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.

  • TnSb@lemmy.beckmeyer.usOP
    link
    fedilink
    arrow-up
    1
    ·
    1 year ago

    This is my general method, but I do brew for only 8-12 hours instead of a full 24. I did recently do a batch in the fridge and noticed the flavor profile was different, so I might have to switch over. So many variables… confusedmathlady.gif