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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] 2 points 1 year ago

So I broadly follow this. https://recipes.anovaculinary.com/recipe/sous-vide-cold-brew-coffee

I basically make cold brew coffee in a French press that I stick in the water bath at 65 degrees c for two hours and then decant it into a new jug I stick in the fridge.