Replying to Avatar Dr. Hax

I don't know, but my cold brew is delicious according to multiple sources, and even drinking it black I wouldn't say it's sour or bitter.

We get either medium or light roasted beans, which I expect is a big factor, but that's just because we don't like the dark roast (whether brewed hot or cold).
35
buffalo 2y ago

I like when it has a fudgy-ness to it. Where the mouth feel is thicker than it really is. Occasionally it turns out that way. Some coffee shop cold cold brew does too.

I tried many waters, ratios, temperatures, extraction times. Usually kinda sour. I need to work on it more. When I get back to it, I'll start measuring pH.

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35
buffalo 2y ago

mind sharing your process?

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Dr. Hax 2y ago

Sure. Medium grind, toss it in a bucket with tap water for 8-24 hours, drain through a filter and drink (after doctoring it up, if desired).

I am not trying to get any specific pH. I only measured it because I got an open source pH meter and now I'm using it on everything. 😄

The pH monitor's actual purpose is for measuring the pH of our pasta sauce to see if we can steam can it, or if it has to go in the freezer (we don't have pressure canning equipment).