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I used to roll my eyes at cold brew... now I get it
For years I was that person who thought cold brew was just watered down iced coffee that hipsters overpaid for. My go-to was always a hot pour over with some heavy cream. Then last month my AC broke in the middle of a heatwave here in Phoenix, and my neighbor brought me a mason jar of her homemade cold brew. I was polite but skeptical. Took one sip and honestly felt like an idiot for being so stubborn. The smoothness hit different, no bitterness at all, and I didn't even need sugar. She said she uses a coarse grind and lets it steep for 18 hours in the fridge. Now I'm hooked and I've already ruined two batches trying to copy her recipe. Anyone else have a coffee method they judged hard before trying it?
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ivan_mason24d ago
18 hours in the fridge? That sounds way too short, I heard the real trick is a 24 hour steep at room temp. Ngl, burning two batches is rough though, I scorched my first three attempts before I got the ratio right. Took me five tries to learn that a 1:8 coffee to water ratio with a medium roast is the sweet spot for me.
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the_brian23d agoMost Upvoted
Room temp brewing is a bad idea though, you'll get more bitterness.
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