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Bodybrew Bod Tips & Tricks

Cold brewing coffee is not a complicated exercise but like anything there are a few tips and tricks that can help make your life a little easier. Experience is the greatest teacher of course so experiment with the process each time you brew. A great cold coffee is a real treat so enjoy the Bod.

How Long Should I Brew Coffee in the Bod?

The longer you brew, the stronger the final coffee extract you will have. So it’s a personal choice, but most people let the brew go for between 18 and 24 hours. If you like strong coffee you can let the brew go for longer than 24 hours, and if you want to use the extract in strongly flavoured cocktails or desserts you essentially let it go as long as you want to. The Bod’s user guide recommends anything from a 12 hour brew time up to 72 hours+. Go on, give the 72 hours a go and drop us a note about the results.

What Temperature is Best for Brewing Coffee in the Bod?

It’s best to let your coffee brew in the Bod at room temperature. 18-20°c say. If the brew is too cold it will slow down the flavour extraction and you will end up with a weaker brew than you would otherwise. If the brew is too hot the opposite will happen and harsher extracts will become apparent. Room temperature seems to hit the right spot and recommendations for brewing times are based on room temperature.

What Level of Grind Is Best for the Bod?

A course grind is recommended for cold brewing because a long extraction time is needed to get the right balance of flavours, acidity and sweetness in the final brew. A long steep with finely ground coffee results in over-extraction and harshness while a long, cold steep with coarsely ground coffee works beautifully.

What is the Bod Made of?

Bodybrew considered materials very carefully before deciding on Eastman’s Tritan™ copolyester. This cutting edge plastic has been tested over many years both by Eastman and by third parties. Eastman themselves acknowledge confusion around plastics, including those claiming to be BPA-free. To be clear, Tritan is not only BPA, BPS, PVC and Phthalate-free, it is not made with any bisphenol compounds. Third-party lab tests have also demonstrated that Tritan does not have any estrogenic or androgenic activity.

Why is there more water in the Brew Chamber than can fit into the Extract Chamber?

When your cold brew is ready you simply flip the Bod over and let all the water drain from the brew chamber into the extract chamber. Easy right? But what happens if there’s too much water in the brew chamber? You are rather stuck as unscrewing the extract chamber will let your beautiful cold brew spill all over the place. Too much water!

The plot thickens when look at where you filled the brew chamber up to. Yes, you filled it to the correct place according to the Bod User Guide.

It turns out the only way you can have too much water in the brew chamber is if you have too little coffee in there. It makes sense and is definitely the reason according to Bodybrew. The recommended amount of coffee for a cold brew is 8oz, but that’s 8 ounces by weight, not by volume. Many kitchens have measuring jugs that will have an 8 oz marking, but it’s a volume measurement in that case.

8oz of coffee grounds by weight will almost fill the filter basket on your Bod (1-2 cm’s below the top). 8oz of coffee by volume will be about half that. Hence there’s room for a lot more water and, of course, it will be a much weaker tasting brew.

At Cape Coffee we love a good coffee, naturally. We also love the Wet Tropics of Far North Queensland.

Fortunately for us the tablelands that run parallel with the coast from south of Cairns up to Mt Malloy have some of the best coffee growing conditions in Australia and some wonderful, boutique coffee producers.

The AeroPress coffee maker and Bodybrew Bod cold brew coffee system are our coffee making tools of choice and go with us when we're in the rainforest, out on the Great Barrier Reef or visiting the coffee farms.

Watch out for some delicious North Queensland coffee beans in our shop in the near future.