What is the easiest way to make cold brew coffee from scratch at home?

What is the easiest way to make cold brew coffee from scratch at home?

You can check the answer of the people under the question at Quora “how to make coffee from scratch

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  1. Get a32oz/1 litre glass jar with a secure lid.
    Put 12 Tablespoons (180 g) of course ground coffee into the jar.
    Fill with cold fresh water. Seal the jar. Shake to get the ground an wet.
    Leave it on the counter for 24 hours. Shake occasionally to keep all the grounds in contact with the water.
    Next day. Scoop out as much of the grounds as you can. Pour the coffee through a filter to capture the remaining grounds. (I use a pour over filter funnel.)
    Top of the coffees to 32 oz.
    Done. Enjoy.
    Original question: What is the easiest way to make cold brew coffee from scratch at home?

  2. Nothing easier.
    Take one jug, preferably glass, or some other container.
    Fill it with water.
    Grind coffee, preferably a bit coarser than drip but any grind works.
    Add the same amount of coffee to the jug that you would to that much water for the way you like your coffee.
    Stir vigorously to wet the grounds
    Let sit, in fridge or on countertop for 8 to 12 hours
    Either decant slowly into glass or run it through a coffee filter to remove the grounds

    I have an illustrated answer in Food, wine, and the world if you need more detailed instructions.

  3. What is the easiest way to make cold brew coffee from scratch at home?

    Image source: Amazon
    Pick a coffee you like. Grind the beans coarsely. Fill the stainless steel filter cylinder with ground coffee. Then put it inside the Mason jar and slowly fill the Mason jar with cold water. Run the cold water through the ground coffee to ensure that the coffee all gets nice and wet. Screw the lid on securely. Invert the jar, roll it sideways, for a minute or two. Then place it upright on a countertop in a cool place, or in the refrigerator.
    Let it sit for anywhere from 8 – 24 hours, or longer if you forget; no big deal.
    Open the lid, pull out the filter cylinder (slowly; it’s dripping!), and then fill up the jar with cold water. Dilute 1:1 or some other ratio (plus ice) for drinking. Keep experimenting until you decide what you like.

  4. Man you basically make coffee and put it in the fridge…. How much easier you want it to get…. I guess you can have someone else do it, that is the easiest way

  5. “Cold Brew” is in its infancy relative to the science and techniques behind a hundred years (more like 110 but who’s counting) of extracting espresso.
    I expect to see conventional wisdom and “best practices” change over the next decades so take everything you read presently with a grain of salt. There will be changes as more and more specialists and scientists play with the preparation methods.
    At present, cold brew is another in a long list of Anti-Coffees. “Wow, it’s milder and none of those harsh oils and bitter tastes!” People have been drinking coffee and working out which beans to use to get that perfect combination of those elements for hundreds of years. Those “negative” taste components are part of the profile of a good shot of coffee. I want them, in varying degrees of moderation, in my brew. So that particular “attraction” of cold brew is, to me and to many coffee geeks, a bug and not a feature.
    How To Make Cold Brew Coffee
    > choose good beans (you figure out what you consider “good”)
    > get a good grinder – I have a great one but it doesn’t do as “coarse” as you want for cold brew. My largest grind is my choice for French Press and you really want to be about double the coarseness. ***Someone could maybe recommend a grinder that has a coarser setting? My pro model for our caffe could handle it but that was a great honking huge $3000 grinder!***
    > put the coffee in a big old glass receptacle 1:7 grinds:water. (1:7 to those of you who are mathematically challenged is 1/8th coffee grinds). This is not religious, in spite of what the “authentic” fans tell you. Go lower if you want, because you can always later dilute it if it’s too strong but you can’t un-dilute it if it’s too weak so don’t go over that 1:7 at first. If you’re consistently finding the results too strong, go to wussier ratios.
    > let sit at room temperature or in a fridge on “cool” for 12/24 hours. Pick a number. Try it. Ignore people who tell you that they have THE number. Pros who specialize in the stuff steep for 12, 14, 15, 18, 20 hours. That big ol’ coffee monolith that everyone hates? They use 20. Experiment.
    >strain the brew into a pitcher or jar. glass is best but if you’re enamored with that big old crocker pitcher you got from Aunt Lucille, use it. ceramic, glass, either will do. I’d avoid metal, it’s gonna sit for a week. And the less said about plastics, the better, amiright?
    Experiment. Experiment. Experiment. No one formula of precise coarseness, amount of beans, type of beans, roasting profile of beans, amount of water, time and temperature for steeping is “the standard”. The standard is your taste. You want a coffee that doesn’t taste like coffee but has some of what you consider to be the desirable tastes of coffee? Play with it.
    I expect to see the lab rats go at this topic over the years. I will not be surprised if someone comes up with “proof” that you should really use whole beans but that they need to be roasted to a specific profile and the water needs to be at the body temperature of an aardvark and steeped for 27hrs 45 minutes in a room with 1% more nitrogen than normal. Look at the changes in roasting profiles and temperature recommendations for espresso over the years. We could get the same thing.
    Meh? It’s like “sun tea”. Hey, isn’t that neat! You can make tea by letting it sit outside for several hours without having to boil water. Great to know if I’m trekking across Mongolia, I guess, but no taste value, whatsoever.

  6. The secret to making authentic cold brew coffee is you must use course ground coffee.
    If you use preground coffee in a bag from the grocery store, your cold brew will be muddy and bitter. Its important to grind your own coffee beans when making a home brew of cold coffee. Grind the beans into about quarters and eighths. Some finer parts are okay, but it shouldn’t be the majority. (Coffee grinders are a very useful kitchen tool and not expensive. This is good excuse to buy one.)
    Your ratio of course grounds to cold water should be 1:8.
    Your choice of brewing container is up to you. I find it’s just easier and cleaner to cold brew in a French press. It fits in the refrigerator better too. The French press has that built in strainer that makes the end process more efficient.
    So the other secret to a great cold brew: brew in the fridge for no more or less than 18 hours. Some recipes say 24 hrs, but that’s too long from my experience. After 18 hours, strain the coffee grounds out of the coffee and put the cold brew coffee in another container. It should be good for a week to pilfer from.
    Remember that cold brew coffee is highly caffeinated, and a little bit goes a long way. It should have a smooth texture, feel slightly lighter than hot brew, but should not taste watery. If it overly watery then try again with less water or more grounds.
    I perfected my recipe after reading Jamie Oliver’s recommendations. How to make cold brew coffee

    What is the easiest way to make cold brew coffee from scratch at home?


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