As guided by many self-proclaimed know-it-all sites on how to make cold-brew coffee, I course ground the espresso roast, dumped it into a ball jar and filled it with cold water. Then I left it on the counter to do its thing for the next 24 hours. That's correct. I did not put it in the fridge, as all the real sites directed me to leave it at room temperature whilst the magic happened. But, I did make sure to place it on the counter away from anything that gets hot. Occasionally I would do a little flip-to-do to the jar to stir it up, but nothing aggressive, nor with any methodical precision. This is my experiment, after all, and I have some guidelines.
After 24 hours of excruciating wait time (I actually completely forgot about it because it was so beautiful outside) I plunged the cold concoction in a French press to make sure there were no floating grounds about. Yes, most of the grounds sink to the bottom, but I didn't want chunks swaying the judges!
The normal French press used water at ~200 degrees, and I let the water sit in the grounds for 4-5 minutes before plunging.
Ok. Drum roll please! ... ... ...
Yes, they did taste different. The cold brew was nuttier, hints of chocolate notes shone like never before, and it was smooth.
The hot brew's acidity drowned out the rich notes tasted in the cold brew.
So, there you have it. Cold brew won. BUT, the experiment is not over. Because like any good scientist (clearly I am), there needs to be many trials, more tasters and different roasts. You may be surprised with tomorrow's results!
Happy drinking everyone!