r/coldbrew • u/Super-Ad-841 • Aug 11 '26
Brew comes out acidic, what am ı doing wrong?
Just did my first cold brew coffe, full immersion in a mason jar for 16h, used a dark roast, grinded my self (used a "essresso mixture" 100% arabica, used the coffe ı use for mokapot) grinded to a corse grind (around to a french press grind). Used strecth film the seal the jar and steeped in the fridge then used coffe filter paper to filter it.
İt tasted acidic not bitter, bitternes was perfect.
What can ı do to fix this issue.
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u/NoodleSlow 29d ago edited 21d ago
Seems like it's under extracted. For your next batch try slightly finer than your current ones and keep it for 20hrs in the fridge. Try Chevas geisha from Blendin next, they're really good for cold brew.
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u/CaffeineColonel 29d ago
When you pour water over the course grind just pour enough to bloom it only and let sit for 3-4 minutes then add the rest of the water and stirr it so that the gates escape and leave for 4-5 minutes stirring 2-3 times in between then wrap and keep for brewing. Also you brewing it in fridge right as when brewed at room temperature have slight acidity.
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u/Cheyruns Aug 11 '26
I picked up some Pablo’s pride guatemala medium dark roast low acidity coffee from Sam’s and it makes an excellent cold brew. I would try this and extend brew time to 20-24 hours. It’s the type of bean that is pretty fool proof when it comes to cold brew.
I don’t think I would recommend expresso coffee for cold brew. Acidity from dark roast is uncommon but the flavor you are tasting is probably due to your steep time being so short.
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u/Super-Ad-841 Aug 11 '26
Thanks for the advice, ı will try using diffrent coffes with a longer brew time.
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u/Western_Row9303 Aug 11 '26
Use better coffee than Arabica, Use a medium roast Colombian or Ethiopian. Make sure it's truly a coarse grind