My coworker's one comment fixed my bitter cold brew problem

I've been making cold brew at home for about a year and always had this harsh, bitter edge no matter how long I steeped it. Last month a guy at work who roasts his own beans asked what grind I used. I told him I just used the bag from the grocery store, pre-ground. He shook his head and said, "For cold brew, you need it coarse like sea salt, not fine like flour." I had no idea the fine grind was over-extracting during those 18 hours in the fridge. I bought a cheap hand grinder for $25 and set it to the widest setting. First batch came out smooth and sweet, like actual chocolate notes instead of ash. Now I also cut my steep time from 18 hours down to 14, which helped even more. Has anyone else had a simple grind size fix completely change their brew?

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