yama cold brew tower

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yama cold brew tower

Postby Ben Cram on Tue Aug 31, 2010 10:35 am

We recently started playing with the smaller size Yama cold brew tower. I can't find many recipes on line and was hoping someone might have some wisdom they could share. (Dialing it in is tedious when you only get 1 or 2 tries per day.)

Right now based on the sheet that came with it we are using 80 grams of coffee (have played with different particle sizes,) and 960 gr water/ice dripping between 20 & 30 times per minute.

Coarser ground coffee is to weak while finer starts to get to bitter. We can't really manipulate extraction through agitation or brew temp so dose/ grind combos are the key.

Thanks
Ben Cram
 
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Re: yama cold brew tower

Postby phaelon56 on Wed Sep 01, 2010 8:49 am

Try pinging James Hoffman. The guys at Penny University were just starting to play with that same tower when I visited there in June. Perhaps they've some info to share - worth asking.
Owen O'Neill
Syracuse NY

Phaelon Coffee
and
New York Central Coffee Roasters
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Re: yama cold brew tower

Postby Yara Tucek on Thu Sep 02, 2010 12:53 pm

I have both the Yama big tower and Hario small cold drip. Usually tend to dose 70 g / l of drip coarse ground coffee (very light roasts) ... approx 40 drops per minute. Waiting for the ExtractMojo to check the results but so far we really like it!
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Re: yama cold brew tower

Postby Ben Cram on Thu Sep 02, 2010 1:11 pm

Funny you should say 70 gr/ liter. We just came to that conclusion by using the mojo on an 80 gram dose and a 60 gram dose. My next thought was- Should we be brewing stronger coffee since it is intended to be a concentrate. We have been diluting the 80 gram dose "strong" cold brew with water, dairy or ice as we would a shot of espresso in americanos or lattes. Customer feedback has been good so far. The 80 gram had a TDS of 1.99% and an extraction yield of 21.28%. It almost tastes like a liqueur when you try it straight.
Ben Cram
 
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