Tried cold brewing with my french press and got pure mud water

I left those coarse grounds in the fridge for 18 hours like the blog said, but when I pressed it down everything just turned into a gritty sludge that would not strain through. Learned the hard way that french press mesh is way too fine for long steeps - should have used a mason jar and cheesecloth instead. Has anyone else had their cold brew turn into a science experiment gone wrong?

2 comments

2 Comments

the_stella21h ago

Eighteen hours in a fridge is basically a science fair volcano, not coffee.

umar5912h ago

Exactly, cold brew should be smooth not sour. Steeping that long just pulls out all the bitter junk you're trying to avoid. Stick to 12 hours max and you're golden.