As a coffee lover, I’ve always been hooked on espresso and pour-over, but this summer’s heat had me craving something cooler. So, I dove into the world of cold brew coffee, and let me tell you, I’m obsessed! I experimented with Honduras mocha beans (medium-light roast, whiskey barrel fermented) using both the all-cold and hot bloom methods. Here’s my personal journey, complete with tips, to help you craft your own perfect cold brew at home.
My First Cold Brew: The All-Cold Method
For my first attempt, I went all-in with the classic all-cold method. I used my trusty Comandante C40 grinder set to 35 clicks for a coarse grind and an MHW-3Bomber cold brew maker. Grinding 40g of Honduras mocha beans was a bit of a struggle—the grinder’s hopper was stuffed, and the handle barely fit! Next time, I’ll split it into two batches for a smoother grind.
My Recipe
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Coffee: 40g Honduras mocha beans (medium-light roast, whiskey barrel fermented)
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Water: 600ml cold water (1:15 ratio)
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Steep Time: 20-22 hours in the fridge
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Equipment: MHW-3Bomber cold brew maker, Comandante C40 grinder
I combined the grounds with cold water and let it steep in the fridge for 22 hours. The result? A super smooth brew with a bold whiskey-like aroma and almost no acidity. I noticed a thin coffee oil film clinging to the brewer’s walls, which I think gave it that velvety texture. It was refreshing, clean, and perfect for a hot day.
Trying the Hot Bloom Method
Curious about the hot bloom method I’d read about on X, I decided to give it a go for my second batch. Same beans, same 40g to 600ml ratio, but this time I used my Gevi BrewOne’s built-in grinder on the Cold Brew setting. Let me just say, an electric grinder is a game-changer compared to hand-grinding—my arm thanked me!
Hot Bloom Recipe
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Grind 40g of Honduras mocha beans coarsely.
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Pour 40ml of hot water (just below boiling) over the grounds and let it bloom for 40 seconds.
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Add 560ml cold water to make 600ml total.
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Steep in the fridge for 22 hours.
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Filter and serve over ice.
This batch was still smooth but had more acidity and a touch of bitterness, which overpowered the whiskey-like flavor I loved. It tasted more like a chilled pour-over than a true cold brew. Honestly, I preferred the all-cold method for its silky texture, but I think the hot bloom could shine with lighter roasts and a shorter steep time (maybe 16-18 hours).
Tips for Your Cold Brew Journey
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Grind Smart: Use a coarse grind to avoid bitterness. An electric grinder like the Gevi BrewOne saves time for cold brew’s larger doses.
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Ratio: Stick to 1:15 (coffee to water) for a balanced brew. Adjust if you want it stronger or weaker.
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Beans: Honduras mocha beans with whiskey barrel fermentation add a unique flavor that shines in cold brew.
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Steeping: 20-22 hours works great for medium-light roasts. Try 16-18 hours for light roasts with hot bloom.
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Equipment: The MHW-3Bomber is user-friendly, but a mason jar works too!
Hot Bloom vs. All-Cold: My Take
Both methods were fun to try, but here’s how they stacked up for me:
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All-Cold: Silky, low-acidity, and bursting with whiskey-like aroma. Perfect for medium-light roasts like my Honduras mocha beans.
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Hot Bloom: Brighter and more acidic, but it lost some of the smoothness I loved. It felt closer to iced coffee than cold brew.
If you’re wondering whether hot bloom counts as cold brew, I’d say yes since most of the steeping happens in cold water. But the flavor difference is real! I’m sticking with all-cold for now, but I’d love to hear from other coffee fans—what’s your go-to method?
