What is Double Brewed Coffee?

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  • Written By: Mary McMahon
  • Edited By: Bronwyn Harris
  • Last Modified Date: 17 October 2019
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The term “double brewed coffee” is used to describe two different preparations of coffee. In both instances, the end goal is to make the coffee much stronger, concentrating it to create a powerful kick. One technique involves running already brewed coffee back through a coffee maker over fresh grounds, while the other simply requires using twice the normal amount of grounds. The flavor of the coffee varies widely, depending on how it is prepared.

Coffee that is run through a coffee machine twice can acquire a strange taste. Some machines can be damaged by having coffee instead of pure water in their reservoir, and reheating the beverage can destroy some of the flavor, creating a strange, bitter aftertaste. While this coffee is certainly stronger, it is not always very tasty. When old coffee is used, such as that which has been sitting overnight, the result can be rather stale.


More commonly, people really mean “double strength coffee” when they talk about double brewed coffee. Double strength coffee is made with twice as many coffee grounds as usual, creating a very strong, bold flavor. This type of coffee is easy to make in a coffee maker, and it can also be produced in a French press or on the stovetop. Some people also like to throw spices like cardamom into the grounds to make the resulting coffee more interesting. This coffee is ideal for iced coffee drinks, as it keeps the drink strong even as the ice melts.

Coffee experts do not recommend trying to make double brewed coffee by cooking coffee grounds on the stove for an extended period of time. The longer coffee brews, the more bitter it gets, as the heat brings out the tannins in the coffee. The subtle flavors of the coffee will also start to disappear in the heat, leaving the beverage tasting extremely bitter and unpleasant. It is also not advisable to reuse coffee grounds for much the same reason, as the bulk of the flavor has already been leached from them.

Because people can mean two different things when they talk about double brewed coffee, it doesn't hurt for a drinker to get a confirmation of what, exactly, is under discussion when someone offers him or her a cup. People should also be aware that the typically higher levels of caffeine in this coffee can be a shock to the body, and individuals may experience some uncomfortable side effects as a result of a rush of caffeine to the system.


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Post 6

I have worked overnight shifts for the last five years and we double brew a bit differently.

Instead of pouring the freshly brewed coffee back through the machine we just keep an empty carafe next to the machine, brew the first pot then change the grounds and filter and hold the filter assembly over the empty carafe and pour the coffee through it. It keeps the machine clean and you don't risk spoiling the coffee by overheating it.

Post 5

More expensive doesn't always mean better. I really don't know why buying a coffee bean that is fair trade would make it taste better. And I am not convinced on the organic side either.

Post 4

If you really want to make a superior double brewed coffee, you need the best beans. Since double brewed coffee has more of potential for bitterness, using cheap beans is a recipe for disaster.

So stick with the organic fair trade coffee beans when you feel like making a pot of double brewed -- you'll thank me after you try it.

Post 3

Can you make double brewed coffee using espresso coffee beans?

Somebody gave me a big bag of them, and I find that they're not strong enough for espresso on their own, but I wonder what would happen if I tried to put them in my drip coffee maker to make double brewed coffee...I may have to try that.

Has anybody ever done this, or have any advice?

Post 2

Well then apparently I make double brewed coffee without even knowing it.

I like to take two coffee blends and put them in the french press together -- I put the amount of each blend in that most people would use for one pot.

I find that the best is Italian roast coffee with Colombian -- it gives a really unique flavor and aroma to your morning cup'o'joe.

Post 1

I love to brew double strength coffee for iced coffee, especially in the summer. I also wait until the coffee cools, then freeze it into ice cubes to use in the iced coffee, it’s delicious.

In addition, I use the cold brew method to make double strength coffee. It takes longer that way, but I think the results are better. There is less acidity when using the cold brew method.

I have never tried to brew coffee through the brewer a second time. Apparently it is not worth the effort though, I’m glad I read this article.

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