Cold brew concentrate is usually my go to, but a 12 hour steep at room temp left it tasting like hay

I made a batch last Tuesday with my usual coarse grind and 1:8 ratio, but let it sit on the counter overnight instead of the fridge like I always do. The result was this flat, grassy flavor that even a splash of oat milk couldn't fix, way off from the smooth chocolatey notes I get with the cold method. Has anyone else found that temperature during extraction matters more than time, or did I just get a bad bag of beans?

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anthony12725d ago

Man, that sounds rough! Bet your cup tasted like a lawnmower bag that got left in the sun. Temperature definitely does more than folks give it credit for, cold brew is a whole different beast than leaving stuff out at room temp. I've had the same thing happen once when I got distracted and left my batch on the counter for like 9 hours, it came out tasting like stale tea and regret. Your beans are probably fine, that hay flavor is just what happens when the water gets too warm and pulls out all the bitter plant junk. Stick with the fridge method and maybe even drop the steep time a bit, your taste buds will thank you.

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