Cold brew is blowing up. Sure, individuals have actually been brewing coffee by letting it sit overnight in room-temperature water. It’s only just recently that contraptions specifically designed for cold-brewing coffee have actually hit the market, all of them declaring to produce better-tasting cold brew than the old “blend it all in a bucket and let it sit” method.
There’s even the decades-old Toddy, itself little bit more than a bucket into which you blend coffee and water– showing that no matter what heights of preciousness the hipsters try to elevate the cold brewed cup of coffee, the old zero-fuss approaches still work just great.
OXO Good Grips Cold Brew Coffee Maker
OXO’s brewer is available in 5 easy pieces. There’s the primary tub where the brewing occurs, and it’s suspended on an integrated stand. The entire assembly is about a foot and a half tall and sort of hourglass shaped. Atop the developing chamber is a concave cover with little holes in it. You pour water into this cover, and the water sprinkles down onto the coffee in the chamber below (OXO calls this perforated cover the “rainmaker”). Below the developing chamber, inside the stand half of the hourglass, suffices space to move the 32-ounce borosilicate carafe. Once you’ve finished brewing, just flip a switch at the bottom of the brew chamber and the coffee goes through a filter and into the carafe. The carafe goes straight into the refrigerator, and you top it with a plastic stopper. The stopper has both a silicone ring to seal the carafe, and a 2-ounce fill line for distributing your cold-brew one dose at a time.
How to proceed: grind your beans, dump them into the main chamber, pour in the water, and let it sit for 16 to 24 hours. I just added 10 ounces of coarse ground coffee and 40 ounces of water , stirred it with a spoon, then let it sit overnight. Exactly what comes out of a cold brewer is a coffee concentrate, so you can prepare a drink that’s a little mellower simply by mixing in more water.
You’re supposed to start with 8 ounces of water, pouring it onto the rainmaker so it showers carefully over your grounds. You let that sit for one minute– coffee wonks call this “the blossom.” You pour the other 32 ounces of water into the rainmaker and let that dribble down. (This is the point where I recognized why the carafe only holds 32 ounces despite the fact that the dish requires 40 ounces. The water needs to be gathered two batches, the larger of which is 32 ounces. Exactly what I assumed was a design defect was simply my own arrogance.) Once all the water is in, you do not stir. The next day, you turn the release switch and your cold-brew rushes through the filter and into the carafe.
Did all that hassle really produce better coffee? After 2 perfect brews, I experimented a little. What I found is that a great cold brewer can bring all sorts of fragile tastes out of older or more darkly roasted beans.
I likewise discovered the happiness of sweet iced coffee beverages: Vietnamese and Thai iced coffee, the magnificent New Orleans Iced, and my new preferred, cold-brew concentrate blended with brown sugar and almond milk. Possibly the very best part: that very first batch I made, even when I had little idea what I was doing, was much better than the majority of the “iced coffee” I’ve made by sticking hot coffee into the refrigerator.
While cold-brew is advertised as a dead-simple technique for making coffee– just replace heat with time, as the stating goes– it does taste better if you have the patience to study the particulars and find out how to do it. OXO’s device might designed for the mainstream, but you still have to get a little precious to get to the best outcomes.
Category: Coffee Maker