Hot take: My uncle told me cold brewing coffee ruins the flavor and I rolled my eyes for six months

Uncle Dave has been drinking Folgers since the 80s so I figured he didn't know anything. But I tried his method of just letting grounds sit in room temp water for 18 hours and compared it to my fridge cold brew setup. The room temp batch at his house in Phoenix had way more body and none of that sour edge I always blamed on the beans. Has anyone else found that temperature advice from an old timer actually held up better than the trendy stuff online?

2 comments

2 Comments

eva_lewis17d ago

Did you check what kind of water your uncle uses? Phoenix tap water is liquid rock basically, and the minerals in hard water actually help pull more flavor out of coffee grounds. I bet if you tried his exact method with distilled water in your fridge it would come out sour again. The mineral content might be the secret variable everyone overlooks in these temperature debates.

the_spencer17d ago

@eva_lewis drinks liquid rock and calls it coffee.