[TheForge]cold brew coffee

Mon Dec 17 11:16:32 EST 2007

I've done the cold-water extract without any special gear --  just put
the grounds with cold water, in the fridge or other non-spoiling cool
location for 24 hrs or more... you gotta use a lot of grounds, to make
it strong enough to be an extract, but then again, you don't *really*
need to make extract unless you need it condensed.  I think the
extract ratio is something like 1# ground to 1 quart water.  Barely
enough to cover the coffee in my experience, so I usually make it much
"weaker", closer to normal coffee then I only water it down a slight
amount.

Now I'm no purist, but I've let the combo sit (brewing) for up to 2
weeks one time, with no ill effects.  Since it is cold, it does not
get the thick oils and deep rich taste, which some folks need with
coffee, but it DOES get all the caffeine, woohoo!!!  I usually have
run it through a normal cone filter, paper or screen, when I'm ready
to package or drink it.  I've looked into the process a bit, and
although I'm not quite a coffee snob I can tell good from bad, and
I've never been able to figure out exactly what is so special about
the Toddy kits and other supposedly-specialized cold-water-extract
systems.  If you're doing some sort of vacuum or low-oxygen
environment thing, those benefits should be the same whether hot OR
cold water is used :)  Special filter?  What they hey, yeah right.
The only filter problems I've ever had is with brewing super-fine
grounds, and having it clog up into mud and filter out extremely
slowly... in those cases though, I just let it settle for a minute,
and pour off the top first, leaving the mud as the final (last) bit to
be filtered.

The cold-water stuff is great, but do be careful because an overdose
of caffeine might feel a lot worse to your body than a little acidic
oils from hot-brewed coffee.  So start with small amounts and find
what works for you.  :))   For any of you home-brewers who want to
make those "evil" up/down brews, a shot of cold water extract as you
bottle your beer should blend better with most worts.  It is a gentle,
light, and more flowery flavor of the coffee, prolly more like those
gardenias.

ciao,

ben

PS - If anyone has different results with the specialized equipment,
I'd like to hear about it!

On Dec 13, 2007 10:30 PM, George Rousis <feorge at kc.rr.com> wrote:
> they sell them at few shops here in kc.
> i could bring you one to the next bam meeting.  in springfield and a
> pound or two of broadway coffee.
>
> george rousis
>
>
>
> On Dec 13, 2007, at 6:25 PM, Bob Ehrenberger wrote:
>
> > This sounds like what I need.
> >
> > Not much too it, a container with a hole in the bottom and a
> > special filter.
> >
> > Robert Ehrenberger
> > Shelbyville, Mo.
> > eforge at centurytel.net
> >
> >
> > ----- Original Message -----
> > From: "Hufford, David" <David.Hufford at EKU.EDU>
> > To: "Bob Ehrenberger" <eforge at centurytel.net>; "Sponsored by ABANA"
> > <theforge at mailman.qth.net>
> > Sent: Thursday, December 13, 2007 12:42 PM
> > Subject: RE: [TheForge] RE: Coffee roaster
> >
> >
> > The system for cold brewing coffee is still available, known as the
> > Toddy Coffee Maker.  They have a website.  I've had one of these
> > systems
> > since the 60's, and have used it frequently.  It's a brewing container
> > and a special filter for separating the grounds from the extract.
> > And,
> > yes, you can freeze the extract for prolonged storage.  A couple of
> > teaspoonfuls in a cup of hot water; tastes just like fresh brewed
> > coffee
> > (much less acid due to the cold process).
> > David Hufford
> > Richmond KY
> >
> > -----Original Message-----
> > From: theforge-bounces at mailman.qth.net
> > [mailto:theforge-bounces at mailman.qth.net] On Behalf Of Bob Ehrenberger
> > Sent: Thursday, December 13, 2007 1:28 PM
> > To: Mark A. Pesetsky; Sponsored by ABANA
> > Subject: Re: [TheForge] RE: Coffee roaster
> >
> > I have a follow up question.  When I was much younger I had a pastor
> > that
> > made a coffee syrup which he could then add to hot water and have what
> > tasted like fresh brewed coffee.  I was not much into coffee at the
> > time
> > so
> > I didn't really pay attention to the process.  As I recall he
> > soaked the
> >
> > ground coffee in cold water in the frig and after several days
> > strained
> > out
> > the grounds and was left with the concentrated coffee syrup.
> >
> > Are any of you familier with this process?  Could you provide
> > details on
> > how
> > to do it? I'm thinking that this would be a good way to use up the
> > coffee
> > before it goes bad. Could the syrup could be frozen and have a longer
> > shelf
> > life than the coffee?
> >
> > Camp Chase Gazette had an article on making a coffee syrup similar to
> > what
> > the troups carried during the Civil War. The problem is they started
> > with
> > instant coffee and then boiled it down to a paste, doesn't really help
> > me
> > use up coffee grounds before they go bad.
> >
> > Robert Ehrenberger
> > Shelbyville, Mo.
> > eforge at centurytel.net
> >
> >
> >
> >
> > --
> > No virus found in this incoming message.
> > Checked by AVG Free Edition.
> > Version: 7.5.503 / Virus Database: 269.17.1/1182 - Release Date:
> > 12/12/2007
> > 11:29 AM
> >
> >
> > _______________________________________________
> > Manage membership or unsubscribe at:
> > http://mailman.qth.net/mailman/listinfo/theforge
> > theforge mail list group photo site is
> > http://www.photoaccess.com
> > Login:  blacksmithblacksmith at hotmail.com
> > password:  anvil
> > ___________
> >
>
> George Rousis
> organic iron concepts
> feorge at kc.rr.com
>
>
>
>
>
> _______________________________________________
> Manage membership or unsubscribe at:
> http://mailman.qth.net/mailman/listinfo/theforge
> theforge mail list group photo site is
> http://www.photoaccess.com
> Login:  blacksmithblacksmith at hotmail.com
> password:  anvil
> ___________
>
>
>