What brand of coffee do you use at home to make cold brew? Do you use a fine or coarse ground? How do you sweeten it?

What brand of coffee do you use at home to make cold brew? Do you use a fine or coarse ground? How do you sweeten it?

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  1. I’d use the type of coffee you like best. It’ll just be smoother and gentler cold brewed. I don’t do “brands” as such, I always buy beans from specialty retailers or from the gourmet section of the grocery store where they have all different types. That was I could experiment from time to time and see what I like or if I’d like to change, and only buy a few ounces at a time while testing.
    As for the grind, you want to grind it very coarse. I use a very coarse grind for cold brew, and a medium coarse grind for French press. Never use drip grind with cold brew or French press. It’s going to soak in water for 16–24 hours, so it needs to be coarse to not get soggy and overextracted.
    As for sweetening, I don’t generally. But you can use whatever you use on hot brewed coffee. I do know some folks like sugar syrup, or honey, or other exotic sweeteners, but I use nothing or ocassionally a low-Cal sweetener.
    Cold brew is just like hot brewed, except softer, gentler, and smother, and with a velvety texture.

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  2. Course grind a blend of Mexican and Colombian sone time. I use s pound of beans to make s gallon of cold brew. ((No, I don’t dilute before consuming.)
    I use a cup of natural, organic sugar with 32oz of boiling water to make a simple syrup.
    Add a tiny splash of half and half and a tinier amount of simple syrup to a glass of cold brew over the rocks for the ultimate coffee pleasure.

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  3. I’m still experimenting with brands! My favorite is Aroma Coffee’s chocolate pinon roast , but it’s hard to find outside of New Mexico unless you order it online. Otherwise, I’m partial to the bulk espresso roast from Sprouts , though the Starbucks espresso roast isn’t terrible either.
    Costco has a few good options, too— Jose’s Organic Mayan Blend has a nice balance of chocolaty roasted notes and tart citrus (which I normally don’t like—I only really want that roasty quality in my coffee), and I plan on trying their French Roast . They’re both super cheap.
    Use a coarse grind—the point here is that more surface area of coffee grounds gets to soak in the water. It should still be ground, not just cracked or pulverized, but coarser than French press. I’ve been experimenting lately with proportions, but I’m finding that 1/2lb coffee beans to 1/2 gallon of water works well.
    The best way to do this is with a bag used for nut milks—make sure to get a cotton one , not a mesh one, as the mesh one will leave more residue/particles in your cold brew concentrate. I split my coffee grounds into two bags, pour the water partially through the bags and grounds to ensure even soaking, then tie off the bags and finish filling my pitcher with water.
    Brewing time is up to you, but for this strength of coffee, I find it works well to do around 20 hours or so. Too much longer than 24 hours (or even less depending on blend!) and your coffee with start to taste funky or sour. Just take the bags out and squeeze them over the pitcher (wash your hands first!) or let them drain into a mug before throwing your grounds away.
    (Don’t put your grounds down your sink’s disposal. It’ll clog it. Some grounds are ok from rinsing the bag, though!)
    So, a day later, you have your cold brew concentrate. You have a few options here. Generally speaking, it should be diluted: 1/4 coffee concentrate, 3/4 water. Play around with this and see what you like; less coffee concentrate? Water instead of milk? Half water/half milk? Go bananas!
    For sweetener, it really depends. I don’t usually sweeten my cold brew unless I’m at Starbucks or Dunkin’, but you could buy flavor syrups at World Market or from Amazon (Torani is a popular brand, but there are others that are just as good). You can make simple syrup pretty easily , too. Sugar substitutes like Splenda dissolve quickly even in cold water, but if you want to use plain white or brown sugar, you can use a tiny bit of hot water in the bottom of your cup, or even heat up a small amount of the cold brew concentrate.
    Personally, at home? I’ll use a tablespoon of brown sugar, a dash of vanilla extract, and a shake or two of cinnamon. (A tiny bit of honey, if I’m feeling it.) A tiny bit of hot water, since I have a dispenser for it, over those. Swirl, then pour in my coffee concentrate and add water + ice. Then, splash in some cream, and you have a refreshing, lightly sweet iced coffee.

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