Hot coffee đ§Ą
Iced coffee is pretty good too, but Iâm tempted to throw sugar/cream in it.
#coffeechain
Discussion
What type of coffee are you drinking?
A quality light/medium roasted iced coffee is amazing without anything in it.
Iced dark roast tastes like trash without additives.
Usually when I make it I do like plain Folgers and fill up one of those big lemonade jars with the spout. Put it in the fridge for 24 hrs then pour lover ice.
Itâs okay, but I always add something to it. Whereas hot coffee I just want black. Only exception is dessert coffee from whatever chain. Gotta treat them as desserts with so many calories/sugar in them
If you have a local roaster near you, go talk to them and let them know you want to make cold brew. They may have a better beam for it.
Folgers is mass-produced, low quality, and stale before you get it. Thatâs likely why you feel you need additives.
On top of that, cold-brewing intensifies the taste of whatever youâre using because it brews for so long.
If you get your hands on some good beans, look up how to make Japanese iced coffee. You can even do it with your coffee maker.
I suggest comparing cold brew with Japanese iced t see what you like better.
Agree on mass produced being lower quality than a local. The best coffee I ever had was in Nicaragua đłđź. Those people need Bitcoin so badly.
But I brew into a pot like normal and pour into the jar to chill overnight. Is there a better way?
Which Japanese coffee do you suggest?
#coffeechain
A tip - ask for iced coffee - if they try and correct you and offer âcold brewâ - youâre in business. Even better if they want to talk your ear off about how they do it.
Japanese iced coffee is the method of making iced coffee. I misunderstood and thought you were making cold brew.
For cold brew, you put coarsely ground coffee into cold water and let it brew in the fridge for 24+ hours. The water to coffee ratio is 8:1 *by weight.
By comparison, the typical ratio for making normal hot coffee is 15:1 (water:coffee) by weight.
For Japanese iced coffee you use the typical 15:1 ratio but you cut your water in half and use âhalf the water weight worthâ of ice.
So the ratio is 7.5 water: 1 coffee : 7.5 ice. Brew hot coffee with 7.5 parts water and 1 part coffee grounds over top of 7.5 parts ice.
Put the ice in the bottom of whatever receptacle youâre brewing into - ie the coffee pot, if youâre brewing with the machine.
When brewing is done, stir or swirl until all of the ice melts and then pour over a little more ice when you want to drink it.
In my experience, this tastes better than brewing normal hot coffee and putting it in the fridge.
đ€Ż
I have some work to do!
Lol
Start small, focus on what you like, and ignore everything else.
Most important factor is good, fresh coffee. Coffee varies so much, based on where it was grown (country, region, topography, etc.) and base on how it was processed to remove the fruit from the seed (bean). I highly suggest supporting local roasters, if at all possible.
Ideally you want to buy and store your coffee in whole bean form and grind yourself only when itâs time to brew. (Burr grinder is best but any grinder works.)
Second most important factor is ratio. Usually youâll want to use 15:1 (water:coffee by weight in grams).
After that, it all comes down to experimentation, preference, and tweaking until you got it where you like it. This will be different for each new bag of beans you buy.
Me waking up at 5:30am
FiancĂ©e âwhy are you getting up so earlyâ
Me âI gotta start making the coffee now or it wonât be ready by 7:30 when the alarm goes off to wake upâ
In all seriousness I Love 𧥠the feedback! Appreciate you my guy!
Hahaha fair point. Start small.
Takes me about 3 min to measure out the grounds and water.
Then 10-15 to heat water and brew, whether in the machine, chemex, etc.
Didnât know #coffeechain was a thing!
You donât know #[5]â then.