Comments on: The Coffee Nerdist: Go Back in There and Chill Them Coffees Out

By: Brett Hanson

Brett Hanson — Wed, 14 Jul 2010 20:04:42 +0000

@everyone- Thank you for the great comments, keep it (and questions) coming. I’m very happy to be here and serve. ONE TECHNICAL NOTE: before you press down the plunger in the brewing sequence above, considering giving the coffee one more stir so the pushing isn’t so difficult.

@Jordon- Good point. There do exist some Asia/Pacific region coffees that are washed processed and seem to have similar characteristics to washed East Africa and Latin America coffees. As always, keep drinking and keep commenting. You can never have too much knowledge or too much coffee.

@Jack- Good one. From time to time I hear the entertaining rumor that Bodum trademarked “french press” so we’re supposed to call non-Bodum presses “press pots” which only succeeds in taking me back to my grade school clay/ceramics class. You may break into a chant of
U-S-A! U-S-A!…. now.

@al and @Nathania- Those methods sound similar to the Toddy method (http://www.toddycafe.com/shop/product.php?productId=67) mentioned above. If you can wait 12 hours or overnight, you go. I need my coffees Nay-Owww, thus the 4 minute method above.

By: Nathania Johnson

Nathania Johnson — Wed, 14 Jul 2010 00:36:45 +0000

Al’s right – the best – and in my opinion the ONLY – good method for making iced coffee is the cold brew. Which is actually a room temperature brew that occurs over 12 hours.

Simply making hot coffee and pouring it over ice is not ice-brewed coffee.

By the way, I’ve tried a variety of beans using the cold-brewed method and haven’t had a problem with taste.

By: al

al — Tue, 13 Jul 2010 21:00:58 +0000

I just discovered one could cold-brew at home using a press pot. Simply substitute hot water for cold and let it brew overnight! Super smooth!

By: Jack

Jack — Tue, 13 Jul 2010 18:11:30 +0000

Thanks for the article, just one correction; the proper name is “Freedom Press” not “French Press”

By: Jordan

Jordan — Tue, 13 Jul 2010 18:07:07 +0000

Oddly enough, Sweet Maria’s Papua New Guinea peaberry was much like a Central American in my cuppings. I don’t think they have it right now, but it might be back sometime this year…

By: Ezy Action

Ezy Action — Tue, 13 Jul 2010 17:28:54 +0000

Thanks for this post. I LOVE coffee, but always fail when it comes to brewing iced. I’ll try your method next time I’m ready for some iced!

By: Betty

Betty — Tue, 13 Jul 2010 02:00:58 +0000

Hey Guys,
Okay, I give you PT’s as a thumbs up but wake up and smell the coffee. Try some new roasters….Ask anyone in specialty coffee.. It’s all about http://www.gocoffeego.com right now. GoCoffeeGo carries 15 of the country’s hottest award winning roasters. One site with one checkout. Roasted to order. Mix it up a bit will ya?!

By: deb

deb — Tue, 13 Jul 2010 00:16:20 +0000

I know you asked for coffee recommendations, but I am reduced to what comes from certain regions due to extreme allergies–regardless of taste, unfortunately.
In my family, coffee is medication: it helps us breathe (we never go “decaffeinated”), focus, and calm down enough to sleep (that was not a mis-type); this subject is near to my heart as a result.
I just wanted to state how much I enjoyed the contribution for not only the technical side, but also for the quirky tone and humor used!

By: Brandy

Brandy — Mon, 12 Jul 2010 18:13:59 +0000

So, you’re ok with pouring hot coffee over ice…it’s not shocking the coffee?? And how could you not recommend “cool beans”?

By: anthony

anthony — Mon, 12 Jul 2010 16:42:18 +0000

delicious. i like to make espresso shots with my bialetti moka pot, pour it over ice, and add milk.