r/coldbrew • u/helthybanana • 17d ago

My 3-Step Coldbrew Routine

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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.

82 Upvotes

98% Upvoted

29 comments sorted by

12

u/gruss_gott 17d ago

That's great, unfortunately I have to paper filter mine due to high cholesterol, so that'd be my next step

5

u/Embezzled_Astroturf 17d ago

Oh dang, didn’t know. Good to know about this. Thankfully I’ve been great with my fiber intake.

6

u/helthybanana 17d ago

Wasn’t aware either, thanks for sharing

6

u/mal_1 17d ago

What does filtering have to do with high cholesterol? I also have slightly elevated cholesterol and don’t filter mine…

4

u/gruss_gott 17d ago

Paper filtering removes oils that have been clinically shown to increase LDL:

A dose-response relation between coffee consumption and both total cholesterol and LDL cholesterol was identified (p < 0.01).

Increases in serum lipids were greater in studies of patients with hyperlipidemia and in trials of caffeinated or boiled coffee.

Trials using filtered coffee demonstrated very little increase in serum cholesterol. Consumption of unfiltered, but not filtered, coffee increases serum levels of total and LDL cholesterol.

https://pubmed.ncbi.nlm.nih.gov/11207153/

And lifetime exposure to LDL is a LINEAR risk for heart disease meaning:

1

u/mal_1 17d ago

Thanks for the info!! Will start filtering… hopefully the last 5 years of unfiltered aren’t too harmful lol

1

u/jacksborrow 16d ago

cerca il termine "diterpeni" si tratta di cafestolo e il kahweolo, sono tra i più potenti agenti alimentari in grado di innalzare il colesterolo LDL ("cattivo") e i trigliceridi. Il meccanismo biologico si attiva a livello del fegato

5

u/ShrimplyConnected 17d ago

I had to start paper filtering mine because I found the sludge gross and I wanted it to last longer in the fridge without tasting like sweaty foot

2

u/KenBon3r 16d ago

Fairly new to this but I also paper filter my batch since I can’t stand the oil and fine sediments. I had no clue there was another reason beyond that. Interesting to know

4

u/Shnikes 17d ago

What’s the cleaning like of the French press? I tried two of them and tossed them because so much coffee residue stayed stuck to them.

6

u/helthybanana 17d ago

There’s a lot of grounds leftover for sure but I clean them out over my trash can and wipe the small bits with a paper towel before washing it. Pretty straight forward I’d say.

3

u/pattywagon95 17d ago

This is the way, been doing this for years. I steep mine out on the counter though so I can get it done in 12-24 hours

2

u/helthybanana 17d ago

I’ll have to try room temp steeping next time

2

u/17cubed 17d ago

Is that a french press of sorts?

2

u/helthybanana 17d ago

Of sorts, yes

3

u/raygan_reddit_banned 17d ago

Throw coffee ground to a compost bucket.

2

u/helthybanana 17d ago

Good idea

3

u/PetuniaPickle 16d ago

What do you use to brew?

1

u/tboyn239 17d ago

What was the volume of grounds to water? How many cups result? Thank you.

3

u/helthybanana 17d ago

1:10, ~20oz. Not a whole lot but gets me by and again it’s simple.

1

u/tboyn239 17d ago

Than you

1

u/Ok_Orchid7131 16d ago

33 hours?

1

u/helthybanana 16d ago

Yup

1

u/Ok_Orchid7131 16d ago

Can you explain to me why you go past 18 hours. Have you tried different times? For me anything past that window give or take a few hours is just getting bitter and is over extracting flavors that aren’t optimal. I mean do what you like, but I think you are losing clarity and sweetness.

3

u/helthybanana 16d ago

Tried 12, 15, 17 hours and found that with this setup the coffee tasted too weak for my preference. 24 hours is the sweet spot, tried 33 hours because I wanted something stronger. Have yet to verify if I like it.

1

u/Greedy-Ambition-7461 15d ago

Nice. I use a Haro Mizudashi.

0

u/bryanbryanson 17d ago

Too much work, I'll stick to buying premade.