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[Tumdumm]

i mean cold brewing the contents of one or more of the k cup servings
but i have pants on now, so i guess i could just try the real way

[Hasbinbad]

Feachie, I appreciate your exuberance about coffee, and I would like to share some knowledge and experience with you.

Cowboy Coffee grind: beans crushed between your fingers.
French Press grind: a "number 8" grind (slightly smaller individual chunks than cowboy coffee).
Drip Coffee grind: a "number 5" grind (what you get in the store).
Espresso grind: between a "number 2" and a "number 3" grind, depending on your pump and the atmospheric conditions. This grind is one step up from fine powder. When rubbing the grounds between your fingers, they should smear for the most part, but individual grinds should also be detectable.
Turkish Coffee grind: a "number 1" grind. The finest powder possible, meant to suspend in light syrup, and meant to be consumed as part of the drink (turkish coffee is not filtered).

So "somewhere between a french press and an espresso grind" is about as huge a range as possible, as far as coffee ground coarseness.

In general, the finer the ground, the stronger the product. This is true because there will be more exposed surface area of coffee beans, which contain the latent oils released on contact with solvent (hot water in most cases, cold water in this case). If the oils are not presented with an exit, they cannot be released, therefore coarser grind = weaker coffee, all other things being equal. This means that for any coffee extraction, as long as flavor is your priority, you should use as fine of a grind as possible, given the constant of filter grade (diameter of the holes in your filter). An example of this is the french press, which uses a metal wire mesh to filter coffee grounds from coffee. This metal wire mesh has very large diameter holes, so larger coffee grounds are needed to facilitate filtration. This in turn makes for weaker coffee due to lower surface area, which generally means you need to use more coffee grounds to get the same boldness of flavor.

Tl;dr of the above: grind the beans as fine as possible, without getting poor filtration.

You're absolutely astute in suggesting frequent stirring. Mechanical agitation of the solids can cause more release of the latent oils, and you will end up with a stronger final product. This is true for hot or cold brew coffee.

One thing about cold brew coffee is that it is harder for the latent oils to release into the mixture without heat, and time is the factor that you increase to make up for that, but it will never be as strong or flavorful as with a hot brew. I'd suggest starting your recipe off with a hot brew to be followed by a longer extraction under refrigeration.

I have my own method for making coffee. It is probably the most labor intensive cup of coffee available, but it's worth it. Sip.

[Scribbles]

i wud put my beans in fichys coffee grinder

[Knuckle]

Originally Posted by Scribbles [You must be logged in to view images. Log in or Register.]

i wud french press my beans in fichys coffee grinder

fixed

[JenJen]

yo feach hows life?

[JenJen]

personally i prefer a nice thai iced tea with milk but whatev's

[Shannacore]

french press $$$

[Diggles]

Man I just had the best cream soda Fuck coffee

[deathgirl]

did you know that only some people have the genetic trait to detect the faint, burnt almond-like odor of hydrogen cyanide? I wonder if someone's lover was killed with the stuff and they were traumatized into retaining the detection of it genetically. anyhow, I'd prefer a nice chilled glass of கொரியன் prussic acid on the rocks, but watevs

[Ektar]

you can't pass on acquired characteristics