Coffee experts? - Page 2

spiderlashes5000 · 05-24-2012, 11:27 AM

Quote:

Originally Posted by xcptnl

Cold brew is awesome. I started doing it last summer and got hooked. I use sweetened condensed milk in mine to even make it more addicting.

I make up a big batch and it lasts me the week. They say you should grind your coffee med when you want use for cold brewing. I also double strain mine usually i use cheesecloth doubled up for the first run and then i will just use a coffee filter. I drink hot coffee in the colder months but have on my list to get my coffee for cold brew this weekend.

Sent from my iPhone using CurlTalk. Siri may be typing for me.

What kind do you buy?

curlysue21 · 05-24-2012, 01:13 PM

Just want to say thanks for this thread! I have never heard of cold brewing but with the weather getting warmer I'm looking forward to using this method to make my coffee!

spiderlashes5000 · 05-24-2012, 01:46 PM

Quote:

Originally Posted by curlysue21

Just want to say thanks for this thread! I have never heard of cold brewing but with the weather getting warmer I'm looking forward to using this method to make my coffee!

Be sure to share your results!

I'll be experimenting tonight.

xcptnl · 05-24-2012, 02:37 PM

Quote:

Originally Posted by spring1onu

I did PW's method and even though I love, love my coffee I don't like it super strong and those coffee to water ratios were too much for me. So I've got to play with it in smaller amounts and figure out what works for me, but it's definitely smoother. I used coffee filters and a fine mesh sieve for straining.

There's also this Greek method I'm going to try. I bought some Trader Joe's instant coffee to give it a go, looked interesting.

I also have modified the ratio and now it's perfection!!

Sent from my iPhone using CurlTalk. Siri may be typing for me.

xcptnl · 05-24-2012, 02:41 PM

Quote:

Originally Posted by spiderlashes5000

Quote:

Originally Posted by xcptnl

Cold brew is awesome. I started doing it last summer and got hooked. I use sweetened condensed milk in mine to even make it more addicting.

I make up a big batch and it lasts me the week. They say you should grind your coffee med when you want use for cold brewing. I also double strain mine usually i use cheesecloth doubled up for the first run and then i will just use a coffee filter. I drink hot coffee in the colder months but have on my list to get my coffee for cold brew this weekend.

Sent from my iPhone using CurlTalk. Siri may be typing for me.

What kind do you buy?

I usually get a French roast. I am not brand loyal. I am not helpful am I? This time I am going to grind it fresh at whole foods because I usually just buy it already ground. So whatever they have. Wishywashy is my middle name.

Sent from my iPhone using CurlTalk. Siri may be typing for me.

spring1onu · 05-24-2012, 02:58 PM

Quote:

Originally Posted by xcptnl

I also have modified the ratio and now it's perfection!!

Sent from my iPhone using CurlTalk. Siri may be typing for me.

Care to share your ratio, Mrs. Thang?

Looking through some of the recipes I've saved, I see one for a smaller amount that says 1/3 C medium-course ground coffee to 1 1/2 C water for two servings and is made in a french press.

Saria · 05-24-2012, 03:04 PM

The common ratio used (if you check the SE article) is 1 part coffee to 4.5 parts water in weight. Weight ratios are much easier to work with.

It's meant to be a strong extract that you dilute to your liking.

spring1onu · 05-24-2012, 03:08 PM

Here is an article (link to the left under "Related") and some guidelines on ratio.

LAwoman · 05-24-2012, 03:15 PM

Aww man I am thischose to buying the Toddy on Amazon.

xcptnl · 05-24-2012, 03:18 PM

I almost got the toddy but I read some of the reviews and decided the heck with it. It is not that bad and I kinda like the straining part

Sent from my iPhone using CurlTalk. Siri may be typing for me.

xcptnl · 05-24-2012, 03:20 PM

Quote:

Originally Posted by Saria

The common ratio used (if you check the SE article) is 1 part coffee to 4.5 parts water in weight. Weight ratios are much easier to work with.

It's meant to be a strong extract that you dilute to your liking.

I figured that out sort of after the fact but by that point I had my ratio where I could just add the sweetened condensed milk and a splash of 1/2 and 1/2.

Sent from my iPhone using CurlTalk. Siri may be typing for me.

Saria · 05-24-2012, 03:21 PM

^You need to make a batch of horchata since you don't mind the straining. Perfect summer drink.

xcptnl · 05-24-2012, 03:24 PM

Quote:

Originally Posted by Saria

^You need to make a batch of horchata since you don't mind the straining. Perfect summer drink.

I googled. That sounds so good. I saw one recipe that says you can spike it too

Sent from my iPhone using CurlTalk. Siri may be typing for me.

Saria · 05-24-2012, 03:27 PM

I make it every summer. With a lot less sugar than a lot of people use, though. It should be light and refreshing, not sticky sweet.

spring1onu · 05-24-2012, 03:33 PM

I saw some reviews on Yelp for the Mexican place I tried last weekend and they mentioned horchata, but I don't see it on the menu I picked up from there so I'll have to try and remember to look for it next time we go. I've always wanted to try it.

I definitely don't mind the straining either. I tried making some cold brew using the french press once a couple years ago and it's more of a pain to clean up the press than it was to just strain it.

spiderlashes5000 · 05-24-2012, 03:38 PM

Quote:

Originally Posted by spring1onu

I saw some reviews on Yelp for the Mexican place I tried last weekend and they mentioned horchata, but I don't see it on the menu I picked up from there so I'll have to try and remember to look for it next time we go. I've always wanted to try it.

I definitely don't mind the straining either. I tried making some cold brew using the french press once a couple years ago and it's more of a pain to clean up the press than it was to just strain it.

Dang. Really? Maybe I will just order the toddy tonight, return the french press and strain til the toddy arrives.

spring1onu · 05-24-2012, 03:47 PM

Spiderlashes, you might want to try it for yourself just to see. Keep in mind I'm lazy when it comes to that sort of stuff.

Saria · 05-24-2012, 04:00 PM

A lot of the horchata at Mexican places comes from a mix and can be pretty sweet, just in case you find yourself disappointed.
I've always said that when I open the empanada place I'm going to sell horchata.

I might make sesame seed horchata this year, to change it up from Mexican rice and almond. Or maybe some Salvadorean horchata. If I could ever get some tiger nuts, I'd make Spanish horchata, too.

curlysue21 · 05-24-2012, 04:25 PM

*Adds horchata to list* A recipe for horchata please!

Saria · 05-24-2012, 05:02 PM

For Mexican horchata:

You can vary the ratio, but I like 2:1 almonds to rice. You can also do all rice or all almond. All are good.
So, say 1/2 cup of rice to 1 cup of almonds.
1 cinnamon stick (preferably Ceylon aka Mexican cinnamon)
1 cup of sugar (I use panela/piloncillo for the flavor, but it doesn't come out perfectly white that way)
1 tsp vanilla extract or to taste
Pinch of salt

Put rice and almonds in blender and grind until roughly powdery. Add two cups of water and blend until creamy. Place in a pot and crush the cinnamon stick and add it and the salt to the mix. Let sit overnight.
Take the sugar and put it in a saucepan with equal amount of water to make a simple syrup. Heat until the sugar dissolves.
Add three more cups of water to the horchata and strain through a strainer lined with cheesecloth.
Sweeten the horchata to taste with simple syrup. Add vanilla to taste. Serve iced with a sprinkle of ground cinnamon.
I only use half the amount of syrup, for a total of 1/2 cup of sugar. Many people like more sugar than that, so I make more syrup and keep it around for anyone who wants it sweeter.

Some people add either evaporated milk or fresh milk in place of some water to horchata, but I like it dairy-free because it's lighter and more refreshing to me.
I also add the zest of a lime and a little lime juice based on a Bayless recipe. I love that addition, but I thought I'd give the most basic recipe. I'm planning to use vanilla bean instead of extract the next time I make it.

I also add a cinnamon stick to the simple syrup when I make it.