Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: hikerman on June 22, 2016, 02:08:54 PM
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Tim has been after me for quite some time to get me to post this. So finally today is the day! ::)
Cold brewing of coffee creates the finest tasting coffee....bar none! And Filtron (www.filtron.com) is the best of the best! A chef friend of mine introduced it to me about 25 years ago. And I have had my Filtron system for nearly twenty five years. The coffee is full of flavor without the acidity and each cup can be made as strong or weak as you prefer. There is NEVER a half pot of coffee poured down the drain. So it is economical in that there is zero waste!
I'll describe each pic as I go...
1) The Filtron system, seen next to a 5# bag of whole beans.
2) Filtron lower section on left, top on right, the grounds screen in front.
As you can see the lower section has a graduated bottom which ends with a stopper. This is where the syrup is eventually drained into a carafe.
3) View inside the bottom showing the cloth filter. When the stopper is pulled, this filter separates the syrup from the grounds.
4) My Capresso bur-grinder. I prefer whole beans freshly ground for the Filtron but store-bought pre-ground coffee will still make you a superior cup of coffee.
5) Grinder with a load of Dark Sumatran Mandheling beans.
6) Ok, bottom stopper, and inner cloth filter in place, we can now add 1# of ground coffee.
7) Ground screen in place, this cuts down on foaming once water is added.
8) 2 qts. of filtered water have been added to top section. It drips slowly into the bottom getting good saturation. This steeps for 12 hours before becoming coffee syrup.
9) Draining/ filtering the newly made syrup into a carafe.
10) My cup with 3 oz of syrup awaiting hot water from the tea kettle.
11) On left is a Tip-n-Pour used to measure the syrup to get your cup of coffee to the EXACT strength of your preference.
12) My perfect cup of coffee! A great way to start any day!
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Folks...Gene changed my coffee world... I actually owned a few very expensive Italian espresso machines. Commercial, multi-thousand dollar jobs. I have a coffee roaster that will roast 2 pounds at a time. Commercial grinders. I am serious coffee head....
Then Gene tells me about this "Filtron" thing...and I think, well - I will be nice and give it a try...but - I know good coffee.
BOOM! - there went my bubble ( and a sizable chunk of ego... :-[ ;D )!
I now ONLY cold brew my coffee, and overtime I have guests -and ask them how they would like their coffee...IF they are open to trying cold brewed - they are ALWAYS amazed at how much BETTER it is than my Italian machines at making coffee...no kidding.
The reason is...chemistry. When we hot brew coffee - there are hundreds of additional compounds that we extract from the ground coffee bean - that do not contribute positively to the taste an aroma.
Those are chiefly the acidic and oily compounds that can cause us an upset stomach. But - by no means will the resultant cold brewed coffee concentrate lack for ANYTHING that you smell or taste. ANd- as a potential benefit - there is actually MORE caffeine in a cup of cold brew.
Just like there is MORE caffeine in a light brewed coffee vs medium or dark. Many think that the darker the roast the stronger the coffee. That is exactly opposite of the truth - if we are talking about caffeine content. This is because caffeine is a fairly volatile compound. The more heat, and longer the bean is roasted - the less caffeine remains in the bean. Sort of a heat induced gasification...not exactly like how spicy chili reacts on your gut...but...you get the picture...it leaves the scene ;) 8)
A couple of other benefits tot eh Filtron system: IT IS CHEAP! Look at the price on their site. Something like...$40. And - because it requires ZERO electricity - yo can leave it to steep for 24 hours unattended, then pour up the concentrate - pop it in the fridge and it will keep for at least 2 weeks!.
And...It is great for camping. Take a container with you, heat what you need...and save space, time , trouble.
Try it! You will likely become a cold brew convert.
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One of my long line of (usually psycho) exes used to make cold-filtered coffee and I remember it as one of the highlights of the relationship. Might have to try it again.
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One of my long line of (usually psycho) exes used to make cold-filtered coffee and I remember it as one of the highlights of the relationship. Might have to try it again.
Do you also with the X have a Y and Z also?
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I am interested in this cold brewing process. Starbucks has cold brewed coffee and it goes quickly in the mornings. I usually feel lucky to get my hands on it.
I am torn between the Filtron and OXO system. I might go with the OXO system instead of the Filtron. Same process just different units.
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I am interested in this cold brewing process. Starbucks has cold brewed coffee and it goes quickly in the mornings. I usually feel lycky to get my hands on it.
I am torn between the Filtron and OXO system. I might go with the OXO system instead of the Filtron. Same process just different units.
That one looks interesting muebe. and - it does look like it works the same way. THe idea is allowing enough time for the grounds to steep.
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Very interesting, I cold brew coffee for iced coffee..by combining the coffee and cold water, over night. Wonder what the difference would be? Any thoughts? .☆´¯`•.¸¸. ི♥ྀ.
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Very interesting, I cold brew coffee for iced coffee..by combining the coffee and cold water, over night. Wonder what the difference would be? Any thoughts? .☆´¯`•.¸¸. ི♥ྀ.
Same thing Pam. Only difference is Filtron way it is steeped 12 - 24 hours before being filtered. What is left is coffee syrup, which you add a predetermined amount to a cup and add hot water. And cold brewed coffee makes the best iced coffee as it's not over-dilluted with ice. Give it a shot!
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Very interesting, I cold brew coffee for iced coffee..by combining the coffee and cold water, over night. Wonder what the difference would be? Any thoughts? .☆´¯`•.¸¸. ི♥ྀ.
Same thing Pam. Only difference is Filtron way it is steeped 12 - 24 hours before being filtered. What is left is coffee syrup, which you add a predetermined amount to a cup and add hot water. And cold brewed coffee makes the best iced coffee as it's not over-dilluted with ice. Give it a shot!
My coffee also sits for 12 -24 hours then I filter it with cheesecloth or paper towels or coffee filters and close mesh strainers. I also freeze some for ice cubes to not dilute my mix..I make a big batch cause I love it in the summer and it lasts for a long time till I drink it all. I guess it's just a diferent way of doing it. Thanks for the info. .☆´¯`•.¸¸. ི♥ྀ.
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The Dutch were the first to cold-brew coffee way back around 1600, over 400 years ago. So not a new idea! The Japanese adopted this method which they called Kyoto coffee.
I must add that the Filtron unit I have has lasted 25 years with absolutely no sign of wear, giving me confidence it will outlast me! For a $40.00 investment how could you go wrong? How many and at what cost have the auto-drip coffee makers you've purchased in twenty five years compared? It is rare any more that the more frugal choice gives us a far superior product!
Filtron was originally only available to restaurant's and food service supply houses. If you choose this method be careful of the brand you choose....they are not all created equal.
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Thanks Hikerman for all your info..I find that in cooking recipes, it works that way too..less is best sometimes..I learned this from my mother in law, years ago and she was a fabulous cook. .☆´¯`•.¸¸. ི♥ྀ.
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Thanks Hikerman for all your info..I find that in cooking recipes, it works that way too..less is best sometimes..I learned this from my mother in law, years ago and she was a fabulous cook. .☆´¯`•.¸¸. ི♥ྀ.
Pam this concentrated syrup is excellent in cooking. I have added it to marinades, desserts and speaking of desserts. For a sweet treat slowly warm some syrup in a pan while adding sugar. Allow this concoction to thicken and pour over a bowl of vanilla ice cream! It's uses are endless!
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Thanks Hikerman for all your info..I find that in cooking recipes, it works that way too..less is best sometimes..I learned this from my mother in law, years ago and she was a fabulous cook. .☆´¯`•.¸¸. ི♥ྀ.
Pam this concentrated syrup is excellent in cooking. I have added it to marinades, desserts and speaking of desserts. For a sweet treat slowly warm some syrup in a pan while adding sugar. Allow this concoction to thicken and pour over a bowl of vanilla ice cream! It's uses are endless!
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Yep...I think the kits from Filtron and OXO just make it simpler or easier for folks that have not been doing it the way you have Pam....
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I'm going to get one of these. I like espresso every morning but my wife loves her morning coffee.
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I have tried many ways to brew coffee over the years and I've drank a lot of bad coffee too! For years Mr. Coffee was used. Then I bought a French Press; used hot water method and used that for a long time grinding my own coffee. That made pretty good coffee. Then I read where you could use the French Press to cold brew To be honest I really didn't think it was much better.
Then our son and wife had a Kurig and after drinking some of that I had to get one. After going through the sampler pack that came with it I tried some Newman's Own and that hit the taste for me. I guess I'm the oddball here but that's my story! :) Don
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French Press method and Cold Brew don't work together. Unless you left the press unit full of water steeping the coffee for AT LEAST 12 hours - and I prefer 24.....
Just like good BBQ...it takes time to get all of the best flavor from the coffee. ;)
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So after debating and reading tons of reviews I pulled the trigger on the OXO. I like that it has a stainless steel gold plated re-usable mesh filter and a paper media filter too that you use in combination. For $3 I got 50 disposable filters with it.
It also uses a on/off switch to drain into the carafe after steeping. No need to pull out a plug or cork. I figure less mess/fuss.
Looks simple to use and clean. Everyone really seems to like it.
What made me want one is not only Gene's opinion but the taste of the cold brewed coffee from Starbucks. They just started offering it recently and so I want to make that kind of coffee at home.
The syrup being used for other things is a plus too.
Not to detract from the Filtron but after reading up seemed the OXO is a better fit for me.
Here is a link to the OXO on Amazon for those that are interested. The price is about the same everywhere else. Prime qualified.
https://www.amazon.com/OXO-Grips-Coffee-Maker-Clear/dp/B00JVSVM36/ref=sr_1_1?ie=UTF8&qid=1466706967&sr=8-1&keywords=oxo+cold+brew+coffee+maker
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Are you coffee people about done so we can get back to talking about meat. 8)
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French Press method and Cold Brew don't work together. Unless you left the press unit full of water steeping the coffee for AT LEAST 12 hours - and I prefer 24.....
Just like good BBQ...it takes time to get all of the best flavor from the coffee. ;)
Yes mine did set for 24 hours and yes Pappy I am done! :) Don
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The brand of the cold brewing system is not as important as simply choosing to cold brew IMO. My history with Filtron is 25 years and counting. I'm sure they are all capable, as is self-styled as Pam has done. I do know of two others to avoid. One which I never saw but heard about was bought by a workfriend (who I turned on to cold brew) she loved it and bought a Filtron, but her daughter wanted the yuppie-version. It made 16 oz at a time, was a pretty aquamarine blue, and had a very stylish shape. This lasted 2 months before cracking. Sorry but don't recall the brand.
The other to avoid is Toddy. I bought one after I already had the Filtron, the toddy was going to be my camping setup. I made 3 batches before the rubber stopper cracked the bottom from the plastic being flimsy. If I were to ever get divorced my wife would want our Filtron. I would buy another Filtron in a heartbeat. It's tough, it's basic, no moving parts to wear or break and I know it will never let me down.
In 25 years of using this brand I have not once ever enjoyed a cup of coffee that wasn't cold brewed!
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My cold brewer will be here on Saturday. I plan on having some cold brew on Sunday :)
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My cold brewer will be here on Saturday. I plan on having some cold brew on Sunday :)
Hope you enjoy it Mike!
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You can cold brew without buying one of those commercial "kits". You just need to mix your coffee to water in about a 1/4.5 ratio (1 part coffee to about 4.5 parts water) and let it steep in a closed container for 12 to 24 hours (longer being better). Then you can filter it through a regular paper coffee filter to get the grinds out. Or if you have a french press, it will work for most of the grinds and then run it through the finer paper filter to finish. Start with 1 part of the coffee base to 3 parts water (hot or cold) and adjust that ratio to your taste.
So if you want to try it, you can make a small batch before jumping in with both feet.
That being said, I still use the Bunn single serve MCU (with ground Batdorf and Bronson AA Kenya most of the time) and Bonavita 1900 at the house. I need to give this a try. Oh, and use good quality freshly roasted beans!!!!! Not the on sale grocery store ones.
Edit.....
I found a website with a great set of BIG how to photos (for us old guys with sucky eyes) on using the filtron unit. Looks pretty dang easy. I may have to test a small batch in my "mason jar" version and will probably end up investing in a Filtron (not expensive at all).
https://www.stumptowncoffee.com/brew-guides/filtron (https://www.stumptowncoffee.com/brew-guides/filtron)
Oh, and if you are close to a Batdorf and Bronson store or a store that carries their products, it's really good stuff. I'm lucky, a few years back they built a East Coast roast house in Atlanta and have several store fronts here now!!! I love picking up beans that were roasted just hours before.
https://www.batdorfcoffee.com/ (https://www.batdorfcoffee.com/)
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Dward..BAtdorf and Bronson sell the filtron...that should convince you to try it.... ;) :D
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As many times as I've been in their store on Ponce de Leon in Decatur, I guess I never noticed it. I remember the various french press, pour over, and other coffee makers. Next time I get low on beans, I may have to double check to see if they have one in stock. Thanks for pointing out they carry them!
One thing I did not really understand is why the course "breadcrumb" grind? I would think a finer grind would allow for more extraction especially since you are not concerned about the volitle compounds being extracted (takes heat). I know grind size can tip the flavor profile of hot brew into the bitter end of the range, but it's the heat that is the main culprit for that (too much heat on too fine a grind = oils you don't want being extracted). That's not 'supposed' to be as much of a problem with the SCAA certified brewers like the Bonavita and the Bunn. I guess a finer grind would possibly be more of an issue with the filters though. If you go too fine, you need pressure to flow through the grinds once they pack down. But I would think something like a medium "drip" grind would be OK? Any experience or thoughts on that?
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My apparently uneducated palate likes Tim Horton's.
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As many times as I've been in their store on Ponce de Leon in Decatur, I guess I never noticed it. I remember the various french press, pour over, and other coffee makers. Next time I get low on beans, I may have to double check to see if they have one in stock. Thanks for pointing out they carry them!
One thing I did not really understand is why the course "breadcrumb" grind? I would think a finer grind would allow for more extraction especially since you are not concerned about the volitle compounds being extracted (takes heat). I know grind size can tip the flavor profile of hot brew into the bitter end of the range, but it's the heat that is the main culprit for that (too much heat on too fine a grind = oils you don't want being extracted). That's not 'supposed' to be as much of a problem with the SCAA certified brewers like the Bonavita and the Bunn. I guess a finer grind would possibly be more of an issue with the filters though. If you go too fine, you need pressure to flow through the grinds once they pack down. But I would think something like a medium "drip" grind would be OK? Any experience or thoughts on that?
;DYeah...and it's kind of strange, funny and just embarrassing. You probably saw my post early on in this thread about what a coffee head I was. I still have several pieces of "European" barista grade stuff..Heck - I used to find commercial Italian machines and restore them, play with them and then sell them for profit - of course... 8)
And - I still have my roasting equipment. TO wit.....The thing about cold brewing - is it is sorta like Sous Vide...You know how we say that with Sous Vide - the cheaper the cut of meat - the more you see how well it works? I have found that Chock Full 'O Nuts - NY Roast - ground is AWESOME.... :D :D :D - And Duncan Donuts ground is pretty good when cold brewed.
Now the Chock Full 'O Nuts is a medium percolator grind - and the DD is fine....The water penetrates the DD in no times - and the concentrate comes thru the filter in the Filtron with a faster rate than with the more coarsely ground Chock Full 'O Nuts!!!! I know...it seems backward. But the finer DD wets out faster - and steeps beautifully.
All of this is not to say that great quality - fresh roasted AA Peaberry or a medium-dark Sumatra would not be better.... But - it is a fair statement to say that you will be amazed how much better cheap, blends of grocery store canned coffee will be using a cold brew method. You have to try it.
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So then what inexpensive/quality coffee should I try my first run with?
Sounds like Tee would say Dunkin Doughnuts or Chock Full O' Nuts
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I just ordered one for my wife. Now I need a Fulton t-shirt.
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My apparently uneducated palate likes Tim Horton's.
Ain't nuthin' wrong with Timmy Ho's.
... Chock Full 'O Nuts ...
Remind me to tell you about my Chock Full O'Nuts experience in the big city back in the day.
So then what inexpensive/quality coffee should I try my first run with?
With all the fancy stuff out there and with SWMBO having been one of the "original" organic Kona coffee farmers (and knowing her stuff), our go-to is still the Central American French Roast from Costco. Jes' sayin'.
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So then what inexpensive/quality coffee should I try my first run with?
Sounds like Tee would say Dunkin Doughnuts or Chock Full O' Nuts
Mike I honestly have not ever bought either of those other than an occasional cup of DD. When I first started this I used my regular store bought, preground. I then went to a favorite, 8 o'clock beans. One to try If they have it out there is Stewart's. It's still family run, after nearly a hundred years and from Chicago. It's excellent but they also have a Red Eye that is so good!
I gravitated to a grinder and exotic beans. But I buy in bulk so my cost is about the same as Folger's etc. I buy from CoffeeBeanDirect. My go to for years has been Dark Sumatran Mandheling but i came across recently my newest favorite. Indian Monsooned Malabar!
The most important thing is to go where your taste-buds take you!
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Question about the filtron paper liners. It appears this is a pre-filter option to help keep the grinds out of the felt filter, extending it's life and making cleanup easier. They look like the standard commercial Bunn coffee filter liners for the pour over unit. Or are they something else?
http://www.filtron.com/Filtron-parts_c_7.html (http://www.filtron.com/Filtron-parts_c_7.html)
Hmmm..... I think I'm going to low tech a test batch of cold brew in a quart jar to give it a try. Probably end up buying a Filtron (and I can hear the wife, "what did you buy now and where are you going to keep it?")
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Question about the filtron paper liners. It appears this is a pre-filter option to help keep the grinds out of the felt filter, extending it's life and making cleanup easier. They look like the standard commercial Bunn coffee filter liners for the pour over unit. Or are they something else?
http://www.filtron.com/Filtron-parts_c_7.html (http://www.filtron.com/Filtron-parts_c_7.html)
DW, I'm sorry but can't help you about paper filters. Never used them. What i can tell you tho. We take good care of our felt filters. We use the Filtron about every 7 or 8 days. The filter gets rinsed good, squeezed, boiled before being stored in refrigerator in the container it came in, with filtered water. We get about 8 to 10 cycles with each cloth filter. The grounds we put in the composter or around our shrubs as they keep the cats away!
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Dward -
I just measured the filter and when flattened out - it measures just shy of 15" across.
The container ( analogous to a coffee "basket" in a traditional coffee maker ) measured 6.250" across x 5.875" deep.
Hope that helps. If you find that a particular filter works - please let us know.
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I need to measure the commercial BUNN pour over filters we have at work. We buy them at Sam's Club and they are much larger than 6". Comes in boxes of 1,000 if I remember right (these are for the bigger BUNN machines like you see in restaurants).
I also had a couple of bags of Gevalia that Kroger had marked down to $3 (not sure why it was reduced but I snagged several bags). Ground up some of that and started a 1 quart test batch to compare before jumping in with both feet. Mixed ground 1:4 by volume with cold filtered water. Been steeping in the fridge about 12 hours and I will let it go a full 24 before filtering. I took it out to give a stir a little while ago and I was surprised to see crema on top. Did not expect that in a cold extraction. This is getting interesting!
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I'm thinking you are going to enjoy this DW!
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Test results 1:4 ratio coffee/water. I was very underwelmed.
I did not expect the flat flavor I got. The coffee was weak (thin looking) after 36 hours. Perhaps the coffee to water ratio was off? I have a aeropress and it makes good smooth coffee so I know what the difference in the reduced acid and other by products is at a lower temp for extraction. The beans for this batch in the zero tech Filtron clone were freshly ground from a newly opened bag ("zero tech" way was a quart jar with grinds & water in it at a ratio of 1:4, after 36 hours, first filter in french press and then pour over regular filter to make the base).
Half a cup into it, I had to toss it. Then made some Kenya AA via the Bunn MCU with the fresh grind drawer and the full flavor was back!!! Ahhhh.... I can go to the office on this stuff!!! I should have bought more when they had it this spring.
The filtron instructions are 12 ounces of coffee to 56 ounces of water which is about 1:4.67 so the 1:4 should have worked.... I will probably try these beans in the MCU this weekend to make sure it's not the beans (look and smell normal for the roast - Gevalia french roast whole bean).
----EDIT----
You know, it just dawned on me I did not measure the coffee by weight. I used volume ounces for both so I probably screwed up the ratio as the filtron instructions are 12 ounces coffee by weight to 56 ounces of water by volume.
My bad.....Time for a do-over.....
Off to make another batch using weight of coffee this time (smaller batch 2 ounces coffee grounds to 8 ounces water).
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Yes!!! I'm at fault for the blah coffee base. When I measured 2 ounces of dry beans, it ground up to about a full cup of ground with my Baratza grinder set to about 24. The slurry produced with added to 8 ounces of water for the 1:4 ratio weight/volume is about 1/4 the volume of my first try. No wonder it tasted like junk, it was!!!! And I made it worse by trying to mix it with hot water 2:1 further watering down weak and tasteless coffee. Once again "the devil is in the details" and ounces are not always "ounces" when it comes to a recipe.
Into the fridge for a full 24 hours. And now I wait (again)......
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Hey DW...leave it out on the counter...by putting it in the fridge - you may be slowing down the extraction. I know we say "cold brewing"...but it really is "room temp. brewing". That may give you an even stronger concentrate.
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I know Pappy I said I was done! :) I first tried cold brew 2 yrs. ago and used 8 O'clock coffee. I was not that impressed. After this post I tried some of Starbucks cold pressed and it was great! I made some from coffee roasted by a friend locally and it was good but didn't need water added at all. I made 4 cups in my French press. Next I tried some Folgers Gourmet dark roast coffee and it is good. I just put my 3rd. batch on to set overnight. I guess I am a convert now. The press works fine I just get a few fines in it that I could filter out using a coffee filter but I don't mind it that way. Don
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Hey DW...leave it out on the counter...by putting it in the fridge - you may be slowing down the extraction. I know we say "cold brewing"...but it really is "room temp. brewing". That may give you an even stronger concentrate.
Ok, out of the fridge and onto the counter it is.... That will also remind me to filter it tomorrow night after 24 hours.
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Hey DW...leave it out on the counter...by putting it in the fridge - you may be slowing down the extraction. I know we say "cold brewing"...but it really is "room temp. brewing". That may give you an even stronger concentrate.
I must throw this out here. When there is room in our fridge for the filtron, it goes in. To me it makes a slightly crisper tasting syrup, if that makes sense. Most times tho, it's done on the counter.
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Well the syrup I have made thus far in the OXO has been great. I made another batch last night to add to my current batch. Same ratio as the first. 3 1/2 cups measured of Chock Full O' Nuts ground coffee to 40 oz of filtered water. Then steeping for 12 hours on the counter. Nice concentration of syrup emerges.
The return rate is around 25oz to 30oz of syrup to the 40oz of water. The second extraction took 20 minutes. So one batch will get me 15 cups of coffee approx if my math is correct.
My coffee drinking habits will make me do at least 2 batches a week.
Then I am adding around 2oz syrup to 6oz hot water for my coffee with a splash of creamer. It makes a nice, strong, and flavorful cup.
Have yet to make an iced coffee with it. Might give it a go this weekend.
I am shocked at the great coffee I have been missing out on all these years. Better than any of the coffee I have made in the past!
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My first taste of this Filtron-made coffee as i've stated earlier over 25 years ago thru a chef buddy of mine. They had a couple commercial units in his restaurant. I was Wowed! No bitterness, no bite, just pure unadulterated coffee taste. I had to have one. The commercial units were very big, too big for home, so my friend got me what was then a very new to the market home unit and I haven't looked back. I love coffee so I have several different coffee makers but none are electric! I've got a French press, a stove top Bialetti Moka espresso maker, and a Greek/Arab briki. I use all of them occasionally, but none compare to cold-brewed in taste and smoothness. The one thing I do miss from an electric coffee maker is the aroma of coffee being made but I do not miss that style of coffee at all. IMO electric makers burn the coffee beyond recognition.
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For all you coffee heads......
https://thesweethome.com/reviews/best-cold-brew-coffee-maker/?utm_source=engadget&utm_medium=referral&utm_campaign=syndication&utm_content=cold-brew-coffee
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So, the "low tech - what I had on hand" version of a Filtron has been steeping for 4 whole days now. Going to give it a try in the morning. Should be about as extracted as possible (yes, I left it in the fridge the entire time). Plan A is to rough filter in the french press pot and then pour through a standard unbleached coffee filter to get my final concentrate. I'm either going to love this, or........