Mystifying and Demystifying a strange way of brewing coffee
I've been making cold brew for many years. Probably since about 2020. Hard to remeber the exact times of things back then. I was working at a coffee shop at the time, and I had access to at-cost and below-cost (old and stale) coffee beans. At some point around then I also came into possession of a broken commercial coffee grinder, but that's a topic for another page.
I was drawn to cold brew for its versatility and batchability. Starting from a scaled-down version of the recipe used at my coffee shop, I gradually fine-tuned my process over the course of the following years.
This is my fourth attempt to write up my cold brew process and my third attempt to write about it on this website. Past attempts have been too rambly and too full of information nobody but me would care about. This time around I'm going to write it concisely and for the people.
Cold brew is a style of coffee brewed with room-to-fridge-temperature water. It tends to have a well-rounded, chocolately flavor profile. It's a style of immersion brew,