🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 59 (from laksa127)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa059.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical, ml_categories_json AS ml_categories_json, ml_types_json AS ml_types_json, ml_intent_types_json AS ml_intent_types_json, meta_language AS meta_language, attrs_author AS attrs_author, ifNull(toUnixTimestamp(attrs_publish_time), 0) AS attrs_publish_time, ifNull(toUnixTimestamp(attrs_original_publish_time), 0) AS attrs_original_publish_time, ifNull(attrs_is_republished, 0) AS attrs_is_republished, ifNull(attrs_nr_words, 0) AS attrs_nr_words, ifNull(attrs_boilerpipe_nr_words, 0) AS attrs_boilerpipe_nr_words, ifNull(body_ext_links_number, 0) AS body_ext_links_number, ifNull(body_int_links_number, 0) AS body_int_links_number, ifNull(meta_nofollow, 0) AS meta_nofollow, ifNull(meta_noarchive, 0) AS meta_noarchive, ifNull(props_was_rendered, 0) AS props_was_rendered, ifNull(src_redirect, \'\') AS src_redirect, ifNull(download_time_msec, 0) AS download_time_msec, ifNull(download_ttfb_msec, 0) AS download_ttfb_msec, ifNull(download_size, 0) AS download_size FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.americastestkitchen.com/articles/86-how-to-make-cold-brew-coffee\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.americastestkitchen.com/articles/86-how-to-make-cold-brew-coffee\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.americastestkitchen.com\/articles\/86-how-to-make-cold-brew-coffee","crawl_time":1776125533,"first_indexed_time":1734158071,"http_code":200,"src_unparsed":"com,americastestkitchen!www,\/articles\/86-how-to-make-cold-brew-coffee s443","src_root_hash":"6495867095893103459","history_drop_reason":null,"meta_title":"How To Make Cold-Brew Coffee | America's Test Kitchen","meta_descriptions":["Caffeine nerds can rest (or wake) easy with a foolproof method for incredible iced coffee."],"attrs_boilerpipe_text":"Exposed to far less heat, cold-brew is significantly less acerbic than its sweltering sibling.\nAs a young student of the culinary arts, there were a handful of “commandments”—central tenets of good cooking—that each of my mentors persistently reinforced (read: screamed). One such precept, which has been indelibly seared into my cortex, is that heat equals flavor. Heat browns meat, caramelizes sugar, and extracts body-giving gelatin from bones. Heat also creates aroma, concentrates flavor compounds, and melts unctuous fats. If heat is so great (which it is), why on Earth am I promoting the practice of combining ground coffee with room-temperature water and letting it infuse slowly for hours? The answer lies in the fact that heat is indiscriminate.\nIt’s true that coffee brewed at 210 degrees will contain more aroma compounds, dissolved solids, and flavor than coffee brewed at 72 degrees. But this is one case where more isn’t necessarily better. Along with the good stuff, heat also extracts the majority of bitterness and astringency found in hot-brewed coffee. Exposed to far less heat, cold-brew is significantly less acerbic than its sweltering sibling. Less bitterness means that the subtler flavors found in coffee beans are more perceptible. For me, good cold-brew balances hints of dark chocolate, caramel, ripe black fruits, and vanilla with a pleasant viscosity, mild acidity, and pitch perfect bitterness. If my description sounds florid to you, it’s probably because you didn’t have cold-brew this morning. In all honesty, it’s lush, nuanced, and incredibly smooth.\nStill, cold-brew does have its critics (myself at one time included). Naysayers complain that cold-brew lacks the body and complexity of flavor of a heat-extracted brew. Over the years I’ve tried to extract more richness and complexity from cold-brew coffee, in the hope of achieving the best of both worlds. I’ve tried a number of out-there techniques including an initial hot water bloom (there’s that heat again); near-continuous agitation; and five-day-long extractions in the fridge. But none of these techniques improved my cup of cold-brew. What they did was turn a simple, satisfying process into a chore.\nAfter reconciling my love of cold-brew with years of heat-focused culinary indoctrination I am now ready to pass along my own commandments on how to make good cold-brew coffee. I promise not to yell.\nStep #1: Roast It\nI use medium roast beans (left), which have been heated to a lower temperature than dark roast beans (right). Medium roast tastes more like coffee beans and less like the roasting process. You always want to \nfreshly grind\n whole beans right before you're ready to brew.\nStep #2: Pour It\nI combine room-temperature water (usually filtered, as my tap water doesn’t taste great) and freshly ground coffee in a large French press. The press makes it’s a snap to separate the concentrate from the grinds after brewing.\nStep #3: Stir It\nAfter about 10 minutes, a solid raft of coffee grinds will form on the surface. I find it important to stir this raft into the water to maximize contact with the ground coffee.\nStep #4\nAfter the initial stir to combine the ingredients, this is the only other time I stir during brewing. As I mentioned before, agitation is last on the list of factors affecting extraction. I find it a nuisance to stir a batch of cold-brew multiple times over the course of a day; the good news is I don’t have to.\nStep #5: Cover It\nNext, I cover the French press with plastic wrap and let it sit at room temperature for 24 hours (give or take an hour in either direction). I’ve done room-temperature brews as short as 12 hours and as long as 72 hours. Twenty-four hours is consistently the sweet spot.\nStep #6: Press It\nAfter 24 hours, I remove the plastic wrap and press the grinds to separate the concentrate.\nStep #7: Filter It\nThen I pour the concentrate into a coffee filter-lined fine-mesh strainer set over a large measuring cup or pitcher. Some would say that this filtering step is optional, but I don’t like silt and grit in my cup. Most of the concentrate will filter through unaided, but I find it helpful to gently clear the sediment with a rubber spatula to let the last few drops through.\nStep #8: Dilute It\nFinally, I dilute the concentrate one-to-one with cold water and pour it into a glass with plenty of ice.\nStep #9: Salt It\nNow, instead of reaching for the sugar (which is unnecessary with super-smooth cold-brew) I stir in a pinch of Kosher salt. Just trust me on this one.\nEquipment Review\nThe Best Pour-Over Coffee Makers\nWith the right model, even a novice can make café-quality coffee at home.\nRead Our Review\nEquipment Review\nThe Best Blade Grinders of 2023\nMornings can be difficult; grinding coffee should be easy, fast, and fuss-free. Could we find a blade grinder that delivered?\nRead Our Review\nEquipment Review\nCoffee Temperature Regulator\nThese stainless-steel capsules regulate the temperature of hot beverages, provided that you use them in a travel mug.\nRead Our Review\nEquipment Review\nThe Best Moka Pots\nNo two moka pots are the same. Only some brew rich, bold, and roasty coffee.\nRead Our Review\nEquipment Review\nSingle-Serve Manual Coffee Makers\nCan these compact, manual devices deliver café-quality results at home? We gave three models a shot.\nRead Our Review\nEquipment Review\nCold Brew Coffee Makers\nWe tested 7 cold brewing products, as well as our DIY method, using our favorite medium-roast coffee.\nRead Our Review\nEquipment Review\nFrench Press Coffee Makers\nFrench press coffee makers are not only elegant, but they also can potentially deliver a thicker, more full-bodied cup of coffee.\nRead Our Review\nEquipment Review\nThe Best Coffee Makers (Automatic Drip)\nWe tested more than a dozen drip coffee makers to see if they could deliver a great brew without a lot of fuss.\nRead Our Review\nTaste Test\nSupermarket Medium-Roast Coffee\nDecades after they convinced Americans to drink ultradark French and Italian roasts, the producers of blackened beans are coming out with lighter options. So how’s the coffee?\nRead Our Review\nRecipe\nApple-Cinnamon Steel-Cut Oatmeal\nWe wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it.\nGet the Recipe\nRecipe\nOatmeal Muffins\nWhat should be a satisfying breakfast treat is often a dry, chewy regret. The key to a moist, tender crumb turned out to be choosing the proper oats and treating them right.\nGet the Recipe\nTaste Test\nSteel-Cut Oats\nJudging from the brands and styles cramming supermarket shelves, there's an oat for almost every taste. Are any better for breakfast or for baking?\nRead Our Review\nTaste Test\nThe Best Rolled Oats\nWe prefer rolled oats for baked goods, since their thin, flat shape gives cookies, bars, and toppings just the right amount of chew.\nRead Our Review\nRecipe\nAlmond Biscotti\nItalians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering.\nGet the Recipe\nRecipe\nRose Water Pound Cake\nAfter trying 31 pound cakes, we found that the perfect version varies the \"pound-of-each\" formula and relies on an unusual mixing method.\nGet the Recipe\nRecipe\nUltimate Banana Bread\nSay goodbye to dry, bland banana bread. For a showstopping loaf with a deep golden crust and velvety crumb, use your microwave.\nGet the Recipe","attrs_markdown":"Expert advice for every cook\n\n[Log In](https:\/\/www.americastestkitchen.com\/sign_in)[Join Now](https:\/\/www.americastestkitchen.com\/order?mdc=AF4110MA1D&incode=MAHBZFTBA)\n\n- [Featured](https:\/\/www.americastestkitchen.com\/)\n- [Recipes](https:\/\/www.americastestkitchen.com\/recipes)\n- [Equipment](https:\/\/www.americastestkitchen.com\/equipment)\n- [Ingredients](https:\/\/www.americastestkitchen.com\/ingredients)\n- [Learn](https:\/\/www.americastestkitchen.com\/learn)\n- [Shows](https:\/\/www.americastestkitchen.com\/shows)\n- [Magazines](https:\/\/www.americastestkitchen.com\/articles\/86-how-to-make-cold-brew-coffee)\n- [Shop](https:\/\/shop.americastestkitchen.com\/?sourcekey=CAHBDBKA0)\n\n# How To Make Cold-Brew Coffee\nCaffeine nerds can rest (or wake) easy with a foolproof method for incredible iced coffee.\n\n[Save](https:\/\/www.americastestkitchen.com\/articles\/86-how-to-make-cold-brew-coffee#save)\n\n[Saved](https:\/\/www.americastestkitchen.com\/articles\/86-how-to-make-cold-brew-coffee#save)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_400\/25955_stp-coldbrewedcoffee-9431-hero)\n\n![Headshot of Dan Souza](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_75,h_75\/Play%20Cast%20Headshots\/staff_dan_souza)\n\nBy [Dan Souza](https:\/\/www.americastestkitchen.com\/authors\/43-Dan-Souza)\n\nPublished on August 17, 2011\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_50\/v1\/Mise%20Components\/pull-quote-2)\n\n> Exposed to far less heat, cold-brew is significantly less acerbic than its sweltering sibling.\n\nAs a young student of the culinary arts, there were a handful of “commandments”—central tenets of good cooking—that each of my mentors persistently reinforced (read: screamed). One such precept, which has been indelibly seared into my cortex, is that heat equals flavor. Heat browns meat, caramelizes sugar, and extracts body-giving gelatin from bones. Heat also creates aroma, concentrates flavor compounds, and melts unctuous fats. If heat is so great (which it is), why on Earth am I promoting the practice of combining ground coffee with room-temperature water and letting it infuse slowly for hours? The answer lies in the fact that heat is indiscriminate.\n\nIt’s true that coffee brewed at 210 degrees will contain more aroma compounds, dissolved solids, and flavor than coffee brewed at 72 degrees. But this is one case where more isn’t necessarily better. Along with the good stuff, heat also extracts the majority of bitterness and astringency found in hot-brewed coffee. Exposed to far less heat, cold-brew is significantly less acerbic than its sweltering sibling. Less bitterness means that the subtler flavors found in coffee beans are more perceptible. For me, good cold-brew balances hints of dark chocolate, caramel, ripe black fruits, and vanilla with a pleasant viscosity, mild acidity, and pitch perfect bitterness. If my description sounds florid to you, it’s probably because you didn’t have cold-brew this morning. In all honesty, it’s lush, nuanced, and incredibly smooth.\n\nStill, cold-brew does have its critics (myself at one time included). Naysayers complain that cold-brew lacks the body and complexity of flavor of a heat-extracted brew. Over the years I’ve tried to extract more richness and complexity from cold-brew coffee, in the hope of achieving the best of both worlds. I’ve tried a number of out-there techniques including an initial hot water bloom (there’s that heat again); near-continuous agitation; and five-day-long extractions in the fridge. But none of these techniques improved my cup of cold-brew. What they did was turn a simple, satisfying process into a chore.\n\nAfter reconciling my love of cold-brew with years of heat-focused culinary indoctrination I am now ready to pass along my own commandments on how to make good cold-brew coffee. I promise not to yell.\n\n## Step \\#1: Roast It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25964\/landscape_hero_desktop_STP_ColdBrewedCoffee_9348.jpg)\n\nI use medium roast beans (left), which have been heated to a lower temperature than dark roast beans (right). Medium roast tastes more like coffee beans and less like the roasting process. You always want to [freshly grind](https:\/\/www.cooksillustrated.com\/articles\/293-how-to-grind-coffee) whole beans right before you're ready to brew.\n\n## Step \\#2: Pour It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25958\/landscape_hero_desktop_STP_ColdBrewedCoffee_9420.jpg)\n\nI combine room-temperature water (usually filtered, as my tap water doesn’t taste great) and freshly ground coffee in a large French press. The press makes it’s a snap to separate the concentrate from the grinds after brewing.\n\n## Step \\#3: Stir It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25962\/landscape_hero_desktop_STP_ColdBrewedCoffee_9482.jpg)\n\nAfter about 10 minutes, a solid raft of coffee grinds will form on the surface. I find it important to stir this raft into the water to maximize contact with the ground coffee.\n\n## Step \\#4\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25960\/landscape_hero_desktop_STP_ColdBrewedCoffee_9464.jpg)\n\nAfter the initial stir to combine the ingredients, this is the only other time I stir during brewing. As I mentioned before, agitation is last on the list of factors affecting extraction. I find it a nuisance to stir a batch of cold-brew multiple times over the course of a day; the good news is I don’t have to.\n\n## Step \\#5: Cover It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25979\/landscape_hero_desktop_STP_ColdBrewedCoffee_9494-574x383.jpg)\n\nNext, I cover the French press with plastic wrap and let it sit at room temperature for 24 hours (give or take an hour in either direction). I’ve done room-temperature brews as short as 12 hours and as long as 72 hours. Twenty-four hours is consistently the sweet spot.\n\n## Step \\#6: Press It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25956\/landscape_hero_desktop_STP_ColdBrewedCoffee_9373.jpg)\n\nAfter 24 hours, I remove the plastic wrap and press the grinds to separate the concentrate.\n\n## Step \\#7: Filter It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25965\/landscape_hero_desktop_STP_ColdBrewedCoffee_9385.jpg)\n\nThen I pour the concentrate into a coffee filter-lined fine-mesh strainer set over a large measuring cup or pitcher. Some would say that this filtering step is optional, but I don’t like silt and grit in my cup. Most of the concentrate will filter through unaided, but I find it helpful to gently clear the sediment with a rubber spatula to let the last few drops through.\n\n## Step \\#8: Dilute It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25957\/landscape_hero_desktop_STP_ColdBrewedCoffee_9431.jpg)\n\nFinally, I dilute the concentrate one-to-one with cold water and pour it into a glass with plenty of ice.\n\n## Step \\#9: Salt It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25966\/landscape_hero_desktop_STP_ColdBrewedCoffee_9450.jpg)\n\nNow, instead of reaching for the sugar (which is unnecessary with super-smooth cold-brew) I stir in a pinch of Kosher salt. Just trust me on this one.\n## More from Cook's Illustrated\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/v1\/ATK%20Reviews\/2022\/Pour-Over%20Coffee%20Makers\/SPS_PourOverCoffeeMakers-10)\n\nEquipment Review\n\n### The Best Pour-Over Coffee Makers\nWith the right model, even a novice can make café-quality coffee at home.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/2543-the-best-pour-over-coffee-makers)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/v1\/TnT\/2019_Blade%20Grinders\/SPS_Coffee-Grinders_Blade-Grinders-Hero_0020)\n\nEquipment Review\n\n### The Best Blade Grinders of 2023\nMornings can be difficult; grinding coffee should be easy, fast, and fuss-free. Could we find a blade grinder that delivered?\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/1969-blade-grinders)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/14518_sil-coffee-joulies)\n\nEquipment Review\n\n### Coffee Temperature Regulator\nThese stainless-steel capsules regulate the temperature of hot beverages, provided that you use them in a travel mug.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/1409-coffee-temperature-regulator)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/v1\/ATK%20Reviews\/2023\/Moka%20Pots\/SPS_Coffee_Pots-HERO_405)\n\nEquipment Review\n\n### The Best Moka Pots\nNo two moka pots are the same. Only some brew rich, bold, and roasty coffee.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/2602-the-best-moka-pots)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/SIL_Espresso-Machines_AeroPress_Go-Travel-Coffee-Press_10R11_xgd9de)\n\nEquipment Review\n\n### Single-Serve Manual Coffee Makers\nCan these compact, manual devices deliver café-quality results at home? We gave three models a shot.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/2236-single-serve-manual-coffee-makers)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/30987_sil-cold-brew-coffee-maker-toddy-cold-brew-system-bxtcm)\n\nEquipment Review\n\n### Cold Brew Coffee Makers\nWe tested 7 cold brewing products, as well as our DIY method, using our favorite medium-roast coffee.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/1613-cold-brew-coffee-makers)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/v1\/CIO%20Web%20Articles\/WaPo\/CAN_FrenchPress_6202)\n\nEquipment Review\n\n### French Press Coffee Makers\nFrench press coffee makers are not only elegant, but they also can potentially deliver a thicker, more full-bodied cup of coffee.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/1441-french-press-coffee-makers)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/v1\/ATK%20Reviews\/2022\/Coffee%20Makers\/CoffeeMakers_Hero2)\n\nEquipment Review\n\n### The Best Coffee Makers (Automatic Drip)\nWe tested more than a dozen drip coffee makers to see if they could deliver a great brew without a lot of fuss.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/2461-best-coffee-makers-automatic-drip)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/12552_sil-supermarketcoffee-peetscffeecafedomingo)\n\nTaste Test\n\n### Supermarket Medium-Roast Coffee\nDecades after they convinced Americans to drink ultradark French and Italian roasts, the producers of blackened beans are coming out with lighter options. So how’s the coffee?\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/taste_tests\/581-supermarket-medium-roast-coffee)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/10014_sfs-apple-cinnamon-oatmeal-3)\n\nRecipe\n\n### Apple-Cinnamon Steel-Cut Oatmeal\nWe wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it.\n\n[Get the Recipe](https:\/\/www.americastestkitchen.com\/recipes\/7021-apple-cinnamon-steel-cut-oatmeal)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/22799_sfs-oatmeal-muffins-clr-17)\n\nRecipe\n\n### Oatmeal Muffins\nWhat should be a satisfying breakfast treat is often a dry, chewy regret. The key to a moist, tender crumb turned out to be choosing the proper oats and treating them right.\n\n[Get the Recipe](https:\/\/www.americastestkitchen.com\/recipes\/7275-oatmeal-muffins)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/29009_sil-oats-bobsredmillsteelcut)\n\nTaste Test\n\n### Steel-Cut Oats\nJudging from the brands and styles cramming supermarket shelves, there's an oat for almost every taste. Are any better for breakfast or for baking?\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/taste_tests\/468-steel-cut-oats)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/33539_can-rolled-oats-2475-square)\n\nTaste Test\n\n### The Best Rolled Oats\nWe prefer rolled oats for baked goods, since their thin, flat shape gives cookies, bars, and toppings just the right amount of chew.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/taste_tests\/1742-rolled-oats)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/35607_sfs-homemade-biscotti-1)\n\nRecipe\n\n### Almond Biscotti\nItalians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering.\n\n[Get the Recipe](https:\/\/www.americastestkitchen.com\/recipes\/7216-almond-biscotti)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/28371_sfs-rosewater-pound-cake-9)\n\nRecipe\n\n### Rose Water Pound Cake\nAfter trying 31 pound cakes, we found that the perfect version varies the \"pound-of-each\" formula and relies on an unusual mixing method.\n\n[Get the Recipe](https:\/\/www.americastestkitchen.com\/cooksillustrated\/recipes\/433-rose-water-pound-cake)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/28474_sfs-banana-bread-49)\n\nRecipe\n\n### Ultimate Banana Bread\nSay goodbye to dry, bland banana bread. 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All rights reserved.\n\n![](https:\/\/tvspix.com\/t.png?&t=1776125534949&l=tvscientific-pix-o-fb29fd12-8cb9-495a-994b-139f70b7ad12&u3=https%3A%2F%2Fwww.americastestkitchen.com%2Farticles%2F86-how-to-make-cold-brew-coffee&u11=tvspix-v2&eid=4bab24f3-1db5-4ed3-b3ae-f2a263e45382)","attrs_readable_markdown":"![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_50\/v1\/Mise%20Components\/pull-quote-2)\n\n> Exposed to far less heat, cold-brew is significantly less acerbic than its sweltering sibling.\n\nAs a young student of the culinary arts, there were a handful of “commandments”—central tenets of good cooking—that each of my mentors persistently reinforced (read: screamed). One such precept, which has been indelibly seared into my cortex, is that heat equals flavor. Heat browns meat, caramelizes sugar, and extracts body-giving gelatin from bones. Heat also creates aroma, concentrates flavor compounds, and melts unctuous fats. If heat is so great (which it is), why on Earth am I promoting the practice of combining ground coffee with room-temperature water and letting it infuse slowly for hours? The answer lies in the fact that heat is indiscriminate.\n\nIt’s true that coffee brewed at 210 degrees will contain more aroma compounds, dissolved solids, and flavor than coffee brewed at 72 degrees. But this is one case where more isn’t necessarily better. Along with the good stuff, heat also extracts the majority of bitterness and astringency found in hot-brewed coffee. Exposed to far less heat, cold-brew is significantly less acerbic than its sweltering sibling. Less bitterness means that the subtler flavors found in coffee beans are more perceptible. For me, good cold-brew balances hints of dark chocolate, caramel, ripe black fruits, and vanilla with a pleasant viscosity, mild acidity, and pitch perfect bitterness. If my description sounds florid to you, it’s probably because you didn’t have cold-brew this morning. In all honesty, it’s lush, nuanced, and incredibly smooth. Still, cold-brew does have its critics (myself at one time included). Naysayers complain that cold-brew lacks the body and complexity of flavor of a heat-extracted brew. Over the years I’ve tried to extract more richness and complexity from cold-brew coffee, in the hope of achieving the best of both worlds. I’ve tried a number of out-there techniques including an initial hot water bloom (there’s that heat again); near-continuous agitation; and five-day-long extractions in the fridge. But none of these techniques improved my cup of cold-brew. What they did was turn a simple, satisfying process into a chore. After reconciling my love of cold-brew with years of heat-focused culinary indoctrination I am now ready to pass along my own commandments on how to make good cold-brew coffee. I promise not to yell.\n\n## Step \\#1: Roast It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25964\/landscape_hero_desktop_STP_ColdBrewedCoffee_9348.jpg)\n\nI use medium roast beans (left), which have been heated to a lower temperature than dark roast beans (right). Medium roast tastes more like coffee beans and less like the roasting process. You always want to [freshly grind](https:\/\/www.cooksillustrated.com\/articles\/293-how-to-grind-coffee) whole beans right before you're ready to brew.\n\n## Step \\#2: Pour It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25958\/landscape_hero_desktop_STP_ColdBrewedCoffee_9420.jpg)\n\nI combine room-temperature water (usually filtered, as my tap water doesn’t taste great) and freshly ground coffee in a large French press. The press makes it’s a snap to separate the concentrate from the grinds after brewing.\n\n## Step \\#3: Stir It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25962\/landscape_hero_desktop_STP_ColdBrewedCoffee_9482.jpg)\n\nAfter about 10 minutes, a solid raft of coffee grinds will form on the surface. I find it important to stir this raft into the water to maximize contact with the ground coffee.\n\n## Step \\#4\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25960\/landscape_hero_desktop_STP_ColdBrewedCoffee_9464.jpg)\n\nAfter the initial stir to combine the ingredients, this is the only other time I stir during brewing. As I mentioned before, agitation is last on the list of factors affecting extraction. I find it a nuisance to stir a batch of cold-brew multiple times over the course of a day; the good news is I don’t have to.\n\n## Step \\#5: Cover It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25979\/landscape_hero_desktop_STP_ColdBrewedCoffee_9494-574x383.jpg)\n\nNext, I cover the French press with plastic wrap and let it sit at room temperature for 24 hours (give or take an hour in either direction). I’ve done room-temperature brews as short as 12 hours and as long as 72 hours. Twenty-four hours is consistently the sweet spot.\n\n## Step \\#6: Press It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25956\/landscape_hero_desktop_STP_ColdBrewedCoffee_9373.jpg)\n\nAfter 24 hours, I remove the plastic wrap and press the grinds to separate the concentrate.\n\n## Step \\#7: Filter It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25965\/landscape_hero_desktop_STP_ColdBrewedCoffee_9385.jpg)\n\nThen I pour the concentrate into a coffee filter-lined fine-mesh strainer set over a large measuring cup or pitcher. Some would say that this filtering step is optional, but I don’t like silt and grit in my cup. Most of the concentrate will filter through unaided, but I find it helpful to gently clear the sediment with a rubber spatula to let the last few drops through.\n\n## Step \\#8: Dilute It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25957\/landscape_hero_desktop_STP_ColdBrewedCoffee_9431.jpg)\n\nFinally, I dilute the concentrate one-to-one with cold water and pour it into a glass with plenty of ice.\n\n## Step \\#9: Salt It\n![](https:\/\/d3cizcpymoenau.cloudfront.net\/images\/25966\/landscape_hero_desktop_STP_ColdBrewedCoffee_9450.jpg)\n\nNow, instead of reaching for the sugar (which is unnecessary with super-smooth cold-brew) I stir in a pinch of Kosher salt. Just trust me on this one.\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/v1\/ATK%20Reviews\/2022\/Pour-Over%20Coffee%20Makers\/SPS_PourOverCoffeeMakers-10)\n\nEquipment Review\n\n### The Best Pour-Over Coffee Makers\nWith the right model, even a novice can make café-quality coffee at home.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/2543-the-best-pour-over-coffee-makers)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/v1\/TnT\/2019_Blade%20Grinders\/SPS_Coffee-Grinders_Blade-Grinders-Hero_0020)\n\nEquipment Review\n\n### The Best Blade Grinders of 2023\nMornings can be difficult; grinding coffee should be easy, fast, and fuss-free. Could we find a blade grinder that delivered?\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/1969-blade-grinders)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/14518_sil-coffee-joulies)\n\nEquipment Review\n\n### Coffee Temperature Regulator\nThese stainless-steel capsules regulate the temperature of hot beverages, provided that you use them in a travel mug.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/1409-coffee-temperature-regulator)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/v1\/ATK%20Reviews\/2023\/Moka%20Pots\/SPS_Coffee_Pots-HERO_405)\n\nEquipment Review\n\n### The Best Moka Pots\nNo two moka pots are the same. Only some brew rich, bold, and roasty coffee.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/2602-the-best-moka-pots)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/SIL_Espresso-Machines_AeroPress_Go-Travel-Coffee-Press_10R11_xgd9de)\n\nEquipment Review\n\n### Single-Serve Manual Coffee Makers\nCan these compact, manual devices deliver café-quality results at home? We gave three models a shot.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/2236-single-serve-manual-coffee-makers)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/30987_sil-cold-brew-coffee-maker-toddy-cold-brew-system-bxtcm)\n\nEquipment Review\n\n### Cold Brew Coffee Makers\nWe tested 7 cold brewing products, as well as our DIY method, using our favorite medium-roast coffee.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/1613-cold-brew-coffee-makers)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/v1\/CIO%20Web%20Articles\/WaPo\/CAN_FrenchPress_6202)\n\nEquipment Review\n\n### French Press Coffee Makers\nFrench press coffee makers are not only elegant, but they also can potentially deliver a thicker, more full-bodied cup of coffee.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/1441-french-press-coffee-makers)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/v1\/ATK%20Reviews\/2022\/Coffee%20Makers\/CoffeeMakers_Hero2)\n\nEquipment Review\n\n### The Best Coffee Makers (Automatic Drip)\nWe tested more than a dozen drip coffee makers to see if they could deliver a great brew without a lot of fuss.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/equipment_reviews\/2461-best-coffee-makers-automatic-drip)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/12552_sil-supermarketcoffee-peetscffeecafedomingo)\n\nTaste Test\n\n### Supermarket Medium-Roast Coffee\nDecades after they convinced Americans to drink ultradark French and Italian roasts, the producers of blackened beans are coming out with lighter options. So how’s the coffee?\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/taste_tests\/581-supermarket-medium-roast-coffee)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/10014_sfs-apple-cinnamon-oatmeal-3)\n\nRecipe\n\n### Apple-Cinnamon Steel-Cut Oatmeal\nWe wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it.\n\n[Get the Recipe](https:\/\/www.americastestkitchen.com\/recipes\/7021-apple-cinnamon-steel-cut-oatmeal)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/22799_sfs-oatmeal-muffins-clr-17)\n\nRecipe\n\n### Oatmeal Muffins\nWhat should be a satisfying breakfast treat is often a dry, chewy regret. The key to a moist, tender crumb turned out to be choosing the proper oats and treating them right.\n\n[Get the Recipe](https:\/\/www.americastestkitchen.com\/recipes\/7275-oatmeal-muffins)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/29009_sil-oats-bobsredmillsteelcut)\n\nTaste Test\n\n### Steel-Cut Oats\nJudging from the brands and styles cramming supermarket shelves, there's an oat for almost every taste. Are any better for breakfast or for baking?\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/taste_tests\/468-steel-cut-oats)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/33539_can-rolled-oats-2475-square)\n\nTaste Test\n\n### The Best Rolled Oats\nWe prefer rolled oats for baked goods, since their thin, flat shape gives cookies, bars, and toppings just the right amount of chew.\n\n[Read Our Review](https:\/\/www.americastestkitchen.com\/taste_tests\/1742-rolled-oats)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/35607_sfs-homemade-biscotti-1)\n\nRecipe\n\n### Almond Biscotti\nItalians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering.\n\n[Get the Recipe](https:\/\/www.americastestkitchen.com\/recipes\/7216-almond-biscotti)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/28371_sfs-rosewater-pound-cake-9)\n\nRecipe\n\n### Rose Water Pound Cake\nAfter trying 31 pound cakes, we found that the perfect version varies the \"pound-of-each\" formula and relies on an unusual mixing method.\n\n[Get the Recipe](https:\/\/www.americastestkitchen.com\/cooksillustrated\/recipes\/433-rose-water-pound-cake)\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200\/28474_sfs-banana-bread-49)\n\nRecipe\n\n### Ultimate Banana Bread\nSay goodbye to dry, bland banana bread. For a showstopping loaf with a deep golden crust and velvety crumb, use your microwave.\n\n[Get the Recipe](https:\/\/www.americastestkitchen.com\/recipes\/6067-ultimate-banana-bread)","meta_canonical":null,"ml_categories_json":"{\"\/Food_and_Drink\":998,\"\/Food_and_Drink\/Beverages\":913,\"\/Food_and_Drink\/Beverages\/Coffee_and_Tea\":911}","ml_types_json":"{\"\/Article\":997,\"\/Article\/How_to\":824}","ml_intent_types_json":"{\"Informational\":999}","meta_language":"en","attrs_author":"Dan Souza","attrs_publish_time":1313607494,"attrs_original_publish_time":1313607494,"attrs_is_republished":0,"attrs_nr_words":"1591","attrs_boilerpipe_nr_words":"1242","body_ext_links_number":7,"body_int_links_number":58,"meta_nofollow":0,"meta_noarchive":0,"props_was_rendered":1,"src_redirect":"","download_time_msec":527,"download_ttfb_msec":468,"download_size":74189}

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Exposed to far less heat, cold-brew is significantly less acerbic than its sweltering sibling. As a young student of the culinary arts, there were a handful of “commandments”—central tenets of good cooking—that each of my mentors persistently reinforced (read: screamed). One such precept, which has been indelibly seared into my cortex, is that heat equals flavor. Heat browns meat, caramelizes sugar, and extracts body-giving gelatin from bones. Heat also creates aroma, concentrates flavor compounds, and melts unctuous fats. If heat is so great (which it is), why on Earth am I promoting the practice of combining ground coffee with room-temperature water and letting it infuse slowly for hours? The answer lies in the fact that heat is indiscriminate. It’s true that coffee brewed at 210 degrees will contain more aroma compounds, dissolved solids, and flavor than coffee brewed at 72 degrees. But this is one case where more isn’t necessarily better. Along with the good stuff, heat also extracts the majority of bitterness and astringency found in hot-brewed coffee. Exposed to far less heat, cold-brew is significantly less acerbic than its sweltering sibling. Less bitterness means that the subtler flavors found in coffee beans are more perceptible. For me, good cold-brew balances hints of dark chocolate, caramel, ripe black fruits, and vanilla with a pleasant viscosity, mild acidity, and pitch perfect bitterness. If my description sounds florid to you, it’s probably because you didn’t have cold-brew this morning. In all honesty, it’s lush, nuanced, and incredibly smooth. Still, cold-brew does have its critics (myself at one time included). Naysayers complain that cold-brew lacks the body and complexity of flavor of a heat-extracted brew. Over the years I’ve tried to extract more richness and complexity from cold-brew coffee, in the hope of achieving the best of both worlds. I’ve tried a number of out-there techniques including an initial hot water bloom (there’s that heat again); near-continuous agitation; and five-day-long extractions in the fridge. But none of these techniques improved my cup of cold-brew. What they did was turn a simple, satisfying process into a chore. After reconciling my love of cold-brew with years of heat-focused culinary indoctrination I am now ready to pass along my own commandments on how to make good cold-brew coffee. I promise not to yell. Step #1: Roast It I use medium roast beans (left), which have been heated to a lower temperature than dark roast beans (right). Medium roast tastes more like coffee beans and less like the roasting process. You always want to freshly grind whole beans right before you're ready to brew. Step #2: Pour It I combine room-temperature water (usually filtered, as my tap water doesn’t taste great) and freshly ground coffee in a large French press. The press makes it’s a snap to separate the concentrate from the grinds after brewing. Step #3: Stir It After about 10 minutes, a solid raft of coffee grinds will form on the surface. I find it important to stir this raft into the water to maximize contact with the ground coffee. Step #4 After the initial stir to combine the ingredients, this is the only other time I stir during brewing. As I mentioned before, agitation is last on the list of factors affecting extraction. I find it a nuisance to stir a batch of cold-brew multiple times over the course of a day; the good news is I don’t have to. Step #5: Cover It Next, I cover the French press with plastic wrap and let it sit at room temperature for 24 hours (give or take an hour in either direction). I’ve done room-temperature brews as short as 12 hours and as long as 72 hours. Twenty-four hours is consistently the sweet spot. Step #6: Press It After 24 hours, I remove the plastic wrap and press the grinds to separate the concentrate. Step #7: Filter It Then I pour the concentrate into a coffee filter-lined fine-mesh strainer set over a large measuring cup or pitcher. Some would say that this filtering step is optional, but I don’t like silt and grit in my cup. Most of the concentrate will filter through unaided, but I find it helpful to gently clear the sediment with a rubber spatula to let the last few drops through. Step #8: Dilute It Finally, I dilute the concentrate one-to-one with cold water and pour it into a glass with plenty of ice. Step #9: Salt It Now, instead of reaching for the sugar (which is unnecessary with super-smooth cold-brew) I stir in a pinch of Kosher salt. Just trust me on this one. Equipment Review The Best Pour-Over Coffee Makers With the right model, even a novice can make café-quality coffee at home. Read Our Review Equipment Review The Best Blade Grinders of 2023 Mornings can be difficult; grinding coffee should be easy, fast, and fuss-free. Could we find a blade grinder that delivered? Read Our Review Equipment Review Coffee Temperature Regulator These stainless-steel capsules regulate the temperature of hot beverages, provided that you use them in a travel mug. Read Our Review Equipment Review The Best Moka Pots No two moka pots are the same. Only some brew rich, bold, and roasty coffee. Read Our Review Equipment Review Single-Serve Manual Coffee Makers Can these compact, manual devices deliver café-quality results at home? We gave three models a shot. Read Our Review Equipment Review Cold Brew Coffee Makers We tested 7 cold brewing products, as well as our DIY method, using our favorite medium-roast coffee. Read Our Review Equipment Review French Press Coffee Makers French press coffee makers are not only elegant, but they also can potentially deliver a thicker, more full-bodied cup of coffee. Read Our Review Equipment Review The Best Coffee Makers (Automatic Drip) We tested more than a dozen drip coffee makers to see if they could deliver a great brew without a lot of fuss. Read Our Review Taste Test Supermarket Medium-Roast Coffee Decades after they convinced Americans to drink ultradark French and Italian roasts, the producers of blackened beans are coming out with lighter options. So how’s the coffee? Read Our Review Recipe Apple-Cinnamon Steel-Cut Oatmeal We wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it. Get the Recipe Recipe Oatmeal Muffins What should be a satisfying breakfast treat is often a dry, chewy regret. The key to a moist, tender crumb turned out to be choosing the proper oats and treating them right. Get the Recipe Taste Test Steel-Cut Oats Judging from the brands and styles cramming supermarket shelves, there's an oat for almost every taste. Are any better for breakfast or for baking? Read Our Review Taste Test The Best Rolled Oats We prefer rolled oats for baked goods, since their thin, flat shape gives cookies, bars, and toppings just the right amount of chew. Read Our Review Recipe Almond Biscotti Italians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering. Get the Recipe Recipe Rose Water Pound Cake After trying 31 pound cakes, we found that the perfect version varies the "pound-of-each" formula and relies on an unusual mixing method. Get the Recipe Recipe Ultimate Banana Bread Say goodbye to dry, bland banana bread. For a showstopping loaf with a deep golden crust and velvety crumb, use your microwave. Get the Recipe

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Expert advice for every cook [Log In](https://www.americastestkitchen.com/sign_in)[Join Now](https://www.americastestkitchen.com/order?mdc=AF4110MA1D&incode=MAHBZFTBA) - [Featured](https://www.americastestkitchen.com/) - [Recipes](https://www.americastestkitchen.com/recipes) - [Equipment](https://www.americastestkitchen.com/equipment) - [Ingredients](https://www.americastestkitchen.com/ingredients) - [Learn](https://www.americastestkitchen.com/learn) - [Shows](https://www.americastestkitchen.com/shows) - [Magazines](https://www.americastestkitchen.com/articles/86-how-to-make-cold-brew-coffee) - [Shop](https://shop.americastestkitchen.com/?sourcekey=CAHBDBKA0) # How To Make Cold-Brew Coffee Caffeine nerds can rest (or wake) easy with a foolproof method for incredible iced coffee. [Save](https://www.americastestkitchen.com/articles/86-how-to-make-cold-brew-coffee#save) [Saved](https://www.americastestkitchen.com/articles/86-how-to-make-cold-brew-coffee#save) ![](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_400/25955_stp-coldbrewedcoffee-9431-hero) ![Headshot of Dan Souza](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_75,h_75/Play%20Cast%20Headshots/staff_dan_souza) By [Dan Souza](https://www.americastestkitchen.com/authors/43-Dan-Souza) Published on August 17, 2011 ![](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_50/v1/Mise%20Components/pull-quote-2) > Exposed to far less heat, cold-brew is significantly less acerbic than its sweltering sibling. As a young student of the culinary arts, there were a handful of “commandments”—central tenets of good cooking—that each of my mentors persistently reinforced (read: screamed). One such precept, which has been indelibly seared into my cortex, is that heat equals flavor. Heat browns meat, caramelizes sugar, and extracts body-giving gelatin from bones. Heat also creates aroma, concentrates flavor compounds, and melts unctuous fats. If heat is so great (which it is), why on Earth am I promoting the practice of combining ground coffee with room-temperature water and letting it infuse slowly for hours? The answer lies in the fact that heat is indiscriminate. It’s true that coffee brewed at 210 degrees will contain more aroma compounds, dissolved solids, and flavor than coffee brewed at 72 degrees. But this is one case where more isn’t necessarily better. Along with the good stuff, heat also extracts the majority of bitterness and astringency found in hot-brewed coffee. Exposed to far less heat, cold-brew is significantly less acerbic than its sweltering sibling. Less bitterness means that the subtler flavors found in coffee beans are more perceptible. For me, good cold-brew balances hints of dark chocolate, caramel, ripe black fruits, and vanilla with a pleasant viscosity, mild acidity, and pitch perfect bitterness. If my description sounds florid to you, it’s probably because you didn’t have cold-brew this morning. In all honesty, it’s lush, nuanced, and incredibly smooth. Still, cold-brew does have its critics (myself at one time included). Naysayers complain that cold-brew lacks the body and complexity of flavor of a heat-extracted brew. Over the years I’ve tried to extract more richness and complexity from cold-brew coffee, in the hope of achieving the best of both worlds. I’ve tried a number of out-there techniques including an initial hot water bloom (there’s that heat again); near-continuous agitation; and five-day-long extractions in the fridge. But none of these techniques improved my cup of cold-brew. What they did was turn a simple, satisfying process into a chore. After reconciling my love of cold-brew with years of heat-focused culinary indoctrination I am now ready to pass along my own commandments on how to make good cold-brew coffee. I promise not to yell. ## Step \#1: Roast It ![](https://d3cizcpymoenau.cloudfront.net/images/25964/landscape_hero_desktop_STP_ColdBrewedCoffee_9348.jpg) I use medium roast beans (left), which have been heated to a lower temperature than dark roast beans (right). Medium roast tastes more like coffee beans and less like the roasting process. You always want to [freshly grind](https://www.cooksillustrated.com/articles/293-how-to-grind-coffee) whole beans right before you're ready to brew. ## Step \#2: Pour It ![](https://d3cizcpymoenau.cloudfront.net/images/25958/landscape_hero_desktop_STP_ColdBrewedCoffee_9420.jpg) I combine room-temperature water (usually filtered, as my tap water doesn’t taste great) and freshly ground coffee in a large French press. The press makes it’s a snap to separate the concentrate from the grinds after brewing. ## Step \#3: Stir It ![](https://d3cizcpymoenau.cloudfront.net/images/25962/landscape_hero_desktop_STP_ColdBrewedCoffee_9482.jpg) After about 10 minutes, a solid raft of coffee grinds will form on the surface. I find it important to stir this raft into the water to maximize contact with the ground coffee. ## Step \#4 ![](https://d3cizcpymoenau.cloudfront.net/images/25960/landscape_hero_desktop_STP_ColdBrewedCoffee_9464.jpg) After the initial stir to combine the ingredients, this is the only other time I stir during brewing. As I mentioned before, agitation is last on the list of factors affecting extraction. I find it a nuisance to stir a batch of cold-brew multiple times over the course of a day; the good news is I don’t have to. ## Step \#5: Cover It ![](https://d3cizcpymoenau.cloudfront.net/images/25979/landscape_hero_desktop_STP_ColdBrewedCoffee_9494-574x383.jpg) Next, I cover the French press with plastic wrap and let it sit at room temperature for 24 hours (give or take an hour in either direction). I’ve done room-temperature brews as short as 12 hours and as long as 72 hours. Twenty-four hours is consistently the sweet spot. ## Step \#6: Press It ![](https://d3cizcpymoenau.cloudfront.net/images/25956/landscape_hero_desktop_STP_ColdBrewedCoffee_9373.jpg) After 24 hours, I remove the plastic wrap and press the grinds to separate the concentrate. ## Step \#7: Filter It ![](https://d3cizcpymoenau.cloudfront.net/images/25965/landscape_hero_desktop_STP_ColdBrewedCoffee_9385.jpg) Then I pour the concentrate into a coffee filter-lined fine-mesh strainer set over a large measuring cup or pitcher. Some would say that this filtering step is optional, but I don’t like silt and grit in my cup. Most of the concentrate will filter through unaided, but I find it helpful to gently clear the sediment with a rubber spatula to let the last few drops through. ## Step \#8: Dilute It ![](https://d3cizcpymoenau.cloudfront.net/images/25957/landscape_hero_desktop_STP_ColdBrewedCoffee_9431.jpg) Finally, I dilute the concentrate one-to-one with cold water and pour it into a glass with plenty of ice. ## Step \#9: Salt It ![](https://d3cizcpymoenau.cloudfront.net/images/25966/landscape_hero_desktop_STP_ColdBrewedCoffee_9450.jpg) Now, instead of reaching for the sugar (which is unnecessary with super-smooth cold-brew) I stir in a pinch of Kosher salt. Just trust me on this one. ## More from Cook's Illustrated ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/v1/ATK%20Reviews/2022/Pour-Over%20Coffee%20Makers/SPS_PourOverCoffeeMakers-10) Equipment Review ### The Best Pour-Over Coffee Makers With the right model, even a novice can make café-quality coffee at home. [Read Our Review](https://www.americastestkitchen.com/equipment_reviews/2543-the-best-pour-over-coffee-makers) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/v1/TnT/2019_Blade%20Grinders/SPS_Coffee-Grinders_Blade-Grinders-Hero_0020) Equipment Review ### The Best Blade Grinders of 2023 Mornings can be difficult; grinding coffee should be easy, fast, and fuss-free. Could we find a blade grinder that delivered? [Read Our Review](https://www.americastestkitchen.com/equipment_reviews/1969-blade-grinders) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/14518_sil-coffee-joulies) Equipment Review ### Coffee Temperature Regulator These stainless-steel capsules regulate the temperature of hot beverages, provided that you use them in a travel mug. [Read Our Review](https://www.americastestkitchen.com/equipment_reviews/1409-coffee-temperature-regulator) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/v1/ATK%20Reviews/2023/Moka%20Pots/SPS_Coffee_Pots-HERO_405) Equipment Review ### The Best Moka Pots No two moka pots are the same. Only some brew rich, bold, and roasty coffee. [Read Our Review](https://www.americastestkitchen.com/equipment_reviews/2602-the-best-moka-pots) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/SIL_Espresso-Machines_AeroPress_Go-Travel-Coffee-Press_10R11_xgd9de) Equipment Review ### Single-Serve Manual Coffee Makers Can these compact, manual devices deliver café-quality results at home? We gave three models a shot. [Read Our Review](https://www.americastestkitchen.com/equipment_reviews/2236-single-serve-manual-coffee-makers) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/30987_sil-cold-brew-coffee-maker-toddy-cold-brew-system-bxtcm) Equipment Review ### Cold Brew Coffee Makers We tested 7 cold brewing products, as well as our DIY method, using our favorite medium-roast coffee. [Read Our Review](https://www.americastestkitchen.com/equipment_reviews/1613-cold-brew-coffee-makers) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/v1/CIO%20Web%20Articles/WaPo/CAN_FrenchPress_6202) Equipment Review ### French Press Coffee Makers French press coffee makers are not only elegant, but they also can potentially deliver a thicker, more full-bodied cup of coffee. [Read Our Review](https://www.americastestkitchen.com/equipment_reviews/1441-french-press-coffee-makers) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/v1/ATK%20Reviews/2022/Coffee%20Makers/CoffeeMakers_Hero2) Equipment Review ### The Best Coffee Makers (Automatic Drip) We tested more than a dozen drip coffee makers to see if they could deliver a great brew without a lot of fuss. [Read Our Review](https://www.americastestkitchen.com/equipment_reviews/2461-best-coffee-makers-automatic-drip) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/12552_sil-supermarketcoffee-peetscffeecafedomingo) Taste Test ### Supermarket Medium-Roast Coffee Decades after they convinced Americans to drink ultradark French and Italian roasts, the producers of blackened beans are coming out with lighter options. So how’s the coffee? [Read Our Review](https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/10014_sfs-apple-cinnamon-oatmeal-3) Recipe ### Apple-Cinnamon Steel-Cut Oatmeal We wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it. [Get the Recipe](https://www.americastestkitchen.com/recipes/7021-apple-cinnamon-steel-cut-oatmeal) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/22799_sfs-oatmeal-muffins-clr-17) Recipe ### Oatmeal Muffins What should be a satisfying breakfast treat is often a dry, chewy regret. The key to a moist, tender crumb turned out to be choosing the proper oats and treating them right. [Get the Recipe](https://www.americastestkitchen.com/recipes/7275-oatmeal-muffins) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/29009_sil-oats-bobsredmillsteelcut) Taste Test ### Steel-Cut Oats Judging from the brands and styles cramming supermarket shelves, there's an oat for almost every taste. Are any better for breakfast or for baking? [Read Our Review](https://www.americastestkitchen.com/taste_tests/468-steel-cut-oats) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/33539_can-rolled-oats-2475-square) Taste Test ### The Best Rolled Oats We prefer rolled oats for baked goods, since their thin, flat shape gives cookies, bars, and toppings just the right amount of chew. [Read Our Review](https://www.americastestkitchen.com/taste_tests/1742-rolled-oats) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/35607_sfs-homemade-biscotti-1) Recipe ### Almond Biscotti Italians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering. [Get the Recipe](https://www.americastestkitchen.com/recipes/7216-almond-biscotti) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/28371_sfs-rosewater-pound-cake-9) Recipe ### Rose Water Pound Cake After trying 31 pound cakes, we found that the perfect version varies the "pound-of-each" formula and relies on an unusual mixing method. [Get the Recipe](https://www.americastestkitchen.com/cooksillustrated/recipes/433-rose-water-pound-cake) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/28474_sfs-banana-bread-49) Recipe ### Ultimate Banana Bread Say goodbye to dry, bland banana bread. For a showstopping loaf with a deep golden crust and velvety crumb, use your microwave. [Get the Recipe](https://www.americastestkitchen.com/recipes/6067-ultimate-banana-bread) This is a members' feature. ## Meet the Family Our test kitchen teams rely on the same rigorous development process and share the same commitment to creating reliable recipes and trustworthy reviews. - ### The Teacher We empower home cooks by inspiring confidence and creativity. [Join Us in the Kitchen](https://www.americastestkitchen.com/atk) - ### The Scientist We rely on science to explain the why and how of cooking. 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All rights reserved. ![](https://tvspix.com/t.png?&t=1776125534949&l=tvscientific-pix-o-fb29fd12-8cb9-495a-994b-139f70b7ad12&u3=https%3A%2F%2Fwww.americastestkitchen.com%2Farticles%2F86-how-to-make-cold-brew-coffee&u11=tvspix-v2&eid=4bab24f3-1db5-4ed3-b3ae-f2a263e45382)

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![](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_50/v1/Mise%20Components/pull-quote-2) > Exposed to far less heat, cold-brew is significantly less acerbic than its sweltering sibling. As a young student of the culinary arts, there were a handful of “commandments”—central tenets of good cooking—that each of my mentors persistently reinforced (read: screamed). One such precept, which has been indelibly seared into my cortex, is that heat equals flavor. Heat browns meat, caramelizes sugar, and extracts body-giving gelatin from bones. Heat also creates aroma, concentrates flavor compounds, and melts unctuous fats. If heat is so great (which it is), why on Earth am I promoting the practice of combining ground coffee with room-temperature water and letting it infuse slowly for hours? The answer lies in the fact that heat is indiscriminate. It’s true that coffee brewed at 210 degrees will contain more aroma compounds, dissolved solids, and flavor than coffee brewed at 72 degrees. But this is one case where more isn’t necessarily better. Along with the good stuff, heat also extracts the majority of bitterness and astringency found in hot-brewed coffee. Exposed to far less heat, cold-brew is significantly less acerbic than its sweltering sibling. Less bitterness means that the subtler flavors found in coffee beans are more perceptible. For me, good cold-brew balances hints of dark chocolate, caramel, ripe black fruits, and vanilla with a pleasant viscosity, mild acidity, and pitch perfect bitterness. If my description sounds florid to you, it’s probably because you didn’t have cold-brew this morning. In all honesty, it’s lush, nuanced, and incredibly smooth. Still, cold-brew does have its critics (myself at one time included). Naysayers complain that cold-brew lacks the body and complexity of flavor of a heat-extracted brew. Over the years I’ve tried to extract more richness and complexity from cold-brew coffee, in the hope of achieving the best of both worlds. I’ve tried a number of out-there techniques including an initial hot water bloom (there’s that heat again); near-continuous agitation; and five-day-long extractions in the fridge. But none of these techniques improved my cup of cold-brew. What they did was turn a simple, satisfying process into a chore. After reconciling my love of cold-brew with years of heat-focused culinary indoctrination I am now ready to pass along my own commandments on how to make good cold-brew coffee. I promise not to yell. ## Step \#1: Roast It ![](https://d3cizcpymoenau.cloudfront.net/images/25964/landscape_hero_desktop_STP_ColdBrewedCoffee_9348.jpg) I use medium roast beans (left), which have been heated to a lower temperature than dark roast beans (right). Medium roast tastes more like coffee beans and less like the roasting process. You always want to [freshly grind](https://www.cooksillustrated.com/articles/293-how-to-grind-coffee) whole beans right before you're ready to brew. ## Step \#2: Pour It ![](https://d3cizcpymoenau.cloudfront.net/images/25958/landscape_hero_desktop_STP_ColdBrewedCoffee_9420.jpg) I combine room-temperature water (usually filtered, as my tap water doesn’t taste great) and freshly ground coffee in a large French press. The press makes it’s a snap to separate the concentrate from the grinds after brewing. ## Step \#3: Stir It ![](https://d3cizcpymoenau.cloudfront.net/images/25962/landscape_hero_desktop_STP_ColdBrewedCoffee_9482.jpg) After about 10 minutes, a solid raft of coffee grinds will form on the surface. I find it important to stir this raft into the water to maximize contact with the ground coffee. ## Step \#4 ![](https://d3cizcpymoenau.cloudfront.net/images/25960/landscape_hero_desktop_STP_ColdBrewedCoffee_9464.jpg) After the initial stir to combine the ingredients, this is the only other time I stir during brewing. As I mentioned before, agitation is last on the list of factors affecting extraction. I find it a nuisance to stir a batch of cold-brew multiple times over the course of a day; the good news is I don’t have to. ## Step \#5: Cover It ![](https://d3cizcpymoenau.cloudfront.net/images/25979/landscape_hero_desktop_STP_ColdBrewedCoffee_9494-574x383.jpg) Next, I cover the French press with plastic wrap and let it sit at room temperature for 24 hours (give or take an hour in either direction). I’ve done room-temperature brews as short as 12 hours and as long as 72 hours. Twenty-four hours is consistently the sweet spot. ## Step \#6: Press It ![](https://d3cizcpymoenau.cloudfront.net/images/25956/landscape_hero_desktop_STP_ColdBrewedCoffee_9373.jpg) After 24 hours, I remove the plastic wrap and press the grinds to separate the concentrate. ## Step \#7: Filter It ![](https://d3cizcpymoenau.cloudfront.net/images/25965/landscape_hero_desktop_STP_ColdBrewedCoffee_9385.jpg) Then I pour the concentrate into a coffee filter-lined fine-mesh strainer set over a large measuring cup or pitcher. Some would say that this filtering step is optional, but I don’t like silt and grit in my cup. Most of the concentrate will filter through unaided, but I find it helpful to gently clear the sediment with a rubber spatula to let the last few drops through. ## Step \#8: Dilute It ![](https://d3cizcpymoenau.cloudfront.net/images/25957/landscape_hero_desktop_STP_ColdBrewedCoffee_9431.jpg) Finally, I dilute the concentrate one-to-one with cold water and pour it into a glass with plenty of ice. ## Step \#9: Salt It ![](https://d3cizcpymoenau.cloudfront.net/images/25966/landscape_hero_desktop_STP_ColdBrewedCoffee_9450.jpg) Now, instead of reaching for the sugar (which is unnecessary with super-smooth cold-brew) I stir in a pinch of Kosher salt. Just trust me on this one. ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/v1/ATK%20Reviews/2022/Pour-Over%20Coffee%20Makers/SPS_PourOverCoffeeMakers-10) Equipment Review ### The Best Pour-Over Coffee Makers With the right model, even a novice can make café-quality coffee at home. [Read Our Review](https://www.americastestkitchen.com/equipment_reviews/2543-the-best-pour-over-coffee-makers) ![](https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200/v1/TnT/2019_Blade%20Grinders/SPS_Coffee-Grinders_Blade-Grinders-Hero_0020) Equipment Review ### The Best Blade Grinders of 2023 Mornings can be difficult; grinding coffee should be easy, fast, and fuss-free. Could we find a blade grinder that delivered? 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Dan Souza

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2011-08-17 18:58:14 (14 years ago)

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2011-08-17 18:58:14 (14 years ago)

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