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Said I would never mess with cold brew, then a guy at the Denver airport changed my mind
For as long as I have been drinking coffee, I swore cold brew was a gimmick and that hot drip was the only real way to do it. Last month I was stuck on a layover in Denver and the only open spot in Terminal B was a little stand with a line, so I grabbed a cup just to kill 20 minutes. The guy behind the counter told me they steep their beans for 18 hours and pour it over one big clear ice cube so it does not get watery, and he said most folks who hate cold brew have only had the watered down stuff from a bottle. I took one sip and it was smooth with no bite at all, which is the total opposite of what I get from my $12 drip machine at home. I went home the next day and tried it myself with a mason jar and a nut milk bag, 12 hours in the fridge, and it came out close enough that I have been making a batch every Sunday since. So now I am the person with a jar in the fridge and I owe an apology to all the baristas I rolled my eyes at. Has anyone else come around on a brew method they used to hate, or am I late to this party by about 5 years?
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davis.adam7d ago
What ratio are you running with that mason jar setup? Reason I ask is I did the same thing a couple years back, 12 hours in the fridge, and it came out weak and kind of flat until I bumped it from about 1 to 8 up to 1 to 5. Also, are you grinding coarse or just whatever your shop does for drip? And how long does a batch actually stay good in there before it starts tasting like old socks?
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