haydenj90•2mo agoMost Upvoted

My attempt at a 'cold brew concentrate' turned into a science experiment

I saw a video about making a super strong cold brew by using a 1:4 coffee to water ratio and letting it sit for 24 hours. I used my whole bag of Ethiopian beans, ground them coarse, and put the jar in the fridge. When I opened it, the brew had fermented so much it fizzed and smelled like vinegar. I learned that my warm kitchen probably started the process before it even got cold. Has anyone else had a batch go fizzy like that?

3 comments

3 Comments

thompson.tyler2mo ago

Oh man, that fizz means it started fermenting at room temp.

janac512mo ago

Couldn't that fizzy taste be a fun new thing, @thompson.tyler?

mary_kelly1mo ago

Right, but some people actually enjoy that fermented kick. It's basically a coffee kombucha, not necessarily a mistake.