I’ve definitely drowned a bunch of failures as well in the past… Some were so vile I had to dump them altogether, but most were salvageable with some creamer… I found that oat milk actually works better to lift them up than regular milk. Somehow it adds to the texture.
The 15h is certainly under extracted as there’s hints of sourness.
The 20h didn’t have any sour taste, but tasted quite bitter. I compared it with my store bought cold brew, which tastes great. I’ll try to experiment more on the grind size or different beans.
I actually DIY my plant milks as well as its super expensive here (developed cow milk intolerance lately 🥲 ). Been rotating between oat milk and cashew milk. I think I prefer cashew milk to my coffee though there are times I crave coffee + oat.
Oh wow, I never tried to extract anything beyond 24h, really cool! Looking forward to the 48h results, thanks a lot for sharing!
Will give cashew milk a try as well. I had almond, oat, soy and rice milk, but never cashew so far. I love the nuts though, so that sounds like a no brainer.
If you plan on DIY-ing cashew milk, I suggest to use “raw diced cashews” variety as it’s half the price of a regular cashews.
Update on the 48h. I actually forgot about it and steeped for another 10h. So a total of 58h. Surprisingly, it’s the best tasting of the 3 I did. I actually drank it black, it’s good without adding anything. Or maybe I developed a preference for over extracted coffee. Lol
Thank you so much for your advice, I would have been cursed forever with underextracted cold brew without it!
I wish you all the best coffee in the world!! ☕☕
Sounds excellent! Maybe I’ll give that a try after my holidays, departing Tuesday and that might be cutting it a bit too close.
Going to experiment with the cashew milk as well when I’m back. Will probably have to order them online, all I can get in store is already roasted and often salted, so that probably won’t cut it.
I’ve definitely drowned a bunch of failures as well in the past… Some were so vile I had to dump them altogether, but most were salvageable with some creamer… I found that oat milk actually works better to lift them up than regular milk. Somehow it adds to the texture.
Update: Tried 15h, 20h, 48h (still in progress)
The 15h is certainly under extracted as there’s hints of sourness.
The 20h didn’t have any sour taste, but tasted quite bitter. I compared it with my store bought cold brew, which tastes great. I’ll try to experiment more on the grind size or different beans.
I actually DIY my plant milks as well as its super expensive here (developed cow milk intolerance lately 🥲 ). Been rotating between oat milk and cashew milk. I think I prefer cashew milk to my coffee though there are times I crave coffee + oat.
Oh wow, I never tried to extract anything beyond 24h, really cool! Looking forward to the 48h results, thanks a lot for sharing!
Will give cashew milk a try as well. I had almond, oat, soy and rice milk, but never cashew so far. I love the nuts though, so that sounds like a no brainer.
If you plan on DIY-ing cashew milk, I suggest to use “raw diced cashews” variety as it’s half the price of a regular cashews.
Update on the 48h. I actually forgot about it and steeped for another 10h. So a total of 58h. Surprisingly, it’s the best tasting of the 3 I did. I actually drank it black, it’s good without adding anything. Or maybe I developed a preference for over extracted coffee. Lol
Thank you so much for your advice, I would have been cursed forever with underextracted cold brew without it! I wish you all the best coffee in the world!! ☕☕
Sounds excellent! Maybe I’ll give that a try after my holidays, departing Tuesday and that might be cutting it a bit too close.
Going to experiment with the cashew milk as well when I’m back. Will probably have to order them online, all I can get in store is already roasted and often salted, so that probably won’t cut it.