Before I begin examing my coffee gear piece by piece, following the KonMari method mentioned last week, I need to share what’s been going on with cold brew in this house.
Long time readers know that we drink a LOT of cold brew in our family. For my mom, iced coffee is the only coffee she likes, and for the rest of us, it’s a welcome refreshment in a climate that’s often too hot and sticky for brewed coffee. Two years ago I bought a kegerator and setup a cold brew tap, making 10 gallons of coffee almost every month.
Since then, we’ve never stopped enjoying cold brew, though we’ve had some ups and downs with equipment and brew methods.
Our fridge proved unreliable, and the safety of our kegged coffee was uncertain. One day it became a freezer, covering the kegs with frost and freezing the coffee in the line. The temperature setting was never changed, so I tried using a thermometer to monitor the inside of the unit and adjust as needed.
There was so much fluctuation that I finally gave up. I didn’t feel safe drinking cold brew from a fridge that hovered above 40º F even when it was set for 33º, so for several months our kegerator and commercial Toddy have sat dormant.
With our cold brew fridge on the fritz, I switched back to the home Toddy brewer for awhile. Because we drink so much, I was making a full batch every weekend, filling up four 32oz growlers and hoping it lasted the week. Eventually, it became a chore to process a batch week after week, and there was still the question of health, not knowing if our brewing process was safe enough. Doubt took over when our last batch looked suspicious.
Fortunately, we have a variety of other cold brew gear, so I’ve been brewing very small batches a few times a week. On weekends it’s the Yama tower, weekdays I use the Hario Mizudashi brewer overnight in the fridge, and sometimes we run out and I make an iced pour-over with our V60 iced coffee brewer.
It’s put a lot of variety in my mom’s daily cold brew, since each method has its own unique process and creates a different extraction. Because there is more work involved, compared to the large batches that filled our kegerator, the rest of us opt for hot coffee so that each cold brew lasts at least a couple days.
Needless to say, we miss our cold brew tap.
Which is why I’m headed to Chicago in a couple weeks for Coffee Fest! It will be my first visit to a trade show in over two years, and my main focus is their Cold Brew U program, an in-depth look at everything related to cold brew.
I want to get back to brewing large batches, having cold brew on tap whenever we want it, but I want to learn more about preparation, sanitation, and hopefully get some ideas of what equipment will be more reliable to keep our kegs at a safe temperature.
We will get the cold brew flowing again soon enough, but I’m thankful that I had this excuse to try each of my other brewing devices. I don’t know which brewers will truly spark joy when I begin working through my collection, but at least they are no longer forgotten in the back of the cabinet.