Choosing the best cold brew coffee grounds

Choosing the best cold brew coffee grounds

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Choosing the best cold brew coffee grounds

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Choosing the best cold brew coffee grounds

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Choosing the best cold brew coffee grounds

Choosing the best cold brew coffee grounds

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Choosing the best cold brew coffee grounds

Choosing Cold Brew Coffee Grounds: Coarse vs. Fine

If you’re an avid coffee drinker, you know one thing — not all coffee grinds are created equal. There’s more that goes into your morning cup of coffee than just adding some coffee grounds and water.

A container of coffee grounds with a white scoop sits on a table

Different types of coffee grinds are made for different types of coffee brewers to make sure you’re getting the absolute best-tasting cup ever. For instance, a fine grind is used to make espresso, while a medium grind is used in your everyday drip coffee maker. If you use a fine grind in your coffee maker, chances are good that you’ll end up clogging the machine, and you might also end up drinking a bitter cup of coffee with grounds floating around your cup. That’s bound to ruin your morning.

So a regular cup of hot coffee uses medium-ground coffee, and espresso uses finely ground beans. But what coffee grind is best to use for cold brew?

To get the best taste, you should use coarse-ground coffee for cold brew. Using coarsely ground coffee ensures that your cold brew will have a great taste without bitterness. To prepare coarse-ground coffee for cold brew, you’ll want to grind your coffee beans for about six seconds. The best cold brew coffee grounds should have the consistency of ground peppercorns or sea salt.

Can I Use Regular Ground Coffee for Cold Brew?

No, not unless you want a subpar brew. Regular ground coffee has too fine of a texture compared to cold brew grounds. Finer grounds will often make the taste of your cold brew too harsh. Cold brew is supposed to be smooth-tasting, and using too fine of a grind will work against that goal.

For the best cold brew, ground coffee should have a coarse texture. When you steep cold brew for 24 hours (the recommended brew time) with a coarse grind in cold water, the full flavor profile of the bean is slowly extracted, giving your brew a strong, smooth taste. But when you use cold brew coffee grounds that are too fine, the water can start to draw out compounds that cause bitterness.

There’s nothing worse than waiting for your cold brew to steep, then discovering that the resulting brew wasn’t worth the wait. So leave that bag of pre-ground coffee for when you want to make a hot brew: For the best cold brew, grounds need to be coarser.

 Related: What coffee grind you should use for each brewer

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Choosing the best cold brew coffee grounds

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Choosing the best cold brew coffee grounds

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