cold drip coffee - what do you reckon?

[askthe coffeeguy]

ok - I've had a few and been quite impressed by the concentration of flavours, the sweet oiliness, and the fortified, Pedro Ximénez-like characters that I have encountered

We've showcased a few super-premium coffees through my work recently, and one of them in particular, the El Salvador Adia Battle Selection was so good over ice as a filter coffee  that it got me thinking about what would it be like as a cold drip?

Anyway I've been doing some research and I'm likely to take the plunge into the drip (silly play on words I know) in the next few days, and thoroughly explore all of the variables before I introduce it to my workplace environment

So I was wondering if anyone else has had a play with either a Hario or a Yuma or similar - and what were their thoughts and observations?

Cheers,

Pat

[askthe coffeeguy]

Ok... After traipsing all over the city in search of the illusive cold drip yesterday I finally managed to track down a Hario  literally walking distance from my house at padre coffee - where the good folks there walked me and talked me through the process from beginning to end - and I picked up some Nicaragua Esmeralda from there as well so let the fun begin!

[Koffee Kosmo]

Ok... After traipsing all over the city in search of the illusive cold drip yesterday I finally managed to track down a Hario  literally walking distance from my house at padre coffee - where the good folks there walked me and talked me through the process from beginning to end - and I picked up some Nicaragua Esmeralda from there as well so let the fun begin!

Sounds delicious

KK

[askthe coffeeguy]

Thanks KK - been scouring the net for pointers on how to use the beast - seems like thee are quite a few variables to enter into the equation

Here's what Ive got so far based upon my observations and my own taste preferences:

1.   Light filter roast gives best results
2.    As does tasty beans with some age on them
3.    Pre moisten puck to stop it drying out
4.    Paper filter (wet) on top to stop the puck from drying out
5.    But no paper filter on the bottom if you want to retain oils (personal preference done like a 'cleaner' taste)
6.    50g of coffee to 600ml of water - completely random but this is the ratio that I'm starting off with to give me the result that I'm after - some use more / less coffee to water ratio
7.    Six to eight hrs brew time should give the desired result

On top of that I've got some Esmeralda to play with which is my favourite bean for this application so hopefully there's not too much wastage involved in getting it right

[WotB]

If I remember correctly, the guys at Single Origin had it down to 4hrs/batch.  40g/L was their recipe.  I prefer a much higher brew ratio with shorter infusion time.

[AndreasM]

It's been very popular at Reverence, flow rate, grind and brew ratio will all affect taste.
Just try a few different versions and adjust to suit your own taste.

[askthe coffeeguy]

hey andreas - do you have a preferred ratio?

and what's your thought on using paper filters with the drip?

I can understand one on top to trap moisture but isnt one on the bottom going to trap oils?

personally I like oils in my syphon and my cold drip but not in my pour-over!

p

[Bean Flying]

No paper on the bottom, let the oils run free Still gives you a very clean brew with the Hario.

Slower drip rate with a slightly finer grind is what I am leaning to for a more full flavour. Also brew ratio way more than above 400-500(still playing) for 60g+ you can always dilute later but not the other way around.

[UNM]

No idea about hario/yuma etc.

Light filter roast? Depends how light you normally go. I tried one on WotB's recommendation FAR lighter than I'd ever tried before. Came out really good as CP (not in a drip though). I took it just to first crack, before rolling first.

http://www.bestcafes.com.au/forum/other-brewing-methods/cold-brew-methods-thread/msg21644/#msg21644

[askthe coffeeguy]

No idea about hario/yuma etc.

Light filter roast? Depends how light you normally go. I tried one on WotB's recommendation FAR lighter than I'd ever tried before. Came out really good as CP (not in a drip though). I took it just to first crack, before rolling first.

http://www.bestcafes.com.au/forum/other-brewing-methods/cold-brew-methods-thread/msg21644/#msg21644

Im happy with pulling the roast at first signs of second crack which is probably as dark as many roasters would go anyway even for their espresso based roasts!

[UNM]

Im happy with pulling the roast at first signs of second crack which is probably as dark as many roasters would go anyway even for their espresso based roasts!

Try first signs of FIRST crack. You might be surprised at the results. I was.

[askthe coffeeguy]

Try first signs of FIRST crack. You might be surprised at the results. I was.

Cool I havent done this I reckon it would be great with pourover and I'm sure the results are good for cold filter too - especially on a hot day!

made my first cold drip today:

600ml of filtered water and 60g El Salvador Adia Battle Selection coffee ground to 5.2 on the ditting (slightly finer than plunger)

lightly tamped the coffee and added a paper filter on top to evenly disperse water and to trap moisture

prer-moistened the puck and the paper filter and repeated this process after 30mins at which time the coffee bgean to drip into the canister below at the rate of a drip per second

adjusted the tap drip ration to 8drips per 10 seconds - dont know if this is 'right' or not but it looks and feels right and the only way I know this ration is because I timed it

left the jobbie running overnight but managed to extract a couple of teaspoons before I left and the result was sweet, musty, complex, dense, rich, oily with concentrated stewed fruits on the back palate - a couple of drops is enough to saturate the whole palate with flavour and a lingering aftertaste which lasts for at least several minutes!

If this is only the beginning I'm sure looking forward to what follows!

pre-moistened the filter then added and lightly tamped the coffee

[daveq]

I've been playing with my Hario with mixed results. But I can't say I've been super precise about measurements...

But I got myself some Panama, Hacienda La Esmeralda, which I tried at a cafe the other day as cold drip - and it was phenomenal (it really is THAT good imo), so I'm going to probably take a bit more care with my measurements!! I'm considering icing my water - but depends I'll have to be home all day to watch it!

Will update if I can achieve same results as the the pros!

[askthe coffeeguy]

I've been playing with my Hario with mixed results. But I can't say I've been super precise about measurements...

But I got myself some Panama, Hacienda La Esmeralda, which I tried at a cafe the other day as cold drip - and it was phenomenal (it really is THAT good imo), so I'm going to probably take a bit more care with my measurements!! I'm considering icing my water - but depends I'll have to be home all day to watch it!

Will update if I can achieve same results as the the pros!

sounds good dave - my research has lead me to believe that its not nec to ice the water but to each their own

what I'm finding is that its good to have some age on the bean say 12days plus post roast in order to bring out the good oils - I'm sure its all personal preferences!

if possible I recommend leaving the brew for a day to allow the contents to settle and the flavour to concentrate - but so far this is only a theory as I havent had a brew last that long!

I hooked up an infusion of Nicaragua Fincas Mieresch before I left work so I'm keen to see what it looks like tomorrow

had a cold drip coffee at 7.30 this morning - 45ml over ice and it saw me through till lunchtime!

[RichardM]

Ahh, the joys of seeing people discovering cold brew 

Noone ever believes how simply wonderful it is till they try it. It turned my understanding of everything I knew about coffee completely on its head.

[askthe coffeeguy]

I've had a couple of great ones notably at Dandelion and Driftwood in Brisbane, and Proud Mary and St Ali in Melbourne - but I've had some shockers as well - so for me I'm keen to delve into the cold brew as deeply as possible to sort out what parameters work best for the flavour profiles I want to create, and based upon my own personal palate structure and taste preferences

I'm still at the beginner stage of the journey but ai'm liking where it's taking me! 

[askthe coffeeguy]

Well... It had to happen really - the cold drip filter coffee has been a smash hit and we're selling a couple of batches per day - which is excellent  considering that it was only introduced mid week!

So much so that I've decided to bottle and sell the product and to that extent I've already organised packaging and marketing material - things move fast in a caffeine fuelled world

But perhaps the best thing about the cold filter is that if I have one at seven in the morning im then sorted for my caffeine injection until after lunch - which is just awesome !

[Beanz]

I have had excellent bottled cold drip coffees recently at The Good Bean Espresso Bar in Mooloolaba and Black Star Roastery Works in West End. The cold drip is produced in house mixed with milk and pre bottled. You can order it to have at the cafe or take way. They are both producing great coffees. I reckon I know my way around the Melbourne cafes but I am not aware of anyone producing a similar brew at the moment. This is certainly a welcome addition, I know where I will be heading this week!

[Kelsey]

So we've got another SE QLDer on our hands...

[Beanz]

No well and truly based in Vic but have been visiting SEQ and always trying coffee's when the opportunity allows.

[Koffee Kosmo]

I have the time to make cold press
But I am to attached to the Strega Lever at the moment 

KK

[Beanz]

It would be good to have a  Yama Cold Water Drip 6-8 Cup set up to play with. I also contemplated making a set up using chemistry lab glassware but it would not have the same visual appeal.
I have been experimenting and have been soaking ground coffee in in a jug of water overnight or during the day. I leave it to soak in the fridge
I use approx 10g / 220ml of cold filtered water, the grind setting is the same as I use for espresso shots.
I soak for approx 8 hours+/-, I then pour through an open Aeropress / Coava filter, I stir it gently to stop the filter blocking. Alternatively you can press it through
The results are surprisingly good. The family are not coffee fanatics and yet when I go the the fridge the filtered brew I have put aside has often been consumed. I have tried less coffee to the same volume of water and it is too diluted for my liking. With some roasts there was a hint of bittereness but I found a very small amount of Maple Syrup took away any bitter taste. Sugar or honey could be used according to one preferences. Has anyone else tried a similar brewing method ?

[Brett H]

I know KK swears by adding Maple Syrup to coffee that needs a "boost." I've not thought of adding it to cold press but I bet it's great.  I'll have to give itba go!

[Koffee Kosmo]

I know KK swears by adding Maple Syrup to coffee that needs a "boost." I've not thought of adding it to cold press but I bet it's great.  I'll have to give itba go!

That is correct add it to just under the stage of when sugar/sweetness taste comes through

KK

[askthe coffeeguy]

I have had excellent bottled cold drip coffees recently at The Good Bean Espresso Bar in Mooloolaba and Black Star Roastery Works in West End. The cold drip is produced in house mixed with milk and pre bottled. You can order it to have at the cafe or take way. They are both producing great coffees. I reckon I know my way around the Melbourne cafes but I am not aware of anyone producing a similar brew at the moment. This is certainly a welcome addition, I know where I will be heading this week!

st Ali does take away cold drip as does Proud Mary and I'm sure they're others - I like the coffee at The Good Bean in Mooloolaba but not the $3.70 they tried to charge me for a babychino!