Cold brew at home vs coffee shop, the 48 hour difference

I started making my own cold brew about 6 months ago. The first batch was weak and sour. Took me until last month to figure out the real issue was time, not the beans. 24 hours gave me a weak cup. At 48 hours it got that smooth, chocolatey taste. My local shop in Portland charges $6 for a 12 ounce cup. My mason jar makes about 3 days worth for the same price as one cup. Anyone else notice a big jump between 36 and 48 hours or is it just my setup?

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