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Thought cold brew was overhyped nonsense until I tried the 18 hour fridge method myself
I always figured cold brew was just iced coffee with a fancy name and a bigger price tag, so I never bothered. Then a guy at the roaster on 5th Street in Eugene handed me a sample of his 18 hour steep and I honestly could not believe the difference. Same beans I use every morning, no heat, just coarse grounds and cold water sitting in the fridge overnight. What got me was how smooth it was, like zero of that harsh bite I get from my drip machine. I made my own batch in a mason jar that night and now I am on day 9 of doing it every single evening. Anyone got a ratio they swear by? I am doing 1 to 8 and wondering if I should go stronger.
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robins8320d ago
1 to 8 is solid but I go 1 to 6 for that syrupy kick. Longer steep means you can push the ratio stronger without it turning bitter (I learned that the hard way with a 24 hour batch that tasted like battery acid). Try 1 to 5 next round and thin it with water or milk when you pour.
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