On 5/12/2017 3:33 PM, Tim R wrote:
On Friday, May 12, 2017 at 2:08:59 PM UTC-4, rickman wrote:
Cold brewing is a whole different thing that produces much better
coffee to start with. I've never seen a way to do it that produces
as much coffee from the same amount of beans though.

I'd never heard of cold brew until this thread. I made some
yesterday. I was surprised at how much the beans soak up, you're
definitely right about the amount it makes. I used 4 cups water,
thought I'd get 4 cups back, not even close.

The internet is all over the place on recipe ratios, mostly because
people confuse weight and volume. Near as I can tell, a good ratio
is about 1 coffee to 4 water by volume, or 1 coffee to 8 water by
weight. (Or mass. Please let's not go there.)

I wouldn't worry about the ratios for brewing. Brew it strong and
dilute to taste.

You need to let the beans soak overnight to get a proper brew. A friend
who showed me this used a pound of coffee in a special container and
covered the grounds. Into the fridge overnight. The next day the plug
was removed from the bottom and a large felt filter let the coffee
liqueur was drained into a carafe along with some washing of the
grounds. Pour some into a coffee cup and dilute to taste. It didn't
make as much as hot brewing, but was soooo good.

The large felt filter made a world of difference. Using the Melita
paper filters is terrible because they quickly clog stopping the filtering.


My family buys a lot of expensive iced coffee, maybe this will save
some money.

Once she froze the liqueur in ice cube trays so that a cube would make a
cup of coffee. Then it would keep indefinitely. I think that would be
great for iced coffee.

--

Rick C