this post was submitted on 09 Aug 2023
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Coffee

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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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[–] tipicaldik@lemmy.world 4 points 1 year ago (5 children)

What is it about brewing it cold that makes it better? Why not brew it normally and then cool it off? I love coffee, but have never really been a cold brew aficionado. I recently watched an episode of Americas Test Kitchen that showed the best way to make cold brew coffee, and when they used enough coffee grounds to brew two pots worth just to make two servings that wouldn't be ready til the next day, I realized I probably would never become one.

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

I will admit I haven't given that method as much serious consideration as I probably should. I've done it several times and it has always tasted different from how I like it. The main reason I probably don't do it more often is that I don't actually own a coffee maker of any kind.

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