Replies to This Discussion

Permalink Reply by Jay Caragay on May 23, 2009 at 7:42am

We've been using a variation on the Japanese brewing method above for over three years. The results have been fantastic.

However, over the last four weeks, we've been migrating to the Japanese-style cold brew tower a la Hario. It's a slow drip cold brew method that's been giving us great results while adding visual appeal and a conversation-starter with not only our regular customers but passers-by who just want to know what is going on.

• ▶ Reply

Permalink Reply by John Berkness on May 23, 2009 at 4:19pm

we've been doing a hybrid of the japanese method using a melitta style filter doing single cups so customers can choose which coffee origin they'd like. Personally I love dumping shots over ice and adding lemon juice on a hot day, it's amazingly refreshing

• ▶ Reply

Permalink Reply by Jaimie Rae Weidner on May 23, 2009 at 10:19pm

we use a half house blend, half espresso blend, double brewed (a little less than twice the amount for our normal half gal.) then let it chill to room temp, its nice and strong, really holds up to the ice!

• ▶ Reply

Permalink Reply by Brady on May 24, 2009 at 4:47am

Jay Caragay said:

We've been using a variation on the Japanese brewing method above for over three years. The results have been fantastic.

However, over the last four weeks, we've been migrating to the Japanese-style cold brew tower a la Hario. It's a slow drip cold brew method that's been giving us great results while adding visual appeal and a conversation-starter with not only our regular customers but passers-by who just want to know what is going on.

Jay, you have any pictures?

• ▶ Reply

Permalink Reply by Tim Flebbe on May 24, 2009 at 7:15pm

Well, we are very (VERY) new to the coffee business. Right off, we had a customer request frozen coffee ice cubes. Now we are making several trays a week. If you have a spare blender (so as not to mix the tastes into your smoothies or what have you), try and blend a mocha with some of this ice. Even with a double shot in a 16 oz drink, the coffee tends to disappear into a chocolaty rich beverage...Only made a few of those, but the ice cube themselves have been very well received.

• ▶ Reply

Permalink Reply by Andrew R. Tucker on May 24, 2009 at 10:12pm

Jay Caragay said:

We've been using a variation on the Japanese brewing method above for over three years. The results have been fantastic.

However, over the last four weeks, we've been migrating to the Japanese-style cold brew tower a la Hario. It's a slow drip cold brew method that's been giving us great results while adding visual appeal and a conversation-starter with not only our regular customers but passers-by who just want to know what is going on.

I know how to use the vacuum brewer that Hario makes for hot coffee, are you using different equipment to brew cold? We use the Toddy equipment, which makes great cold coffee, but I would love to experiment with some new ways of making cold coffee for the summer. Please help!

• ▶ Reply

Permalink Reply by Matt B on May 29, 2009 at 5:01am

I do not care for toddy coffee. I find it has no life. Muddy. And when it's hot out, the livelier the coffee, the better. Big body is more important during the cold months, imho.

I like iced coffee using an aeropress, japanese style. The press goes right on top of your tumbler of ice. Use 1.5 times (or more--experiment) as much ground coffee as you would for a hot cup.

• ▶ Reply

Permalink Reply by Jesse -D-> on May 29, 2009 at 5:15am

You didn't have the same toddy that I had. Life like no coffee I have ever had, and no mud at all, none not a bit.

Matt B said:

I do not care for toddy coffee. I find it has no life. Muddy. And when it's hot out, the livelier the coffee, the better. Big body is more important during the cold months, imho.

I like iced coffee using an aeropress, japanese style. The press goes right on top of your tumbler of ice. Use 1.5 times (or more--experiment) as much ground coffee as you would for a hot cup.

• ▶ Reply

Permalink Reply by Jay Caragay on May 29, 2009 at 5:19am

This is what we are using:

http://onocoffee.blogspot.com/2009/05/towering-infernal.html

Andrew R. Tucker said:

Jay Caragay said:

We've been using a variation on the Japanese brewing method above for over three years. The results have been fantastic.

However, over the last four weeks, we've been migrating to the Japanese-style cold brew tower a la Hario. It's a slow drip cold brew method that's been giving us great results while adding visual appeal and a conversation-starter with not only our regular customers but passers-by who just want to know what is going on.

I know how to use the vacuum brewer that Hario makes for hot coffee, are you using different equipment to brew cold? We use the Toddy equipment, which makes great cold coffee, but I would love to experiment with some new ways of making cold coffee for the summer. Please help!

• ▶ Reply

Permalink Reply by Jesse -D-> on May 29, 2009 at 5:24am

wow that thing is awesome. It looks like it tells time too! and makes alcohol.

• ▶ Reply

Permalink Reply by Joe Marrocco on June 2, 2009 at 12:24pm

Dr. Smoothie/Cafe Essentials said:

Irish Charm
Interwoven with Truly Latte

5 oz. water
3/4 70cc scoop of Truly Latte
1 oz. Irish cream syrup
14 oz. ice
Top with whipped cream and "Lucky Charms®"

see http://www.cafeessentials.com for more ideas

Uhhhh.... yuck....

• ▶ Reply

Permalink Reply by Jesse -D-> on June 2, 2009 at 12:32pm

yeah, I'm gonna second that.

is there espresso in it? I'm confused.

• ▶ Reply

▶ Reply to Discussion

• ‹ Previous
• 1
• 2
• 3
• Next ›
• Page