Crack A Brew With Ajw

[Leroy Turcios]

Iactually don't buy fancy drinks often but I love them. We spend a large part of our income on food and it seems like one place I can tighten things up. However, in a "treat yo'self" moment, I recently picked up the new one from Trader Joes and after spending nearly $5 on this tiny beverage, I had high expectations that were not met. Hugh makes us cold brew in the warm months so I'm putting him on explaining some of that to you. Tools, beans and such. He made the coffee, I made the coconut creamer from The First Mess and now I can make a special iced coffee on my own terms. The creamer is easy, it just requires a blender and a few staple ingredients. It does get a little firm in the fridge so I leave out before I need to use it or let it sit in a warm water bath to become a little more liquid. In the dairy free creamers you get at the store, there are a handful of funky ingredients that keep them a liquid and emulsify into your coffee, hot or cold. This creamer has more of a homemade texture to it and I like it that way. Makes me want to keep this as a fridge staple. We have two other coffee posts, Chemex and a video with the French press (in our old apartment! nostalgia!) if you fancy.

In other summery news, I wrote a salmon taco recipe for Food52 and that avocado sauce has been a fridge staple. On eggs, veggie bowls, tacos, thinned to salad dressing, everything. Take a peek if you need a dinner idea!

There are all sorts of variations for this process, but we use a Toddy T2N Cold Brew System. It's simple, relatively inexpensive, and easy to use. The following brew method is adapted from their instructions, and makes about 6 cups of cold brew coffee concentrate.

Fill - First, insert the stopper into the outside bottom of the brewing container; then, dampen the filter and insert it into the inside bottom of the brewing container.

Next, add 1 cup of water into the bottom of the Toddy brewing container and 6 ounces of ground coffee. Slowly pour 3 more cups of water over the grounds, in a circular motion. Then, add the remaining 6 ounces of ground coffee. Finally, wait 5 minutes and slowly add the last 3 cups of water. DO NOT STIR (stirring the bed of grounds can result in a clogged filter).

Lightly press down on the topmost grounds with the back of a spoon to ensure all grounds get wet.

Cover - lay a sheet of plastic wrap over the top of the grounds with as few air bubbles as reasonably possible. The idea here is to minimize the amount of oxygen interacting with the steeping slurry.

Brew - Steep your coffee grounds at room temperature for 12 to 24 hours to create a smooth, rich flavor.

Serve - Into a glass full of ice, we went with a ratio of 2 parts coffee (which is a concentrate) to 1 part water to 1 part creamer. Not super sweet or decadent, so you can adjust that based on your own mood.

Into a glass full of ice, we went with a ratio of 2 parts coffee (which is a concentrate) to 1 part water to 1 part creamer. Not super sweet or decadent, so you can adjust that based on your own mood.

I'm trying to install glue 0.3 for OXS Mountain Lion and ran into this error after installing homebrew (Error: Cowardly refusing to sudo brew install You can use brew with sudo, but only if the brew executable is owned by root. However, this is both not recommended and completely unsupported so do so at your own risk.) I got this error after the first step for installing glue 0.3 ($ sudo brew install jpeg). No idea how to fix this...please help!

None of the solutions given here worked for me on this version. The only (and the best) fix is to uninstall brew and install it again with the following terminal commands. Note you will lose your current kegs, so you should get a list of the installed kegs, for reinstalling them after reinstalling brew as shown below under step 1. Actually, this was a good opportunity for me to get rid of those kegs that I am no longer using:

Once again, I had to share a video that made me laugh. These guys from an Italian machine shop had to deal with an electrical outage when coffee break time rolled around. Sometimes ingenuity pays off really well. Sometimes... see for yourself.

I love moka pot coffee for drinking, but I've never tried heating it with an acetylene torch. Now I know better than to try it. The worst thing I've ever done with a moka pot is forget to put water in the base. Oops. Let me just say that it may be possible to scrape burnt rubber off the metal (and this one was an older stainless steel model!) but you'll NEVER get rid of the smell of burnt rubber. On the other hand, I've learned a few things that aren't usually covered in basic instructions on using a moka pot over the years. (and still can learn more... I'd never thought of letting coffee pre-infuse as someone here posted about a couple of weeks ago. I haven't tried it yet, but I'm going to have to -- some night when I remember to set it up before I go to bed). Here are a few tricks that go beyond the basics:

If you like your coffee very strong, grind your coffee for espresso. Otherwise, dial it in between drip grind and espresso grind. Unless you're an Americano fan. In that case, use fairly coarse -- not quite as coarse as you'd use for a press, but coarser than auto drip.

Before you screw the top on, wipe the bottom of it to make sure there are no stray coffee grounds left on the screen and rubber gasketfrom the last pot. If you're meticulous about cleaning your coffee equipment after you use it, you can skip this step, but if you're not the only one who uses the moka pot ALWAYS assume that the last person who used it didn't clean it off. My boys love coffee from the moka, but they're notorious for not cleaning the pot well.

If you're heating it on an electric burner, use a diffuser ring, or place the pot off center so that the entire bottom of the pot is over the heating element. Make sure that the handle is NOT over the heating coil or element.

Remove the moka pot from the heat as soon as the coffee stops spilling down the side of the stem. If you let it sit too long, you'll be boiling your coffee. If you can smell the coffee from the other room, it's already burnt. Trust me on this. I don't leave the room while my moka is brewing anymore.

Quick and very easy way to clean out the coffee grounds -- let the moka pot cool to room temperature. Unscrew the base, take out the filter basket. Turn the filter basket upside down over your knock box or the trash and gently blow through the stem. My son discovered this one -- and it works like a charm every time. The puck drops right out and leaves the filter basket almost perfectly clean.

Blackout Coffee was founded on the principles of conservative values. The founders believe in the importance of hard work, personal responsibility, family, respect and traditional American values.

Roasted in Florida ??

Brewing with DME can be a little challenging especially if you have never used it before. I think the 1st time I tried it I had a big overflow in my pot and sickly liquid got all over the place, it took forever to clean up. After a few times, you get more use to it and it just becomes pretty easy to use.

DME is just liquid malt extract that has been all the way dried out into a powder form. Some of the benefits of DME are that it can be stored for a long time and that it will not darken your beer during a boil like liquid malt extract can.

You will notice that when you hit the hot break the majority of the foam will go away, and it will just look like a boil or some people say it looks like Egg Drop Soup. It can take anywhere from 5-20 minutes to reach this point.

The cold foam which you add on top of the cold brew is made out of skimmed milk and a little bit of cacao. For the best result, use skim milk since it makes the best foam when cold foaming. You could, of course, use cream as well, but in my opinion, the fat cream is just too overpowering for cold brew. I even made a recipe some weeks ago where I made a foam without milk at all, since even milk can become a bit overpowering.

A couple of weeks ago, I posted a failed recipe, Cold Brew "Crystal". That was the result of an attempt to make a sweet, cold foam recipe without any milk at all. So, today, after a couple of weeks of recovering from this failure, I did attempt a new version of the...

The classic tastes paired with coffee are flavors like chocolate, toffee, vanilla, etc. But, since cold brew is a much smoother sort of coffee, I think you actually can pair it with much more fruity flavors. I have earlier done, for example, a lemon cold brew recipe,...

Coffee is probably one of your favorite beverages (if not your favorite??) since you have found this very niched coffee blog. However, I bet you like the taste the coffee in general. Not only as a beverage but in cakes, ice cream, and candy as well? I do at...

Hey, cold brew lover! This is part 2 of the Italian Meringue Cold Brew recipe I posted three days ago. In the first part, I gave you the recipe for both the meringue and the cold brew, and in that part, I tried the recipe with normal cold brew. However, today, I...

Meringue Cold bRew Have you seen those wonderful luxuries chocolate cakes, the ones filled with hazelnut cream, and topped with slightly burned Italian meringue? Well, I got a bit inspired by those and thought, why not top a drink, like cold brew, with meringue? What...

Hey, cold brew lover! Before you read any further, I just want to warn you, this post is nothing like the usual recipes I post here. I usually post recipes I am satisfied with, or recipes I feel that I can recommend. This is none of those. This "recipe" is the result...

Cold Brew Float Cold brew is light, soft and just delicious. So is vanilla ice cream. Will they marry? What you'll Need Coffee Beans Vanilla Ice Cream Ice Brew Time 12-24hrsRecipe Time 5minFloats are a big thing and have actually been for a long time. It was invented...

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