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My first shot at cold brew went way wrong last week
I left a mason jar full of coarse grounds and water on the counter for 36 hours by accident because I forgot about it. When I finally strained it, the coffee was super bitter and almost syrupy thick. Did I just over-extract it or is there a way to fix over-steeped cold brew for next time?
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nancyd859d ago
Whoa, hold on - "syrupy thick" is EXACTLY how I'd describe 36-hour cold brew if you left it on the counter, not in the fridge. @christopher67, I don't think they're being dramatic at all. At room temp that long, the coffee basically turns into a super concentrated sludge bomb. You're pulling out way more of the bitter compounds than you want, plus some oily stuff that makes it feel heavy. I've done the same thing before and yeah, it's a real thing. Your only fix for next time is to stick to 12-18 hours max in the fridge, and if you forget about it again, just toss it and start over - trust me, trying to save it with cream or sugar only masks the pain a little.
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