---
product_id: 47949872
title: "NUT MILK BAG (Eco) NECTARBAR, 2 PCS. DOUBLE PACK - RAW FOOD FILTER BAG - Finely woven premium strainer for plant based milk, organic almond drink, grain and seed milk, yoghurt, curd and cheese cloth, for cold brew coffee, tofu and tempeh making, juicing, sprouting, wash rice and quinoa, filter kefir and kombucha, reusable multipurpose straining bag - ORIGINAL NECTARBAR 100% pure nylon, BPA-free with booklet, recipe and guarantee"
brand: "nectarbar"
price: "1536CFA"
currency: XOF
in_stock: false
reviews_count: 23
url: https://www.desertcart.sn/products/47949872-nut-milk-bag-eco-nectarbar-2-pcs-double-pack-raw
store_origin: SN
region: Senegal
---

# NUT MILK BAG (Eco) NECTARBAR, 2 PCS. DOUBLE PACK - RAW FOOD FILTER BAG - Finely woven premium strainer for plant based milk, organic almond drink, grain and seed milk, yoghurt, curd and cheese cloth, for cold brew coffee, tofu and tempeh making, juicing, sprouting, wash rice and quinoa, filter kefir and kombucha, reusable multipurpose straining bag - ORIGINAL NECTARBAR 100% pure nylon, BPA-free with booklet, recipe and guarantee

**Brand:** nectarbar
**Price:** 1536CFA
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** NUT MILK BAG (Eco) NECTARBAR, 2 PCS. DOUBLE PACK - RAW FOOD FILTER BAG - Finely woven premium strainer for plant based milk, organic almond drink, grain and seed milk, yoghurt, curd and cheese cloth, for cold brew coffee, tofu and tempeh making, juicing, sprouting, wash rice and quinoa, filter kefir and kombucha, reusable multipurpose straining bag - ORIGINAL NECTARBAR 100% pure nylon, BPA-free with booklet, recipe and guarantee by nectarbar
- **How much does it cost?** 1536CFA with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/47949872-nut-milk-bag-eco-nectarbar-2-pcs-double-pack-raw)

## Best For

- nectarbar enthusiasts

## Why This Product

- Trusted nectarbar brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

NECTARBAR RAW FOOD FILTER BAG, DOUBLE PACK This high-quality nut milk bag with drawstring is specially made of durable and non-toxic nylon. Thanks to this deluxe version&#x2019;s elastic material, handling is easier and wringing out more effective than those with &#x201E;hard nylon&#x201C;. The fine mesh makes this filter bag ideal for creating your own healthy, vegan milk alternatives. You can easily create healthy drinks out of different kinds of nuts - almonds, hazel nuts, brazil nuts, walnuts, tigernuts, chestnuts, oat, millet, hemp, sesame, pumpkin and sunflower seeds. Combinations also work well, such as almond with coconut flakes. Extremely easy to make: 1. Soak the seeds (optional), 2. Mix in a blender, 3. Filter - To clean, just wash both sides with warm water.  Other possible application uses include juicing without an expensive juicer for juice without the pulp and seeds, making syrup and tonics or for germination of seeds and sprouts. Also great for &#x201E;slow coffee&#x201C; enthusiasts and coffee aficionados as a filter bag for creating your own cold brew coffee - low in acid and more wholesome. You can also use it as a salad spinner (when camping!), for drying seeds (e.g. papaya) and for collecting herbs. Features:  2 bags packed in kraft paper, ideal for various uses (juice / cold brew / nut milk)  premium nylon, high quality, elastic, robust, double-stitched  microfine mesh, rounded cut with drawstring  versatile and reusable, eco-friendly, unbleached and BPA-toxic-free  instructions + recipe for nut milk, perfect for vegans and raw foodies  &quot;The best nutmilk bag, I have ever worked with, high quality material and perfectly silky results. My new favorite.&quot; Boris Lauser, Raw Food Chef and Consultant, Author of &quot;Go Raw Be Alive&quot;  Guarantee: 100% satisfaction guarantee, replacement or money back

## Features

- ORIGINAL NECTARBAR - Recommended by renowned raw food chefs; multifunctional and reusable, especially for preparing fresh nut milk, vegan creams and cheeses and much more
- PREMIUM QUALITY - Super fine mesh, strong, robust and finished in high quality; double-stitched; non-plastic and eco-friendly packaging makes for a nice present
- EASY & QUICK - Drawstring to pull tight and hang up; easy to clean and quick to dry keep germ-free, easy-to-use; compact and perfect for traveling
- MICRO FINE & INNOVATIVE - Perfect size, rounded bottom and flexible material for easiest pouring and straining; get the finest pulp-free nut milk and juice results without clogging
- DOUBLE PACK - 2 x Nut Milk Bag by NECTARBAR | Products with passion, sustainable and fair trade | BPA-toxic-free, unbleached | Booklet and recipe included | Size 9 x 10.5“, 23 x 27 cm | Color: White | 100% money-back guarantee | Hand Wash with warm water (30-40°C)

## Images

![NUT MILK BAG (Eco) NECTARBAR, 2 PCS. DOUBLE PACK - RAW FOOD FILTER BAG - Finely woven premium strainer for plant based milk, organic almond drink, grain and seed milk, yoghurt, curd and cheese cloth, for cold brew coffee, tofu and tempeh making, juicing, sprouting, wash rice and quinoa, filter kefir and kombucha, reusable multipurpose straining bag - ORIGINAL NECTARBAR 100% pure nylon, BPA-free with booklet, recipe and guarantee - Image 1](https://images-na.ssl-images-amazon.com/images/I/41AIakC8ETL.jpg)
![NUT MILK BAG (Eco) NECTARBAR, 2 PCS. DOUBLE PACK - RAW FOOD FILTER BAG - Finely woven premium strainer for plant based milk, organic almond drink, grain and seed milk, yoghurt, curd and cheese cloth, for cold brew coffee, tofu and tempeh making, juicing, sprouting, wash rice and quinoa, filter kefir and kombucha, reusable multipurpose straining bag - ORIGINAL NECTARBAR 100% pure nylon, BPA-free with booklet, recipe and guarantee - Image 2](https://images-na.ssl-images-amazon.com/images/I/51eKBw0lUqL.jpg)
![NUT MILK BAG (Eco) NECTARBAR, 2 PCS. DOUBLE PACK - RAW FOOD FILTER BAG - Finely woven premium strainer for plant based milk, organic almond drink, grain and seed milk, yoghurt, curd and cheese cloth, for cold brew coffee, tofu and tempeh making, juicing, sprouting, wash rice and quinoa, filter kefir and kombucha, reusable multipurpose straining bag - ORIGINAL NECTARBAR 100% pure nylon, BPA-free with booklet, recipe and guarantee - Image 3](https://images-na.ssl-images-amazon.com/images/I/31SEMPMvBmL.jpg)
![NUT MILK BAG (Eco) NECTARBAR, 2 PCS. DOUBLE PACK - RAW FOOD FILTER BAG - Finely woven premium strainer for plant based milk, organic almond drink, grain and seed milk, yoghurt, curd and cheese cloth, for cold brew coffee, tofu and tempeh making, juicing, sprouting, wash rice and quinoa, filter kefir and kombucha, reusable multipurpose straining bag - ORIGINAL NECTARBAR 100% pure nylon, BPA-free with booklet, recipe and guarantee - Image 4](https://images-na.ssl-images-amazon.com/images/I/51cHTnoQnPL.jpg)
![NUT MILK BAG (Eco) NECTARBAR, 2 PCS. DOUBLE PACK - RAW FOOD FILTER BAG - Finely woven premium strainer for plant based milk, organic almond drink, grain and seed milk, yoghurt, curd and cheese cloth, for cold brew coffee, tofu and tempeh making, juicing, sprouting, wash rice and quinoa, filter kefir and kombucha, reusable multipurpose straining bag - ORIGINAL NECTARBAR 100% pure nylon, BPA-free with booklet, recipe and guarantee - Image 5](https://images-na.ssl-images-amazon.com/images/I/51dJK4fnJgL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    very handy for filtering cold brew coffee!
  

*by L***9 on Reviewed in the United Kingdom on 17 March 2016*

I won’t write about nut milk here, as I’m not yet into it (but will also try that later!). But as some people already have commented on this, I thought I could share my experience with cold brew coffee (not iced coffee, it’s enjoyed hot or cold!), prepared with the help of this bag! I love coffee and I love to cook/bake/etc. ahead in larger batches so I can enjoy later with minimal effort. But only if it tastes as good as freshly made, of course! This is very true for cold brew coffee, you do some preparation and later you just enjoy and it’s really, really good! Maybe you saw cold brew coffee at your favorite coffee bar and never asked the barista what it really is? I drink cold brew coffee (extracted cold but served hot) regularly in good coffee bars and also tried to make it at home some time ago (but without a good filtering method I did not repeat it until now). I always wanted to do it again and with this filter bag from NECTARBAR I did it very successfully and prepared this report (with photos). First you get some general information on the NECTABAR bag, then an introduction to cold brew coffee and finally the report on my actual brewing.What you get:Two bags (ca. 23x27cm each) made of very fine nylon mesh (200 micron). They come in a folded wrapper made of  (environmentally friendly) unbleached paperboard. Inside you also find an information sheet and an instruction booklet with basic recipes for nut milks -- more recipes and information can be found on the website of NECTARBAR. The bag has a handy practical drawstring to close it.Necessary preparation:Just unpack and get started – when I get a new product that will touch food, I always rinse it in warm water, but that’s all you have to do here.What is cold brew coffee?With the cold brew method you slowly extract ground coffee with cold water (at room temperature, usually this takes at least 12 hours). The result is a liquid coffee concentrate which you can keep in the fridge up to 2 weeks without any relevant loss of flavor. If you want to drink a coffee, just mix some amount of concentrate with hot water (details below) or you can use the concentrate for other beverages (iced coffee, cocktails, desserts etc.).Why would you cold brew coffee?Besides the mentioned preparation ahead of later use (where you easily and quickly get a hot coffee -- somewhat like an instant coffee but it tastes as good as a freshly hot brewed one) the cold extracted coffee (compared to hot brewed) it contains virtually the full flavor but much less irritating and bitter substances! That’s why cold brew coffee is usually described as easily digestible and „stomach friendly“. It also contains almost the normal amount of caffeine, so don’t be afraid it won’t lift you up in the morning or whenever you need a „kick“. The concentrate of course can be used for other things as well, you can use cold water, ice cubes, syrup and cream to make great iced coffee in no time at all, use it in milkshakes or frappees, and it‘s also great for preparing desserts (for Tiramisu you need it, but is also great mixed with maple syrup over ice). There’s a practical advantage as well – if you have guests you don’t have to guess how much coffee you need (and pour away much o fit later) – you can prepare hot water (and easily can make more when needed) and only use as much concentrate as you have to, as everybody makes his own mix of concentrate and hot water dirctly in his/her cup, and just as strong as desired.Is cold coffee the same as iced coffee?As I wrote, you can use the concentrate for iced coffee, etc., but originally it is an alternative to regular hot brew coffee. And don’t confuse cold brew with "ice brew coffee". Ice brew is not extracted with cold but with hot water (exactly like the regular, only stronger, more ground coffee) but it drips on ice cubes and so it is cooled down immediately to prepare iced coffee or similar (cold) drinks. So with regard to brewing and drinking temperature, both methods are the exact opposite: cold brew means cold extraction and (usually) hot coffee while ice brew means hot extraction and cold coffee.How strong is Cold Brew?The concentrate is more than three times stronger than "normal" hot brew filter coffee. Later when you drink it, you usually mix 1 part cold concentrate with two parts boiling water. Using a little more or less concentrate, you can adjust the strength of each cup according to taste!Is this coffee hot enough?Yes, definitely. Since you mix the concentrate with about twice the amount of boiling water (to get normal strength) or maybe slightly if you like it stronger, it’s still above 60 degrees Celsius. That’s not even down to the optimal drinking temperature of 58 degrees (found on a couple of coffee guru sites). If you like your coffee even stronger, fill your concentrate to smaller bottles (easier to use anyway) and take one out oft he fridge some time before you need it, to allow it to reach room temperature. This way you will arrive at 58 degrees or more even if you make a brutally strong 1: 1 mix. So regarding drinking temperature cold brew is even better than hot brew: you can mix and immediately enjoy at a perfect drinking temperature and you don‘t have to blow on your hot coffee forever!Honestly, how does it taste?I love it - depending on my mood even better than hot brew coffee. The cold brew method doesn’t make the coffee any stronger or weaker in taste, caffeine kick or flavors. I love strong, bold coffee, but my stomach does not always like it (heartburn) and that does not happen to me with cold brew. The coffee still tastes full bodied but somehow less bitter, more balanced and tasty! If you are like me and take a while for a large mug and sometimes it gets cold, you still drink it if it’s a good coffee, right? Or if you drink from a thermos mug/jug (which is perfectly possible with cold brew as well, you mix it in the jug). Cold brew has another advantage here: after some time, regularly brewed coffee gets more and more bitter, cold brew doesn’t (anywhere as much). Bitter substances (or oils that may get "stale") remain largely within the filtered coffee grounds while they are extracted in hot brew. The coffee made from cold brew concentrate tastes great, no matter whether the „dark liquid“ was just extracted or  store in the fridge for 2 weeks!Why do we need the NECTARBAR filter bag?Put simply, cold brew coffee concentrate is prepared like this: stir ground coffee into cold water, wait, filter, and fill into small bottles. Unfortunately, as you make a large batch and use three times as much ground coffee than usual (to get the 3xstronger concentrate) you can’t just filter through a regular paper coffee filter – it would be clogged immediately and filtering this way takes forever if at all possible. The ultra fine paper filters are designed for smaller quantities, large amounts of coarse ground coffee is filtered much more effectively with wthis coarser filter bag (which is still pretty fine pored!) and more filtering surface. After that filter run you can do a second run with a regular paper filter (or skip that step without any problems like me, see below). In short: the NECTARBAR filter bag is super useful for thios task!How exactly do you make cold brew coffee?I have documented the process with some photos. Everything starts with the ground coffee - and as with any method: the better the quality and the fresher the coffee is, the better the brewed coffee will be, no matter whether you brew cold or hot! Coffee fanatics will surely own a good grinder with a slow ceramics cone, those folks please use that medium-coarse / rough grain which they also use for the French press (AKA cafetiere or coffee press). Alternatively, have your coffee ground freshly in the shop or coffee bar you buy it, just ask the staff to use a coarse grind fort he French press. The staff should know what you need, otherwise you just aks them to use a significantly coarser grinding than for a filter machine. The second best choice is to buy pre-ground coffee for a filter machine. This is actually a little too fine, so some might prefer the abovementioned method of a second filter run with paper filters, but for my review I have decided to use this type to test the most unfavorable possible condition, and I was still very satisfied! Normally, if you hot brew conventional filter coffee or use the French press, you use about 7-8g ground coffee per cup of coffee (125ml), which means you need 56-64g ground per liter filter/press coffee. As we know, cold brew concentrate is 3 times as strong so you have to triple the amount (200 g for a liter of cold water), if you later mix 1:2 with hot water, you eventually get 3 liters of coffee which is just as strong as the one liter hot brew, so the method doesn not use more or less ground coffee per cup, it’s just the same. If you have to buy coffee in a shop and have to buy at least 250g (25% more than 200g), then you also use 25% more water, i.e. 1.25 liters. Since a liter (1000ml) of water weighs one kilogram (1000g), the ratio (200g coffee on 1000g water) is always five times as much water as coffee. If you have ground some random amount of coffee, just weigh it and take that weight times 5 and you will get the necessary amount of water (in ml / g, it’s the same value). To prepare the cold brew you should use a large glass jar (large enough to hold the water AND the ground coffee!) which should of course be perfectly clean. For this report I have decided to use 125g Coffee in 750g /ml water because at that time I only had a 1 liter glass jar. Put the ground coffee into the jar (pic 1), then add about half of the water (room temperature) stir well (pic 2). After 10 minutes, stir again and add the rest of the water (pic 3). Then cover the glass (use a clean lid if it has one or use cling film like I did), so that no dust or whatever can get in, that’s the only reason so you don’t have to make it air tight or whatever (pic 4). Now let it brew/ectract for 12 hours at room temperature (or up to 24 hours in the refrigerator), then filter it. In photo 5 you can see how big the NECTARBAR bag is - I covered a 1-liter jar (approximately the dimensions of a milk tetra pack) with it just to show the size. As you can see, it is still larger than that. I used the 1-liter jar for filtering with the NECTRABAR nut milk bag but you can also pour the stuff through the bag into a large funnel and then into a funnel directly into glass bottles (with screw caps) which fit well into the fridge, 250ml- or 0.5L bottles. Very good are bottles with wide necks (0.5L milk bottles, salad dressing bottles, etc., which you can clean and use for the concentrate). They look okay on the coffee table but if you (or your guests) are picky, „decant“ into a nice little milk jug (or the like) in the kitchen and take that to your coffee table. Back to my report: I placed the filter bag in the large glass jar and pulled it over the edge (see pic 6). Then I just poured everything into the bag/jar, pull the drawstring and gently lifted and twisted the bag with the ground coffee in it. I slightly pressed, then twisted and pressed more and more to get out every drop oft he valuable concentrate (pics 7-9). Now you have a "ball" of depleted coffee grounds that can be disposed in the organic waste or used as fertilizer (see looking 'times at Wikipedia under "used coffee grounds"). The concentrate can now be kept in the fridge up to 14 days (coffee is mildly  antibacterial), but it is so delicious and I’m sure it will rarely last that long, it never does here ;) As I said before: to drink a cup / mug you fill it about 1/3 with concentrate and fill up with boiling water and then drink like normal filter coffee (without burning your tongue). To clean the bag just use the coffee grounds in your garden or throw it away and then turn the (dirty) inside out, rinse any residual grounds and then soap it with 2-3 drops of dish detergent, hot water and just your hands, rinse well and dry it. The coffee stains very, very little, in the (last) pic 10 you can see the washed bag, it is only a very slight beige, the bag is smelling fresh / neutral, absolutely no coffee odor. I see no reason not to use it for nutmilk and coffee in turn, the nylon mesh apparently does not take any  scent. If you are picky here, use each of the 2 bags strictly for coffee *OR* nut milk.Now what about the ultra-fine "coffee dust", which is not retained by the filter bag? It's not much, maybe a tablespoon of dried powder in 1 liter of concentrate. Very, very fine dust, sitting at the bottom of the container and rarely coming out when you pour concentrate from the bottle – and i fit does, you do not notice. Not like the (already very fine) coffee dust in a Turkish coffee, much finer. I keep it in, it’s definitely not unhealthy and the coffee did not become any more bitter, any remaining bitter substances stay in that dust and don’t come out in the cold concentrate (and later in the cup it’s sooo littel dust). Again, if you don’t like it, you can do a second filter pass with a paper filter (which is just not possible if you did not pre-filter first with the NECTARBAR bag). If you use coarser grounds, you might not even think about a second filter pass, I didn’t even use it with the finely pre-ground.Conclusion:======For me it’s great, because I can easily prepare cold brew coffee concentrate ahead and filter it conveniently with this bag. I am delighted with the results and can definitely highly recommend the NECTARBAR filter bags for this use (in addition to the other uses acclaimed by other reviewers, like nut milk etc.)! Enjoy making your own cold brew coffee!I hope this information is helpful to somebody – I‘m looking forward to your feedback and will answer any questions in your comments!This product has been tested extensively and I will continue to use it. I received it for free / at a reduced price for testing. Nobody tried to bias me or ontrol my rating or review and I have not received any compensation for testing.

### ⭐⭐⭐⭐⭐ 







  
  
    very handy for filtering cold brew coffee!
  

*by L***9 on Reviewed in the United Kingdom on 17 March 2016*

I won’t write about nut milk here, as I’m not yet into it (but will also try that later!). But as some people already have commented on this, I thought I could share my experience with cold brew coffee (not iced coffee, it’s enjoyed hot or cold!), prepared with the help of this bag! I love coffee and I love to cook/bake/etc. ahead in larger batches so I can enjoy later with minimal effort. But only if it tastes as good as freshly made, of course! This is very true for cold brew coffee, you do some preparation and later you just enjoy and it’s really, really good! Maybe you saw cold brew coffee at your favorite coffee bar and never asked the barista what it really is? I drink cold brew coffee (extracted cold but served hot) regularly in good coffee bars and also tried to make it at home some time ago (but without a good filtering method I did not repeat it until now). I always wanted to do it again and with this filter bag from NECTARBAR I did it very successfully and prepared this report (with photos). First you get some general information on the NECTABAR bag, then an introduction to cold brew coffee and finally the report on my actual brewing.What you get:One bag (ca. 23x27cm) made of very fine nylon mesh (200 micron). It comes in a folded wrapper made of  (environmentally friendly) unbleached paperboard. Inside you also find an information sheet and an instruction booklet with basic recipes for nut milks -- more recipes and information can be found on the website of NECTARBAR. The bag has a handy practical drawstring to close it.Necessary preparation:Just unpack and get started – when I get a new product that will touch food, I alsways rinse it in warm water, but that’s all you have to do here.What is cold brew coffee?With the cold brew method you slowly extract ground coffee with cold water (at room temperature, usually this takes at least 12 hours). The result is a liquid coffee concentrate which you can keep in the fridge up to 2 weeks without any relevant loss of flavor. If you want to drink a coffee, just mix some amount of concentrate with hot water (details below) or you can use the concentrate for other beverages (iced coffee, cocktails, desserts etc.).Why would you cold brew coffee?Besides the mentioned preparation ahead of later use (where you easily and quickly get a hot coffee -- somewhat like an instant coffee but it tastes as good as a freshly hot brewed one) the cold extracted coffee (compared to hot brewed) it contains virtually the full flavor but much less irritating and bitter substances! That’s why cold brew coffee is usually described as easily digestible and „stomach friendly“. It also contains almost the normal amount of caffeine, so don’t be afraid it won’t lift you up in the morning or whenever you need a „kick“. The concentrate of course can be used for other things as well, you can use cold water, ice cubes, syrup and cream to make great iced coffee in no time at all, use it in milkshakes or frappees, and it‘s also great for preparing desserts (for Tiramisu you need it, but is also great mixed with maple syrup over ice). There’s a practical advantage as well – if you have guests you don’t have to guess how much coffee you need (and pour away much o fit later) – you can prepare hot water (and easily can make more when needed) and only use as much concentrate as you have to, as everybody makes his own mix of concentrate and hot water dirctly in his/her cup, and just as strong as desired.Is cold coffee the same as iced coffee?As I wrote, you can use the concentrate for iced coffee, etc., but originally it is an alternative to regular hot brew coffee. And don’t confuse cold brew with "ice brew coffee". Ice brew is not extracted with cold but with hot water (exactly like the regular, only stronger, more ground coffee) but it drips on ice cubes and so it is cooled down immediately to prepare iced coffee or similar (cold) drinks. So with regard to brewing and drinking temperature, both methods are the exact opposite: cold brew means cold extraction and (usually) hot coffee while ice brew means hot extraction and cold coffee.How strong is Cold Brew?The concentrate is more than three times stronger than "normal" hot brew filter coffee. Later when you drink it, you usually mix 1 part cold concentrate with two parts boiling water. Using a little more or less concentrate, you can adjust the strength of each cup according to taste!Is this coffee hot enough?Yes, definitely. Since you mix the concentrate with about twice the amount of boiling water (to get normal strength) or maybe slightly if you like it stronger, it’s still above 60 degrees Celsius. That’s not even down to the optimal drinking temperature of 58 degrees (found on a couple of coffee guru sites). If you like your coffee even stronger, fill your concentrate to smaller bottles (easier to use anyway) and take one out oft he fridge some time before you need it, to allow it to reach room temperature. This way you will arrive at 58 degrees or more even if you make a brutally strong 1: 1 mix. So regarding drinking temperature cold brew is even better than hot brew: you can mix and immediately enjoy at a perfect drinking temperature and you don‘t have to blow on your hot coffee forever!Honestly, how does it taste?I love it - depending on my mood even better than hot brew coffee. The cold brew method doesn’t make the coffee any stronger or weaker in taste, caffeine kick or flavors. I love strong, bold coffee, but my stomach does not always like it (heartburn) and that does not happen to me with cold brew. The coffee still tastes full bodied but somehow less bitter, more balanced and tasty! If you are like me and take a while for a large mug and sometimes it gets cold, you still drink it if it’s a good coffee, right? Or if you drink from a thermos mug/jug (which is perfectly possible with cold brew as well, you mix it in the jug). Cold brew has another advantage here: after some time, regularly brewed coffee gets more and more bitter, cold brew doesn’t (anywhere as much). Bitter substances (or oils that may get "stale") remain largely within the filtered coffee grounds while they are extracted in hot brew. The coffee made from cold brew concentrate tastes great, no matter whether the „dark liquid“ was just extracted or  store in the fridge for 2 weeks!Why do we need the NECTARBAR filter bag?Put simply, cold brew coffee concentrate is prepared like this: stir ground coffee into cold water, wait, filter, and fill into small bottles. Unfortunately, as you make a large batch and use three times as much ground coffee than usual (to get the 3xstronger concentrate) you can’t just filter through a regular paper coffee filter – it would be clogged immediately and filtering this way takes forever if at all possible. The ultra fine paper filters are designed for smaller quantities, large amounts of coarse ground coffee is filtered much more effectively with wthis coarser filter bag (which is still pretty fine pored!) and more filtering surface. After that filter run you can do a second run with a regular paper filter (or skip that step without any problems like me, see below). In short: the NECTARBAR filter bag is super useful for thios task!How exactly do you make cold brew coffee?I have documented the process with some photos. Everything starts with the ground coffee - and as with any method: the better the quality and the fresher the coffee is, the better the brewed coffee will be, no matter whether you brew cold or hot! Coffee fanatics will surely own a good grinder with a slow ceramics cone, those folks please use that medium-coarse / rough grain which they also use for the French press (AKA cafetiere or coffee press). Alternatively, have your coffee ground freshly in the shop or coffee bar you buy it, just ask the staff to use a coarse grind fort he French press. The staff should know what you need, otherwise you just aks them to use a significantly coarser grinding than for a filter machine. The second best choice is to buy pre-ground coffee for a filter machine. This is actually a little too fine, so some might prefer the abovementioned method of a second filter run with paper filters, but for my review I have decided to use this type to test the most unfavorable possible condition, and I was still very satisfied! Normally, if you hot brew conventional filter coffee or use the French press, you use about 7-8g ground coffee per cup of coffee (125ml), which means you need 56-64g ground per liter filter/press coffee. As we know, cold brew concentrate is 3 times as strong so you have to triple the amount (200 g for a liter of cold water), if you later mix 1:2 with hot water, you eventually get 3 liters of coffee which is just as strong as the one liter hot brew, so the method doesn not use more or less ground coffee per cup, it’s just the same. If you have to buy coffee in a shop and have to buy at least 250g (25% more than 200g), then you also use 25% more water, i.e. 1.25 liters. Since a liter (1000ml) of water weighs one kilogram (1000g), the ratio (200g coffee on 1000g water) is always five times as much water as coffee. If you have ground some random amount of coffee, just weigh it and take that weight times 5 and you will get the necessary amount of water (in ml / g, it’s the same value). To prepare the cold brew you should use a large glass jar (large enough to hold the water AND the ground coffee!) which should of course be perfectly clean. For this report I have decided to use 125g Coffee in 750g /ml water because at that time I only had a 1 liter glass jar. Put the ground coffee into the jar (pic 1), then add about half of the water (room temperature) stir well (pic 2). After 10 minutes, stir again and add the rest of the water (pic 3). Then cover the glass (use a clean lid if it has one or use cling film like I did), so that no dust or whatever can get in, that’s the only reason so you don’t have to make it air tight or whatever (pic 4). Now let it brew/ectract for 12 hours at room temperature (or up to 24 hours in the refrigerator), then filter it. In photo 5 you can see how big the NECTARBAR bag is - I covered a 1-liter jar (approximately the dimensions of a milk tetra pack) with it just to show the size. As you can see, it is still larger than that. I used the 1-liter jar for filtering with the NECTRABAR nut milk bag but you can also pour the stuff through the bag into a large funnel and then into a funnel directly into glass bottles (with screw caps) which fit well into the fridge, 250ml- or 0.5L bottles. Very good are bottles with wide necks (0.5L milk bottles, salad dressing bottles, etc., which you can clean and use for the concentrate). They look okay on the coffee table but if you (or your guests) are picky, „decant“ into a nice little milk jug (or the like) in the kitchen and take that to your coffee table. Back to my report: I placed the filter bag in the large glass jar and pulled it over the edge (see pic 6). Then I just poured everything into the bag/jar, pull the drawstring and gently lifted and twisted the bag with the ground coffee in it. I slightly pressed, then twisted and pressed more and more to get out every drop oft he valuable concentrate (pics 7-9). Now you have a "ball" of depleted coffee grounds that can be disposed in the organic waste or used as fertilizer (see looking 'times at Wikipedia under "used coffee grounds"). The concentrate can now be kept in the fridge up to 14 days (coffee is mildly  antibacterial), but it is so delicious and I’m sure it will rarely last that long, it never does here ;) As I said before: to drink a cup / mug you fill it about 1/3 with concentrate and fill up with boiling water and then drink like normal filter coffee (without burning your tongue). To  clean the bag just use the coffee grounds in your garden or throw it away and then turn the (dirty) inside out, rinse any residual grounds and then soap it with 2-3 drops of dish detergent, hot water and just your hands, rinse well and dry it. The coffee stains very, very little, in the (last) pic 10 you can see the washed bag, it is only a very slight beige, the bag is smelling fresh / neutral, absolutely no coffee odor. I see no reason not to use it for nutmilk and coffee in turn, the nylon mesh apparently does not take any  scent. If you are picky here, use 2 bags (there’s a great bargain with the 2-pack here: NUT MILK BAG (Eco) NECTARBAR, 2 PCS. DOUBLE PACK - RAW FOOD FILTER BAG - Finely woven premium strainer for plant based milk, organic almond drink, grain and seed milk, yoghurt, curd and cheese cloth, for cold brew coffee, tofu and tempeh making, juicing, sprouting, wash rice and quinoa, filter kefir and kombucha, reusable multipurpose straining bag - ORIGINAL NECTARBAR 100% pure nylon, BPA-free with booklet, recipe and guarantee.Now what about the ultra-fine "coffee dust", which is not retained by the filter bag? It's not much, maybe a tablespoon of dried powder in 1 liter of concentrate. Very, very fine dust, sitting at the bottom of the container and rarely coming out when you pour concentrate from the bottle – and i fit does, you do not notice. Not like the (already very fine) coffee dust in a Turkish coffee, much finer. I keep it in, it’s definitely not unhealthy and the coffee did not become any more bitter, any remaining bitter substances stay in that dust and don’t come out in the cold concentrate (and later in the cup it’s sooo littel dust). Again, if you don’t like it, you can do a second filter pass with a paper filter (which is just not possible if you did not pre-filter first with the NECTARBAR bag). If you use coarser grounds, you might not even think about a second filter pass, I didn’t even use it with the finely pre-ground.Conclusion:======For me it’s great, because I can easily prepare cold brew coffee concentrate ahead and filter it conveniently with this bag. I am delighted with the results and can definitely highly recommend the NECTARBAR filter bag for this use (in addition to the other uses acclaimed by other reviewers, like nut milk etc.)! Enjoy making your own cold brew coffeeI hope this information is helpful to somebody – I‘m looking forward to your feedback and will answer any questions in your comments!This product has been tested extensively and I will continue to use it. I received it for free / at a reduced price for testing. Nobody tried to bias me or ontrol my rating or review and I have not received any compensation for testing.

### ⭐⭐⭐⭐⭐ 







  
  
    Five Stars
  

*by A***A on Reviewed in the United Kingdom on 9 April 2016*

This the best bag. It has the perfect size and consistency.

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