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.

  • sqw@lemmy.sdf.org
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    1 year ago

    I make it so my partner has immediate coffee concentrate ready for the morning rush. I also like the unique flavor it has, often I’m getting interesting notes nothing like when I brew the same coffee hot.