Coffee scientist & new subscriber in here! It's a nice video with an interesting result. I've experimented a lot with cold brewing and gotta say that cold brewing is a combination of factors. Most people tend to think that's just a matter of temperature vs time but it's actually much more complex than that. See, coffee solubles are stratified and there are certain compounds that only get properly extracted if the solvent (water) power is plenty. Temperature is the key factor here. The hotter the water the more it can extract from coffee. At room temperature water can dissolve most components very easy. On the other hand, no matter for how long you steep your grounds, if water temperature remains low, certain flavors and solids can't be dissolved Efficiently. Coffee beans are oily. Please note that at ambient temperature oils and water don't mix. They remain well separated. But, at boiling temperature, water can easily mix with light oils. So steeping inside or outside the refrigerator is a decision that must be taken based on time but also on the flavor profile you want. And for flavor you would want to also consider changing your ratio. More water more dissolving power. For room temperature, using shorter ratios yield a much mellower concentrate. For the refrigerator I would suggest to stretch ratio a bit to push the extraction. In my experience with medium roasts, i get the best flavor using 1:4 ratio, room temperature for 20-22 Hr
@@robertocastro2549 hey Roberto! He aprendido por mi cuenta, aplicando y probando conceptos químicos y físicos básicos a la extracción del café. Has been over 3 years of research, observation, trial and error
@@robertocastro2549 hi there! Pasando por acá para compartir un update de mi técnica cold brew. He obtenido excelentes resultados con moliendas gruesas por encima de 1100 micras pero aún mejores resultados acortando un poco el tiempo de extracción y moliendo ligeramente más fino, apenas por debajo de 1000 micras. Usando tiempo de 14hr en el refrigerador obtengo gran sabor y mucha dulzura, pero aún con mucha claridad. Normalmente las infusiones largas tienden a producir una bebida dulce y de gran cuerpo pero de baja claridad, por ponerlo en términos standard. Pero lo cierto es que gran parte de esa claridad se puede recuperar de buena forma aplicando dos simples pasos, que me han dado un resultado maravilloso. La primera técnica es, como decía antes, infusionar por menos tiempo. 14 horas es suficiente en la mayoría de los casos. Lo otro es, colar la bebida con un filtro de papel. Esto es algo muy importante porque aunque, el cold brew no es rico en aceites, algunos compuestos y algo de sedimento tienden a hacer la bebida un poco menos definida. Al colar con un filtro removemos las microparticulas y algunos componentes grasos, dándole un cuerpo un tanto más ligero pero significativamente menos ácido, con lo cual resaltamos de forma eficiente el dulzor. Al final de cuentas, estamos bajando el TDS en taza y eso es bueno para el sabor y la textura. Usando ratios más largos (últimamente prefiero el 1:10) podemos obtener mejor resultado en menor tiempo Tradicionalmente se recomienda usar ratios más cortos (generalmente 1:8) pero definitivamente me gusta más el sabor de la bebida 1:10
Thanks for this! I recently tried doing my normal cold brew in the fridge, but starting with room temperature filtered water. I use a half gallon, so it’s a few hours before the water is as cold as the fridge. Have you tried this? I’ve also done a blend and I don’t add the dark roast grinds until hour 12 of the 24, since darker toasts don’t need as long. Any thoughts would be appreciated!
@@trailguy hi there! Where I live, ambient temperature is stable and warm, around 32°C Something I would suggest you to try is to use medium roasts for cold brewing. Dark roasts can yield sweet concentrate but definitely lacking that touch of good acidity to balance the mix. Honey processed, medium roast beans are the best bet IMO In case you want sparkling acidity from your cold brew or just wanna highlight flavors a bit, one thing you can try is using the following technique: Ratio 1:8 Filtered water Grind size: around 1000um Start with 20% of the total water at boiling temperature. Pour over the grounds and stirr very well. Let steep for 30 seconds. When the clock hits 0:30 pour in 40% of total water weight in form of ice cubes. Immediately after this, pour the remaining 40% using very cold water (as cold as possible, close to it's freezing point) The boiling blooming opens the flavors and extracts some oils. The ice and cold water stop the blooming and limit the oxidation rate. If you don't pour the ice and the cold water after 30 - 40 seconds, the fast oxidation can totally ruin your coffee. Be aware! Put in the fridge and let it steep for 14-16 hours The resulting concentrate can be used straight or diluted. For pour over strength hot coffee, dilute the concentrate (concentrate to water ratio 1:0.8 to 1:1) For 100ml of concentrate, dilute with 80-100ml of hot water. I've had nice results with 90%
I'd like to see a test finding out what the ideal brew time in room temperature is, and how that compares to a fridge-version that you know is good. Room temperature is expected to brew faster, so maybe 16 hours is just too long, and you get better results after 8-12 hours?
Hm….interesting. If it tasted sour that would suggest under extraction and if it was too bitter that would be over extraction. I mean there are other thing that could effect that as well but since you kept everything consistent it would be temp. I brew with a toddy on the counter for 24 hours. Only time I’ve had a problem with that process is with incorrectly ground coffee. But I also think the Toddy is the best cold brew method. It’s what Starbucks uses as well I believe.
Yeah Starbucks uses the toddy system and also leaves it out to brew outside of the refrigerator, but you can make great cold brew with basically nothing but a jar and a cheese cloth. That grind is definitely important. Maybe he used too much coffee vs the amount of water and steeping time. I bought a Starbucks cold brew makes and it’s instructions say use 8oz of coarse coffee for 24 oz of water for 12 hours. So maybe his measurements may have to be modified to accommodate the change in temp.
I’m an old school gal here - I rarely purchase specialty coffees at a coffee shop but have a good quality espresso/cappuccino machine, as well as the best drip set up I could afford. A friend of mine roasts his own beans, and I’m afraid I’ve become quite the addict to his different custom roasts. I’ve only just recently started looking into cold brew coffee & was recently given a *very* basic cold brew set up (and I do mean VERY basic, lol). While looking around for videos & info on cold brewing, I came across your channel. Lots of terrific videos, great content - def subscribing! 😊👍
Welcome Wendy! Sounds like you make a great cup so I'm sure you'll become a cold brew pro in no time. Glad you're liking it - hopefully more soon (this new baby keeping me busy!)
I'm curious why you didn't leave the time the same? I would have liked to see a comparison of flavors where the water temperature was the only variable that was different as time also plays a major role in brewing concentrates vs. ready to drink beverages.
Fair question. Did it this way because most people either steep at room temp for x time, OR in fridge for longer than x time. Had I done them both for the same time I would've gotten comments asking why I didn't vary the steep times lol.
First of all congratulations 🎊🎉🍾🎈 having a baby is really exciting and beautiful Definitely looking forward to the alkaline water vs reg. water test and if you don’t mind try using essentia water it’s my wife’s and mine’s favorite. Thank you
Additionally, not all alkaline water is created equal. There is alkaline water that has been through a chemical process called electrolysis resulting in unhealthy alkaline water. It's not good for you. Water that's naturally alkaline occurs when water passes over rocks, like springs, and picks up minerals, which increase its alkaline level.
i usually go half and half, make my cold brew before i go to bed, (usually 6 hours before i get up for work) leave it out in the kitchen. wake up and put it in the fridge and take it out to drink after work :D gives it the right balance for my palette
To be honest, you have to find that personal recipe for yourself. I do the same as well but leave on the counter for 2.5-3.5hrs at night after dinner. Then before I go to bed, I place it in the fridge. The total time I typically brew it for is 13-14hrs and its perfect for me and my palette. Then you have to play around with the ratio as well as which beans you like as well. It's taken me 6month to a year to find the balance and then my palette changed and I had to adjust it. I also have to make my cold brew differently if I intend to add any creamer or just straight up (primary). Cheers!
I have always heard that heat makes coffee more bitter I never thought that little heat would effect that much but I've also heard pressing coffee brings out more bitterness
New to both cold brew and the channel. For me, a great first video to watch! A question…you mentioned the fridge version as your preferred choice - “at least drinking straight (@~7:50 in the video).” Would your opinion change if drinking the cold brew iced? The ice would, of course, change the flavor profile of both coffees…
I have two cold brewers. One from Slovenian company Goat Story - reccomends 12h room OR 24h fridge. Jappanese Hario Mizudashi reccomends 8h atleast in fridge. Also grind levels are different and coffee to water ratios.
I'm relatively new to the cold brew process. Do you have a suggested formula to start with? Saw your recipes, but didn't spot a basic starting one. Like how much coffee to water? Can you use pre-ground coffee?
not really a fair comparison you should do the same times that way you can really tell but yeah 16 hours is my max at room temp i normally pull around 14 hour mark that way it isn't as bitter unless making tonics then you want the bitter kick
This video was great! I used it to help me try out my own cold brew and I don't know if I just screwed it up or if it's because I need my coffees to be sugary sweet and this just isn't able to be done :( I noticed my coffee always tastes bitter when it naturally goes cold, despite the sugar I have in it, so maybe I'm not meant for cold brew but was wondering if you had any suggestions (if my complaint even makes any sense lol)
so you made cold brew and left it at room temp, and then it tasted too bitter? hm it could be a few different things so its tough to pinpoint. could be your coffee is too finely ground, or the water isn't purified enough, or something else
What made you go with 16hr vs 24hrs? I wonder if there would be less acidity if you just didn't step it as long outside. Like let's say 10hrs or 8hrs. Same with fridge, most places I read 24hrs is the max you should leave it in the fridge to steep. Seems 4-8hrs is where the most caffeine will be dissolved and the rest after that effects the flavor from what I have read. There is no right/wrong way cause everyone likes different things, but there is an optimal way to get the most flavor vs acidity and caffeine. No criticism, just really wondering. I did cold brew for the first time yesterday just for 1hr at room temp. It was very light smooth, I can drink it straight up without sugar. So there is defiantly room to play with room temp and fridge. Also a mix of the two, like start out room temp but then go to fridge, just to speed up the process to start but slow it down so there is still the smoothness. I'm hoping the only difference is that room temp is faster, cause 24hrs..idk I need my coffee sometimes and can't be waiting you know.
Actually, 16 hours is on the short side. Most people do 24 hours, or more. The less time soaking, the more sour, the richer flavors take more time to be extracted.
I got a little confused about which was which and had to go back and check because it seemed like you were referring to the wrong jug… you had it right but because you had obviously put the room temp in the fridge after it was brewed, it looked like it had been in the fridge (condensation) then after you tasted them your hand gestures were a little confusing (but don’t worry, I figured it out, I should have just paid more attention to the lids)
I'm a Six Cylinder Room Temp brewer. I season it with Badia brand Cinnamon. I've tried those cheap cinnamon shakers and I was getting jello. It was hard to press. Badia is a smooth press every time. I give My filtering a pull up filter to make sure there are no grounds. I get sludge but that settles and the coffee finds it's level. I pack it up in a plastic gallon from Dollar General but I pour it into a former french press I use as a server. I dress it in a Mug! Whole Milk and Stevia. I think I'm done with Half and Half.
I make coffee ice cream by putting a cup of whole beans in 2 cups of half and half for three days, strain, do the egg yolks, sugar and whole cream to make a quart of amazingness.
Would be a cool test, but yes science would suggest that both would be more bitter, and left at room temp the *most* bitter. Once hot water is put on the grounds the coffee flavors are sufficiently extracted, so leaving it longer afterwards probably wouldn't taste good.
Started my first brew while I watched this gonna do a 12-16 hour brew room temp first and then do it in the fridge and see which I prefer. I have Wegmans brand Colombian coffee on a coarse grind Idk who they dupe but I think I’ll like the coffee itself I just have to find the brew that’s right for me.
I usually do .75 - 1 cup of whole beans to about 4 cups of water. Here's my super detailed step-by-step process lol: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3pmathRyGHA.html
very informative video! I prefer my cold brew to be bolder, so i like to steep at room temperature. Also your french press looks exactly like mine, same lid and everything.
@@IcedCoffeeLifestyle Good to know… I’m not a coffee drinker at all, HOWEVER… I received a coffee with some meal and instead of throwing it out I added it to my chocolate protein shake and it was amazing. So, I’m playing with how to make coffee to add to protein shakes. Lol, I have no idea what coffee “should” taste like or the difference between good coffee and bad coffee. I’m learning as I go. I have tried making cold brew a few times, last time I just let it sit for like 72 hours and it tasted pretty bad, but to be fair I think all coffee tastes bad, but it was especially bad. It was very bitter. I will try to stick with 24 hours from now on.
Would doing only 12hrs at room temp be better then? Taste test 12 v 16? But what about the caffeine content? New to making my own coffee (well, I guess I'm new to coffee all together) so I'm experimenting to see what I like. Currently trying Starbucks House Blend. I have that same french press :)
There's no right or wrong way. Some people have commented here saying I did it too long and others say too short 🤣 can't make everyone happy. Do what you think tastes good.
@@IcedCoffeeLifestylefridge and 24 hours, of course! Also gave a try to the 1-minute version and it's surprisingly "okay". So i'll keep experimenting, either way.
It shouldn't, but it will depend on how filtered your water is, and how airtight your seal is. Definitely don't want dirty water and loose seal. Also the overall air quality in the room it's steeping will have an impact I'd imagine.
Just for curiosity: have you tried to brew the thing in the freezer letting everything freeze and then let it thaw in room temperature? Freezing stuff when wet is a good way of affecting cell structures so perhaps there might be some benefit?
@@Fayery_Random_YT No. 24 hours at room temp would've made it taste even more "sour". The commenter above is incorrect because cold vs. room temp steeps at different rates so the time parameter must be adjusted. In either case, they don't taste the same.
@@Fayery_Random_YT By definition less time means under extracted (sour), more time is over extracted (bitter). In order for a fair taste test to be conducted the variables need to line up except one, in this case: temperature. Also, I would consider having a “control” in your next video. Perhaps a cold brew purchased from a coffee shop. From there you can compare your brews to the base/control model and determine your findings.
*god father voice* I am a generous man and a lover of coffee. I noticed you’re under 1k subscribers thus not making money off of this vid. I will subscribe to you my friend
Your concerned about consistent room vs fridge temperature, but don’t understand the obvious inconsistency of measuring coffee via a measuring cup. The last thing you should do is measure your coffee beans via a measuring cup. Especially if your doing a comparison taste test. Right away you’re going to have two different weights of coffee for your test that aren’t equal. Buy an inexpensive scale and weigh coffee via grams.
But wanted to ask maybe something even more granular.... Do you think there would be additional difference if you started brewing with refrigerated water vs room temp?
@@bangyonglo2274 thank you! and yes there will be the slightest difference, at least molecularly, but you probably won't taste it. I always use cool refrigerated water since it's from the fridge filter. Steeping with warm or room temp water will make the flavors some out a bit stronger and quicker, I'd imagine.
Currently trying it in the refrigerator after watching this. Have a nitro keg coming from Amazon that will hopefully be saving me $80-$100 a month on nitro from Starbucks.
Hey Cold Brew Guru...stumbled upon your channel..nice. Just wanted to see what your community thinks about the low acid theory. I did a 24 hr cold brew in fridge experiment and compared acidity with Ph paper to hot brewed coffee (made with less bean for obvious reasons, but to taste) and guess what...no diff in acidity! somebody please verify. was hoping less acid better for my reflux, but no help..so i tested, thus disappointed. :
Hello and welcome! I actually did this same acidity test myself (it's a video on my channel - take a look) and got the same results as you. I was surprised at what the paper said, because flavor-wise I still think cold brew is less acidic. Not sure how to best combat your reflux but if I discover something I'll let you know!
A little bit of a late response here, but I'm a professional brewmaster (beer) and deal with pH and acidity in sour beer. pH measure is only one way of measuring acidity, and does not give a complete picture of the acid profile or the perceived sourness on the palate. A better predicter of perceived sourness is titratable acidity, measured by performing an acid titration. This is a more complicated process that involves dripping an alkaline into your acidic solution and seeing how much it takes to neutralize it. Probably beyond the scope of most home coffee fans, but it can yield very different results from a pH test. Also, it's worth mentioning that different acids have a different quality and intensity of perceived sourness: lactic acid, for instance, is fairly soft and smooth, while acetic acid is sharp and biting, at the same pH. So a pH measure is only telling you part of the story about how acidic your coffee is, and how sour it tastes. It could very well be that cold brewing is extracting softer types of acids and not the harsher types, and also that it would measure with a lower total titratable acidity than hot-brewed or room temp steeped. In the end, the human palate and the human gut are in fact far more sophisticated tools for detecting acidity than a pH paper (which isn't even a very accurate way of measuring pH in the first place... you really need a calibrated pH meter to do this properly). If it tastes less sour, and if it upsets your digestion less, then there is something going on in the acid profile of cold vs hot brewed. I know for me personally, cold brew tastes a lot smoother and less acidic than hot brew (have done side-by-side tests with 3 or 4 brewing methods), and whereas hot brew really messes up my digestion on an empty stomach and makes it gurgle for hours, cold brew has a much gentler effect. So I think there is something to all this, and your pH tests just aren't digging deep enough... probably someone else out there has confirmed this scientifically by other means, but I haven't dug into the research.
Not a good comparison. Time in the water, be it in the fridge or out, changes flavor profile. You CAN NOT compare the two methods but have a major difference in the soak time. You need to have everything the same, same beans, same ratio of beans to water AND same soak time, with the only difference being temperature.
@@andalistark5416 Here in india room temperature is very high unless its winter. So, to slow down the brewing process and have consistency in every brew I have to keep it in my fridge. Also the water that i put in is generally on the warmer side. Its colder than lukewarm but not too cold. So that also speeds up the brewing process. If we use cold water and then put it in the fridge so then 24 hrs is good. Btw that was a good one. And when i had posted this comment at that time, my grind size was finer than what I've been recently playing around with. So 16 hrs to 18 hrs gives a great brew.
@@arbaazdin9298 Fascinating (i wish i was being sarcastic but i’m not). It’s 4am & i’m pondering temperature consistency, intensity of heat vs duration, grind coarseness 🤔 Thanx (btw u are too kind. Terrible play on words lol).
@@andalistark5416 If its 4 am then just throw in very coarse ground coffee & water and go for 14 hrs. In my experience 14 hrs wont give u very under-extracted coffee and neither will it give u very sour or bitter coffee. It's the safest according to me. Whenever i buy new coffee i start with 14 hrs and increase the time by 2 hrs for every batch and go upto 20 hrs.
I always brew at room temp for twelve hours and I find that it is less sour and bitter than ten in the fridge. I find that finishing the other one for a total of 24 hrs mellows it out, brings a more full bodied taste, and even makes it seem naturally sweeter.
How do you keep your teeth so white since you drink so much coffee? I’ve actually read that cold brew is better for your teeth since it’s roughly 67% less acidic than regular hot coffee.
