The Most Ridiculous Way To Make Iced Coffee

—-
00:00 Hello there
00:52 Brewer breakdown
04:37 Recipe
11:00 Shmancy brewing footage
11:27 Pros and cons

[morgandrinkscoffee]

Very grateful for all of you, glad that we’re all in this wonderful world of coffee together.

[Somecallmeshroom]

We use this setup at my shop! Its pretty fun, tastes good, and its a great conversation starter with curious customers.
Sure its probably unnecessary, but how many fun experiences would we miss out on if we only did what was "necessary"

[bane]

For those on a budget, you can do Kyoto style with a jar and a couple of 2 liter bottles. Alton Brown has a tutorial on it. Just cut the base off the bottles to form massive funnels, poke a tiny hole in the lid of one, and perforate the other lid. Stick a coffee filter in the perforated lid and have the other one drip down into it. Back in college I used the wire frame of our fridge to support a milk jug full of water which would drip into a large glass bottle I broke the top off.

[rubenskiii]

It is one of those things that is cool to look at when it is not your responsability to deal with it!

[bokodasu]

This morning I used a paper towel for my pour over because I ran out of coffee filters. I love living vicariously on the other side of coffee elegance!

[stefenheif]

Perfect travel brewer, no need for hot water. Kidding aside, I expected it to chill hot coffee instead. I'm always eager for your next post, you always bring energy to them

[santiagoperez]

I'm getting flash backs to chemistry, reminds me of a titration set up

[lazy_lefty]

I don't usually comment on the ads, but this one is seriously genius. A healthy grocery subscription service that allows the use of EBT and SNAP benefits is so useful...

[hannahmeyer]

i love learning about coffee from you. i don't even drink it very often, but your whole demeanor, your knowledge and your joy make your videos such a delight to watch.

[markholm]

Here is a small correction. The carafe at the bottom of the stack, if it showed up in a chemistry lab, would be called a flask, not a beaker. Flasks have necks narrower than the body. Beakers are the same, or nearly the same diameter all the way up.

[simonhooper]

I have the larger 4litre version in the centre of my dining table. I found the best way to circumvent the drip speed issue is to use large solid one litre ice blocks in the water container and no water. Open the tap valve all the way and let the ice melt naturally.
Obviously start up time takes longer as you need to wait for the ice to start melting before getting the first drip.
Can leave it overnight or when doing 4 litres it takes about 48 hrs and an ice refill as I can only easily fit 2x one litre blocks in as a time because of their shape

[MYJ]

In Richmond, VA we have a local doughnut chain that has these coffee makers onsite. It’s kind of calming to just watch the coffee do it’s thing.

[mjk]

I’ve seen these in tons of coffee shops, but never in use. Thanks for this video.

[andrewzach]

This could live on shelf of coffee brewers that i have planned. It looks great. Thanks for the video Morgan

[djsnowman]

Seeing as that looks like lab gear, if one were to buy a similar set of stuff for the diy inclined, the items are:

A separatory funnel
A fritted Buchner funnel
Glass tube coil (optional)
A flat bottom boiling flask w.lid

Since this is cold brew it doesn't have to be borosilicate and all can be found relatively cheaply from China.

[Travellerwiz]

Just a tip about valves.. The valve handle points in the direction of flow. In an on off valve, if the handle is to the side, then the valve is closed (unless some mean bugger took the handle off and changed it).

In a Tee valve the liquid travels in the direction the handle is pointing.

[ZEEBOFAN]

I usually make drip style cold brew using my tiny 500ml timemore tower, and I've found out that, using the same grind size as I would for a 1 cup V60 and managing the drip speed to be one drop every second every 15min, the flavour profile of light roasts REALLY shines, and the acidity is actually very present. It is the same as dialing in a hot percolative coffee brew, meaning that, the longer your percolation, the more sweetness and possibly bitterness you'll get. If you shorten the brewing with drip cold brew, you will taste the best cold brews of your life, for sure. My most delicious brews are all in the ballpark of 2 to 2 hours and a half, depending on the coffee. Cheers. Another great detail to pay attention too is filtration. The better you can filtrate your cold brew, the cleaner and more nuanced your coffee will taste, even in the case of immersion cold brew, if you, for example, prepare one using a french press and then filtrate the brew a second time through a clever or V60.

[gpiershale]

Used to work at a solidly 2nd wave shop that nonetheless used one of these. Can confirm that it’s the best cold brew I’ve ever had.

[el]

We used this setup in a cafe I worked at almost a decade ago! I wasn't much of a coffee person then (I was just their pastry chef) but I thought the brewer was fascinating. And I can confirm that you have to babysit it a bit, I was always the one having to keep an eye on it because we would set it to brew when I came in at 2 A.M. to make the day's baked goods :)

[JoshLiechty]

I usually make my cold brew in a glass pitcher with a nut milk bag, but this brewer is so beautiful and I'm intrigued (and compared to what I've spent on espresso equipment, that price seems downright reasonable!)