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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[โ€“] 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.