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Update: I called cold brew a lazy hack for 2 years, then I tried the 12 hour fridge steep
I swore hot bloom or nothing until a buddy in Denver handed me a glass of his 16 hour batch and it tasted like chocolate instead of the bitter sludge I remembered. The trick was grinding coarser than I ever did and letting it sit overnight, no heat involved. Anyone else change their grind size and get a totally different cup?
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simon_coleman14d ago
Grind size is honestly the whole ballgame with cold brew and nobody talks about it enough. Go too fine and you get that muddy, chalky thing that makes people swear off the stuff forever, but back it off to like a coarse sea salt texture and suddenly you're pulling out sweetness you didn't know was in the bean. I also started messing with my ratio once I fixed the grind, went from 1:8 down to 1:12 and it cleaned up the cup even more. Water temp matters less than people think, but time plus coarse grind is where the magic hides. Try the same beans you hated before with a way coarser setting and see if they don't turn into something totally different.
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