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Fresh ground medium roast from Community Coffee. 😎
La Bolsa, decaf, Guatemala, Monmouth. Trying to decide if it’s fruity enough for a 2nd bag.
Also, Vista Hermosa Espresso, Colombia, Pact. These new steel burrs in my Vario seem to only give good espresso with lighter roasts. This’d probably be fantastic with the ceramics.
Caffe Vita fair trade espresso over here in Puget Sound
It’s hot AF so I made some cascara popsicles and while those are freezing, I’m drinking the leftover sweetened cascara over ice with orange bitters and tonic water.
Cold brew. Chameleon. It’s hot af in Texas.
After years without, I got these EZ coldbrew packet thingies on a whim. Made them. Tried it. It was okay. But holy dick, was it ever refreshing.
Got some Nut Milk (lawl) bags
Got a bunch of better coffee
Got a big pitcher
Got a second pitcher with a screw-on lid
Got a bunch of flavorings
Set my grinder to medium, slightly on the fine side.
I don’t think I’ll ever go back to hot coffee again. I love this soooo much. I make a huge pitcher every day, pour it into the jug the next day, put a new bag in the pitcher, and throw it in the pantry. It’s been bliss. I drink hot coffee black, but coldbrew with a little drizzle of white chocolate stuff (monin, I think?) is GODLY.
FWIW there is (or at least used to be) something called a coffee sock that is (was?) basically a reusable fabric sock you fill with grounds and put in a pitcher or large Mason jar to make cold brew. Same idea, but might give better results than the nut bags…
That sounds like the exact same thing as a nut milk bag lawl. But kill bags are just cheesecloth with a drawstring. They’re the perfect thing for the task. I can also grind it really fine and ZERO loose grounds end up in the final product. It’s just super strong super delicious super cold super aaaaaaaaa
Yum.
Quick edit: it looks like the coffee sock is just a more expensive nut milk bag, but in like… shapes.
Oh ok for some reason I was imagining nut milk bags having a more loose weave.
Aha! The one I have is suuuuuuper super insanely fine, but mega strong. At the end of brewing, you can like, wring it out suuuuper hard and you get all this insanely concentrated ultra coffee.
It’s magnificent.
Definitely not fancy, but southern pecan drip coffee
Coffee lol
The same thing we drink everyday Pinky.
Colombia whole beans from Costco, same thing as everyday until I finish this 3lb bag lol
Not sure why I didn’t realize this sooner, but I just learned my large 1L French press works perfectly fine for making big batches of cold brew.
Then I discovered if I don’t want to wait, my aeropress will give me a cup of cold brew in 2 minutes…
I actually don’t like to be that guy but if you’re brewing with hot water over ice, that’s iced coffee.
If you’re doing a 2 minute aeropress with cold water… you’re probably getting super- under-extracted cold brew.
Either way, if you like the result it doesn’t really matter. But cold brew has a certain quality that some people really don’t like (see: James Hoffman).
I did a fine grind, 5:1 with room temp water inverted in the aero. Stirred for a full minute, then pressed for an additional minute.
I combined that concentrate with equal parts water, poured over ice, and voila.
I’m sure you can do better overnight with traditional methods, but in 2 minutes? It was surprisingly decent.
Nice yeah I mean if it’s tasty foe you it doesn’t matter. It was pribably under extracted in some way or another (just guessing based on thr fact that contact time with water + heat = extraction)
Some medium roasted Guatemalan from a local roaster.
Brewed over ice on my new Aeropress XL.
Pourover! Today’s beans are from Chiapas, Mexico and roasted by Broken Robot.
Perfero caffe’ Sumatra Lintong Bio beans, grinding manually and brewing with Hario V60. A splash of Finnish barista oat milk for the finishing touch.
Dark Arts - The Cosmic Key. Brewed in my Aeropress
my daily is a shade grown farm to shop arabica from Vietnam. I use it with a Clever Dripper at the office and with a 6 cup moka pot at the home.
https://oriberry.com/muong-phang-shade-grown-arabica
From the website: Under the forest canopy the range of daily and annually temperature is shorten, the coffee takes longer time to ripe and therefore it has more time to develop flavors. The coffee is hand-picked ripe and fully-washed process method is applied. It has flowery aroma, light body, smooth and sweet. Muong phang shade-grown coffee is an output of the Sustainable Coffee Development project which Oriberry has implemented for 5 years in Muong phang commune of Dien Bien. The project uses capability approach to expand farmers’ choices to help them select either monocropping sun-cultivation, traditional shade grown or coffee agroforestry. The project was funded by SUMITOMO Forestry and ASKUL from Japan under corporate social responsility component.
