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.

  • pizzaboi@lemm.ee
    3·
    9 months ago

    Same here. I also don’t understand people saying they don’t want to wait for cold brew… You literally make it the day before and I have 3-4 days worth of coffee ready to go. Literally hop out of bed, pour, drink. It’s been a game changer for me.

    I still enjoy the process and and warmth of a pour over when time allows, so I’m getting the best of both!

    • PlantJam@lemmy.world
      21·
      9 months ago

      I make my cold brew two quarts at a time. My partner likes flavored coffee, so there’s always two pitchers of cold brew in the fridge. I drink one of them in about two weeks.

      I use the toddy cold brew system. I bought a version that came bundled with a silicone lid and a package of filters. The filters were great, but the best price I could get them for when I ran out was about $1 each which just felt excessive. Instead I got reusable cotton bags. They should pay for themselves in just a few months.