Thread: A Cup of Joe

I have been making cold water coffee on and off for the last 50 years. It's nothing new, just new design and hype. Yes, it is good for what ails you but it gets pedestrian after a while. I'll dig through my rarely used kitchen contraptions and find mine and get a photo up shortly.

We used a large bowl and a floppy cheese cloth bag to hold the coffee in the water. As i remember it was two cans of water to one of coffee grind
We put a plastic stretch wrap over the top and put the whole thing on the top of the fridge for about two days.
Poured the brew into a pitcher and added it about a tablespoon per cup to hot water.
Dried out the grounds and used them for other folks that liked strong coffee.
Haven't done it in 30 years.
~Richard

That product looks like a home method to make instant coffee. They say no oily components left in the coffee. That's exactly the part that has all the coffee components that gives coffee character and makes it what it is. You might as well just get instant.

Kalita pour over, works great. Makes Master Chef taste like decent coffee.

Originally Posted by thebigspendur

That product looks like a home method to make instant coffee. They say no oily components left in the coffee. That's exactly the part that has all the coffee components that gives coffee character and makes it what it is. You might as well just get instant.

Agreed

The oil carries the flavor

I roast my own beans in a hot air popper, grind them on a KitchenAid burr grinder, and use the french press. I'm pretty happy with this system but think I'll dig out the old Faberware stainless percolator to see how that compares to my current setup. I used to use the perc everyday prior to getting married.

Originally Posted by Lolita1x2

Interesting. What are your thoughts?
Did I read correctly that it takes 24 hours for each brew?

Yes. From what I've read so far, you get enough extract to make 10-12 cups of coffee. Two ounces extract then pour hot water, total 8 ounces. You can also use it to make iced coffee and also mixed drinks.


Mike

They also say you can pour over the coffee twice. That's the biggest sin in coffee making. Which is a good segway to using a percolator. It runs the water over the grounds over and over and over.

This morning, it's Coffee from Costa Rica. This stuff is fabulous in my french press.

Today:
Cremina, Latte Machiato, home roasted..Yirgh, Hawaiian, Salvadoran..to light City Roast.
~Richard

PS. A Machiato is made by dumping the hot fresh shot into prestretched milk. Usually the shot is made, then the milk is stretched and the rapidly cooling shot dropped into it. That makes a big difference with some coffees.