The cold-brewed coffee we made was weak and tasteless. I spent an hour with the roaster to get the grind right but here are the steps and process:
- Purchased coffee, and requested that they be ground to "drip grind" coarseness
- 4 to 1 by volume (measuring cup) room temperature water to coffee grounds
- Stirred in the jar then refrigerated for 24 hours
- Poured it manually through a paper filter
Result: as I was pouring the coffee through the water filter, I could tell that the coffee looked kind of translucent. The taste was weak and bland. There was no complexity, and while it was not bitter, it was very bland.
So here is the paradox that perplexes me. I'm pretty sure that the grind is still too fine, but then on the other hand the coffee seems to be in on the weak side. The brew process is somewhat simple, but "immersion" is a standard acceptable cold brew process.
What do you think we did wrong? Let's assume that the beans were of decent quality.