County Line Kitchen – Cold Brew Mason Jar Iced Coffee Maker, Durable Glass, Heavy Duty Stainless Steel Filter, Flip Cap Lid – 64 oz (2 Quart / 1.9 Liter), With Handle

I was using a pressurized cold brew machine, which I loved, and got very used to having cold brew in the fridge spring through fall. But there are design and last issues. After it broke again, I wanted to find something less mechanical/pressurized that would last. I decided to try this or the fine cheesecloth options. This worked wonderfully!

The metal screen is very fine. I only rinse it running my fingers over the screen surface. I use a mix of decaf coffee and decaf Bustelo/espresso which is super fine. 1/3 to 1/2 espresso. Super fine grinds WILL ALWAYS LEAVE SILT in the bottom of the jar. A lot of excellent coffees leave silt. It tastes way too good to care about that. The screens have never clogged or trap grinds.

How I use the product is I start with the jar filled half-way with water. I drop in the filter along with its washer/ring that sits on the jar’s mouth. I spoon in coarser grinds until they are a half-inch above the water. I wait ten seconds and use a chopstick to poke through the grounds and stir slightly. This usually collapses the grounds as wet grounds sit tighter together than dry. I then spoon in the espresso until it is just above the top fill mark of water. I then add water, sometimes pushing the chopstick down to break any voids. When the water level is max, I then spoon some coarse grinds to top it off so the grinds are just slightly higher than the water. They will continue to settle.

Why do I do it this way?

If you fill it with grinds, then pour water, the water doesn’t absorb through quick enough and I’m sitting there for minutes pouring, waiting, pouring, waiting. This way is much faster.

This way, particularly with the chopstick breaking up the clumps of grinds, they wet and collapse sooner. You end up with more grinds in the jar. This produces a stronger flavor. You can always water down a concentrate. You can MAKE it stronger once it is done.

Espresso absorbs more water than coarse grounds. Really. The more espresso in the mix the less liquid cold brew there will be at the end. Because of this, I do fill the water past the max line. And I still always end up with the finished cold brew significantly below the max level. I’ve left them in the fridge 18 hours to three days. I think after 24 hours you don’t gain much more past that. I didn’t feel like a three-day brew was stronger. I do try and give the closed jar a spin to stir things about after it has sat for 6-12 hours. I have done these at room temperature and fridge. I felt like the room temperature worked faster. I often leave them out during the day I set them up then put them in the fridge at night so they will be cold in the morning.

After brewing, I lift the cylinder up until the bottom is out of the water, but still inside the mouth of the jar. After the quick drippings, I roll the cylinders around the inside of the mouth, kind of quickly. This squeezes out whatever is easily gotten from the wet grounds. I then invert the cylinder into a trash bin or tray. A soft bang on the open mouth and the grinds come out as a damp log. I then rinse the cyclinder outside, then inside, and outside again. Soft knocking against the sink side will dislodge the few bits that water didn’t flush out. Make sure you pull the washer and clean it.

I leave the coffee in the jar for serving. I put the clean filter back in to help catch grind and reduce silt when pouring. I bought a second one so I could just decant from the jar and have a second brewing next to it. Then I bought a third.

I don’t water this down at all. We use a sweet cream creamer that gives this an amazing flavor. My friends have raved about how good it is. No bitterness, no acidity, and even DECAF-HATERS liked the mix of decaf regular & decaf espresso. If you’ve ever had Starbucks Clover-machine brewed coffee, this is just like that. Only some store have the Clover machine, and most customers have no idea it is there. If you think Starbucks coffee is nasty and tastes burnt–ask if they have a clover machine.

One important note. Coffee cold brew vs hot brew can taste different. The brand of coffee I used to make cold brew that I loved, I hated as hot coffee. So be aware that this process is going to extract differently from your old favorite ground coffee and the flavor might surprise you in an unexpected way. I loved using a cheap, bulk coffee with espresso in cold brew. I hated that cheap bulk coffee in my regular coffee maker. I think cold brew can make bad coffee taste better.

This cold brew jar is awesome! I haven’t bought cold brew from the store since I purchased this ! Super easy to use and no leaks ! Fits in my fridge great on the door and the material of the jar is great!

I make myself iced-coffee in the morning so this is perfect. I fill the filter to 3/4 only so I can add a tiny bit more water, thus when the filter full of coffee is removed the next morning, I have exactly 3 cups of cold-brew. In my case, this is enough for 3 iced-coffee. It’s extremely easy to wash, and the filter is quite fine, thus I never had any issues of some coffee grains passing through. The lid is also leakproof and very sturdy.

I discovered cold brewing coffee and tea a few years ago. (I do 12 hour cold brews of coffee and various teas in the refrigerator.) I was delighted by the smooth, bitter-free taste of cold brew, compared to hot brew. … I’m thrilled by the quality, practicality and durability of THIS cold brew system. I wash the silicone gaskets by hand (takes only seconds). I wash the handled lid and filters in top rack of dishwasher and 1\2 gallon mason jar on bottom rack. I keep plain tea or coffee only in the 1\2 gallon jars, so feel comfortable brewing two or three batches before putting in the dishwasher. I have 3 half gallon jars in my fridge at all times, one with decaf coffee, one with a random herbal tea, and recently for summer, I brewed a batch of green tea. I used the green tea to make a 1\2 gallon of fruit smoothie (+ cherries + plain yogurt). I drink a cup of the smoothie with breakfast, to pack in a quick serving of fruit & probiotics. It’s delicious and easily sustainable. I usually brew all 3 jars at once, and empty the grounds & tea bags into a small zip lock baggie for a mess-free disposal.

I have owned this product for almost a year and a half now. This makes the smoothest cold coffee and it’s so simple. I corse grind a medium roast Caribou coffee. Fill the stainless steel filter to about an inch from the top. Slowly add quality water right to the top, no city chlorinated water. Put the lid on and place it in the refrigerator. I like 48 hours to really extract the flavor but 24 hours cut the mustard if you can’t wait.

I have a Caribou glass that has air in between to insulate and keep the coffee cold once pored. I prefer not to add ice so I retain the strong, smooth, acid free taste. It is the best cold coffee you will ever make at home. I do like hot coffee in the winter months but hot summer morning require cold brew. Friends and family that have tried my cold brew can’t believe how wonderful the coffee taste.

This is made of quality stuff and still looks like new after almost a year and a half. Get it before this hot summer is over!

Rarely do i instantly love a product right off the bat. This cold brew system is so so easy to do. I’ve been enjoying iced coffee every morning without the huge price tag. This system also came with recipe suggestions and they are fantastic!
Anyway, just fill up the filter with your favorite coffee grounds (i love Cafe Bustelo) and steep overnight. I messed up and didn’t order the one with a handle but it’s ok. I can make do. If you’re on the fence, don’t hesitate. It’s totally worth it. Clean up is super easy too. (If you leave the filter out for a few days the grounds dry up and they are easier to get out)