Cold Brew

[T.G]

Half gallon mason jar. Dump the ground coffee in, pour water on top, stick it in the fridge overnight. Grinds will have sunk by then, so decant the coffee off and when the sludge starts to creep up, do not set the mason jar upright, you must keep it tilted and keep the slow deliberate pour but now its going into a prepped chemex. I don't worry about the last 30% of the grinds at the bottom. Nor will press the grinds, as it releases a lot of bitter tannins. What drips, drips. Also, I found a seep longer than around 14 hours to be bitter and have off tastes.

[hammondc]

Originally Posted by T.G

Half gallon mason jar. Dump the ground coffee in, pour water on top, stick it in the fridge overnight. Grinds will have sunk by then, so decant the coffee off and when the sludge starts to creep up, do not set the mason jar upright, you must keep it tilted and keep the slow deliberate pour but now its going into a prepped chemex. I don't worry about the last 30% of the grinds at the bottom. Nor will press the grinds, as it releases a lot of bitter tannins. What drips, drips. Also, I found a seep longer than around 14 hours to be bitter and have off tastes.

so you use the chemex to strain it?

[T.G]

Originally Posted by hammondc

so you use the chemex to strain it?

Gently decant as much as possible and then right as the grinds make it up to the neck of the jar then start pouring into the chemex.

Could certainly pour the entire brewing container though the chemex, the problem is, that once you tilt the container and start decanting, you really can't put it down, it has to stay at an angle. As slow as a chemex filter runs, that would be a long time holding the jar at an angle.