Cold brew seemed like a waste of time until I tried it right

For years I thought cold brew was just overpriced iced coffee that took way too long to make. I mean, why wait 12 hours when I can just pour hot coffee over ice, right? Then a friend from Chicago brought me a bottle of her homemade stuff last summer and I finally got it. The smoothness blew me away, no bitterness at all even without sugar or cream. I started doing my own with a simple mason jar and cheesecloth, and now I make a batch every Sunday. Has anyone else had that moment where they realized they were just doing it wrong the whole time?

3 comments

3 Comments

river1822d agoMost Upvoted

18 hours is way too long, you're basically making bean soup at that point. 12 hours max, trust me.

sage_lewis102d ago

Wait, leave it too long? How long are we talking here? I've been doing my batches for like 18 hours because I heard that's the sweet spot.

the_vera2d ago

Funny enough my first batch tasted like grass clippings because I used the wrong grind size and left it way too long. It's a humbling experience when you realize you can mess up something as simple as cold water sitting on beans.