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question regarding cold brew (lemmy.world)

submitted 1 year ago by PostnataleAbtreibung@lemmy.world to c/coffee@lemmy.world

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Hey fellow coffee friends. As it is hot season here in Germany I actually enjoy my coffee cold, so I set up a cold brew every two or three days.

Well, when I got into that habit I got the hint to never let the brew touch metal as it alters the taste to the worse, it gets sour and „off“.

Now my question is, is this a myth? I see cold brew makers which would be way more convenient than my measurement cup/cotton filter method, but all of them have some kind of metal filter, so I am very reluctant to buy one of those. Has anyone insights and our experience on this topic?

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[–] neptune@dmv.social 4 points 1 year ago

Like the ConbatWombat, I use a glass and metal French press. I guess the metal screen and rod are mostly "above" the coffee until it's time to pour. I don't think I would make cold brew in a regular metal container because the acidity would eat the metal.

I would also imagine the stainless steel in a French press is optimized for coffee, whereas if you made coffee in say a metal mixing bowl which may not be designed for acidic environments......

Don't over think it.