cold drip coffee - what do you reckon?

askthecoffeeguy

ok - I've had a few and been quite impressed by the concentration of flavours, the sweet oiliness, and the fortified, Pedro Xim

askthecoffeeguy

Ok... After traipsing all over the city in search of the illusive cold drip yesterday I finally managed to track down a Hario  literally walking distance from my house at padre coffee - where the good folks there walked me and talked me through the process from beginning to end - and I picked up some Nicaragua Esmeralda from there as well so let the fun begin!

Koffee_Kosmo

on 1327979079:

Ok... After traipsing all over the city in search of the illusive cold drip yesterday I finally managed to track down a Hario  literally walking distance from my house at padre coffee - where the good folks there walked me and talked me through the process from beginning to end - and I picked up some Nicaragua Esmeralda from there as well so let the fun begin!

Sounds delicious KK

askthecoffeeguy

Thanks KK - been scouring the net for pointers on how to use the beast - seems like thee are quite a few variables to enter into the equation Here's what Ive got so far based upon my observations and my own taste preferences: 1.  Light filter roast gives best results 2.    As does tasty beans with some age on them 3.    Pre moisten puck to stop it drying out 4.    Paper filter (wet) on top to stop the puck from drying out 5.    But no paper filter on the bottom if you want to retain oils (personal preference done like a 'cleaner' taste) 6.    50g of coffee to 600ml of water - completely random but this is the ratio that I'm starting off with to give me the result that I'm after - some use more / less coffee to water ratio 7.    Six to eight hrs brew time should give the desired result On top of that I've got some Esmeralda to play with which is my favourite bean for this application so hopefully there's not too much wastage involved in getting it right

WotB

If I remember correctly, the guys at Single Origin had it down to 4hrs/batch.  40g/L was their recipe.  I prefer a much higher brew ratio with shorter infusion time.

takeaim

It's been very popular at Reverence, flow rate, grind and brew ratio will all affect taste. Just try a few different versions and adjust to suit your own taste.

askthecoffeeguy

hey andreas - do you have a preferred ratio? and what's your thought on using paper filters with the drip? I can understand one on top to trap moisture but isnt one on the bottom going to trap oils? personally I like oils in my syphon and my cold drip but not in my pour-over! p

beanflying

No paper on the bottom, let the oils run free Still gives you a very clean brew with the Hario. Slower drip rate with a slightly finer grind is what I am leaning to for a more full flavour. Also brew ratio way more than above 400-500(still playing) for 60g+ you can always dilute later but not the other way around.

UNM

No idea about hario/yuma etc. Light filter roast? Depends how light you normally go. I tried one on WotB's recommendation FAR lighter than I'd ever tried before. Came out really good as CP (not in a drip though). I took it just to first crack, before rolling first. http://www.bestcafes.com.au/forum/other-brewing-methods/cold-brew-methods-thread/msg21644/#msg21644

askthecoffeeguy

on 1328008877:

No idea about hario/yuma etc. Light filter roast? Depends how light you normally go. I tried one on WotB's recommendation FAR lighter than I'd ever tried before. Came out really good as CP (not in a drip though). I took it just to first crack, before rolling first. http://www.bestcafes.com.au/forum/other-brewing-methods/cold-brew-methods-thread/msg21644/#msg21644

Im happy with pulling the roast at first signs of second crack which is probably as dark as many roasters would go anyway even for their espresso based roasts!

UNM

on 1328014398:

Im happy with pulling the roast at first signs of second crack which is probably as dark as many roasters would go anyway even for their espresso based roasts!

Try first signs of FIRST crack. You might be surprised at the results. I was.

askthecoffeeguy

on 1328042970:

Try first signs of FIRST crack. You might be surprised at the results. I was.

Cool I havent done this I reckon it would be great with pourover and I'm sure the results are good for cold filter too - especially on a hot day! made my first cold drip today: 600ml of filtered water and 60g El Salvador Adia Battle Selection coffee ground to 5.2 on the ditting (slightly finer than plunger) lightly tamped the coffee and added a paper filter on top to evenly disperse water and to trap moisture prer-moistened the puck and the paper filter and repeated this process after 30mins at which time the coffee bgean to drip into the canister below at the rate of a drip per second adjusted the tap drip ration to 8drips per 10 seconds - dont know if this is 'right' or not but it looks and feels right and the only way I know this ration is because I timed it left the jobbie running overnight but managed to extract a couple of teaspoons before I left and the result was sweet, musty, complex, dense, rich, oily with concentrated stewed fruits on the back palate - a couple of drops is enough to saturate the whole palate with flavour and a lingering aftertaste which lasts for at least several minutes! If this is only the beginning I'm sure looking forward to what follows! pre-moistened the filter then added and lightly tamped the coffee

daveq

I've been playing with my Hario with mixed results. But I can't say I've been super precise about measurements... But I got myself some Panama, Hacienda La Esmeralda, which I tried at a cafe the other day as cold drip - and it was phenomenal (it really is THAT good imo), so I'm going to probably take a bit more care with my measurements!! I'm considering icing my water - but depends I'll have to be home all day to watch it! Will update if I can achieve same results as the the pros!

askthecoffeeguy

on 1328172291:

I've been playing with my Hario with mixed results. But I can't say I've been super precise about measurements... But I got myself some Panama, Hacienda La Esmeralda, which I tried at a cafe the other day as cold drip - and it was phenomenal (it really is THAT good imo), so I'm going to probably take a bit more care with my measurements!! I'm considering icing my water - but depends I'll have to be home all day to watch it! Will update if I can achieve same results as the the pros!

sounds good dave - my research has lead me to believe that its not nec to ice the water but to each their own what I'm finding is that its good to have some age on the bean say 12days plus post roast in order to bring out the good oils - I'm sure its all personal preferences! if possible I recommend leaving the brew for a day to allow the contents to settle and the flavour to concentrate - but so far this is only a theory as I havent had a brew last that long! I hooked up an infusion of Nicaragua Fincas Mieresch before I left work so I'm keen to see what it looks like tomorrow had a cold drip coffee at 7.30 this morning - 45ml over ice and it saw me through till lunchtime!

RichardM

Ahh, the joys of seeing people discovering cold brew  :thumb: Noone ever believes how simply wonderful it is till they try it. It turned my understanding of everything I knew about coffee completely on its head.

askthecoffeeguy

I've had a couple of great ones notably at Dandelion and Driftwood in Brisbane, and Proud Mary and St Ali in Melbourne - but I've had some shockers as well - so for me I'm keen to delve into the cold brew as deeply as possible to sort out what parameters work best for the flavour profiles I want to create, and based upon my own personal palate structure and taste preferences I'm still at the beginner stage of the journey but ai'm liking where it's taking me! 

askthecoffeeguy

Well... It had to happen really - the cold drip filter coffee has been a smash hit and we're selling a couple of batches per day - which is excellent  considering that it was only introduced mid week! So much so that I've decided to bottle and sell the product and to that extent I've already organised packaging and marketing material - things move fast in a caffeine fuelled world But perhaps the best thing about the cold filter is that if I have one at seven in the morning im then sorted for my caffeine injection until after lunch - which is just awesome !

Beanz

I have had excellent bottled cold drip coffees recently at The Good Bean Espresso Bar in Mooloolaba and Black Star Roastery Works in West End. The cold drip is produced in house mixed with milk and pre bottled. You can order it to have at the cafe or take way. They are both producing great coffees. I reckon I know my way around the Melbourne cafes but I am not aware of anyone producing a similar brew at the moment. This is certainly a welcome addition, I know where I will be heading this week!

Kelsey

So we've got another SE QLDer on our hands...

Beanz

No well and truly based in Vic but have been visiting SEQ and always trying coffee's when the opportunity allows.

Koffee_Kosmo

I have the time to make cold press But I am to attached to the Strega Lever at the moment  ::) KK

Beanz

It would be good to have a  Yama Cold Water Drip 6-8 Cup set up to play with. I also contemplated making a set up using chemistry lab glassware but it would not have the same visual appeal. I have been experimenting and have been soaking ground coffee in in a jug of water overnight or during the day. I leave it to soak in the fridge I use approx 10g / 220ml of cold filtered water, the grind setting is the same as I use for espresso shots. I soak for approx 8 hours+/-, I then pour through an open Aeropress / Coava filter, I stir it gently to stop the filter blocking. Alternatively you can press it through The results are surprisingly good. The family are not coffee fanatics and yet when I go the the fridge the filtered brew I have put aside has often been consumed. I have tried less coffee to the same volume of water and it is too diluted for my liking. With some roasts there was a hint of bittereness but I found a very small amount of Maple Syrup took away any bitter taste. Sugar or honey could be used according to one preferences. Has anyone else tried a similar brewing method ?

Brett H

I know KK swears by adding Maple Syrup to coffee that needs a "boost." I've not thought of adding it to cold press but I bet it's great.  I'll have to give itba go!

Koffee_Kosmo

on 1328439483:

I know KK swears by adding Maple Syrup to coffee that needs a "boost." I've not thought of adding it to cold press but I bet it's great.  I'll have to give itba go!

That is correct add it to just under the stage of when sugar/sweetness taste comes through KK

askthecoffeeguy

on 1328424530:

I have had excellent bottled cold drip coffees recently at The Good Bean Espresso Bar in Mooloolaba and Black Star Roastery Works in West End. The cold drip is produced in house mixed with milk and pre bottled. You can order it to have at the cafe or take way. They are both producing great coffees. I reckon I know my way around the Melbourne cafes but I am not aware of anyone producing a similar brew at the moment. This is certainly a welcome addition, I know where I will be heading this week!

st Ali does take away cold drip as does Proud Mary and I'm sure they're others - I like the coffee at The Good Bean in Mooloolaba but not the $3.70 they tried to charge me for a babychino!

askthecoffeeguy

on 1328430876:

I have the time to make cold press But I am to attached to the Strega Lever at the moment  ::) KK

Is that the refined brew whereby you add Strega to your beverage of choice  :laugh: :laugh: :laugh:

Koffee_Kosmo

on 1328444869:

Is that the refined brew whereby you add Strega to your beverage of choice  :laugh: :laugh: :laugh:

I looove listening to the espressos syrupy trickle from spout to cup Its hypnotic  :angel: KK

paranomia

on 1328437170:

It would be good to have a  Yama Cold Water Drip 6-8 Cup set up to play with... I have been experimenting and have been soaking ground coffee in in a jug of water overnight or during the day. I leave it to soak in the fridge I use approx 10g / 220ml of cold filtered water, the grind setting is the same as I use for espresso shots. I soak for approx 8 hours+/-, I then pour through an open Aeropress / Coava filter, I stir it gently to stop the filter blocking. Alternatively you can press it through. The results are surprisingly good... Has anyone else tried a similar brewing method ?

I've been trying similar - all the cold drip discussions over the last year have me yearning for a Hario or Yama but I want to see how good you can get with the low-tech soak method before I find a cafe with cold drip and see how big a difference there is (although I'm already in trouble for how much real estate is consumed by my coffee paraphernalia). The reading I did suggested a much higher dose (150g/L) with coarser grind and I've been using Ethiopian/Yemen roasted a bit lighter than my usual.  I put it in a sealed 1L bottle in the fridge for 15 to 24 hours and have tried Coava, paper and plunger to filter it - I put about 900ml water in and get ~700ml out.  I drink it straight in quantities like an espresso and it's pleasingly intense - it's great at work (more instant than instunt).  Interestingly the ones I did yesterday have had a bit of pressure in the bottle and there is a bit of spritzig in the result - not sure I like it but presumably it will go. I've only done 6 brews so far and have only started taking detailed notes on the last couple - the best so far (really coarse (2-3mm chunks o bean), ~20hours and paper filter) was very drinkable.  The worst (plunger grind, 24hrs, Coava) was "odd", bitter and barely drinkable.

UNM

Tried a cold processed yesterday with loads of ice and stirred in some maple syrup. Made an  excellent cooling drink on a hot day.

Brett H

on 1328444800:

st Ali does take away cold drip as does Proud Mary and I'm sure they're others - I like the coffee at The Good Bean in Mooloolaba but not the $3.70 they tried to charge me for a babychino!

If I owned a cafe I'd so have cold-press strained through famous sports stars socks and charge like $15 a glass.  This would deflect the customer outrage from my ludicrously expensive cat poo coffee and $3.70 babycinos!  The 3.70 babycinos would be infused with saffron and decorated with gold leaf.... And I'd still turn a profit!

Cuppacoffee

on 1328477289:

Interestingly the ones I did yesterday have had a bit of pressure in the bottle and there is a bit of spritzig in the result - not sure I like it but presumably it will go.

Ther is a chance that this could be bacterial activity. So please, with all due respect, make sure the containers and other equipment are sparkle arkly clean. Cheers Dennis