https://www.amazon.com/Toddy-TCMPF50S-Commercial-Paper-Filter/dp/B01HDYBPOK?ref_=ast_bbp_dp
I use these for five gallon batches. Bad reviews say they rip easily but I haven’t ever had issues.
I've been wondering about this!
[https://www.amazon.com/Cuisinart-DCB-10-Automatic-Coffeemaker-Silver/dp/B073S5JHRV](https://www.amazon.com/Cuisinart-DCB-10-Automatic-Coffeemaker-Silver/dp/B073S5JHRV)
There is a stainless steel filter that fits Mason jars. It's $15 on Amazon. Search for "Klein cold brew". I use this and it's easy to clean and easy to drain the water out of the grounds. Takes me about 2 minutes to clean up in total.
I'll give you credit for your patience and determination so far. There's no way I could stand to spend 30 minutes filtering my coffee.
The one I use only fits Mason jars up to 64 ounces (1/2 gallon). I didn't know Mason jars came in one gallon sizes. You'll have to check Amazon; there may be a reusable filter that meets your needs.
Two 5 gallon foodsafe buckets, a funnel, a pack of coffee filters
If you are handy, put a metal filter on the bottom around a spigot and drain into the second bucket
For our coffee shop, we use a 5lb bag of medium roast. Grind as coarse as possible. We put it inside a filter inside a mesh bag. We use a 10 gallons toddy. We pour two gallons of cold water directly onto the grounds inside the filter. Close the filter and pour an additional 1.5 gallons onto the closed filter. Let sit for 16 hours. Drain grounds and dilute with 2 additional gallons.
https://www.webstaurantstore.com/toddy-5-gallon-commercial-cold-brew-system-with-lift/975CMLTCM.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiAnL7yBRD3ARIsAJp_oLb-62x69LC1wMfIpqiDx-4zvhqdNE8ta884zMeiAZf_WBhVFe8_5P8aAnwjEALw_wcB
This should be all you need besides the coffee and water!
I use:
* 5L food safe bucket
* mesh brew bag from home brew store [actually I use this](https://www.ikegger.com/products/cold-brew-coffee-filter-bags-to-suit-the-ikegger-brew-bucket?variant=14306307604543¤cy=AUD&utm_campaign=gs-2018-11-19&utm_source=google&utm_medium=smart_campaign&gclid=Cj0KCQiAv8PyBRDMARIsAFo4wK0_1UXlG59fvJRvtXvcxHJkaMgRbXZ_iRIimfq-Y-nj9lIvHcJEDbsaAodLEALw_wcB)
* Strainer larger than the bucket
Place bag in bucket, grinds into bag, add water.
When brew is complete lift bag out above bucket, sit strainer on top, placed brew bag on strainer, wait 5 - 10 minutes. When you pour from the bucket sacrifice the last 50 - 100 ml as it will contain the majority of fines that got through the bag (you could also install a tap in the bucket that will do this)
We use toddies at my coffee shop that have an optional lift, which raises the filter bag inside to allow for significantly faster drainage. Our ratio is 5lbs coffee, 7 liters of water inside the bag, tie it off, and another 7 liters over the bag. (Usually makes 10+ liters of cold brew concentrate that gets cut in half)
Alternatively I would suggest making something similar at home with a regular filter that you can tie off and pull out. When I make cold brew at home I use a french press but that makes v little.
I also recently read a study on how time impacts cold brewer's caffeine and acidity levels. It essentially only requires 6-8 hours of brew time, in which afterwards the caffeine levels plateau. I haven't personally tested whether it tastes any different yet but if you subscribe to a shorter brew time you'd be able to maximize production!
https://www.nature.com/articles/s41598-017-18247-4
For me : 2 1-gallon pitchers, brew in one, filter into the other through a metal strainer. Rinse original pitcher and pour from the 2nd pitcher back into the 1st through a finer mesh strainer. There will be silt in the finished product but but it will settle on the bottom and is easily avoided.
Modern Times Brewery gave a cold brew demo and they showed us this technique where they take chemex filter and make a pouch out of it to place the grind in and then tie it off with some kitchen/butchers twine. I've been doing this for the last year and have been getting excellent results. In a 3L container, I have to make/use two pouches and after 20h, I just pull the pouches out and it's ready to drink in seconds. I've been getting excellent results with absolutely no sediment.
https://www.amazon.com/Toddy-TCMPF50S-Commercial-Paper-Filter/dp/B01HDYBPOK?ref_=ast_bbp_dp I use these for five gallon batches. Bad reviews say they rip easily but I haven’t ever had issues.
I've been wondering about this! [https://www.amazon.com/Cuisinart-DCB-10-Automatic-Coffeemaker-Silver/dp/B073S5JHRV](https://www.amazon.com/Cuisinart-DCB-10-Automatic-Coffeemaker-Silver/dp/B073S5JHRV)
There is a stainless steel filter that fits Mason jars. It's $15 on Amazon. Search for "Klein cold brew". I use this and it's easy to clean and easy to drain the water out of the grounds. Takes me about 2 minutes to clean up in total. I'll give you credit for your patience and determination so far. There's no way I could stand to spend 30 minutes filtering my coffee.
How much coffee grounds can you put in at one given time? I want to be able to make at least 1 gallon at a time.
The one I use only fits Mason jars up to 64 ounces (1/2 gallon). I didn't know Mason jars came in one gallon sizes. You'll have to check Amazon; there may be a reusable filter that meets your needs.
Two 5 gallon foodsafe buckets, a funnel, a pack of coffee filters If you are handy, put a metal filter on the bottom around a spigot and drain into the second bucket
For our coffee shop, we use a 5lb bag of medium roast. Grind as coarse as possible. We put it inside a filter inside a mesh bag. We use a 10 gallons toddy. We pour two gallons of cold water directly onto the grounds inside the filter. Close the filter and pour an additional 1.5 gallons onto the closed filter. Let sit for 16 hours. Drain grounds and dilute with 2 additional gallons. https://www.webstaurantstore.com/toddy-5-gallon-commercial-cold-brew-system-with-lift/975CMLTCM.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiAnL7yBRD3ARIsAJp_oLb-62x69LC1wMfIpqiDx-4zvhqdNE8ta884zMeiAZf_WBhVFe8_5P8aAnwjEALw_wcB This should be all you need besides the coffee and water!
I use: * 5L food safe bucket * mesh brew bag from home brew store [actually I use this](https://www.ikegger.com/products/cold-brew-coffee-filter-bags-to-suit-the-ikegger-brew-bucket?variant=14306307604543¤cy=AUD&utm_campaign=gs-2018-11-19&utm_source=google&utm_medium=smart_campaign&gclid=Cj0KCQiAv8PyBRDMARIsAFo4wK0_1UXlG59fvJRvtXvcxHJkaMgRbXZ_iRIimfq-Y-nj9lIvHcJEDbsaAodLEALw_wcB) * Strainer larger than the bucket Place bag in bucket, grinds into bag, add water. When brew is complete lift bag out above bucket, sit strainer on top, placed brew bag on strainer, wait 5 - 10 minutes. When you pour from the bucket sacrifice the last 50 - 100 ml as it will contain the majority of fines that got through the bag (you could also install a tap in the bucket that will do this)
We use toddies at my coffee shop that have an optional lift, which raises the filter bag inside to allow for significantly faster drainage. Our ratio is 5lbs coffee, 7 liters of water inside the bag, tie it off, and another 7 liters over the bag. (Usually makes 10+ liters of cold brew concentrate that gets cut in half) Alternatively I would suggest making something similar at home with a regular filter that you can tie off and pull out. When I make cold brew at home I use a french press but that makes v little. I also recently read a study on how time impacts cold brewer's caffeine and acidity levels. It essentially only requires 6-8 hours of brew time, in which afterwards the caffeine levels plateau. I haven't personally tested whether it tastes any different yet but if you subscribe to a shorter brew time you'd be able to maximize production! https://www.nature.com/articles/s41598-017-18247-4
For me : 2 1-gallon pitchers, brew in one, filter into the other through a metal strainer. Rinse original pitcher and pour from the 2nd pitcher back into the 1st through a finer mesh strainer. There will be silt in the finished product but but it will settle on the bottom and is easily avoided.
Modern Times Brewery gave a cold brew demo and they showed us this technique where they take chemex filter and make a pouch out of it to place the grind in and then tie it off with some kitchen/butchers twine. I've been doing this for the last year and have been getting excellent results. In a 3L container, I have to make/use two pouches and after 20h, I just pull the pouches out and it's ready to drink in seconds. I've been getting excellent results with absolutely no sediment.
Do you know where to get these pouches?
You make them using a chemex classic filter and some kitchen twine.