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How To Make A Cold Coffee Brewer

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DIY coffee cold brewer project via Jon-Ta-Tron

With this coffee cold brewer, you can make the perfect cup of iced coffee in style. Using 3D printed fittings, some off-the-shelf laboratory glassware, and maple dowels, this piece turns the cold brew process into a performance.

There are a many methods of making iced coffee, here are a few I’m familiar with:

Japanese Iced Method: Coffee is brewed hot (pour-over, Aeropress, etc.), then dripped directly over ice, cooling it instantly. This basically tastes the same as hot coffee- same acidity, similar flavor profile and aromatics.

Crash Cooling: An easy way to do this one is to brew a cup of coffee, pour it in a steel cocktail shaker, then put the shaker in a bucket of ice until the temperature drops. This will take the coffee down to temperature without diluting it in melting ice, the way the Japanese Iced method will.

Nitro (pressurized): “treated with nitrogen and/or carbon dioxide under high pressure, then chilled in a keg and served on draught with a foamy head like a Guinness.” – Bon Apetit

I love the taste of this kind of coffee. It really is like a coffee Guinness. Alas, I don’t have the space for a setup like this, so I resort to the next best thing…

Cold Brewing: With this method, a small amount of coffee grounds are steeped in cold water, and drip the resulting brew at about one drop / 3 seconds. My impression is that boiling water releases caffeine and acidity much faster than cold water does. Steeping the grounds in cold water and releasing it slowly cuts the acidity significantly (you can taste that), but I’ve heard heard the argument that since it’s steeping for so long (2-6 hours), the caffeine content is about the same as it would be in a hot brewed cup.

In any case, this method makes incredibly smooth, nutty, floral coffee without the acidic bite. I love the bitterness of hot coffee, but for some reason it’s not as pleasant to me when it’s cold.

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