What are your slow drip cold brew parameters?
I recently purchased a Yama cold brew tower for my business. As with anything in the coffee industry there are about 50 different ways to make a single drink. Trying to find what's best is always a challenge for an OCD person like myself. I don't believe our area's average palate is accustomed to a stronger brew so I'm thinking that a middle ratio of coffee to water (10g coffee/100g water or roughly 11oz of ground coffee for the whole batch) then diluting the final product before serving to our customers. I've tried it and think it tastes good, but if you guys are doing something different I'd love to try it.
For those using a cold brew tower, what are your parameters? Do you refrigerate then dilute? Any tips or recipes?
Replies to This Discussion
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Permalink Reply by Rob Morrisey on
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I know this has been asked before, but not only was it almost two years ago, there were also not many comments. I'm hoping the use of these cold brew towers have become more popular and there might be more input.
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Permalink Reply by Mike McGinness on
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We use the smaller 32oz Yama towers. (have 3 of 'em) I use 112g "perc" ground coffee using a light roasted well rested sweet deep fruited Natural Ethiopia. Dilute 1:1 right after brewing completed then into cooler. That would be about 11.8g coffee / 100g water brewing ratio.
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So a hair more concentrated. I'll have to play around a bit but it seems I'm pretty close. It appears that a LOT of people are using Ethiopian beans. Probably due to the sweetness you mentioned. I have an Ethiopian Yirg I'm gonna try out tonight.
Blue Bottle is using chicory and some other ingredients in a mix that seems popular there. I'm going to look into that as well. Would love to come up with our own signature drink that isn't around here. Chances are it'll have to be sweeter due to our customers taste. Our roaster has been mixing just a bit of the new Torani frappe concentrate with theirs at a farmers market and said it's selling like crazy. Something to look into.
Thanks Mike.
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Permalink Reply by Jay Caragay on
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for the 25cup Yama tower we use: 260 grams med grind coffee, 4000 grams of water, 60 drips per minute. Produces a serving strength brew that we add ice to and serve.
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