Cold Brew Common Mistakes You Would Never Make (2024)

FAQs

Cold Brew Common Mistakes You Would Never Make? ›

Sour cold brew happens when your coffee grounds are too coarse. Coarse grinds take a while to extract—which is why they're ideal for cold brew. But, if you overshoot the grind size, you won't be able to extract all of the tasty solubles in the right amount of time, leaving you with a sour and likely acidic drink.

Sour cold brew happens when your coffee grounds are too coarse. Coarse grinds take a while to extract—which is why they're ideal for cold brew. But, if you overshoot the grind size, you won't be able to extract all of the tasty solubles in the right amount of time, leaving you with a sour and likely acidic drink.

If your coffee is bitter-tasting, it means you dissolved more organic compounds and flavors than desired. As we now know, this is called over extraction. So, to remedy over extraction and brew a more balanced cup free of bitter notes, grind coarser for larger coffee particles.

Anything short of 10 hours won't have had the time to develop much of a flavor profile. Think of it as the La Croix of coffee—a hint of hint of coffee. Anything beyond 24 hours is going to be over-extracted and bitter, tasting of wood.

First, add a splash of milk or cream to your cold brew before heating it up. This will help to round out the flavor and smooth out any bitterness. Also, add a pinch of salt to your cold brew before heating it up. The salt can actually help to balance out the flavors and reduce any bitterness.

If you soak the grinds for just 12 hours you'll find a cold brew that is weak and somewhat astringent, but after about 18 hours the brew is super smooth. Stick it in the fridge: Use cold water (filtered, if you want to really get specific) and let the brew sit in the fridge for 18 to 24 hours before straining.

Cold brew coffee is usually made by steeping coffee in water for a number of hours at cold or ambient (room) temperature. This slow, low temp brew makes cold brew taste very different from hot brewing the same type of coffee beans: mild chocolate and mellow, low acidity fruits are common flavor notes.

The best part about making cold brew at home is you can dial it in to your personal taste. Somewhere in the 16 to 20 hour range is the sweet spot for most coffees. We're willing to bet you'll find your favorite steep time right in there somewhere. Start with a 16-hour batch, taste, and go from there.

Beat the system by making a big batch of simple syrup and using that to sweeten your iced coffee. Add a cinnamon stick to the syrup as it cooks and strain it out before cooling. Other complementary flavors to infuse include: cardamom, nutmeg, and rosemary.

Choosing the Best Coffee for Cold Brew

However, anything lighter roasted is typically preferable for serving straight up, such as a filter roast or a mild espresso roast. Regarding origins, we find that natural or honey-processed coffees' robust bodies and fruity tastes go better with cold brew.

Should you stir cold brew while steeping? ›

If possible, stir again at the 12 hour mark; this isn't necessary, but we find it works best if you do. At the 22–23 hour mark, stir once more, then strain. Filter the coffee through a metal strainer to remove larger particles, then strain again through cloth or polypropylene.

Black Cold Brew: Even without additives, cold brew tends to have a shorter lifespan than regular iced coffee, so ditch it if it's been left out for more than 12 hours. Your cold brew may not “go bad” right away, but I can guarantee the taste won't be great.

A ratio of 1:8 of coffee to water will produce a nice coffee ready to drink after around 24 hours at a coarse grind. Another option is to create a much stronger cold brew (named cold brew concentrate), by using a ratio anywhere from 1 part coffee to 4 parts water, up to around 1 part coffee to 2 parts water.

You didn't put enough coffee. Cold brewing requires a smaller water to coffee ratio than brewing with hot water, like 3–4 times more coffee. You didn't steep it long enough. I normally let it steep for 12-16 hours at room temperature, or 20-24 hours in the fridge.

Cold brew coffee is usually made by steeping coffee in water for a number of hours at cold or ambient (room) temperature. This slow, low temp brew makes cold brew taste very different from hot brewing the same type of coffee beans: mild chocolate and mellow, low acidity fruits are common flavor notes.

If the aroma is faint, it's a sign the brew may have reached its limit. Taste the cold brew: If the brew has subdued flavors, or if it is overly acidic, the brew may have expired. In extreme cases, it may taste rancid and there's no doubt it has spoiled.

Acidic odor, tart or bitter taste, and unpleasant sourness are the telltale signs of a spoiled cold brew. These flavors and smells indicate that your drink has gone bad and should be discarded immediately to avoid any health risks.