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Cold brew concentrate trick that finally clicked for me
I used to make cold brew that came out way too weak or took like 18 hours and still tasted like watery regret. Last month I tried a simple ratio of 1 part coffee to 4 parts water but steeped it in the fridge for exactly 14 hours, then strained it through a clean t-shirt. The problem before was I kept stirring it every few hours, which made it bitter and muddy. Leaving it completely alone in a mason jar with a tight lid changed everything. Now I pour a little over ice and add oat milk, and it actually holds its flavor even after 3 days. Has anyone else found that not touching it is the secret, or do you swear by some other ratio? I'm curious if the agitation thing is just me.
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