Cafe Cubano (yellow bag) beans they sell at the big warehouse store that starts with the same letter. The beans are always so fresh they still have the oil on them and are not all dried out. The price is great too. Enjoy!
New to cold brew & using a french press. Just received a stainless steel double walled french press on sale from a retailer. I was wondering where you got your jars that you put your concentrate in?
Did she just leave the coffee sit on the counter or can put it in the fridge to steep for 24 hrs? The beginning part but i guess she chilled the concentrate later on but room temp steep? I wonder if its a big deal to let it steep initially in the fridge or it has to be room temp.
I keep a pitcher in my fridge. Any leftover coffee goes in the pitcher. Done. In the summer months, I might brew a couple extra pots throughout the week to pour in there. While I have no doubt that this would produce the best homemade iced coffee that I've ever had.... this one just seems like the juice isn't worth the squeeze.
You can do without the plunging coffee stage - it's needless and dangerous. Just pour the entire jugful into a strainer and save a step. Also, store unfiltered coffee in the fridge and just ladle some out to filter as you need it. Stir the jugful but ladel off settled liquid - easier to filter.
ATK, please! There are a lot of problems in this cold brew recipe. Most importantly, the ratio. There is no such thing as 1:1 for cold brew or any other coffee extraction method, excluding espresso. You will actually waste alot of coffee beverage, because the beans retain alot of water in themselves. And besides that, the beverage you get with this recipe will have a low concentration of flavour because of that same reason. There are easier methods of filtering. You could simply use a method designed for cold brew, like Toddy, Hario Mizudashi, Timemore Cold Drip tower, so you won't have fussy steps to deal with. Let coffee recipes for coffee people, think about inviting a good barista to work for you ;)
I'd have concerns about putting water through my electric burr grinder regarding potentially degrading the burrs and water getting in contact with the electrical components within.
There's a much easier way to make this coffee with something like the Country Line Company's filter. You don't need the filter with coffee filter out of the jar or the cheesecloth. Unless you think there is a big difference, I would check into that. It's half the effort or less and amazing coffee. Your could be better. I'll have to try that at least once.
I have no idea how this tastes but 7oz of coffee beans is enough for ten strong 10oz cups of drip coffee. The yield here is two servings? I know cold brew has to brew at a stronger ratio but that's way way too much
The ratio of 1:1 is so potent that I shot of this will keep you awake for like a day or two and would make expresso or cappuccino shots taste weak in comparison. I know she did mention concentrate but this is supposed to be mixed with more water or ice but the amount of coffee beans is wasted just for only two glasses?
This is a repeat episode. However, the comments for this episode reflect my thoughts, which were not appreciated when I shared them after the first posting of this recipe, which aired in the summer. I think this is a very complicated way to make two “cups” of cold brew (concentrated) coffee. Seriously.
2 cups of coffee?!!! All this work for 2 cups of coffee? T-W-O?!!! 2 As in one for me and one for my Swedish hubby ( who drinks like 5 cups of coffee daily) Am I back in the prehistoric days? 2? Is this an april fools joke? Y’all trying to make me cry? I was all excited until I realized it’s for TWO servings!!! TWO!😢
Thank you for the wonderfully detailed video, I think I'll just stick to the Keurig with ice cubes though. Tremendous respect for the labor and time intensive way Coffee purists would make it.
How many dirty dishes and trash is generated here for a single cup of coffee? I'd love to see the aftermath of this piled up next to the cup of coffee.
I was thinking I'm paying too much to buy a quart of the delicious stuff from the store for $4.00, but you changed my mind by seeing how much work is entailed. Thank you!
You are definitely paying too much. She is also doing one of the least efficient cold brews out there. She also ruined the whole batch by squeezing the beans at the end.
@bestyoutubernonegraternumber1 what's wrong with squeezing it?
100 grams of coffee per serving!!!! 4 servings per pound? Is this the least efficient cold brew process in existence?
I think it wins the prize! Why does she use such a SMALL coffee press? wait 24 hrs for a half cup of concentrate? really? I use the 64 oz/half gallon Ball jar, leave it on counter for 48-72 hrs and insert the tall strainer into the mason jar as a first filter, then thru a folded milk bag sitting in a strainer. I tried using the white coffee filters but it wasn't coming thru, would probably take another 24 hrs to strain.
I agree….insane. And too foamy. The foam isn’t infusing down into the coffee. There are several methods that are nowhere near as labor intensive and make fantastic cold brew coffee.
@@ripley275what is “the tall strainer”?
NEVER add water to a burr coffee grinder!!! And don’t use a French press - get a mason jar/filter/lid for cold brewing. No water to the burr grinder - ever!!! These people are pretty good for cooking advice, but they fail miserably with coffee stuff.
And the longest!
So 26 hours, one coffee filter, 2 pieces of cheesecloth and a 1/2 pound of coffee beans to make a few cups of coffee. I'll take a big pass on this.....
This is conspiculously stupid consumption.
OCD coffee. Laughable.
Read other posts….mine is easy . We all Make way way more coffee than the mcmurrer method,
Two!!! ✌️… just 2!!!! I near cried when she said 2!
Ok I’ll keep searching UA-cam
In just 30 hours, you can have 2 cups of cold brew!
Sorta reminds me of The Onion video "Perfect One-Pot, Six-Pan, 10-Wok, 25-Baking Sheet Dinner"
For those times you fancy a coffee two days from now
Yep. Those of us who suffer from acid sensitivity have been planning ahead a bit and making batches of cold brew for years and years. This particular set up and process being used is honestly the least efficient method I’ve ever come across. Cold brew makers (
😂 man that's the same thing I was thinking. If you're making cold brew concentrate you need to be making a half a gallon if it takes this long you would have to do this two or three times a week. I've got a half gallon mason jar that has a metal filter in it that I use you just pour it in and stick it in the fridge
@@MrScubajsb same thing I use. Her way doesn’t make enough.
Hmm.. I'm not thrilled with this recipe as you can brew delicious cold brew and waste less coffee. I use a Columbian French Roast bean. 7oz bean, ground coarse, 70 oz filtered water, combine in stock pot, stir, cover, refrigerate 20-24 hours, strain well. It fills what I think of as a standard sized pitcher of about 60oz. I don't consider it a concentrate, but you can dilute. It's the same volume of bean for many, many, many more servings. With the right bean it tastes like milk chocolate when drunk black. It is even fantastic heated up as a hot coffee! I feel that your recipe is a better concentrate recipe than it is a great cold brew recipe. For what I pay my local coffee roaster, your recipe would cost me $4 per glass of coffee. That's what I pay a barista, and not what I want to spend daily as a homebrew.
True. Good take.
French roast cuts even more of the acidity. I'm going to try your method. Yeah, beans are getting more and more spendy.
it’s ridiculous amount of effort for a minimum amount of coffee…
Yes I've wanted to make this for my son's but the price per serving though I didn't calculate it exactly I knew would be high and, frankly, I can't bear to see that much waste. What is your opinion of these cold brew makers that you can buy? Would they be no different to your method (which sounds fantastic). How do you strain it if you dont mind my asking?
@@annabizaro-doo-dah I haven't seen the cold brew makers. Maybe they are great, but sounds a bit like a clutter gadget. To make cold brew you are simply soaking ground beans for several hours. I feel all you truly need is a pot. You could steep it in jars, or even the pitcher you want to eventually store it in.
I will strain it through a fine mesh strainer lined with a single layer of cheese cloth, directly in to my serving pitcher. Lately I've been lining with a paper towel sheet torn in half. I throw the sheet out, and line it with the other half when it gets too clogged up. I keep forgetting to buy more cheese cloth.
I get a very negligible amount of silt at the bottom of the pitcher that doesn't bother me at all, but an extra time straining would be an easy solution to remove any silt. I hope you like! The true key is a bean that you enjoy when brewed this way.
Noooo you did not just use 2½ cups of coffee beans to yield 2 little servings of cold brew?! I use less than half that amount of beans and I get close to 60oz of coffee. What is happening here?!
Seriously. I get they're making a concentrate, but that is a heinous waste of expensive coffee. 6oz gets me 2 gallons.
Wild extravagant use imo
I agree. I use a standard 2-liter soda bottle, add 2 cups of coffee, then fill it with filtered water. I let it steep for 2 days, shaking it a few times a day. Then I pour out most of the coffee through a strainer, and add more water o the bottle. I let that steep for another day. the second batch is weaker, but mixed with the first it is just fine. I strain all the coffee grounds and I'm left with 2 liters of cold press coffee. Really this video is awfully wasteful.
Hi, could you help me. I’m making cold brew in bulk for a fest. If I put 2lbs coffee in a bucket of 4 gallons water.
What would you dilute the concentrate brew to ?
Thanks
I think this is an old post but regardless… I agree except for the part using a French press. Put your coffee grounds in a mason jar with the water, Shake well and leave on the counter overnight. The coffee will have settled for the most part. The next day strain through a coffee filter with the strainer like she did. Less mess, same result.
Thanks ! I'm going to try it. Pat
Excellent !
I do it the same way you do! The French press part kinda/ sorta feels like an extra step.
It is an old post. I’m starting to wonder why I subscribe to this channel when they don’t even create new content
@@patriciapalmer1377 you also should make ice cubes with the cold brew….all coffee coffee!!!
I've been making cold brew steadily for the last 2 years. Look into the Coffee Sock and using a mason jar. No straining required and less mess. I also recommend a medium dark roast. Definitely put those drops of water in the grinder.
I fixed my static electricity problem by grinding and letting sit for around 10 minutes. Problem went away.
Hows it feel to know that you have wasted several decades worth of coffee in those two years?
@@bluesfishes8491 I feel like you may need another cup
That's what I do!! A big 8 cup jar and the bags, so damn easy.
@@trevornasby1026 these days I've been using a cuisinart cold brew maker that has a little tap on it. I got it on marketplace for cheap. It's even easier and longer lasting than the coffee sock.
Moistening the coffee beans before grinding is indeed a game changer! I'd actually stopped using an expensive burr grinder because of the mess. This changes everything! Thank you!
Crazy cleanup for 2 servings. I steep in an old 10 cup decanter that came with my Krupp coffee maker. Beans are course ground from Trader Joe Dark Roast and I use roughly a 4:1 water to bean soak which I let go for about 20 hours. It’s for my family so I’m not too exact in measurements, just by eye. Straining is through a 4 cup gold filter with a brown 4 cup paper filter into a glass 1 quart container. We prefer on the strong side so I add about 1/3rd water to the final mixture. We have a friend who owns a brewery that had a contract to do cold brew for a nation coffee distributor and he check my cold brew caffeine level and rated it above SBucks, and gave it an excellent rating for clarity. I’ve refined this method to yield 2 Quarts with minor cleanup. I’m basically lazy but I like the low acid cold brew with minimal cleanup.
I first read a recipe in the NYTimes in the late 80’s but just refined it to this. You can take it on the road as well with the gold strainer and some quality paper filters, get containers in location and you are off to the races. If your sometime budget allows 100% Kona will knock your socks off.
So the gold filter is just the cuisinart filter that replaces the need for paper ones?
@@kitefan1 The Gold filter is also a frame for the paper filter. End product has virtually no grounds.
I do add some cold water to the filtered coffee so I come up with 2 full quarts. Very smooth and acid free.
So I would go through close to 20 cups of coffee beans a week at my current cold brew consumption rate if I used this recipe. 😬
The County Line Kitchen mason jar system on Amazon works so much easier. I also suggest a spritzer sprayer filled with fresh water instead of paper towel droplets on the coffee for de-static. Works really great!
On a gram scale, I do 1 part coffee to 5 parts water. So, 100g coffee grounds to 500g water for 18-24 hours room temp. Yield will vary, but the final product is cold brew concentrate which is meant to be cut in equal parts with your choice of liquid depending on what you're trying to make. Cold brew contrate cut with water will give you cold brew coffee. The trend nowadays is to cut the concentrate with your milk choice, thereby giving you cold brew lattes.
TLDR; I didnt do any of what this video instructed.
Thank you that is a very helpful proportion
I’ve been doing this for quite some time. I even roast my own beans (to a full city roast). Best coffee ever. Even my wife who has never liked coffee now drinks a cold latte every morning. I still pour mine into a cup and heat it up. I too had a static problem with my ground beans. I simply grind my beans and let them sit for a few minutes (10’ish minutes) and it simply goes away.
Cold brew coffee is awesome. I also use distilled water to cold brew things like cinnamon sticks (makes a strong cinnamon water), kelp fronds, rosemary, licorice root powder (makes a sweet drink), hibiscus flowers (tastes like lemonade with some stevia added), and many other herbs and roots.
Do not drink distilled water. It removes vitamins and minerals from your body.
2.5 cups of whole beans for two servings!! No thank you 🤬
Yes, ridiculous.
I know I'm responding to a post that was made 2+ years ago, but am just now seeing this clip...that is *hella wasteful* for using so much coffee beans for such a small quantity result.
Ms. Erin, with all due respect, that coffee is strong as hell. If I tried to write something after a serving of your cold brew, the readers would think I had Parkinson’s. Seriously though, I like to grind my beans, use a French press, a 1:8 ratio, and 18-24 hours of brew time. What I’m left with I can pour milk or a milk substitute over. That’s usually 2:1 coffee to milk substitute.
I've been making cold brew for about 2 years, and this video is NOT for people on the go... or who drink coffee in volume. I use about 6 ounces of coffee between 2 cotton coffee bags, put them in about a gallon of water each and let them go. Usually anywhere from 48 hours up to a week of brewing (basically until I'm ready/in need of the next batch). Between 2 people, we go through about 2 gallons a week. This is all unconcentrated, we use a solid 16 ounces each per day over ice in metal tumblers, with cream. The sediment is a LOT of flavor, and do not typically strain what gets through the coffee bags. I just give the jug a shake in the morning and get a little each time, so I'm not getting all of it at the end of a batch.
I have that exact grinder. I had gone back to my blender because of the mess. Thank you for the water trick.
I bought a couple of those sacks, but the clean up was too much. I had a gold cone filter from years back and found this to work best. I soak in my Miletta coffee pot then filter into a large measuring cup, then back into the coffee pot for the fridge. After lots of tries, this seems to be the quickest solution. I haven’t got the concentration where I want it to be yet. I’m going to try 1) stirring more frequently during the soak; 2) starting with warm water; and 3) upping the amount of coffee … to see if any of these work. I am a fan of cold brew!
I think when you make a small batch the 1:1 ratio is common so I won’t comment on that. I usually do with roughly a 1:4 ratio and I’m happy with the strength. I used to cold brew in a half mason jar but I’ve had more than a few times where coffee sludge has spilled over my counter and kitchen. I finally sprung for an OXO cold brew maker and it makes the process so much easier. You press a button to decant and it doesn’t matter if it takes a time to fully get the grinds bone dry. I only wish mine had a lid and the rain shower cover just works so so you still have to mix. I will also usually steep a second time to get normal strength, increasing my yield. I passed on the toddy because I didn’t want to have to lift the jar of coffee and water to pull out the plug. It seemed more likely to spill.
They sell coffee ground cold brew bags which are essentially big tea bags, makes the removing the grounds at the end a lot easier because you just pull the bag out. I use an 8 cup mason jar with one of those pour spout tops and keep a constant rotation of cold brew all summer and spring.
The caffeine content in this must be through the roof
Cory Doctorow mentioned, a long time ago, a "nut milk bag" - which is a super fine mesh ala cheesecloth...but in bag form. Perfect for holding coffee grounds in your favorite jar or jug. Alternately, I use a Takeya airtight pitcher b/c it has a filtered cone for making tea in that also of course works for coffee. My $0.02 on easier ways to do this.
Yum! I brew mine in a giant pitcher, then strain into a Chemex with a reusable steel mesh filter lined with a regular paper filter.
The french press seems to be unnecessary, you can just put the coffee and water mixture into a big bowl and use the cheese cloth to do all the straining, plus you get a bigger batch! I can't wait to try this out!
You are correct. And in the words of my now late mother: I always used a jar too. And us poor people have poor ways and we just made do without fancy gadgets.
Either way makes great cold coffee.
I'm going to try making the concentrate, adding a little maple syrup, and freezing it in ice cube trays. Sounds like a nice companion to some Irish cream in the evening.
I'm blown away that 7 oz of bean yields only 2 cups of cold brew. A lot of work and waiting and beans for relatively little coffee!
Thanks, Erin!! Nice recipe!! Good to see you again!!
This is a terrible recipe
I don’t think my adrenals could handle coffee made that strong. A half cup of beans PER serving?! I think I’d have a nervous breakdown. But the frothed almond milk looks intriguing.
Thanks for the useful tip on reducing / stoping static. I always have that issue, but not anymore.
it seems like you could do the steeping in a larger container if needed. perhaps half filling a gallon milk jug with the proper ratio so you can have more concentrate you can make at a time. and you can shake the jug to mix the coffee before pouring it into the press.
When you use distilled water, which is a very "pulling" water, in a large mason jar - shake daily and let sit until ground beans are drained of flavor. The strength varies with ratio of beans to distilled water. I've also soaked ground beans in 9.5pH water for added smoothness.
What do you mean shake daily? How many days do you steep it?
By using a 2 way humidity packet like boveda or similar you can have your beans stored at the correct humidity and the static wont ever be a problem. Many beans are shipped drier than they need to be.
Buy the Dash Cold Brew Maker. In 20 minutes, I have a delicious pot of cold brew coffee. I love cold brew, but I tend to forget to make it in advance. My husband bought be the Dash Cold Brew Maker and it really works. It stays cold. It uses a vacuum process to extract the flavor from the coffee beans. It’s well worth the price.
As a practical minimalist engineer this real drives me crazy 😝
I pack my slurry in dry ice and send fedex to a special cabin nestled in the heart of the mellow mountains in the Yukon for a high altitude steeping process, it is then returned to me just in time to enjoy a fresh cup when I get out of rehab.❤
I use a sieve for the initial filter and then run it through an Aeropress. It speeds up the filtering step.
If you’re going to go through all this work, it’s better to make a bigger batch. I recommend the Toddy Cold Brew system- it’s a carafe and brewing basket that makes it easy to brew bigger batches. Another thing that’s interesting is that you can heat up diluted cold brew concentrate to make an excellent cup of hot coffee too. Z
I have a lot of respect for ATK and I generally don't post comments. This is going to be an exception. I've been making cold brew for 15 or so years. This seems like an extreme waste of beans. Please do some research and find a recipe that seems more reasonable.
why using a pyrex to meassure the water volume when she can easily use the scale which is on the counter top? Why pressing the prench press if she's using paper filter afterwards? She's complicating a very easy process. Not to mention: 7oz (200g) of coffee to make just 4 glasses of coffee? That's insane! 50g of coffee bean per glass.
It does make a stronger brew, or rather more concentrated. I find when it's all done, I do a 1 to 1 mixture of cold brew to water when I want a cup
@@jakass The cup she was drinking had 1/4 of all the concentrated coffee she made. That took 50g of ground coffee. That should be illegal.
We began cold brewing coffee back in the 70's. We freeze the concentrate in ice cube trays...
oh i love this i remember a year and a half ago i put more creamer in my coffee so yes
What kind of water filter do you recommend?
ATK, thanks for doing these videos.
Does it matter if it sits in the fridge or keeping it room temp? Thank you for the recipe!
Ah yes, I too have the money to use that many coffee beans for a small amount of coffee! Yes! Delightful, now I shall go and hop into my Rolls Royce and jolly well shop for my butlers before all the silk gloves are sold out!
...K so obviously I'm kidding but that seems pretty impractical for a big chunk of people. Long term, espresso might even be cheaper than doing this? And I'm not even talking about buying whole beans and grinding them, that's not impossible (though sometimes whole beans are hard to find at all groceries.) Just the number of beans for the drink result, and I like strong coffee.
I only really remark on this because it seems like ATK usually attempts to be accessible (often subbing ingredients, trying to find alternatives, and always giving a "best buy" option after giving their pick for a best appliance)but maybe this is less so.
Please by all means don't stop enjoying your coffee this way if this is how you want to do it, it's just...a lot of $ and effort for such a miniscule amount of coffee.....even if it is concentrate.... she got like two, two and a half servings?
Idk, I'm pretty exhausted, so maybe I'm wrong or overthinking this. If so,by all means ignore me.
cold brew is a trendy fad for people who don't like coffee but this way they can drink coffee with their friends and fit in better in a social setting. personally i think it's a major waste of perfectly good coffee, but that's because i like coffee. i've tried cold brew and just don't get why people like it, if i want flavorless coffee i'll go buy a can of folger's.....
I used to live close to Boston and then I moved a little farther away. The availability of things in the second suburb was much less for a ten mile or so difference. You can mail order the roased beans. My stomach hates me if I drink too much acidy coffee and cold brew is smooth if you do it right, especially for a strong coffee. I made it a lot a few summers ago with a large old glass mayonaise jar and a strainer with cheese cloth/coffee filters. I was thinking about buying some nut bags before I lost interest.
@@marzsit9833 That's what I thought when I first tried it. They make concentrate, then water it down until there's no flavor left. Making an iced Americano would have the same effect with less waste.
Recipes from roasters say 4:1 ratio for making a concentrate that you then dilute 1:1. 1/2 cup pre-ground Dunkin' medium roast, 2 cups cold water, throw in fridge, use the inside from an old Mr. Coffee to hold a Melita paper filter, done. You are NEVER supposed to squeeze the grounds when doing cold brew. This is nuts!!!
I found a way that that is very similar and let's you make a larger quantity of cold brew. I bought a County Line Kitchen - Cold Brew Mason Jar iced Coffee Maker, Durable Glass, Heavy Duty Stainless Steel Filter, Flip Cap Lid - 64 quart /about 61 liters. Fill your jar about 3/4 full of filtered water, so that you still have room to insert the filter and freshly ground coffee. It comes with a fine stainless steel filter you insert into the water and then place your finely ground coffee in - you can also give a stir with a chopstick if you like.
What I prefer is to do is gently pull the whole filter filled with coffee up and down a couple of times to get the water saturating the grinds.
After steeping for a day you just pull the coffee filled filter out and don't have all the resin that you get when using a press. I also bought two jars. While I'm drinking the chilled cold brew from one jar I have another steeping. Alternately you could pour you steeped cold brew into another pitcher and have your next batch steeping.
The beans I've found over the years that make the smoothest, richest cold crew are the Cafe Cubano (yellow bag) beans they sell at the big warehouse store that starts with the same letter. The beans are always so fresh they still have the oil on them and are not all dried out. The price is great too. Enjoy!
I think you mean ounces and milliliters -- not quarts and liters?
And thanks for the tip on the coffee! I've never tried that one.
@@JamesFiore yes... I did mean that... Thanks for the catch
Every glass coffee press I have bought breaks. To many to be a coincidence btw. Invest in a stainless steel one for around $40 game changer.
They make quart and larger cold brew vessels. A lot less trouble.
7oz ground coffee 2 portions?
Who has the time for this haha
I think I just recycled my LAST plastic quart bottle of Cold Brew. This looks pretty easy. Thanks!
Bless her heart! She has the patience of Jobe.
New to cold brew & using a french press. Just received a stainless steel double walled french press on sale from a retailer. I was wondering where you got your jars that you put your concentrate in?
You just changed my life with that anti static trick. I didn't even come here for that
Just getting into making cold brew.
If I use 4lbs of coffee and 4 gallons of water does this make 8 gallons of cold brew coffee?
Thanks
Surely there's a better way to press the coffee slurry than with cheesecloth. Maybe run it in batches through an aeropress?
That's better to you??
to cold brew in volume and refrigerate try a Toddy Cold Brew system/ I drink iced coffee daily/ great flavor and keeps well in refrigerator
Yeah I won't be doing any of that.
Did she just leave the coffee sit on the counter or can put it in the fridge to steep for 24 hrs? The beginning part but i guess she chilled the concentrate later on but room temp steep? I wonder if its a big deal to let it steep initially in the fridge or it has to be room temp.
Is it April 1st?
It's April 1st, isn't it? Gotta be April 1st.. 😂
It all comes down to beans! Larry Davis knew what he was talking about!
I keep a pitcher in my fridge. Any leftover coffee goes in the pitcher. Done. In the summer months, I might brew a couple extra pots throughout the week to pour in there. While I have no doubt that this would produce the best homemade iced coffee that I've ever had.... this one just seems like the juice isn't worth the squeeze.
Hot brewing coffee and then chilling is NOT the same as cold brewing coffee.
Well I’ll just forget about cold brew and go get me some iced Dunkin’ & pretend it’s cold brew 👍🤣thank you
You can do without the plunging coffee stage - it's needless and dangerous. Just pour the entire jugful into a strainer and save a step. Also, store unfiltered coffee in the fridge and just ladle some out to filter as you need it. Stir the jugful but ladel off settled liquid - easier to filter.
It's dangerous?
@@dizzyboy92 She said in the video french presses have broken.
Seems a bit wasteful.
ATK, please! There are a lot of problems in this cold brew recipe. Most importantly, the ratio. There is no such thing as 1:1 for cold brew or any other coffee extraction method, excluding espresso. You will actually waste alot of coffee beverage, because the beans retain alot of water in themselves. And besides that, the beverage you get with this recipe will have a low concentration of flavour because of that same reason. There are easier methods of filtering. You could simply use a method designed for cold brew, like Toddy, Hario Mizudashi, Timemore Cold Drip tower, so you won't have fussy steps to deal with. Let coffee recipes for coffee people, think about inviting a good barista to work for you ;)
I'd have concerns about putting water through my electric burr grinder regarding potentially degrading the burrs and water getting in contact with the electrical components within.
Fortunately, time is not an issue for me…..I’ll try this recipe…..hoping for the best coffee ever….
And after a day and a half later, you 6oz of cold brewed coffee that'll take 15min to drink is ready..I think ill buy one instead thank you🤣
There's a much easier way to make this coffee with something like the Country Line Company's filter. You don't need the filter with coffee filter out of the jar or the cheesecloth. Unless you think there is a big difference, I would check into that. It's half the effort or less and amazing coffee. Your could be better. I'll have to try that at least once.
What a fuss! I'm just gonna go with instant! Lol
Btw, there's a south Indian coffee filter which makes a good cold brew and hot brew! Try it.
I can’t believe that America’s test kitchen has backed this method or recipe. What a wasteful method and recipe.
Loved this. Made making cold brew coffee look *so* easy.
I have no idea how this tastes but 7oz of coffee beans is enough for ten strong 10oz cups of drip coffee. The yield here is two servings? I know cold brew has to brew at a stronger ratio but that's way way too much
Wow. That is a lot of work for two cups of cold brew!
Are you SURE this isn't an "The Onion Test Kitchen" parody video?
Because I like it so much I make it by the pitcher.
The ratio of 1:1 is so potent that I shot of this will keep you awake for like a day or two and would make expresso or cappuccino shots taste weak in comparison. I know she did mention concentrate but this is supposed to be mixed with more water or ice but the amount of coffee beans is wasted just for only two glasses?
I love iced coffee !!!
I love coffee very much. We make jewelry from food in our projects.
she used so many bowls and strainers and such not to mention over half pound of coffee to make 2 cups! OMG!
Personally, I think dark roast makes a better cold brew & you loose the flavor nuances of a medium roast when it's cold.
This is a repeat episode. However, the comments for this episode reflect my thoughts, which were not appreciated when I shared them after the first posting of this recipe, which aired in the summer. I think this is a very complicated way to make two “cups” of cold brew (concentrated) coffee. Seriously.
do you think is worth it for 30 hours just for 2 cups of coffee?
2 cups of coffee?!!! All this work for 2 cups of coffee? T-W-O?!!!
2 As in one for me and one for my Swedish hubby ( who drinks like 5 cups of coffee daily)
Am I back in the prehistoric days? 2? Is this an april fools joke? Y’all trying to make me cry?
I was all excited until I realized it’s for TWO servings!!!
TWO!😢
This needs to get in front of James Hoffman
TOO TOO much work for ice coffee.............
❤️❤️❤️
Thank you for the wonderfully detailed video, I think I'll just stick to the Keurig with ice cubes though. Tremendous respect for the labor and time intensive way Coffee purists would make it.
That isn't cold brew. It's just iced coffee. Different things.
😮
All in fun, but I'll admit that I was disappointed that there was no milk moustache after the first sip.
Labor of love. But I will stick to regular hot brewed coffee now that I know the french press basic.
How many dirty dishes and trash is generated here for a single cup of coffee? I'd love to see the aftermath of this piled up next to the cup of coffee.
No bovine milk? Jaggery instead of sugar?
Could this have been made any more complex? Sometimes I don’t get ATK.
Dunkin’ Donuts anyone??? 😂