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

submitted 1 year ago by [email protected] to c/coffee

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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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[–] [email protected] -1 points 1 year ago

It's maybe like 10% better ... but it requires double the resources and literally thousands of times the prep time. The return on investment is so bad it's laughable.