I had the most outstanding cold brew ever this morning with this lovely Yirgacheffe I had been enjoying in my French press earlier in the week. The fruit flavors were even more vibrant with the cold brew.
Don't listen to anyone who tells you to only use dark roasts for cold brew. Thus is fantastic and I can't wait to enjoy it over the next few days.
https://happymugcoffee.com/collections/roasted-coffee/products/ethiopia-yirgacheffe-dumerso-natural
If anyone's curious, this is my cold brew setup. I don't use it quite as intended, though. I dump the coffee right in the bottom of the carafe and then put the fine mesh basket on top. This way, the coffee can slosh around freely, you can shake it after several hours, etc. I find this gives much better flavor than just putting the coffee in the basket. You need to pour the finished brew into a new container, but the basket functions as a strainer.
@voltronic I use a cold brewing machine and a medium roast most of the time (which probably isn't a real cold brew but it tastes exactly the same as the other methods I've used.)... I haven't found a blonde roast I really enjoy cold brewed, and dark is for me something I rarely buy... 🤷♂️
@Brisse
Try the stuff I linked, or any other "natural process" single-origin.
My brew ratio is around 12:1 here. 150 g coffee to just under 1800 ml water (which totally fills that jar).
In the fridge for 24 hours.