Coffee

I make it in a French press. Dark roast, 30g per 500ml lukewarm water. Stir for uniform consistency. Refrigerate overnight (10 hours or so), enjoy in the morning!

I have a kegorator and I usually make 5 gallons at a time.

Clean/sanitize a keg and fill it with water and add a crushed up campen tablet (potassium metabisulfite) to sanitize and remove chlorine from the water.

I use about 3.5# of corse ground of whatever sounds good at my local coffee shop.

Clean/sanitize the keg, purge the keg with nitrogen.

Add the coffee to a muslin bag and put it in the purged keg and do another purge. Then transfer the water from the first ket onto the coffee.

Let sit for three days, I've found this is the sweet spot for me personally.

Then I transfer it back to the first water keg that had been sanitized and left under pressure with nitrogen through a 10 micron filter to remove any residual coffee grounds.

I have really soft water where I live so I don't mind using city water but I'd love to play around with the water chemistry to really refine it. I haven't looked into that at all specifically for coffee though.

I have also used a French press with success. I recently picked up a cold brew carafe that's a tad more convenient as you can remove the grounds without having to pour the cold brew into a different container.

I'm still pretty new to cold brew but I've been using medium roast and have been using the most coarse setting on the grinder

I drink it straight. After brewing I transfer it to a teapot. 500ml is enough to last me the morning and early part of the afternoon.

I use a French press! 1 part coffee to 6 parts water—usually 83g coffee to 500ml water. Sometimes I ‘bloom’ with 1:1 hot water before topping off with cold or room-temp, but only if my kettle happens to be boiling. I typically use whatever I have for my V60: usually light roasts, occasionally medium. The latter is definitely the smoothest and most satisfying when served with ice. Anyway, it all goes into the French press, I put the top on with the strainer just touching the surface of the water, and leave it for 12-24 hours. I then run it through a V60 paper filter as I like the cleaner taste while the French press mesh keeps back the grounds. Add equal parts ice or hot water depending on your desire!