Rolled my eyes when a buddy in Portland swore by dark roast for cold brew, but after making 5 batches with light roast I had to eat my words

The light roast came out tasting like sour grass clippings every single time, but the dark roast was smooth and chocolatey with zero bitterness, so what's the deal with everyone saying light roast is the only way to go for cold brew?

2 comments

2 Comments

jones.blake12d ago

Ha, yeah that tracks. People get all dogmatic about coffee stuff without testing it themselves. It's like how everyone swears by cast iron for everything but sometimes a cheap nonstick pan just gets the job done better. You gotta go with what actually works for your setup, not what the internet tells you.

anderson.gavin12d ago

Remember when everyone was saying you had to use filtered water for coffee... I spent a summer buying fancy spring water for my pour overs and it tasted exactly the same as tap. Then I found out my buddy was just using bottled water because his tap water smelled like pool chlorine. Different strokes for different folks I guess.