My buddy's cold brew went from 'meh' to 'whoa' after he switched to a 48 hour steep

This guy at work would always complain his cold brew tasted weak and sour. I watched him do the same thing for months - 12 hour steep, grocery store beans, tap water. Last week he finally caved and tried a 48 hour steep with some filtered water and a darker roast from a local roaster. I came in Monday and he handed me a cup and I literally asked him what cafe he stopped at. The difference was insane. He said the only thing he changed was the time and the water basically. Has anyone else found that the steep time makes or breaks their batch more than the bean itself?

2 comments

2 Comments

lily39415d ago

A buddy of mine tried this after seeing it on some random coffee blog. He did a 48 hour steep with beans from Aldi and it was genuinely the best cold brew I've had from him. Maybe it's just me but the time factor seems way more important than I thought.

finleyk8714d ago

Yeah totally @lily394, that time thing is something I've noticed too. It's like the longer you let stuff sit, the more it opens up. Not just coffee either. I've had marinades that were meh after 8 hours but perfect after a full day. Bread dough same thing. Overnight in the fridge changes everything. It's almost like we're always trying to rush things when the good stuff just needs patience. Your buddy's Aldi trick proves that cheap beans can still shine if you give them the right chance.