If you plan on DIY-ing cashew milk, I suggest to use “raw diced cashews” variety as it’s half the price of a regular cashews.

Update on the 48h. I actually forgot about it and steeped for another 10h. So a total of 58h. Surprisingly, it’s the best tasting of the 3 I did. I actually drank it black, it’s good without adding anything. Or maybe I developed a preference for over extracted coffee. Lol

Thank you so much for your advice, I would have been cursed forever with underextracted cold brew without it! I wish you all the best coffee in the world!! ☕☕

Update: Tried 15h, 20h, 48h (still in progress)

The 15h is certainly under extracted as there’s hints of sourness.

The 20h didn’t have any sour taste, but tasted quite bitter. I compared it with my store bought cold brew, which tastes great. I’ll try to experiment more on the grind size or different beans.

I actually DIY my plant milks as well as its super expensive here (developed cow milk intolerance lately 🥲 ). Been rotating between oat milk and cashew milk. I think I prefer cashew milk to my coffee though there are times I crave coffee + oat.

I do mine in the fridge, so it seems that 20h is the way to go.

I love the tea egg suggestion! I’ll definitely try this tonight! I drown my failed attempts in milk and chocolate syrup, it never occured to me to make smaller batches 🤦

Thank you so much and will update with the results tomorrow.

I just joined your server as a lemmy.world migrant and I’m a bit hesitant to resurrect old threads. 🥹

I’m getting started with Cold Brewing and the recipe I’m following says steep for 10-12hours, while the comments here says 20hours.

Is there a chance of over-extracting using the cold brew method? I’m usually either using dark roast robusta or dark roast arabica.

Thank you!