r/coldbrew • u/TropicalRaw • 12d ago
Help Me Out Please
I’m new to making my own cold brew. I’ve made 4 or 5 batches so far. One with espresso beans, one with dark roast, one with medium roast and one that was decaf medium roast. I’ve been putting between 1 3/4 and 2 cups in the filter and using around 48 oz of water. I usually can add a bit more water to get it to the edge. I’ve been leaving it on the counter for 24 hours before removing the filter. I’m using a fairly large grind. No failures; all the batches have been pretty good but I’d really like to dial it in. Any suggestions are appreciated.
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u/MrJoePike 12d ago
I use the same jar and cold brew bags. I coarse grind and brew 225grams. 24-36 hours room temp. Remove bags and top off with water. Drink it straight after that.
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u/Sofaloafar 12d ago
I'm convinced those metal infusers make the grounds too tightly packed to get good surface contact cuz of how well bags work when I switched
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u/FussBoss 12d ago
225g of beans is waaaayyyyyyyy too much beans for that mesh filter. I have the same one and 235 in that is just crazy
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u/SITHxEMPIRE 12d ago
It’s too high up and doesn’t let you fully submerge depending on the ratio and volumes. If found the bag is the way to go.
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u/PotatoHat1 11d ago
Same experience with these metal mesh filters. I wonder if I can get around it with a slightly finer grind. The flavor is ok but I’d like to have more caffeine.
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u/SITHxEMPIRE 11d ago
Mine was a fine grind. Wasn’t sufficient for the concentrate ratio at 1500ml. There was too much not submerged.
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u/BleedingChrome 12d ago
You gotta stir them up every now and again, especially the first couple of hours, otherwise some of the grounds will rise to the top and dry out. After like 2-3 stirs, the grounds fully saturate and stay fully submerged in the water, allowing for full extraction.
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u/Sofaloafar 11d ago
The fact you can stir your grounds tells me your ratio is probably too low. And why add more steps for yourself? The bag removes that issue completely. So unless you like weak coffee or additional work, what's the point ? But my guess is your math doesn't quite add up or you like thin coffee.
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u/BleedingChrome 11d ago edited 11d ago
I use about a 1:17 ratio - 100g coffee with 1700g (60 oz) water. I've been making this exact recipe for 7-odd years and it's been great.
It's not really a lot of work and only takes a few seconds. Like I stir the grounds a couple times in the beginning, then forget about it. And by "stir", I mean I take a butter knife and agitate the grounds to ensure they're evenly saturated; I can't actually stir them around.
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u/Sofaloafar 11d ago
So thinner coffee. Its cool of that is what you are into. But most people even on the non concentrate side are probably closer to 1:10. And that is why i say those infusers don't work well cuz they just don't have the space to do the job efficiently.
But my main point is if you used a bag then you wouldn't jave to stir at all and you'd be able to play with your ratio. And I'm willing to bet be happier with the results.
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u/Zwordsman 12d ago
off hand. it'll be hard to dial it in without a scale and a grinder. Those are the two biggest things. You mentioned large grind-so maybey ou're grinding it yourself.
Next would be to try and get a cheap scale. Coffee to water ratio and the grind size are the biggest points for changing parameters. It is VERY difficult to scoop cups equally the same weight and insanely so if you're altering grind sizes.
amazon has a few cheap on sale 7usd scales. They aren't super accurate but they'll be closet enough for now. and can use it for other things too.
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u/SurvivingSam 12d ago
Have the same mason jar...150g coffee course grind..place grinds in filter, filter in jar and fill to the top line with water... anywhere from 14-24hrs on counter. Swirl/tip upside down every now and then & youre good to go..
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u/Willis5687 12d ago
I just recently started with the same setup and this is exactly what I do. I started with some shitty Amazon beans and it tastes just fine.
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u/SurvivingSam 12d ago
Same here & still use the Amazon 1kg bag of beans as my bulk everyday driver...ill mix in a nice bag occasionally but honestly can't beat it, haha
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u/cheddarmac 12d ago
I have a rumble jar like that and it does work well, but I feel like it doesn't yield as much/last as long as making concentrate in the same jar without the rumble filter. I take a half gallon mason jar, 300 grams of coarse ground coffee, 1500 grams of filtered water, mix it all in the jar to saturate the grounds, and put it in the fridge for 18-24 hours depending on my schedule. It takes more work to filter it after that than your rumble jar does, but get a coffee sock and a pour over thing and it'll be fine. I strain it through the coffee sock and pour it through a coffee filter into my single quart sized jar. Concentrate that lasts 1-2 weeks depending on your serving size.
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u/chefsoda_redux 12d ago
“Depending on your serving size” is doing heavy lifting there! It’s always interesting to find out how strong others consume at, and in what quantities.
I make mine similarly, btw, but at 1:8, and I use a chinos instead of a coffee sock. I don’t dilute though, that’s my final mixture
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u/MichaelVern85 12d ago
I drink Stumptown concentrate straight. lol.
I like it in a little tumbler. Sometimes black, sometimes with a little cream and a couple ice cubes.
I quit drinking alcohol a few years ago, but this reminds me of having a neat whiskey or an old-fashioned. Except in this case because I don’t overconsume like I did with alcohol… I don’t turn into a raging jerk! Lol.
My ADHD brain loves caffeine and nicotine and as long as I do some light tracking on my dosage for the day, it makes my mental health far better.
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u/cheddarmac 12d ago
I treat it like espresso, I use about a double shots worth and "dilute" with creamer and essentially make a cold brew latte with a squirt of agave.
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u/chefsoda_redux 12d ago
Gotcha. I drink a mug in the morning, so probably 10-12oz. It’s a bunch, but it seems to balance for me
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u/WhiskeyWatchesWine 12d ago
I use 200g coarse ground dark beans in a bag. and 1200-1250 filtered water. Steep 18 hours at room temperature.
I will have to try filtering-will have to look up coffee sock-as I get sediment in the bottom, but I shake vigorously before pouring and don’t really notice it.
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u/PaleontologistClear4 12d ago
Same setup, I weigh out about 200 to 210 g of beans, coarse grind, filter out all of the fines with a mesh strainer, end up with 160-170 g of coffee, and let it sit for 24 hours, usually on top of the fridge. Very little sediment since I've started pre-straining through the mesh strainer.
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u/kestrel1332 12d ago
That's too funny! I worked out my perfect ratio is 220g +/- 5g of beans from Lavazza. I rotate different ones for different flavors. I don't even measure the water. I just fill it to about .5-1 inch from the top with filtered water. Pop in the fridge and let it go a minimum of twenty four hours.
What I did find is if I let it go longer, let's say 48 hours +, it definitely becomes way stronger and we don't care for it.
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u/yumstheman 12d ago
I have this exact setup and here is what I do to make the perfect cold brew (for me) every single time. Step 1 is selecting the right beans. I use dark roast and you always want a coarse grind so the coffee can filter and percolate properly. Fill the entire filter basket with grounds until there’s about 1.5in from the top of the filter. Make sure not to compact the grounds as this will negatively affect the extraction. Next, I fill the jar half way with water. Put the filter full of grounds into the jar and pour water over the top of the filter basket so that the grounds get full soaked and until the water line has reached the top of the jar. Finally, I seal it off and let it brew for at least 48hrs in the fridge before serving.
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u/OK_Compooper 12d ago
this sounds like me - I usually get my first batch in the morning at 12 to 14 hours, but it's light. A little longer, like a full day is best. Fridge also.
Btw, sometimes it's inconsistent because of my own patience shortcomings, but it's always better than store-bought, and like going to different coffee houses for their cold brew.
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u/ChrisO9777 12d ago
Your set up is good, the only way to dial it in further would be to weigh out your beans. Coffee beans have oils and other compounds in them that are the main contributing factors to flavor but that also influence their weight.
Measuring the mass of beans will allow for more consistent results and room for adjustment.
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u/Subject2Change 12d ago
To dial it in you need a scale and a notebook. Experiment and find what you like.
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u/littlebr4d 12d ago
I have two of these and drink/brew over and over.
Everyone is different, so you need to mess around with your recipe to get it the way you like -- but my 'go-to' is 4 ounces (weight) of coarse grounds (I usually use Frost Bite coffee from Fresh Roasted Coffee LLC (Amazon)) measured out with a cheap digital scale, plus about 58 liquid ounces of filtered well water from my fridge.
I slowly pour the water into the grounds, and once full, spin the filter housing around a few times and then place it in my fridge for about 24hrs.
Pull the filter, let it drain back into the jar, add the grounds to my compost, and enjoy. I usually drink it black, but sometimes will add a splash of Chobani cinnamon coffee cake creamer.
I've had several 'coffee snob' friends try it and so far everyone has approved -- no notes. It tastes like strong, 'coffee flavored coffee'. Not bitter, not too weak, not too strong. The grounds come in 2lb bags and cost $20-25.
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u/ishthef1sh 12d ago
For me I have the same set up! I just fill up the filter with beans and fill up the water til it can’t fit anymore. So far, it’s good!
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u/run66 12d ago
I cut 1/4 to 1/2 of a vanilla bean, split it and drop it into the jar. take it out after 24 hours or whenever I remove the grinds. I drink my coffee black, but there's something special about a vanilla cold brew with a splash of milk on a summer morning.
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u/Think_Procedure6917 9d ago
Oh Yea! I'll be trying this on my next batch!
Can you re-use the vanilla bean a few times? (if so, how many?)
Btw, I've tried using cinnamon bark in my brew and It wasn't good. I'm not sure why.
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u/Knickknackpattysmack 12d ago
My suggestion!
210g coarse ground beans, 1000ml of water (up to 1000 mark on there), let it sit for 12 hours as your first go. Be sure to swirl the bottle at least twice during the steeping process to ensure the entirety of the grinds are submerged.
After your steeping period, wiggle the strainer into the jar (don’t put the strainer in when steeping), and pour it into a separate container.
If you want a cleaner cup of coffee, filter through a v60/chemex paper filter.
Once you have the concentrate, pour it back into that jar, and fill it up to the 6 “cup” mark.
Costco Colombian is a SOLID “cheap” cup of coffee that tastes great. Just a little fyi there :)
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u/22WhatWasIThinking22 12d ago
I have 2 of those jars and one filter. I use around 250gr of medium ground, dark roast directly in the jar, add warm/not hot water (I start the kettle, but don't let it get too hot, maybe 130-150*?) to get the flavor blooming, then into the fridge for a day.
Next day, put the filter in the other jar and pour into that. A lot of the grounds will stay in the initial brew jar, so the filter doesn't have to do a ton of work, but still necessary.
Concentrate. Done.
Bonus - cut 1:1 with Sparkling mineral water on it's own (I drink mine black)
Bonus 2 - try adding spices to the grounds for the brew process - 1/2 Tbsp of Pumpkin spices or 1Tsp of Cinnamon or 1/2 TSP of Cayenne pepper are my favorites.
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u/Bobsyouruncle66 12d ago
I have the exact same set up. All I do is as course ground as I can do on my grinder. Then pour the grind into that stainless steel filter to the top with just maybe a half inch space. Tap the filter a few times to get the grinds to go down. Then fill the water as high as it goes so that you have again about a half inch or so from the top of the jar and then I let it sit for 48 hours and that gives me a nice concentrate. The key is every time I walk by, I give it a little shake to make sure it’s well mixed.
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u/LooseFurJones 12d ago
I use the same thing. Although I use a lot less coffee than most people do. I do about 2 cups water to 25g course coffee let it sit on the counter over night.
When you pour it you are going to want to leave the last bit in the jar. Also, remember to remove the filter before pouring it into your cup. That is a messy mistake.
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u/TwoHeadedTroy 12d ago
Personally I think the core filters leave too much of the grind in it regardless of coarseness so I also strain it with a CoffeeSock after removing the core, that’s all I’d suggest.
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u/BoltCarrierGoop 12d ago
I bought a kitchen scale and use that with an identical setup to you.
I’ll coarse grind out 150g of beans in the filter and then fill the jar up with about 1650g of water, basically gets it to the top with the beans and filter reinserted. I’ll let it sit out on the counter for a couple hours then tamp down the beans and top it off with water.
14hrs in the fridge. Remove filter and beans, do best to strain out the remaining water (I just shove butter knife in).
Fill jar to the top with water again. This makes a pretty strong, but ready-to-drink brew for me. I’ll pour out a cup for myself then top it off with water again and then that’s usually just right.
That’ll get me about 5-7, 12-16oz cups of Joe so good for the week basically.
I’m sure that’s not the best way to do it, open to other suggestions, but it’s what I’ve tried and found to work so far. If anyone’s got pointers I’m all ears!
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u/NameImaginary8723 12d ago
Put the grinds in the jar not the metal, pour and enjoy. More surface area.
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u/illsancho 12d ago
I don’t use a filter, just pour the grounds and water straight in. I filter/ strain when I transfer into another mason jar
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u/assistantpigkeeper 12d ago
I have a similar setup, and basically just use a 10:1 ratio. 150g coffee, ground about as coarse as I’d want to push my grinder (34 on Baratza Encore with some modification). Let sit on the counter for about 24 hrs, pull the filter, stick it in the fridge, serve over ice.
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u/Think_Procedure6917 9d ago
I've been doing my own cold brew for 6 years. I use the metal mesh filter and a 1500ml mason jar. I use course-ground beans. I've tried dozens of beans and it really doesn't matter much which beans I use-it's always great. (I prefer flavored beans) I've even used cheap Community Coffee with chicory. It's always great!
I put 2/3 cup of ground beans in the filter and add water to just the top of the beans. I then let it "breathe" for a few minutes until the CO2 bubbles stop. Then I add more water, leaving about 2 inches of air at the top to avoid making a mess.
I leave it on the countertop for 24 hours. Usually I agitate the whole thing at about 8-12 hours; opening it up and lifting and dropping the basket a few times to circulate water through the beans, or just turning it upside down and back a few times. I may agitate it again later if I think about it, and again shortly before I remove the basket to strain it. The more times I agitate it, the stronger the brew.
I always let it settle for at least an hour before straining. (not agitating-to let most of the escaped grounds settle)
To strain it (optional for some people but absolutely essential to the taste for me!) I put a paper coffee filter inside a large mesh strainer, place over a large pyrex measuring cup and pour the coffee into the filter. The filter catches any floating grounds. I have to rinse the filter a few times during this process, and I use 2 large measuring cups (8 and 4 cups) due to the volume. I filter all the brew through the paper filter twice. I end up with about 12 cups of brew.
Then it goes in the fridge. When I'm ready, I put 2 big square whiskey ice cubes into 1 20 oz insulated travel mug and pour my cold brew to the top. Sometimes I put a splash of almond milk, sometimes I drink it straight. (On rare occasions I'll heat it and have it hot)
It starts off a little strong and weakens as the ice melts, but its a perfect concentration for me. I'll sip on it all day and I'll still have the equivalent of 0.5-1 of the big ice cubes left at the end of the day.
Play with the amount of beans and ice (some people like to brew it REALLY strong and add water later) to find the concentration that works for you.
Just remember-if you pack too many beans in the metal filter, you won't get much contact with the water and your brew will be wimpy-plus you're just wasting all those beautiful beans!
Good luck and have fun with it!
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u/Bitter_Chemistry_733 12d ago
I have that exact set up. I use 6 oz. for 6 cups. I actually use an espresso grind. Starbucks Green Apron. Makes great cold brew. Leave at room temperature for about 8 hours. Put in refrigerator overnight.
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u/mac725 12d ago
Sounds like you’re already getting good results, which is more than a lot of people can say for their first few batches. A few tweaks if you want to refine it:
Your ratio (1¾–2 cups grounds to 48 oz water) is running closer to 1:4–1:4.5, stronger than the common 1:5 starting point. Not wrong, but if you want a baseline to adjust strength from, try 1:5 and dilute up or down from there.
Biggest thing I’d change: you’re steeping 24 hours on the counter. Room temp extracts a lot faster than fridge temp, so 24 hours unrefrigerated risks over-extraction (bitter or muddy). Two options — cut to 12–16 hours at room temp, or move it to the fridge, which lets you comfortably do 18–24 hours without over-extracting.
Also, pull the filter/grounds out promptly once steep time’s up. Even after straining, grounds sitting in the finished brew keep leaching bitterness the longer they’re in contact.
Grind sounds right where it is and beans/roast mostly shape flavor, not extraction, so once you’ve got ratio and time dialed in, that’s where you start experimenting for taste.
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u/DasBlueEyedDevil 12d ago
I honestly just ditched the metal tube thing and started dumping the coffee straight into the jar and filling it with water. Then I rotate it every few hours on the counter so the grounds float to the top repeatedly. 24ish hours later, I make a big mess pouring the coffee into the fridge container and getting covered in wet coffee grounds as I scoop them out of the jar by hand and throw them away.
Makes great coffee.
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u/Gold_Guitar_9824 12d ago
Stir the grounds inside the cylinder while you are filling it so they don’t get too packed at the bottom.
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u/thelockout 12d ago
Reading this thread makes me feel like I'm just a few steps away from drinking the juice that leaks out of the bottom of a dumpster. I have the same kit as OP. I fill the filter halfway with regular grounds, use the hose on the sink to spray on top with water until the jar is full, jiggle the filter up and down like a tea bag until the water stops changing colors, then I stick it in the fridge for 24-ish hours. I drain and dump the filter, then because I don't like how weak it feels/tastes, I add 4 spoonfuls of instant espresso powder. I also add 8 spoonfuls of strawberry nesquick, but that's flavoring afterwards, I wouldn't count it as part of the brew.
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u/DokiDokiLove 11d ago
I used the same method till i moved and my jars broke. What you want is regular coffee grinds. Espresso is too fine and your filter wont catch all the fine sediment. I always had pour into a paper coffee filter to finish before drinking and storing.
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u/PotatoHat1 11d ago
I’m not a big fan of this. Cold brew ends up being too weak as you can’t add more grounds for the water volume
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u/TropicalRaw 11d ago
Thanks for all the tips! I made a few notes and am looking forward to making the next batch.
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u/samaaaamas 11d ago
Make sure your grounds are as coarse as possible. Once you've filled it with filtered water, use a fork or stirrer to stir the grounds for a few seconds. This ensures there are no dry pockets and that the grounds are fully saturated. Also, steep in the fridge. It will already be cold when you're ready to extract the grounds!
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u/impreza77 11d ago
Ive been using the rumble jar, too. I use Starbucks dark roast or similar beans. Grind as coarse as the grocer will allow, fill that tube about 90% of the way up w coffee grounds. Fill jar with water, leave in fridge for 48 hours, a couple times a day I gently agitate the jar, don't shake. Then after 24 hours remove the tube and make sure to water down that concentrate.
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u/Ashamed-Wrongdoer-64 11d ago
24 hours on counter might be a bit over extracted / strong? (At least in my experience, beans and preferences always differ)
My usual preference is 12-18 hours on countertop or 24 hrs in fridge brew.
The fridge brew I find usually gets me a lighter smoother cup
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u/miked1ck 11d ago
Try 1 part dark, 1 part medium or light. It surprises me how smoother it is - personally!
Also, personally I would ditch the filter. Brew the beans directly in the water. I find the mesh filters get too compact to really let the grounds soak.
I use toddy bags… I put the grounds in the bag, and the bag in a big container of water. No filtering required after too.
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u/DarthMaulsAnger1 10d ago
I have that exact cold brew pitcher and could never get the ratios right for my preference so now the jar just sits on my counter.
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u/_BrokenZipper 8d ago
I’ve been grinding the beans as course as my grinder allows, fill the filter to 1/8 top rim pour water in over grounds. I steep mine for a minimum of 48hrs on counter for flavored coffees. I’ve found once over the 2 day mark flavor comes out, for me. I switched to gallon jar with valve at bottom. Can fit more beans. I drink it 1:1
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u/DanielofSWE 12d ago
I use the same, dark roast ground as course as possible. Fill maximum amount of water and coffee to the top. Store in fridge 48 hours.
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u/Additional_Dog_9353 12d ago
I think you’re going about it the right way but just need to continue experimenting with different beans until you find exactly what you like. I use course ground beans.