Serious Eats: Talk
Sour Cold Brew?
Hi, I've been trying to cold brew my coffee in effort to remove the acidity. I know cold brew is supposed to eliminate this, but for some reason my coffee comes out MORE sour than it would've been if I'd run it through a regular old coffee machine. Is there a reason why?
My methods (that I remember): Trial 1 - In french press, place 1 part coffee to 3 parts water. Let sit for 24 hours in fridge with plunger on, but in up position. Results - WAY TOO SOUR
Trial 2 - In french press, place 1 part coffee to 3 parts water. Let sit for 12 hours on the counter covered in plastic wrap. Leave plunger aside. Results - Still sour :'(
Trial 3 - In a jar, place 1 part coffee to 3 parts water. Seal jar and let sit for 24 hours. Strain when finished. Results - Weak Coffee with slight acidity.
Also, is there anyway to remove acidity in already brewed coffee? I have a ton of sour coffee lying around now. I heard egg shells, but I'm a bit skeptical.