Coffee Appreciation

Is there anything more involved in making iced coffee than just pouring a double shot over ice?

Drinking that right now and it is gooooood.

Had my first iced coffee last month at Ground in Brighton. Genuinely lovely. He had a bottle of coffee he'd made earlier in the fridge, lined the cup with vanilla syrup, added a measure of coffee (I assume just espresso and not some fancy cold brew) and topped up with milk. Not cheap but dead good.

Speaking of Ground, they also have a nicely designed loyalty card app which is even available on Windows Phone.

Go Ground, I say.

Shit website, mind. http://groundcoffeehouses.com/2012/11/13/kemptown/

Cold brew is so piss simple to make... And it is so, so damn good.
Nothing fancy about it.

Though I'm partial to an iced coffee (and they do need a simple syrup to make them better), it really doesn't come close to cold brew (plus I don't have a machine at university)...
Malabar Monsooned really lends itself to cold brew as well- which is massively surprising- it brings out lovely caramelly undertones, and is generally a more mellow, pleasing flavor.

Yes, syrup, that's what I was missing. Kept thinking that it could do with sugar, but a vanilla syrup would have nailed it.

Cold brewing: tell me more Henners?

http://www.technivorm.com/products/brewers_for_home-use/
http://www.technivorm.com/products/brewers_for_small_offices/

Would also quite like a built in grinder (it looks like you can attach these to the technivorms):
http://www.technivorm.com/products/coffee_grinders

Anyone used one?

The guys at Black Box coffee, Old St might be worth talking to, I know they had one?

Just googled cold brew. Might try that.

Anyone have a good source for nut milk bags?

Also, "nut milk bags"? Really?

Fnar fnar.

Re: Nut milk- Aren't they just muslin cloths?
My method is, grind coarse @ roughly 9pm, pour into massive cafetière, water in, stir, 2hrs later 2nd stir, leave overnight, devour.
Yum.

How do you strain it? Muslin?

^Just like you would a regular cafetiere.

Cold brew is easy, and can stay in a fridge for few weeks.

Yeah, sorry, forgot that part, just plunge it and enjoy.
What beans do you recommend DrP?

To be fair this method makes most beans taste good. It's all personal. I'm a fan of African coffees, so used those mainly.

Hmmm. This sounds awesome. Will do it tonight.

Thanks guys.

Make sure coffee is very coarse grind as it will get bitter if you use fine grind.
I used about 1 part of coffee to 6 parts of cold filtered water.
24 hours later drain and enjoy.
Sometimes adding extra water later improves the taste too.
Go play.

Anyone know of a uk supplier for rancilio steam wand gasket and o rings? My wand dribbles like an incontinent old man.

Anyone know of a uk supplier for rancilio steam wand gasket and o rings? My wand dribbles like an incontinent old man.

http://www.londonespresso.com/Spare_parts_RANCILIO.htm

I used them for spares for my old Brugnetti - no issues.

One of our customers claims to sell a nut milk bag. Worth it for the customer testimonials alone: http://livingmilk.moonfruit.com/

Really impressed with Ancoats Coffee Roasters here in Mcr, their SO's are going great in the aeropress. Just cracked open a bag of kenyan and it's v.tasty. They seem to roast light, similar to hasbean.

Hmmm. This sounds awesome.

Yes, indeed.
Keep asking myself why I have never done this before.

Will do it tonight.
Thanks guys.

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Is there a big difference between letting the grounds steep at room temperature vs. in the fridge?

Is there a big difference between letting the grounds steep for 12 hours compared to, say, 20 hours?

One of our customers claims to sell a nut milk bag. Worth it for the customer testimonials alone: http://livingmilk.moonfruit.com/
For a site about nut milk that was way more sfw than I was prepared for.

Also, apparently that iced coffee I had the other day at Ground was made with cold brew rather than an espresso. He still added milk at our request.

I made some at home:

1 litre of french press, poured into a massive thermos, left to cool down in fridge, topped up almost to the top with milk, topped up with homemade vanilla syrup. Went and sat on the beach with it.

The guys at Black Box coffee, Old St might be worth talking to, I know they had one?
Thanks! Am in town on Thursday so I'll try to pop in.

Is there a big difference between letting the grounds steep at room temperature vs. in the fridge?

Is there a big difference between letting the grounds steep for 12 hours compared to, say, 20 hours?

You'll get a stronger brew the longer you leave it.
It is already stronger than traditional french press coffee.
I prefer mine brewed 8-10hrs, in the fridge.
There may be a little difference between in and out of fridge, in theory you're getting different concentrations of the oils seeping out.

Anyone have a Bodum Bistro grinder going spare?

I know they aren't the best in the world, but I like how small/quiet they are. Current grinder (Cullinaire something) does OK but its enough to wake up next door.

You'll get a stronger brew the longer you leave it.
It is already stronger than traditional french press coffee.
I prefer mine brewed 8-10hrs, in the fridge.
There may be a little difference between in and out of fridge, in theory you're getting different concentrations of the oils seeping out.

Thanks for the feedback.

Put some in the fridge yesterday evening, and had half of it like 10-12 hours later.
Drinking the other half (total of 20 hours now) as I am typing this, and it definately is noticeably stronger.

In general this is really good, and simple.

Will look out for a french press / cafetiere now.
Is there a consensus who does the best ones? Bodum? Or any alternatives to look out for?

For the pseudo DIYers.
https://store.kaufmann-mercantile.com/collections/new-items/products/diy-cold-brew-coffee-set

For the PROs - http://www.o-ji.com

Gotta love the english translation...
Oji original water dripper has double cocks and double botteles so that you can adjast the teste sepalately.