cold brew methods for a shop setting

Hey all,

So, I've spent about the last month and a half experimenting (off and on) with the whole cold-brew idea, and have finally settled on a blend and method that I'm happy with.  

I pretty much just put a pound of medium-grind coffee into a 12Q pot, steep in cool water for 24 hours, and then filter through what amounts to a tea basket.  The final product is smooth, chocolaty, and has a wonderful buttery-but-light body.

Now my task is to adapt my method to be efficient in a café setting.  We're wanting to make this our standard for iced coffee, but the current method is too labor-intensive to implement effectively (it's impossible to pour it through the tiny basket without spilling, among other difficulties).

So I'm wondering, does anyone else do cold-brewed coffee in their shops?  If so, do you have a dedicated setup or do you do it in a way similar to what I described above?

Any thoughts/advice would be much appreciated.  Thanks!






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Permalink Reply by TJ Mort on July 6, 2011 at 9:37am
We let the coffee steep overnight (we just do 12 hours) in a large pitcher covered with plastic wrap.  The in the am, we take a gold filter and put it in the mouth of a rubbermaid pour pitcher and pour into the gold filter right into the pitcher we serve from.  Super simple!  Does this make sense?  Now that I read it it sounds really confusing!
Permalink Reply by Christopher Godwaldt on July 6, 2011 at 8:27pm
Ah, makes sense, but for one small detail, what's a gold filter? I think knowing that I can figure out exactly what you mean. :D
Permalink Reply by Mike McGinness on July 6, 2011 at 9:09pm

Link to Swiss Gold Coffee Filter


Christopher Godwaldt said:

Ah, makes sense, but for one small detail, what's a gold filter? I think knowing that I can figure out exactly what you mean. :D
Permalink Reply by Zayde Naquib on July 14, 2011 at 6:21pm
We use the Yama Cold Drippers as well to great success. They get a lot of people talking, which is great, plus the finished brew is fantastic: smooth, rich, and boozy. Right now we're using a Guatemala bean from the Asobagri Co-Op.
Permalink Reply by Kathy Fadorsen on July 15, 2011 at 8:24am
We use the toddy system 1lb coffee for 1 gallon cold water let sit 24 hours. We sell it as toddy and mix with 50% water for the ice coffee. The filters are expensive was wondering if the gold filters are big enough for 5 lbs of used coffee grounds. This time of year we ue 5 gallon of toddy every three to four days.
Permalink Reply by TJ Mort on July 15, 2011 at 11:29am
The gold filters are not that big, but usually the grounds all accumulate at the bottom, so you have dump out what it in the filter a few times while straining.

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