Wondering which beans, grind size, water to coffee ratio and extraction times you are using?
And temperature, if that’s anything specific.
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I just use old beans thats not good enough for espresso with a ratio of 1:15 coursely grinded. I usually put it outside the fridge at room temp while its brewing. And when its done around 12-24 hours, I stick it in the fridge to cool it.
Oh interesting, I’ve been doing around 1:12 for 20h in the fridge, and never with espresso beans.
Would those be darker roasts then?
Would like to try your recipe next! When I’m feeling fancy, I’ll get myself some fruity notes beans and put it in the brewer. But on most days, I’ll just use leftover coffee beans.
If you do, let me know how it works out! :-)
I’m a massive espresso nerd myself, just trying to get a feeling for cold brews as a summer alternative, really, so trying new things all over the place.
My go-to is Eight O’Clock medium roast preground at 125g with 64oz (vol) cold water.
12hrs on the counter, or 24hrs in the refrigerator.
Strain and serve over ice.
I’ve used nicer beans, customized the grind, but nothing really compared to the ease and low cost of my preferred method.
Sounds awesome, I’ll give it a shot for sure. My carafe doesn’t fit into my fridge, so I do countertop brewing and later strain it and chill for another couple hours instead of using ice cubes, don’t like them in any shape or form.
