Actually, I never used the term "cold brew". It's an iced coffee, brewed using hot water.
I'm not patient enough to wait for a 12h cold brew 😂. And also, the taste will be different. Cold brew will accentuate bitterness, while using the normal immersion filter method will extract a lot of sweetness from the bean.
Usually, I make around 300mL of iced coffee. Here's how I do it:
- Weigh 100g of ice cubes, put in the carafe, and store in the freezer.
- I use 18g of medium roasted arabica, and grind it medium coarse (similar to pour over size)
- Put the coffee ground in Hario Switch and add 200g of boiled water.
- Stir and let it brew for 5 minutes.
- Decant the coffee into the carafe (nr. 1).
- Give a good stirr until all the ice cube melt, and enjoy it directly or put in the fridge for later.
I hope it helps.
Finally tried this method, and I love it. However, my beans are too acidic, so 5 minutes immersion is too long. Gonna try again with shorter immersion time.
The do sell it online, via Tokopedia (if you're in Indonesia).
The draw time is slower than regular v60, so more immersion time. Hence, the coffee is more (but not overly) extracted. It brings out various flavours in the cup.
Just bought it, haven't tried it yet. It was roasted medium, so filter method will be my choice. I usually using clever dripper, or Hario Mugen if not too lazy 😅.
Maybe just my "traditional", but tbh I never enjoy the "alternative" post-harvest methods (i.e. honey, carbonated, etc). My heart will always to the traditional full- or semi-washed beans.
If you like to experimenting with different basket size, I recommend bottomless porta. I used the one that fits 24gr-basket, but able to swap to 18gr or 12gr basket.
Wait, let me count... one in the morning, one during coffee break, one in the afternoon, and one before sleep... That's four...
That's a darn good machine. So it must be other factors, maybe the barrista...
What kind of machine? A good machine will produce a good espresso. Maybe it's a supermarket automatic coffee machine?
So, final update. I tried it once (the Vietnamese style) and that's it. Now it's sitting on my counter, starring back every time I brew my morning coffee (with proper beans, of course) ...
Yes. although I brew it directly to a cup which already contained condensed milk.
Update: I tried to make a Vietnamese coffee with it, and it taste okay. I even got a hint of gasoline in the cup 🤣.
This seems to be roasted traditionally, i.e. using firewood and steel wok. So, they really over-roasted it...
Thanks for all the suggestion, I suppose trying coldbrew will be interesting. I also will try turkish style with additional sugar. And mybe Vietnamese after buying some condensed milk.
LoL... Actually she doesn't really into the coffee world. She knows I'm a coffee addict, and always bring me beans if she able to get some.
My colleague brought me this dark roasted robusta. I never have a pleasent experience with that kind of roast. Any idea how should I enjoy it?
Found these beans from my local roastery. Both are from Sumatera island, although different area. Sumateran coffee are well known for their fruity notes. So I'm excited to taste them.
Found this video yesterday, and the concept is quite interesting. It's "radial infusion", which means the water infused to the coffee ground from the side, instead of poured over. The video says it will results higher extraction percentage. I do interested and already found a distributor in my country, but does it worth a buy?