Warning: Cold brew changed my whole coffee routine

I used to be a strict hot pour-over person for years. Then my buddy at the shop in Portland said his cold brew had way less acid and I should try it. Made a batch last Sunday with a $10 mason jar setup and left it on the counter for 18 hours. The smooth taste convinced me quick and now I make a weekly batch. Anyone else switch camps on hot versus cold?

2 comments

2 Comments

val9495d ago

I made a batch last Sunday with a $10 mason jar setup" - oh man, that's the part I gotta speak up on. Please don't leave cold brew on the counter for 18 hours if you're using that method. Countertop brewing can work but it's risky with bacteria if it's not in the fridge. Room temp for that long isn't great. I'd suggest doing it in the fridge instead, even if it takes a bit longer like 24 hours. That way you get the smooth taste without worrying about anything growing in there.

raymitchell5d ago

Yeah, "risky with bacteria" is no joke. I had a buddy who did countertop cold brew for a few days once and ended up with a funky smell and a weird aftertaste. The fridge method is way safer and you still get that smooth coffee, just takes a little longer to steep.