OP
OP
- Jun 25, 2026
- 173
- 16
- Thread starter
- #16
I did a 6 hour cold brew. I can't remember if I changed the grind clicks, I've had too much going on. I either left it at 95 clicks or dialed it to 90.
I used an unbleached Melitta filter at the end. It did indeed eliminate bitterness from fines, proving that my cheap Amazon procured filters aren't worth much. The extra filtration also eliminated some coffee oil flavor though, so it wasn't a complete win. It's more like starting over, redialing things with more aggressive filtration.
I tried another cold brew at 85 or 80 clicks, can't remember, but I only had 1 tblsp of beans left in the bag. The result was pretty much water, so after sipping it I threw it out.
I'm returning to Winston-Salem today. The majority of this coffee, I have in CO2 storage. I could pull that out and start brewing it. Or I could leave the CO2 storage for a much longer period of time, and just buy something else. The latter actually sounds like a good idea. Although I can make passable things with this coffee, it's not exciting enough to be totally wanting to get at the rest of it right away. More valuable to me as science than coffee.
I used an unbleached Melitta filter at the end. It did indeed eliminate bitterness from fines, proving that my cheap Amazon procured filters aren't worth much. The extra filtration also eliminated some coffee oil flavor though, so it wasn't a complete win. It's more like starting over, redialing things with more aggressive filtration.
I tried another cold brew at 85 or 80 clicks, can't remember, but I only had 1 tblsp of beans left in the bag. The result was pretty much water, so after sipping it I threw it out.
I'm returning to Winston-Salem today. The majority of this coffee, I have in CO2 storage. I could pull that out and start brewing it. Or I could leave the CO2 storage for a much longer period of time, and just buy something else. The latter actually sounds like a good idea. Although I can make passable things with this coffee, it's not exciting enough to be totally wanting to get at the rest of it right away. More valuable to me as science than coffee.
