I love cold brew coffee because it is so smooth. I've looked at various brands/styles of cold brewing systems and always end up doing it the old fashioned way. Pour my filtered water into a glass jar, add coffee grounds, stir, cover and refrigerate for 12-18 hours. The next day I strain the coffee by pouring it through a paper filter in my Hario porcelain pour-over filter cone, into a glass pitcher to store in the fridge. When I read reviews for these "designated" cold brew systems, there is always a fair amount of people complaining about the fragility of the glass carafe. I am also not crazy about all of the plastic components included with them. Which brings me back to my Ball jars. :)
I have this cold brewer. Only thing I don't like about it is the bottom part comes off too easily. Sometimes It came off while stirring the brew resulting in all the grinds falling into the container. Probably just best to add the grounds to the container, add water then use a paper filter to separate the water and coffee grounds.
What if you tried it at 12 hours room temp and 12 hours fridge? It may yield a stronger brew. I agree with the amount of grinds, I dont see the purpose of going past the mesh, since the water can't seep into that area and allow it to flow in and out of the plastic past the mesh. My brewer should be coming in today from amazon! I am excited to give it a go!
He didn’t finish showing the filling water portion of the instructions. He’d normally fill water up to the filter line, like he said. And so the coffee would be in contact with the water.
@@robwhite698 not always We have such a thing and the instruction say it works with 50g and 650ml water If you do that then the water / coffee won't reach the filter So whats the point?
So i just looked up the conversion of 125g to tblspn. Says about 8.5 tblspn to = the 125g. That definitely doesn't go to the top of the mesh for me, but rather about half. Is it due to the grind of the coffee i have, or am just wrong in the conversion?
