cold brew methods for a shop setting - Barista Exchange2024-03-29T06:32:34Zhttps://www.baristaexchange.com/forum/topics/cold-brew-methods-for-a-shop?id=1688216%3ATopic%3A870066&feed=yes&xn_auth=noThe gold filters are not that…tag:www.baristaexchange.com,2011-07-15:1688216:Comment:12043892011-07-15T18:29:06.798ZTJ Morthttps://www.baristaexchange.com/profile/TaraMortimer
The gold filters are not that big, but usually the grounds all accumulate at the bottom, so you have dump out what it in the filter a few times while straining.
The gold filters are not that big, but usually the grounds all accumulate at the bottom, so you have dump out what it in the filter a few times while straining. We use the toddy system 1lb c…tag:www.baristaexchange.com,2011-07-15:1688216:Comment:12047212011-07-15T15:24:20.878ZKathy Fadorsenhttps://www.baristaexchange.com/profile/KathyFadorsen
We use the toddy system 1lb coffee for 1 gallon cold water let sit 24 hours. We sell it as toddy and mix with 50% water for the ice coffee. The filters are expensive was wondering if the gold filters are big enough for 5 lbs of used coffee grounds. This time of year we ue 5 gallon of toddy every three to four days.
We use the toddy system 1lb coffee for 1 gallon cold water let sit 24 hours. We sell it as toddy and mix with 50% water for the ice coffee. The filters are expensive was wondering if the gold filters are big enough for 5 lbs of used coffee grounds. This time of year we ue 5 gallon of toddy every three to four days. We use the Yama Cold Drippers…tag:www.baristaexchange.com,2011-07-15:1688216:Comment:12035912011-07-15T01:21:33.501ZZayde Naquibhttps://www.baristaexchange.com/profile/ZaydeNaquib
We use the Yama Cold Drippers as well to great success. They get a lot of people talking, which is great, plus the finished brew is fantastic: smooth, rich, and boozy. Right now we're using a Guatemala bean from the Asobagri Co-Op.
We use the Yama Cold Drippers as well to great success. They get a lot of people talking, which is great, plus the finished brew is fantastic: smooth, rich, and boozy. Right now we're using a Guatemala bean from the Asobagri Co-Op. Link to Swiss Gold Coffee Fil…tag:www.baristaexchange.com,2011-07-07:1688216:Comment:11956502011-07-07T04:09:18.730ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
<p>Link to <a target="_blank" rel="nofollow" href="http://www.amazon.com/Frieling-G4103-Swissgold-Cone-Shape-Coffee/dp/B000G71J70">Swiss Gold Coffee Filter</a></p>
<p><br/><cite>Christopher Godwaldt said:</cite></p>
<blockquote><div>Ah, makes sense, but for one small detail, what's a gold filter? I think knowing that I can figure out exactly what you mean. :D</div>
</blockquote>
<p>Link to <a target="_blank" rel="nofollow" href="http://www.amazon.com/Frieling-G4103-Swissgold-Cone-Shape-Coffee/dp/B000G71J70">Swiss Gold Coffee Filter</a></p>
<p><br/><cite>Christopher Godwaldt said:</cite></p>
<blockquote><div>Ah, makes sense, but for one small detail, what's a gold filter? I think knowing that I can figure out exactly what you mean. :D</div>
</blockquote> Ah, makes sense, but for one…tag:www.baristaexchange.com,2011-07-07:1688216:Comment:11959152011-07-07T03:27:33.661ZChristopher Godwaldthttps://www.baristaexchange.com/profile/ChristopherGodwaldt
Ah, makes sense, but for one small detail, what's a gold filter? I think knowing that I can figure out exactly what you mean. :D
Ah, makes sense, but for one small detail, what's a gold filter? I think knowing that I can figure out exactly what you mean. :D We let the coffee steep overn…tag:www.baristaexchange.com,2011-07-06:1688216:Comment:11948342011-07-06T16:37:12.966ZTJ Morthttps://www.baristaexchange.com/profile/TaraMortimer
We let the coffee steep overnight (we just do 12 hours) in a large pitcher covered with plastic wrap. The in the am, we take a gold filter and put it in the mouth of a rubbermaid pour pitcher and pour into the gold filter right into the pitcher we serve from. Super simple! Does this make sense? Now that I read it it sounds really confusing!
We let the coffee steep overnight (we just do 12 hours) in a large pitcher covered with plastic wrap. The in the am, we take a gold filter and put it in the mouth of a rubbermaid pour pitcher and pour into the gold filter right into the pitcher we serve from. Super simple! Does this make sense? Now that I read it it sounds really confusing! This is the same method I'm c…tag:www.baristaexchange.com,2011-07-01:1688216:Comment:11881362011-07-01T15:49:14.456ZChristopher Godwaldthttps://www.baristaexchange.com/profile/ChristopherGodwaldt
<p>This is the same method I'm currently using. It's nice and easy for staff to set up at the end of the day, and then whoever opens just has to get the brew filtering.</p>
<p><br></br>The only hiccup I've encountered is that even after straining off a lot of the large particles I find the filtering through coffee filters can take a couple of hours. I've got the space, so not a huge problem, but definitely wonder if there's a faster and more efficient method for filtering.</p>
<p><br></br> <cite>Jared…</cite></p>
<p>This is the same method I'm currently using. It's nice and easy for staff to set up at the end of the day, and then whoever opens just has to get the brew filtering.</p>
<p><br/>The only hiccup I've encountered is that even after straining off a lot of the large particles I find the filtering through coffee filters can take a couple of hours. I've got the space, so not a huge problem, but definitely wonder if there's a faster and more efficient method for filtering.</p>
<p><br/> <cite>Jared Lee Hamilton said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/cold-brew-methods-for-a-shop#1688216Comment870483"><div>The method I use for cold brewing in a cafe is pretty simple.<br/> You need 2 five gallon buckets, on five gallon bucket lid, a china cap or a bouillon strainer if you want to spend the extra money, a filter basket from a brew unit and paper filters and coffee of course.<br/>
Grind your coffee on french press setting 2.5 lbs and place in five gallon bucket add 7 quarts of water and stir to saturate grounds. Put on the lid and let it brew for atleast 10 hours which is about over night at most shops.(you can brew it longer you just have to make it earlier in the day also i like to put plastic wrap on the bucket before putting on lid) when it is done brewing stir and then pour through the china cap. This catches all the big particles. Then pour through paper filter into pitchers add 1/2 water and half concentrate in a pitcher. or use a commercial cold brew toddy <a rel="nofollow" href="http://www.toddycafe.com/business/coffeehouses.php" target="_blank">http://www.toddycafe.com/business/coffeehouses.php</a></div>
</blockquote> With three locations rather t…tag:www.baristaexchange.com,2011-07-01:1688216:Comment:11879202011-07-01T02:17:57.766ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
<p>With three locations rather than the bigger more expensive 124oz Yama Cold Brew Towers we just went with three smaller 32oz Towers for the pizzaz wow conversation factor. We are now the ONLY shops in our area with them. Since output limited to 32oz about every 4 hours the bulk of cold brew will continure traditional less expensive methods. This time of year we would have needed multiple 124's each location to cover demand let alone the smaller ones.</p>
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<p>In fact just arrived…</p>
<p>With three locations rather than the bigger more expensive 124oz Yama Cold Brew Towers we just went with three smaller 32oz Towers for the pizzaz wow conversation factor. We are now the ONLY shops in our area with them. Since output limited to 32oz about every 4 hours the bulk of cold brew will continure traditional less expensive methods. This time of year we would have needed multiple 124's each location to cover demand let alone the smaller ones.</p>
<p> </p>
<p>In fact just arrived today. First dial in brewing using a City+ Eth Harrar I roasted 7 days ago. Turned out quite delish :)</p>
<p><a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/34559110?profile=original"><img width="512" src="http://storage.ning.com/topology/rest/1.0/file/get/34559110?profile=original" class="align-left"/></a></p>
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<p>That's Katie in the background busily bagging coffee for orders.</p>
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<p>And Bry walking by...</p>
<p><a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/34559067?profile=original"><img width="512" src="http://storage.ning.com/topology/rest/1.0/file/get/34559067?profile=original" class="align-left"/></a></p> 3# coarsish-ground (ditting 7…tag:www.baristaexchange.com,2011-07-01:1688216:Comment:11878352011-07-01T01:32:41.100ZGreg Hillhttps://www.baristaexchange.com/profile/batchburner
3# coarsish-ground (ditting 7) viennese blend, 5 gal cold water, 24 hours. i like to crack out my customers. to smooth the coffee out, toss in a tsp of vanilla extract per half gallon or so of yield.
3# coarsish-ground (ditting 7) viennese blend, 5 gal cold water, 24 hours. i like to crack out my customers. to smooth the coffee out, toss in a tsp of vanilla extract per half gallon or so of yield. My coffee shop uses the Toddy…tag:www.baristaexchange.com,2011-06-30:1688216:Comment:11872422011-06-30T16:37:58.416ZNoah Hekhuishttps://www.baristaexchange.com/profile/NoahHekhuis
My coffee shop uses the Toddy system although we customized it somewhat. We use 5lbs of our espresso blend and put it in a large filter and put it in a 5 gallon bucket. Then saturate the coffee making sure the grounds have all gotten wet (it takes about a gallon of water). We then tie off the filter and let it drop in the bucket and fill the bucket the rest of the way with water and let it set for about 12 hours. This will yield about 3 1/2 gallons of coffee concentrate. Then after you drain…
My coffee shop uses the Toddy system although we customized it somewhat. We use 5lbs of our espresso blend and put it in a large filter and put it in a 5 gallon bucket. Then saturate the coffee making sure the grounds have all gotten wet (it takes about a gallon of water). We then tie off the filter and let it drop in the bucket and fill the bucket the rest of the way with water and let it set for about 12 hours. This will yield about 3 1/2 gallons of coffee concentrate. Then after you drain the coffee you can do a second brew with the same grounds by filling the bucket about half way with water and letting set for another 12 hours. This second brew will yield about 1 1/2 gallons of coffee concentrate so you get a totally of about 5 gallons. That way is working very well for us and being able to do the second brew makes this method even more cost effective.