Coffee question… What is “double strength”?
I’ve been roasting & brewing coffee multiple ways for several years.
I keep seeing answers here that talk about making coffee "double strength" (especially for iced coffee). Forgetting that all the experts I’ve seen online say to make iced coffee with cold brewed, not hot, coffee; how would you make coffee double strength?
Coffee requires a specific amount of grounds for a specific amount of water, depending on the brewing method (drip, espresso, french press, etc.). If you put too much of the grounds, you get under extraction (weak coffee). If you put too much water through the grounds, you get over extraction (bitter).
Is there some way I’ve never heard of to make double strength coffee?
The only way I could think of is putting more instant into water and I don’t even consider that coffee.
Thanks for any input, in advance.
Maybe it’s the thing I always hear about Americans drinking weak coffee. I use a French press, moka pot, vac pot, espresso machine (Racillio, not WalMart), and manual drip. Could it just be what everyone calls "double strength" I call "coffee"?
I use the cold brew as instant @ work & it’s the only kind my wife will drink. When I want it cold I’ll put the cold brew over ice or in the blender with vanilla ice cream, otherwise I use one of my other methods. Like you, I prefer the acidity of regular coffee (the espresso is my favorite).
Tagged with: acidity • amp • blender • brewing coffee • cold brew • double strength • drip • espresso machine • french press • hot coffee • iced coffee • pot • vanilla ice • vanilla ice cream • walmart
Filed under: Coffee Brewing
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First of all, the difference between good coffee and bad (supermarket) coffee is that you can make good coffee much stronger without it tasting bitter and brackish. The supermarket brands are made to be brewed weak, like restaurant coffee, so you can drink cup after cup. If you make them as strong as I like them, they taste awful! (If you roast your own coffee, no doubt you have already noticed this 8^) ).
Assuming it’s good coffee–and it must be ‘cos you wouldn’t go to the trouble of home-roasting for crappy coffee–then you can easily make it double-strength in a French press or an Aeropress. There are several methods of coffee brewing that make a ‘concentrated’ coffee to which you add hot water–probably the most popular and best-known of these are the Toddy cold extraction process and the Aeropress.
I’ve tried cold brewing and I have to admit it makes a very smooth cup of coffee, but I personally don’t like it. I like coffee to have a bit of an edge to it, just personal taste, probably just what I’m used to. The Aeropress works just great for me, but I use it for a single mug (12 oz). It’s supposed to make six cups but I don’t know who decided that. It works great for one 12-oz mug. The actual coffee it makes is only about 2-3 oz, and you add cold water to dilute it to regular strength.
double strength coffee? it either means the coffee is twice as strong or when brewing it you put twice the regular amount of grinds in the serving