Concentrate ratios are different. Cold brew concentrate uses 1:4 to 1:8 ratios because you'll dilute it later. Espresso uses roughly 1:2 to 1:3 because it's meant to be concentrated. Concentrate gang: what's your go-to dilution ratio? Share below and see my recommendation!
Pour in circles, not the center. Pouring only in the middle creates channels where water rushes through without extracting. Spiral from center to edge, avoiding the filter walls. Show us your pour technique! 🌀 Video in comments or just describe it! Check the comments for my recommendation!
5/ DOCUMENT EVERYTHING
Keep notes on every batch:
- Date
- Bean origin and roast date
- Grind setting
- Ratio
- Steep time and temperature
- Tasting notes
When you nail the perfect batch, you'll want to repeat it exactly.
Happy brewing.
Over-extraction is the #1 cause of bitterness. When water contacts coffee grounds too long, it pulls out harsh, bitter compounds after extracting the good flavors. Shorten your brew time or coarsen your grind. Bitter coffee got you down? 😖 Drop a 🙋 if you need extraction help!
Label your kegs. Brew date, bean origin, ratio. Track what works.
Every batch is data. What beans did you use? What ratio? How long did you steep? How does it taste?
Write it down. Compare batches. When you nail that perfect cold brew, you'll want to know exactly how you did it.
A simple label system saves you from reinventing the wheel every time.
Quality in, quality out. Good beans make good cold brew. Don't cheap out on your roast.
Cold brew is forgiving - it mutes some of the harsh notes in cheaper beans. But it can't create flavor that isn't there.
Start with quality beans. Medium to dark roast typically works best. Fresh is always better than stale.
Your cold brew is only as good as what goes into it.
Rotate your cold brew stock. First in, first out. Fresh tastes best.
Even properly kegged cold brew doesn't last forever. The flavor peaks around day 3-5 and slowly declines after that.
Label your kegs with brew dates. Use the oldest first. Make smaller batches more often rather than one huge batch.
Freshness is flavor.
Store cold brew in the dark. Light degrades flavor.
UV and visible light break down compounds in coffee that contribute to aroma and taste. This is why good roasters use opaque bags, and why clear containers are the enemy of fresh coffee.
Kegs are perfect - no light gets in. Ever. Your cold brew stays as fresh as the day you kegged it.
Darkness is your friend.
Docusodes
Keg Outlet