[saikit]

Recently paid $5.50 for cold brew in Brooklyn.

I think cold brew is an attempt by coffee shops to upsell what used to be regular coffee + ice. Taste wise, it's completely subjective. Value wise, nothing beats Starbucks double shot on ice.

At home, I just aeropress into an ice cube. That way, I don't have a pitcher of cold brew concentrate that has to be used within a week.

[zumu]

If you are implying shops take formerly hot coffee and reuse it as 'cold-brew', you are incorrect.

If you are implying shops repurpose old beans and use them to make cold-brew, then you are correct.

I can't speak for all coffee shops, but for 'specialty' places the above statements are always true.

> Taste wise, it's completely subjective

True, but the taste profiles are objectively different.

Grilled chicken vs roast chicken. Which one is better? Subjective. Do they taste different? Objective.

That being said, I am going to try this aeropressing onto an ice cube method.

[rattray]

> I just aeropress into an ice cube

Does aeropress allow you to use cold water?

[chc]

I think the relevance is that the Aeropress allows you to use the "brew hot and instantly chill" method espoused in the OP. You pour hot water over the grounds in the Aeropress and then press it into a cup of ice.

[michael_h]

I don't think that would come out right. If you use cold water, you'd have to replace heat with time and the entire point of the aeropress is to brew quickly, to avoid leeching the more bitter parts of the bean.

My general approach is: ~2.5 scoops into the aeropress, fill with 165 F to just above the -2- marker, stir a few times, immediately press out over 20 seconds directly onto tumbler of ice.

[js2]

I don't care what aeropress says about the right brewing temp (I think they claim 180° is ideal)... I find coffee to be sour if I don't brew it in my aeropress at 200°. (I make my iced coffee the same way and have been for years.)

BTW, if you want your coffee slightly sweetened, you can put a tsp of sugar into the aeropress with the grinds and press the combination over ice. Saves needing a simple syrup or having the sugar not dissolve if you put it into the iced coffee afterwards.

This is of course very similar to how vietnamese iced coffee is made. https://ineedcoffee.com/brew-vietnamese-coffee/

[lostlogin]

Reading this timings me of John Grubers theory that success requires three things. A clicky keyboard, over carbonated water and fussy coffee. Youre on track and im going to try your way too. Thanks.

[mason55]

Cold brew at the Starbucks in Zurich airport is CHF8 (~$8)

[autotune]

Most food and beverages in most airports, hotels, etc. are going to be overpriced.

[draw_down]

No, they are different things. Not that it justifies the price necessarily, but it takes more time and more coffee to make cold brew.