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/ck/ - Food & Cooking

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5585248 No.5585248[DELETED]  [Reply] [Original]

Why is cold brewed the best and what is the way to make coffee?

>> No.5585252
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5585252

>what is X and why is it Y?

>> No.5585254

>>5585248
i like it for different things than regular coffee, def has a different flavor profile

>> No.5585266

>>5585248
You totally got the format wrong OP.

>> No.5585272

>>5585254

>>5585254
If you had left the word "profile" off the end of that sentence absolutely none of the meaning would have changed.
None.

>> No.5585274

>>5585248

I like cold brew and I always have a carafe full in my fridge. Right now, it's Stumptown's Hair Bender.

That being said, I hate that it's such an expensive, inefficient way to brew coffee. that 1:9 ratio is killing me.

>> No.5585284

>>5585274
One to nine?
Please splain.

>> No.5585304

>>5585284

Cold-brew calls for a brewing ratio of 1 part coffee to 4 parts water. The toddy is a little more generous and lets you squeak by with a 1:4.5 ratio. You're then supposed to dilute the "concentrate" again with an equal part of water (or milk), so you end up with a 1:9 ratio.

Hot brewing uses a 1:16 ratio (in an Aeropress, for example) all the way out to a 1:20 (drip, some pour overs). In other words, you get twice as much coffee out of the same amount of beans if you brew it hot than if you brew it cold.

>> No.5585337

>>5585304
Aero press uses way more coffee than that.
I use two full scoops to make half a cup.

>> No.5585346

>>5585337
measuring in scoops per half cup instead of grams per ml/oz

>> No.5585350

>>5585346
>

>> No.5585436

>>5585272

stop being a faggot

>> No.5585441

>>5585346
Just not dedicated enough to get a scale.

>> No.5585488

>>5585337

here's the gold medal recipe from the 2014 aeropress championships:

>1st place : Shuichi Sasaki
>16.5g coffee, 78℃, 250cc soft mineral water, EK43 grind at 9.5
>Rinse normal paper filter, in standard position.
>40g of blooming water for 25 seconds, stir 5 times.
>Add 210g of water, stir once.
>Press very slowly for 75 seconds.
>Leave 45g.

16.5 grams of coffee for 250 grams works out to 1:15.151515, so, very close to 1:16.

Most of the champion recipes from years past also hew very close to this ratio. About the lowest I've seen was 1:14.

>> No.5585492

>>5585436
Ok

>> No.5585501

>>5585488
I don't know from grams. I just go by volume. Pretty sure my aero press uses much more coffee than a pour over or drip machine.
Seems like I use twice as much as drip.

>> No.5585506

>>5585501

Well, I'm telling you that you might be using too much coffee, or not enough water. I'm not making up these ratios out of thin air. They're accepted standards that have been around for decades.

A gram scale is like, 15 or 20 bucks and worth every penny, mang. Get one.

>> No.5585517

>>5585506
I like my coffee to be closer to espresso than a brewed coffee.
That's the whole reason I use the aeropress.

>> No.5585520

>>5585506
standard id 1gm/16ml

>> No.5585523

>>5585501

I'm interested as well, in my Aeropress I use
>1 tbsp (=1 oz) coffee : 6 oz water

>> No.5585525
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5585525

>>5585520

which is exactly 1:16.

>> No.5585528

>>5585523
Sorry, I meant 2 tablespoons.

>> No.5585535

>>5585525
i know i was just putting it into something more accessible

>> No.5585544

>>5585528

that's 11 grams of coffee to 170 grams of water. that's a 1:15 ratio, depending on your measuring spoon.

>> No.5585557

>>5585544

but, then again, it could be a 1:12 ratio, or a 1:18 ratio, depending on the roast (lighter roasts have more volume), and depending on how stringent you are with leveling off your spoons.

seriously, guys, get a scale. 15 grams of coffee is 15 grams, no matter the roast, no matter how you accurately you spoon it, no matter what. you'd be surprised at how much more consistent your brews will become, even if you're convinced that they're very consistent now. i can make a pretty good brew with even the shittiest drip maker, just from measuring out my water and coffee to the gram. it's the single best investment you can make for your coffee enjoyment. fuck the gooseneck, fuck a thermometer, fuck your weeaboo ceramic grinder. get a goddamn scale.

>> No.5585595

>>5585557
I do not mind minor fluctuations in the strength of my coffee. In fact I celebrate them.
Consistency is overrated.
There is a mom and pop coffee shop near me that has amazing coffee. The whole neighborhood loves it.
Day to day the shots pulled seem to vary quite a bit.
Starbucks is dead consistent but mediocre.
I would rather have the seat of the pants artistry.

>> No.5585630

>>5585517
Using way too much coffee is not going to accomplish that.

>> No.5585637

>>5585595
>Starbucks is dead consistent but mediocre.
>I would rather have the seat of the pants artistry.
Or, and hear me out here, you could just be consistently good. That is an option as well.

>> No.5585666

>>5585630
Are you sure?
It seems to me that the more coffee I use, the stronger it gets.

>> No.5585817
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5585817

>>5585666

There's a sweet spot for extraction. Adding too much coffee just makes for a bitter cup.

>> No.5585873

>>5585817
I am willing to accept some bitterness for stronger coffee.

>> No.5585881
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5585881

>>5585873

you sure are one stubborn retard who doesn't even know how to measure coffee.

>> No.5585889

I've found the most important thing is the beans. If those are legit and fresh, you can use whichever (correct) method you want.

>> No.5585894

>>5585881
You seem unable to accept the idea that I like my coffee different than you do.

>> No.5585897

>>5585881
If you don't like bitterness, why do you drink coffee?
>>5585894
I agree, I like my coffee more better vs less bitter, and without extra stuff.

>> No.5586001
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5586001

>>5585894
>>5585897

Who says that I don't like my coffee bitter? Who the fuck says that I like my coffee different than you do? You monogoloids are reading way too deeply into the argument.

All I'm saying is that the preferred ratio for AN ESPRESSO-LIKE CUP OF COFFEE IS 1:16 YOU FUCKING RETARDS.