Amazon.com.au:Customer reviews: Cold Brew Coffee Maker with Flip Cap Lid by County Line Kitchen - 1 Quart - Make Amazing Cold Brew Coffee and Tea with This Durable Mason Jar and Stainless Steel Filter and Flip Cap Lid
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Bought this for work, very happy with it. Filter mesh is top quality, everything is easy to clean as well. Make sure you get a coarse ground coffee to work the best. I have since bought another for home.
Although I'm new to cold brewing I did do quite a bit of research before buying this cold brew system. And I'd highly recommend it to anyone. A couple quick tips for those getting started for the first time.
1. First, for those of you on a municipal water system your water is probably chlorinated. Mine is, so before I start to make a batch I fill a big bowl with cold water and let it sit on the counter while I'm grinding the coffee beans. This lets the chlorine evaporate off, not that it would probably hurt anything but I'd rather not have it in my coffee. Those of you on a private well don't have to worry about it.
2. Next, grind your coffee beans to a medium grind. Pre-ground coffee would probably work but a lot of it would get through the strainer. Some will anyway regardless, but I just pour off the last slowly and discard any grounds that settle to the bottom.
3. Next, put the strainer and gasket in the jar and fill the strainer about half to 2/3 full of grounds. They'll expand as they get wet so any more than that will sit above the water level and get wasted. Pour the water slowly through the grounds in the strainer when filling the container to the fill line.
4. Don't put the cover on too tight, especially if you're going to be putting in the fridge. The rubber gaskets get hard when they get cold so if you really tighten them you'll have a pretty hard time getting the cover off to take the grounds out before use.
5. There are a few factors in how strong the final brew is. First is the coffee beans you use, I use a medium or breakfast blend. Next is the brewing time, I usually go 15-20 hours. Finally, you can affect the brew by where you let it sit. You'll get stronger coffee if you let it sit at room temperature as opposed to in the fridge. I do a mix of both depending on when I start. If I make a batch in the morning I'll let it sit on the counter for several hours and then put it in the fridge overnight. If I make a batch in the afternoon I just let it sit on the counter overnight.
Finally, take the cover off and remove the strainer and grounds. I drink the coffee straight up as I use a medium blend, if it's too strong you can always dilute it as you wish. After drinking cold brew for a while, it's amazing how harsh hot-brewed coffee tastes now. I'll never go back.
I spent the best part of a day looking at different cold brew jugs for coffee and I eventually stumbled upon this one, which is perfect! Unfortunately Amazon didn't recommend it to me (maybe because it ships from the US?) but luckily I found an article online that mentioned it.
Pretty much all of the other brewing jugs I saw were tall and narrow, meaning that you could accidentally tip it out of the fridge door if opened too quickly. Many also had glass handles and lots of the comments mentioned that the handle broke after only a few uses. The narrow shape would likely have been a pain to wash them by hand as my hands are quite big. Also none of the others seemed to have a consistent seal since the spouts were often open to the air, causing the fridge air to affect the taste.
None of the above are issues with this one though. I've been using it for the past month now (made about 4 brews so far) and it's been great! It's wide-mouthed which makes it easy to clean, the glass is thick with no thin handle to break and there's a good silicone seal in both the filter and the lid to keep it fresh (also great for transporting it in the car!). The mesh is great too, very fine holes and sturdy. My only complaint would be that it's not that large, but it makes enough for 3-4 mugs, though perhaps if it was any larger it may not fit in the fridge door, or cause it to have the aforementioned problem of falling out of the fridge door if opened sharply, so maybe it's for the best that it's the size that it is.
Highly recommend this over ALL of the other designs, especially as it costs the same as them (~£25 after postage/import taxes).
A good quality snap-on pouring top with sealed screw down lid - this is perfect for seep-brewing cold tea or coffee.
Note: this is the 1 quart (about a litre) jar, when coffee grounds are put into the stainless steel micro filter you won't get a full quart of coffee out of it. This isn't a problem with the jar itself, but just be aware that it the larger 2 quart version might be more suitable if you are a big cold brew drinker.
Nice set up. My only gripe is that the back of the handle can feel sharp against the hand. A couple of minutes with a Dremel rotary tool and a Cratex fine abrasive cone will smoothen the sharp edges of the handle.
I love cold brew coffee and have used the Toddy Maker system for over 10 years. But the cleanup and waste of coffee finally drove me to seek something else out. After reading about many other different systems, the simplicity and cost of this one made me decide to try it. I'm glad I did. While it took me a few tries to make it in the strength I wanted as well as the least messy way, I've consistently made at least one to two batches a week. It's so easy, I find I'm drinking a lot more than normal (which may not be the most healthy thing in the world for me). For me, the trick for preparing a batch with as least a mess as possible was to fill up the cone with a GOOD solid inch left from the top. I then used the kitchen faucet on low, with the jar and filter below it, slowly stirring in the water with a butter knife into the coffee grounds (I just use Cafe Du Monde). I sometimes have to stop the water and stir more to let the water pass through the filter--especially as the mason jar becomes full. Then I just screw the solid, plastic cap on, click down the stopper, and shake the heck out of the jar, and leave for a good 24 hours (not the typical 12 I used to with the Toddy Maker). After the day, it's a matter of just lifting out the filter--I typically place into a tall drinking glass to let the soaked coffee grounds drain (I don't want to waste any of the concentrate!), pouring it into the main jar as the glass fills. I will typically pour the concentrate from the mason jar into another container (but you don't have to; it works well as a pitcher). I do this so I can start preparing a new batch before I'm finished with the current batch. This means being honest with myself about how much I plan on drinking, so that I start preparing a new batch without being out... Cleanup is easy. Once the filter has finally drained most (I leave it out for a few hours), I just upend and tap the grounds into my trash. I then rinse out thoroughly, cleaning the lid and jar at the same time--I sometimes will also leave the filter in the jar aft wards, soaking overnight in soapy water just to make sure to remove any of the coffee buildup on the filter. Even though this seems too simple and cheap to be really worth it (a jar, a lid with a stopper-spout, and a metal filter), it really does work well. Best of all I can make about two and a half batches with one single can of Cafe Du Monde coffee grounds. I batch will last me almost a week (I drink way too much but it's so good)--I use about 1/4-1/3 cup of the coffee concentrate and mix it into about 1 and 3/4 cups water. That, with a healthy dose of milk or creamer, makes for very large cup of coffee. If I want hot coffee, I just use hot water and add it to the cold concentrate. I'm so happy I decided to take the plunge--I haven't looked back since!.
EDITED on 4/26/2018: In an effort of getting more consistent results, I'm now keeping track of my brews. Here are my initial notes.
Beans were grounded for drip coffee. Typical serving is 4 oz. Batch #1: 1 tbl chicory, 1.75 cups of grounded beans, add water, stir, insert filter, shake, top off with water. Steeped in fridge for 24 hours. Yielded 19 oz of final product. Very concentrated; perfect for bold drinkers without ice.
Batch #2: 1 tbl chicory, 1 cups of grounded beans (77gm/2.72oz), add water, stir, insert filter, shake, top off with water. Steeped in fridge for 32 hours. Yielded 21 oz of concentrate. Concentrated and bold without ice, but prefer even bolder for slightly more caffeine.
Batch #-infinity: I will stick with 1 tbl chicory and 1.5 cups of grounded beans from now on. This should be perfect for my daily needs.
I hope this helps. Happy cold-brewing!!
ORIGINAL REVIEW: I didn't overthink this purchase; just needed something for my upcoming 2-week road trip.
I was expecting rough edges on the filter since this is so common these days. Not at all. The seam on the filter is smooth that I could rub it all over my face.
Produces a shocking amount and simplifies production. In the past, I used several sieve-bags to ensure minimal sediment. It was so much hassle that I never made it again. I will soon purchase a 2-quart jar to use with this filter.
My method?? This 1-quart jar produced nearly 24-ounces of liquid gold. 1 - Eyeball the amount of coffee grinds and chicory directly into the jar. 2 - Fill water to 50% of jar. 3 - Insert filter, then close lid and spout. 4 - Shake vigorously to wet all coffee grounds. 5 - Open spout, then top with water. 6 - Shake again. 7 - Top with water after 1 hour. 8 - Shake every so often. --- 9 - Open spout, then drain into another jar of the same size. 10 - When little liquid-gold remains, allow jar to sit completely upside down to drain into other jar for 5-10 minutes. (allow spout to sit inside the liquid-gold for stability)
This 2-jar system will now come along on most weekend trips. Thoroughly impressed.