When I make cold brew, I just use room temperature water.

Has any one tried putting a small amount of hot water to steep for a few minutes first and then filling the container with cold water for the remaining 12 to 24 hours?

  • VizualWarrior@sh.itjust.works
    10·
    3 months ago

    Never have, but my assumption is that the concentrated flavor from the long steep time would mask any slight change the hot water might add. However, could be fun to have a thing of extra concentrated cold brew and a separate thing of hot water prepared coffee and combine the two before drinking. Play around with the ratios a bit to find the dopest mixture 🤌

  • sqw@lemmy.sdf.orgEnglish
    7·
    3 months ago

    I did this for about a year. Argument was the hot bloom could pull out some parts of flavor that the cold brewing couldn’t. I recently switched back to cold-only and decided the brews were improved. I do 100gm:700gm ratio and let it steep 24 hours.

          • TriPolarBearz@lemmy.worldOP
            1·
            3 months ago

            I tried it using a medium roast.

            I steeped in hot water for 3 minutes, then added the cold water before putting it in the fridge for about 20 hours.

            I found that the grinds settle to the bottom a lot better than usual, which was nice. It also accentuated some of the more sour and tangy flavors compared to just using cold water.

            Personally, I liked ithe flavor better with just cold water. Maybe I’ll try again with dark roast just to see what it tastes like.