The best way to get your icy coffee beverages all year round.
, for Serious Eats. This cold brew article presented an interesting opportunity—because I didn’t have to drink anything I made immediately, I was able to randomize everything I made to ensure I wasn't influenced by any preconceived notions if which would be the best brewers.I ultimately found that the design of the brewer had a significant effect on the coffee’s final flavor.
I didn’t agitate any of the ground coffee when brewing, so I did notice that some of the brewers had dry spots that weren’t fully saturated. Some of the brewers specifically say not to agitate—the Filtron and the OXO brewers both have a perforated lid with dozens of tiny holes meant to drop water on the coffee almost like rainwater, so for this first round I didn’t agitate.
We recorded our results and, combined with our impressions from Test 1, we whittled down the field to our four favorites. Once we settled on our four favorite brewers, we decided that this test should maximize the potential of each brewer. However, we still wanted to do some of the testing without knowing which brewer produced which coffee, so we broke up the testing into two phases.
The OXO brewer is deceptively simple. You don’t need a scale to measure out coffee—the brewer has a dot on the front to indicate where you fill your coffee up to. It also comes with a carafe that has a dot to indicate how much water to use, and the carafe doubles as a depository for your concentrate once you’re done brewing. There’s even a cute lid with a silicone seal to keep your coffee fresh.
Coffee from the OXO performed consistently well. The first coffee we tried tasted like chocolate, which is a classic cold brew note, and it had a nice balance between flavor clarity and body. It also stood out in Test 2, and we were pleased with the recommended dilution instructions . On Test 3, the Toddy and the Filtron allowed the flavors of the Ethiopian coffee to shine more than the OXO, but it still produced a fun and exciting drink.
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