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Cold brew snob at my local shop changed how I think about coffee
There's this barista at Joe's Coffee on 4th street who always rolls his eyes when someone orders a pour over. Last week I asked him why and he told me "cold brew is the only way to actually taste the beans, everything else is just burnt water." He pulled out his personal jar of Ethiopian Yirgacheffe he cold brewed for 18 hours and let me try some. Honestly it was the smoothest coffee I've ever had, but is he right about hot methods being worse?
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