Why does nobody talk about dialing in a grinder for cold brew?

I spent nearly 3 hours yesterday trying to get the right coarse grind for a new bean, and it still came out too bitter. What's your go-to method to get it right the first time?

2 comments

2 Comments

noah_walker165d ago

Interesting about your buddy's fix, but I've actually found the opposite works better for me. I keep my grind pretty fine, like for a regular pour over, and only steep for 12 hours in the fridge. The cold water doesn't pull out the bitter stuff as fast, so you get more flavor without the bite.

shane_nguyen5d ago

Oh man, my buddy did this last week. He ground it super coarse, like breadcrumb size, but his brew time was way too long, like 20 hours. It tasted like bitter dirt. He fixed it by going even coarser, almost to a french press grind, and cut the steep down to 14 hours. Total game changer.