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Questioning the cold brew orthodoxy (lemmy.beckmeyer.us)

submitted 1 year ago by TnSb@lemmy.beckmeyer.us to c/coffee@lemmy.world

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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.

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[–] OhNoMoreLemmy@lemmy.ml 7 points 1 year ago (2 children)

You can use a suis vide and make it in 2 hours instead.

The whole volume/coffee mass trade-off is a bit misleading. Espresso has a much higher ratio, and cold brew is by taste and strength somewhere between filter coffee and espresso. Mixing cold brew half and half with sparkling water is a nice way to bulk it out if you want a greater volume of coffee.

[–] TnSb@lemmy.beckmeyer.us 4 points 1 year ago

Oh good, now I just need to acquire a suis vide :)

I do generally mix the cold brew half and half with filtered water. I do have to say, I love sparkling water of all kinds, but I tried this with sparkling water and was not a fan, haha.

[–] jochem@lemmy.ml 2 points 1 year ago (1 children)

Can you tell me more about doing it sous vide? I have a sous vide stick that I rarely use and would love to have a use for it!

[–] OhNoMoreLemmy@lemmy.ml 2 points 1 year ago

So I broadly follow this. https://recipes.anovaculinary.com/recipe/sous-vide-cold-brew-coffee

I basically make cold brew coffee in a French press that I stick in the water bath at 65 degrees c for two hours and then decant it into a new jug I stick in the fridge.