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Questioning the cold brew orthodoxy (lemmy.beckmeyer.us)

submitted 1 year ago by [email protected] to c/[email protected]

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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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[–] [email protected] 7 points 1 year ago (3 children)

You can use a suis vide and make it in 2 hours instead.

The whole volume/coffee mass trade-off is a bit misleading. Espresso has a much higher ratio, and cold brew is by taste and strength somewhere between filter coffee and espresso. Mixing cold brew half and half with sparkling water is a nice way to bulk it out if you want a greater volume of coffee.

[–] [email protected] 4 points 1 year ago

Oh good, now I just need to acquire a suis vide :)

I do generally mix the cold brew half and half with filtered water. I do have to say, I love sparkling water of all kinds, but I tried this with sparkling water and was not a fan, haha.

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