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  1. #1
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    Cold brewing in milk.

    I always add milk to a glass of cold brew with lots of ice, but has any one tried to use milk instead of water for cold brewing?

  2. #2
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    Milk is so perishable that it doesn't really seem like the best idea to extract coffee with it , IMO. At least from a commercial perspective.

  3. #3
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    Btw.... I like a splash of almond milk with iced coffee.

  4. #4
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    Another thought about cold brewing in milk. What if we brew in fridge. Anyone tried?

  5. #5
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    @CoffeeJunky In fridge? As in leaving the cold brew in the fridge? That's how I always do mine. I make what are essentially large teabags out of coffee filters and let them float in a jar of water in the fridge for 24 hours. Although I feel that using lose grounds in the water gives better results, I haven't found an effective way to filter the brew that way.

    @eldub I'd be doing the cold brew in milk for personal enjoyment. I'm wondering if anyone has tried it before and the results they had.

  6. #6
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    Coffee should extract in milk. Give it a shot and let us know how it turns out.

    lw

  7. #7
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    I made 2 cups of milk cold brew at a 1:6 ratio for 26 hours. It has a really smooth taste at the start and ends in a strong coffee flavor. I don't think it is worth doing again, but I would encourage that everyone tries it once. The coffee extracted just fine, but I did notice a layer of froth on top of the cold brew after I stirred the grounds in, which stayed for the entire time until I poured into a glass.

  8. #8
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    For two cups of milk I might try 3-4 T of coffee grounds.

    Nothing wrong with frothy coffee/milk, IMO.

    Btw, 1/6 ratio is closer to a concentrate than ready-to-drink, IMO.
    Last edited by eldub; 06-03-2014 at 02:31 PM.

  9. #9
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    I agree. I will try this sometime next few weeks.

  10. #10
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    Matthew, check out a product called Nut-Milk Bags or find a home beer brewing store. Essentially both are large nylon tea bags.

 

 

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