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Thought cold brew was just lazy iced coffee until I let a batch sit 18 hours in my fridge
I always figured cold brew was for people too lazy to deal with hot water, so I kept dumping hot espresso over ice and wondering why it tasted thin and bitter. Then a barista at the shop on 9th let me try a batch she steeped for 18 hours with a coarse grind, and it was smooth enough to drink black, which I never do. Now I'm wondering how long you all actually let yours go, because 12 hours tasted weak to me but 20 felt almost too strong.
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charliestone23d ago
How coarse are you actually grinding though, because 12 hours tasting weak and 20 tasting strong makes me wonder if your grind is sitting right in the middle where the time is doing all the work. I went through the same thing and it turned out my grinder was giving me a mix of boulders and dust, so some grounds gave up everything fast and the rest stayed locked up. Once I got it more even and went coarser than I thought I needed, the sweet spot landed around 16 hours with my fridge running cold. What ratio are you using too, because a weak batch at 12 hours can just mean not enough coffee, not enough time. Also is your fridge actually cold or does it cycle warm, since that shifts everything by a couple hours either way.
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