Filtron Cold Press
Cold Press coffee brewers have been gaining popularity over the years, and offer an alternative for people who have sensitive stomachs. Steeping coarsely ground coffee in cold, fresh water for up to 24 hours produces a low acid coffee concentrate when filtered. The liquid concentrate/essence can be stored in the refrigerator for up to six weeks. The generally accepted brewing time frame is between 12 and 24 hours. While it seems like a long time to wait, it produces a rich and dense coffee beverage, almost like a cold version of espresso. It is versatile, as you can drink it straight, or add water to create the equivalent of a cold brewed coffee. It can also be used as a replacement for espresso in iced beverages, like lattes and mochas. In a commercial setting, it is excellent for making frozen coffee drinks, such as frappes.
The exact dosage will depend on the size of your brewer. We recommend using a 1 to 1 ratio of Coffee to Water (1 lbs Coffee to 1 Gallon Water). The coffee should be coarsely ground and the coarseness of your grind will correlate with how long the grounds are in contact with the water. Since the Cold Press method is a full immersion cold brew, for many hours, is it essential to use coarsely ground coffee.
We find the best coffees for this brew method are fuller bodied coffees with a deep profile. Southpaw Espresso is our most popular coffee used for this method.
Ice Brewed Coffee
This method is similar to the direct Japanese pour-over method, but utilizes automatic brewers. We like this method because we find that cold-press tends to be very heavy, and one-dimensional, pretty much all chocolate and no acidity. When you make an Ice Brewed coffee, you get a nice round body like regular drip, but not overly heavy and the acidity and sweetness are still in the coffee. To us, this is a lot more enjoyable and refreshing.
Basically what we do is brew coffee double strength, straight over ice. The ice melt thins the brew down to a proper consistency, and chills it immediately so it is ready to serve over ice.
For our brew we use 4.5 oz of coffee, ground 1 setting finer than what we use for a regular drip. We brew with 30 oz of water directly into a pitcher with 20 oz of ice. Stir to make sure the ice has completely melted.
This yields 1.5 liters of ready to serve, Ice Brewed coffee. Store it in a pitcher in the refrigerator and serve it over ice for a genlte and refreshing ice brewed coffee.
Japanese Direct Iced Pour Over (Chemex)
Brewing coffee directly over ice is a quick alternative to the Cold Press brew method. The direct pour over technique produces a fresh, clean and aromatic iced coffee. There are a few different methods and brewers for utilizing this technique. Hario invented a brewer specifically for the iced pour over utilizing their V60 in the Hario Fretta brewer. However our personal favorite iced pour over is done with a Chemex. We feel that Chemex has the advantage over the Fretta for a couple of reasons, the first of which is clean up. The Fretta has 3 different components, the brewer, the glass carafe and the ice chamber. It only takes a minute or two to clean up, but none-the-less, when using this method with the Chemex, there are no extra components, just a Chemex. The Chemex also utilizes high quality glass (a substance that does not absorb odor or chemical residue) where-as the Fretta V60 cone is made of plastic, and would be better with a glass or ceramic V60.
The direct Iced Pour Over is incredibly easy using the Chemex. The exact dose will vary from coffee to coffee. Our Burundi Kayanza Gacokwe has been really popular as an iced coffee recently, and for the purposes of this blog, we used it in our trials. For the best results, with the most well rounded and expressive flavor, we used a 50/50 water to ice ratio. The goal of this method is the same as the Ice Brewed coffee method, brewing a stronger concentrated coffee that is diluted to the proper consistency when the ice melts. For the best results with the Burundi, we use a 52 gram dose with 355 grams water over 355 grams ice.
We would love to hear your thoughts and feedback!
What is your favorite iced coffee, and how do you brew it?