I have recently begun doing my own cold brew coffee. It has quickly become a weekend tradition in my mind. I make about a quart each time which works to give me coffee in the morning for most of the following week. I have tried drinking it with almond milk, but actually prefer to drink it straight. I don’t drink much of it as it has a much higher caffeine content, but a little bit of cold brew in the morning is a great pick me up.
For this batch I adjusted grind size, the coffee to water ratio (now doing 1:15 coffee to water instead of 1:16), and let it sit for 24 hours. All of these changes had a huge impact. Normally I don’t like to change multiple aspects of a coffee recipe, but I had a good feeling about the brew time and grind size changes not being too detrimental. The grind size change wasn’t drastic and the brew time is something I’ve seen others do for cold brew. It was really the coffee to water ratio that I was testing and I really like how it turned out. Adjusting ratios is something I am thinking about trying out in my other brewing methods as well.
I used the same Victrola coffee from Guatemala that I did in the first batch. With the first batch as a point of comparison I wanted to do the second with the same coffee and see how the recipe changes worked. Overall, the cold brew came out great. It had much more coffee flavor and wasn’t as watery as my first batch. This was something that I would actually share with others, but I would still probably note that I am new to cold brewing coffee.
As I am writing this my third batch of cold brew is almost ready to be tasted. This time I changed the coffee. I’m still using Victrola, but is one of theirs from Kenya. I think the sweeter notes typically found in African coffees will work really well in a cold brew. This time I adjusted grind size again to see how I can get the water to come into contact with as much of the coffee as possible. The results of that will have to be for a future post.
I felt really good about this second batch as it went into the fridge since it was immediately a much richer color after pouring than the first. I could see that the coffee was already permeating the water quite nicely. And as I pulled it out I saw a huge difference from the first. Cold brewing is fast becoming a point of fascination for me in the coffee world. As much as I enjoy a toasty mug of hot coffee there is something unique to cold brewed coffee. It might be that it isn’t as commonly drank by many, which is likely to be partially true, but I also think it is how the cold brewing process brings out wholly different flavors in a coffee and that is really fascinating to me.
I’m off to try batch number three. Let me know if you’ve got any cold brew tips or what your favorite cold brews are in the comments!