Hot water is ruining your cold brew, stop doing it

I keep seeing people in here steeping their grounds with hot water first, then cooling it down. That misses the whole point of cold brew. Cold extraction at 40 to 50 degrees over 18 hours pulls out different flavors, less acid, more smoothness. I tested the same beans from Caffè Vita in Seattle both ways last month, and the hot start came out bitter and muddy. Why add a step that makes it taste worse? Anyone else skip the hot bloom and just go straight to cold?

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