mifilmi

joined 1 year ago
[–] [email protected] 3 points 1 year ago* (last edited 1 year ago) (1 children)

Actually, I never used the term "cold brew". It's an iced coffee, brewed using hot water.

 

Usually, I make around 300mL of iced coffee. Here's how I do it:

  1. Weigh 100g of ice cubes, put in the carafe, and store in the freezer.
  2. I use 18g of medium roasted arabica, and grind it medium coarse (similar to pour over size)
  3. Put the coffee ground in Hario Switch and add 200g of boiled water.
  4. Stir and let it brew for 5 minutes.
  5. Decant the coffee into the carafe (nr. 1).
  6. Give a good stirr until all the ice cube melt, and enjoy it directly or put in the fridge for later.

I hope it helps.

[–] [email protected] 2 points 1 year ago

Finally tried this method, and I love it. However, my beans are too acidic, so 5 minutes immersion is too long. Gonna try again with shorter immersion time.

[–] [email protected] 1 points 1 year ago

Then come to Jogja :D

[–] [email protected] 2 points 1 year ago

Come over, I'll brew you a cup

[–] [email protected] 1 points 1 year ago (2 children)

The do sell it online, via Tokopedia (if you're in Indonesia).

[–] [email protected] 2 points 1 year ago* (last edited 1 year ago) (1 children)

The draw time is slower than regular v60, so more immersion time. Hence, the coffee is more (but not overly) extracted. It brings out various flavours in the cup.

[–] [email protected] 3 points 1 year ago (4 children)

Just bought it, haven't tried it yet. It was roasted medium, so filter method will be my choice. I usually using clever dripper, or Hario Mugen if not too lazy 😅.

 

Maybe just my "traditional", but tbh I never enjoy the "alternative" post-harvest methods (i.e. honey, carbonated, etc). My heart will always to the traditional full- or semi-washed beans.

[–] [email protected] 2 points 1 year ago

If you like to experimenting with different basket size, I recommend bottomless porta. I used the one that fits 24gr-basket, but able to swap to 18gr or 12gr basket.

[–] [email protected] 2 points 1 year ago
[–] [email protected] 1 points 1 year ago

Wait, let me count... one in the morning, one during coffee break, one in the afternoon, and one before sleep... That's four...

[–] [email protected] 1 points 1 year ago

Other factors: coarser ground, longer pull, (maybe) unscaled machine...

[–] [email protected] 1 points 1 year ago (2 children)

That's a darn good machine. So it must be other factors, maybe the barrista...

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submitted 1 year ago* (last edited 1 year ago) by [email protected] to c/[email protected]
 

My colleague brought me this dark roasted robusta. I never have a pleasent experience with that kind of roast. Any idea how should I enjoy it?

 

Found these beans from my local roastery. Both are from Sumatera island, although different area. Sumateran coffee are well known for their fruity notes. So I'm excited to taste them.

 

Found this video yesterday, and the concept is quite interesting. It's "radial infusion", which means the water infused to the coffee ground from the side, instead of poured over. The video says it will results higher extraction percentage. I do interested and already found a distributor in my country, but does it worth a buy?

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