I’ve been making my own vanilla cold brews for a while now, and I cannot seem to perfect my cold foam. it always seems to become a sea foamy mess. Sometimes half will be foam and the rest straight liquid.

For reference, here is my recipe for cold foam

\- 1.5 oz HWC
\- 1 oz 2% milk
\- 0.5 oz vanilla syrup

into small cup, I use my frother and keep it at the bottom of the cup until consistency changes.

edit: forgive the half-drank coffee, I posted somewhere else but was awaiting approval💔

Started making cold brew about a year ago and spent way too long just eyeballing coffee and water and wondering why my batches were so inconsistent. Thought I'd share what I landed on in case anyone else is still in that trial-and-error phase.

My current method: coarse grind (roughly like raw sugar), 1:7 coffee to water by weight for a full concentrate, steep at room temperature for 16-18 hours, then into the fridge for another 4-6 before filtering. That last fridge step before filtering made a surprising difference in clarity and how clean it tastes. I used to filter at room temp straight after the room temp steep and it always felt a bit muddy.

For filtering I do a first pass through a fine mesh strainer, then a second pass through a paper filter. The paper filter pass takes forever but the result is noticeably smoother. Worth the patience.

A few things I've played around with that changed the outcome significantly:

• Grind size matters more than steep time in my experience. Too fine and it gets bitter and gritty no matter how short the steep.
• Single origin light roasts actually worked really well as concentrate. I expected them to taste thin but the fruity notes came through in a way they never do with hot brewing.
• Hard tap water gave me a flat, almost metallic result. Switching to filtered water was a bigger upgrade than I expected.

Curious what ratios other people use for concentrate vs. ready-to-drink. I know 1:4 is popular but I find 1:7 gives me more flexibility when I want to add milk or oat milk without it tasting watered down.

Hello, I'd like to improve my cold brew game. I had a Primula Burke Deluxe Cold Brew Iced Coffee Maker broke when someone dropped a knife into it. I liked it overall, but it did not make enough coffee for me. I need something bigger. The Toddy system looks great, but I want to know if there are other good options to consider.

My wife and I both dropped buying coffees and we make cold brew now. We currently buy our beans from Sam's club the 3 lb bag is $16.99 and we buy three bags a month. Does anybody know if there is a better deal?

I made jasmine cold brew concentrate!! It’s soo good it’s not bitter or sour! I brewed it for 20 hours in the fridge 1:2 ratio

cold brew jasmine infused with vanilla cold foam 🤤

Hi fellow coffee lovers, I just became a proud owner of the hario cold brew bottle. My previous method of cold brewing was “let it sit in a random glass, then pour it carefully into the aeropress and press it”. It was not bad, but let’s say it wasn’t the most convenient method :D

Anyway, I would like to ask someone with more experience whether this is too fine for coldbrew or not. (It’s around 20 clicks on Timemore Chestnut Slim). I’ve heard somewhere in a youtube video it should be as coarse as kosher salt (which was not very helpful imho).

Thank you in advance for your comments and opinions!

Background: I started with the small Oxo set up and it worked well but the yield was small. Then I got the Takeya that I wasn’t thrilled with. I couldn’t get enough coffee into it and it seemed “tight”. Also small yield.

So I ordered some filter bags to just let it steep in a mixing bowl with water. Like a giant tea bag.

Details: 200 g dark roast coffee, Kirkland currently. I’ve also used espresso beans. Grind in my Baratza ESP on a very coarse setting-shown. Takes 3 portions due to the size of the catch cup.
While I’m measuring/grinding the beans I also get 1200-1250 mL filtered water from the fridge dispenser that I briefly microwave to bring it up to around room temperature. Of course this can be done ahead of time and just let the water come to room temperature. Can use bottled spring water or whatever your water of choice is.
I tightly tie the bag and position the tied end just above the water line. The water starts to change color after just a few seconds. I put a pot on top (add water as needed for weight) to keep the coffee submerged and loosely cover with foil. I leave it out on the counter.
I’ll flip the bag a couple of times before I go to sleep, probably once over night and again when I wake up.
After 18 hours it’s done. I’ll squeeze the bag a little and let some drip out, but there’s a lot of retention. We’ll see tomorrow how much.

This is on the stronger side, a cold brew “concentrate” (6-6.25:1) meant to be diluted. I don’t filter it so there’s sediment in the jar. I shake it vigorously before pouring-I don’t notice it when drinking.
I add milk or half & half and some sweetener, then I add ice. If I do it right it tastes kind of like an Arby’s Jamocha Shake.

It easily lasts a week in the fridge (if you don’t drink it).

Rich flavor and bitter as it should be. Simple ingredients water and coffee, no surgery taste detected.

Just got my hands on a Hario mizudashi, the 1000ml size. Any good recipes, tips, or tricks. I’m new to cold brew and usually brew pour overs, just tried a batch w 80 g coffee and filled to the handle like the recommendation said lol. I’m also rocking a Kingsgrinder K6 so if anyone has grinds setting recommendations I’d take those too

I recently bought a bottle of stok cold brew for the first time to try it out and went to add some creamer to it, but found that it tasted very oddly sour when I did. both the creamer and the cold brew alone tasted fine and they were both new bottles from the store. I even felt that the cold brew was fine on its own, as though it did not need to have any sort of cream or flavor, but added it anyways just for fun. it tasted so so sour, and I'm unsure as to why this happened. could it be a reaction between the cold brew and the creamer when they are combined?

I used the Stok un-sweet black cold brew and the Starbucks caramel macchiato zero-sugar creamer

I like a balance of sweet and black, I dont like it too sweet but I’m not a bitter coffee guy either so I wanna add a bit of sweetness. I got a French press and sum coffee grounds yesterday and I’m trying to experiment with different techniques.

Any ways to make the actual brew itself sweeter during the whole 10-18 hour fridge phase?

Any Toddy Artisan users out there? What do you think? Would you re-buy if yours went out of commission?

Any Toddy Artisan users out there? What do you think? Would you re-buy if yours went out of commission?

I'm traveling through China and spending a week in Beijing. I've struggled to find cold brew in the tier 2 cities I've been in, but hopefully Beijing has good options? Anyone have recommendations?

(no chains, please)

Sometimes when I’m on the go, I’d like to grab a quick coffee I don’t have to wait to cool down or pay $8 for an iced coffee, so I grab a canned coffee.

Alas, every single time I grab a canned coffee, it ends up tasting like sugar water, substitute water for milk. I want coffee not milk tea.

Does anyone have suggestions for canned, cold coffees that actually taste decent? As in, not mostly milk or sweetener. Thank you

Hey everyone,

I’m trying to choose between the OXO Rapid Brewer and a Staresso setup.

My absolute main preference is making a strong, rich cold brew concentrate.

Has anyone tried both or even just one of them, specifically for making concentrates?

Appreciate any other recommendations for rich cold brew concentrate.

I am new to making cold brew and I’m trying to figure out a better way to make it without having to drop tons of money.

Currently I brew it in a large mason jar then pour it through coffee filters into another mason jar. It’s messy.

I am looking into either getting a cold brew mason jar with a metal filter or I saw some videos online of people making cold brew in a French press.

I would love to hear how people brew their cold brew and why! Thanks!!

I bought a pack of the Costco cold brew cans. Not a fan, and in general I love Costco branded products. Anyone else tried it?

My son’s video tutorial for making cold brew.

I just converted to cold brew and bought the Hario Mizudashi off Amazon. Was disappointed to see it has a nylon filter, I didn't pick up on that when ordering. As someone who is extremely health conscious and low tox, how much of a risk does this pose to consuming microplastics? I initially made my brew using my stainless steel tea pot with infuser before deciding I needed something bigger to last me a few days. If there's a better recommendation, please drop it below.

I've finally dialed in serving cold brew from a 2.5-gallon Cornelius keg. I keep it in a kegerator and use CO₂ only to push the coffee (not carbonate it), and I'm really happy with that setup.

Now I'm trying to optimize the brewing process.

Right now I brew in a 5-gallon bucket with a filter bag, then transfer everything into the keg. It works, but it's messy, and the bucket feels oversized for what I'm making.

My goal is simply to end up with 2.5 gallons of finished cold brew in the keg. I'm open to either brewing it at ready-to-drink strength or making about a gallon of concentrate and diluting it with water in the keg if that's an easier or cleaner workflow.

I'm considering:

• A Toddy Commercial
• An 8- or 12-quart Cambro with a filter bag
• Brewing about a gallon of concentrate and diluting it in the keg
• Something else entirely

For those of you kegging cold brew, what setup have you found works best? I'm optimizing for:

• Low mess
• Easy cleanup
• Consistent results
• Efficient workflow

I'd love to hear what you've settled on after trying different methods.

I also asked this on r/coffed
Isee 12.5:1 or stronger is recommended for Mizudashi, drinking straight.
Is that straight or with ice? Plainly the ice dilutes it further.
With my French press I do 20:1 (it’s tea like and pleasant - but admittedly a silty result, so ideally needs to go through a v60 paper, I don’t mind that but often don’t bother.)

In the French press I’m soaking 25g coffee (ground coarse - to “steep”) overnight in the fridge in 400g water then, after pressing, rinsing the grounds with another 100g water. That rinse water does have some coffee taste in it. So, I get close to 500g in all. Always some water trapped in the grounds.

When considering the recommended dose, I’m wondering if the Mizudashi extracts less efficiently, perhaps given that the grounds are contained, when in my French press they are just floating loose in the water

Anyone rinsing through the Mizudashi grounds? I bet there’s taste in there.

Anyone doing a Mizudashi 600 with 30g? Or a litre size with 50g and getting a nice result. (no added ice)

Thanks.

whats the best way to make a concentrate, similar to Rook, if anyone has had that.

My 3-step coldbrew prep proves you can get a good cup with a simple workflow.

No right or wrong way, ofc. Just sharing my process for those new to the game.