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Coffee brewed between 195 and 205 degrees will contain more aroma compounds, dissolved solids, and flavor than coffee brewed at 72 degrees, but heat also extracts the bitterness and astringency found in coffee beans. The appeal of cold brew lies in its milder acidity and bitterness, which lets more of the dark chocolate, caramel, ripe black fruit, and vanilla flavors come to the fore.
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Are You Ruining Your Coffee by Grinding the Beans the Wrong Way?
To make the best cold brew, we tried a number of out-there techniques, including near-continuous agitation and five-day-long extractions in the refrigerator. But in the end, we found that a simple steep in a French press was the best method. Using a high ratio of ground beans to water produced a concentrate that was easy to store and could be diluted as desired. After trying various brew times from 12 to 72 hours, we found that a 24-hour steep delivered the best flavor. Pouring the concentrate through a coffee filter–lined fine-mesh strainer ensured that it was free of sediment. Our finishing touch? A pinch of kosher salt, which rounded out the cold brew’s flavors and further masked it’s already minimal bitterness.
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For the love of God why don't you use a mass ratio instead of volume?!
Don’t forget to compost those coffee grounds! If you don’t have a yard, put them under trees or bushes -in an inconspicuous place so people don’t walk through them. Coffee grounds are slightly acidic, which most trees and shrubs love.
Hey hey! I know this guy! My kids pressed play on this on Alexa today. They were super excited I knew a celebrity chef. You're killing it Dan Souza!
Oh good grief! My mother used to say “If everyone liked the same thing, they’d all want my husband!” To those of you don’t like what he did, move on and stop whining. Assume you are right, which you clearly already did, and smugly go annoy someone else.
WHAT A WASTE OF COFFEE.
I think that at least half of thus video is bullshit
This is insane 😳 and completely unnecessary
Yummi! Thanks
All you need to do is add a little salt to your regular coffee when using the press to remove the bitterness, pour and let sit in the 'fridge' for a couple hours, pour over ice. The way it is done here isn't really brewing, it is steeping.
FYI just because it's cold brewed you don't have to drink it cold you can heat it up or add hot water to the concentrate.
I have had cold brews in a variety of ways and I am sorry, just taste like near coffee. Maybe I just love the bitterness of a dark Starbucks roast but has no kick. Love my french press Equal Exchange Love Buzz
If you use good beans that is an absurdly expensive cup or two of coffee.
All that coffee for one serving and not even a big one? No no no no. I NEED MORE COFFEE.
1:2 coffee to water (by volume) is plenty strong for me, and I drink cold brew every morning by the shot glass (uh, not straight up, I add almond milk and a touch of cream or half and half). I use 2 cold brew bags (1-cup each) and a 1-liter Cambro container. I find that the sediment will block up coffee filters, making it a real pain to get the last quarter cup filtered. With the bags, I just fish out the bags and drain them with a mesh strainer and there's practically no sediment. Using this method I end up with enough cold brew to last me a couple of weeks. Best of all, I don't have to clean out a French press.
Doing way too much
Thank you so much I love cold brew at home! You guys are really talented, helpful and greatly appreciated!
Seems a lot lot more wasteful than normal well-brewer coffee
Yess! I've been adding a pinch of salt into my coffee for years, tastes smoother….I also love my coffee very strong & bitter… thank you Dan!
1:1 ratio is sheer madness
It makes no sense to use a french press.
I do cold brew as well. I might not know all the ins and outs of roast and temperature and time….I truly don't. I'm also not all that particular about the brand and origin of the bean although I can def respect that the knowkedge is there, and also fair trade options of coffee. So all said, maybe I don't know what I'm missing. But I bet millions of others don't know either! So these instructions are for anyone who just wants a quick boost morning without a lot of mess.
At night, I measure out a generous but single serving of coffee grounds into a jar and cover it with water, lid on and shake. If you need to make for more people you can. Refrigerate. In the morning I put ice in my travel mug and filter the coffee using a fine mesh filter suspended by a ring that sits on the edge of my mug. Then I add flavored liquid creamer and stir. Lid on and done.
Cleanup…rinse the filter. Compost the grounds. Wash the jar.
I love the no list here. No coffeemaker on the counter. No French press to break. My filter fits in my hand…stores the drawer or sits in the drainer (and cost 5 bucks). Also no big technology to become obsolete or get broken. No time wasted. Seconds at night, seconds in the morning, seconds to clean up. I also don't fiddle with fancy coffee or grinders or water filters but you could do any of that.
Aside from the method/process: Worthless fluff video. More expensive than buying a can/bottle at a convenience store and a lot more work.