Any quick questions that don't justify their own thread? Post them here!
godless 2 points 3 years ago
No worries, a week old in a not overly active community means nothing ;-)
I've yet to overextract a cold brew, though I guess it's possible. What you could do to try is getting those small tea eggs (you know, those egg-shaped metal thingies meant to infuse water with tea) and break down the coffee to water ratio onto single cup volume. That way if you overextract at last you don't waste a whole carafe.
You could even run an experiment with 5 cups or so and sample them in 4h intervals until you reach your personal sweet spot.
Oh and it also makes a difference whether you're extracting at room temperature or in the fridge. Some people here commented 12h @room, others 20h in the fridge, so that might also apply to your recipe.
ako946659661 1 point 3 years ago
I do mine in the fridge, so it seems that 20h is the way to go.
I love the tea egg suggestion! I'll definitely try this tonight! I drown my failed attempts in milk and chocolate syrup, it never occured to me to make smaller batches 🤦
Thank you so much and will update with the results tomorrow.
godless 2 points 3 years ago
I've definitely drowned a bunch of failures as well in the past... Some were so vile I had to dump them altogether, but most were salvageable with some creamer... I found that oat milk actually works better to lift them up than regular milk. Somehow it adds to the texture.
ako946659661 1 point 3 years ago
Update: Tried 15h, 20h, 48h (still in progress)
The 15h is certainly under extracted as there's hints of sourness.
The 20h didn't have any sour taste, but tasted quite bitter. I compared it with my store bought cold brew, which tastes great. I'll try to experiment more on the grind size or different beans.
I actually DIY my plant milks as well as its super expensive here (developed cow milk intolerance lately 🥲 ). Been rotating between oat milk and cashew milk. I think I prefer cashew milk to my coffee though there are times I crave coffee + oat.
godless 3 points 3 years ago
Aeropress is a great step forward since it's so versatile. You can brew with light/coarse and dark/fine grounds, and anything in between. You won't be able to recreate an actual espresso since you simply can't develop the required pressure over a large outlet (surface-wise), but with all the other variables (beans, roast, grind size, coffee to water ratio, water temp, steeping time) you can really maximize the use for a comparably low investment. Definitely my favorite brewer based on the many applications and recipes out there.
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I just joined your server as a lemmy.world migrant and I'm a bit hesitant to resurrect old threads. 🥹
I'm getting started with Cold Brewing and the recipe I'm following says steep for 10-12hours, while the comments here says 20hours.
Is there a chance of over-extracting using the cold brew method? I'm usually either using dark roast robusta or dark roast arabica.
Thank you!
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