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When we make a 10L batch of cold brew for espresso martini for clients, we use 2.55kg coffee to 12L water (20% loss factor)
Then add 1kg sugar, dissolved in 1L hot water, plus 3 to 4 litres vodka.
Then we stick it in a keg and infuse it with nitrogen :)
Mr Black cold coffee liqueur is the bomb, as a side note.
Double_J
Planning on making some espresso martinis and cold brew martinis for a party. For the cold brew, anyone have any ideas of how much coffee per litre I should be using. Normally is use 80g, but feel I should make this a fair bit more concentrated?