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Why is everyone grinding their beans to dust for cold brew?
I keep seeing people use espresso-fine grinds for cold brew and then complain it tastes muddy and bitter. Coarse is the way, like sea salt, and my 1:8 ratio in the fridge for 18 hours comes out smooth every single time. Anyone else notice this happening or is it just the folks in my local coffee group?
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bettymurphy18h ago
Ever watch a buddy wreck a batch with powder-fine grind and then blame the beans?
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