I am wondering what is a common price for cold brew?
12oz on ice?
Does anybody offer cold brew as a hot low acid alternative? and if so at what price?
We were a selling a 12oz cup of iced cold brew for $3.50 at the farmers market. But really when I cost it out it should be more like $4.50. We are selling it in compostable cups
At Spro we use four cold brew towers and run them at least once a day. Brew time takes 10-12 hours.
I've just been doubling up on the grams of coffee i use in my pour over and sitting it on a cup of ice. Fast, easy, and taste great.
34g coffee, 8 oz ice in cup, 8 oz 200 deg water, hario pour over is what i'm using. Adjust grams per different roasts of coffee.
We do all of our iced coffee at all three locations via cold brew. We use 5-gallon stainless steel food service urns with spigots, both to brew in and to serve out of. After some experimentation, we arrived on hop straining bags intended for home- and micro-brewers (you can find them a multitude of places online, if you're big enough, buy directly from Crosby & Baker). It works well, is easier and quicker on our closers than other methods (though openers have the added task of cleaning the bags), and produces better iced coffee more consistently.
I know other folks have had success using muslin bags, and other straining bags of various makes and materials.
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.
In fact just arrived today. First dial in brewing using a City+ Eth Harrar I roasted 7 days ago. Turned out quite delish :)
That's Katie in the background busily bagging coffee for orders.
And Bry walking by...
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.
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.
Jared Lee Hamilton said:
The method I use for cold brewing in a cafe is pretty simple.
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.
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 http://www.toddycafe.com/business/coffeehouses.php