Pro tip: grind your beans differently for cold brew, it made a huge difference last week

I always used the same coarse grind for my cold brew, but a barista friend told me to try a medium-fine grind and steep for only 12 hours instead of 24. Last week I tested it with a batch of Ethiopian Yirgacheffe beans I bought for $16. The flavor was way brighter and less muddy, no bitter aftertaste at all. I strained it through a nut milk bag instead of paper filters too. Has anyone else experimented with shorter steeps or different grinds for cold brew?

2 comments

2 Comments

iris_burns1mo ago

My roommate once used espresso grind for cold brew by accident. Ended up with a gritty sludge that took two days to strain through a t-shirt.

gavin_allen481mo ago

Honestly saw a huge difference myself when I switched grind sizes for cold brew. It's like how most people just crank everything to the coarsest setting without thinking about what the beans actually need. The 12 hour steep is where it's at, I learned that the hard way after a batch that tasted like dirt and regret. Tbh it reminds me of how people treat everything the same routine when small tweaks can really change the outcome.