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Questioning the cold brew orthodoxy (lemmy.beckmeyer.us)

submitted 1 year ago by TnSb@lemmy.beckmeyer.us to c/coffee@lemmy.world

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So I know the accepted practice for cold brew is to do a coarse grind, and to brew somewhere between 8-24 hours depending on whether you're doing it at room temperature or in the fridge.

But is this really necessary? Could I just use a finer grind and brew for less time? I'm asking because when you grind coarse, you end up having to use a lot more coffee beans (mass) than you would for the equivalent volume of any other type of coffee.

For context, I'm using a coffee sock which is just a glorified reusable coffee filter, so I don't think that grind size is going to impact filtration that much.

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[–] TnSb@lemmy.beckmeyer.us 1 points 1 year ago (1 children)

Did you ever experiment with the difference between brewing room temp and fridge?

[–] sqw@lemmy.sdf.org 1 points 1 year ago (1 children)

No, I wrote off the room temp idea since coffee can spoil easily at room temp.

[–] TnSb@lemmy.beckmeyer.us 1 points 1 year ago

This is my general method, but I do brew for only 8-12 hours instead of a full 24. I did recently do a batch in the fridge and noticed the flavor profile was different, so I might have to switch over. So many variables... confusedmathlady.gif