On day 6 my coldbrew has started to take a turn in a slightly negative direction. The taste has picked up some bitterness and stale deoxidised taste, I have added some sugar syrup that I have prepared, it added sweetness and got rid of the bitterness. This way I was enjoying the coffee much more. The sugar brings out the sweetness a whole lot but doesn’t enhance nor change any of the other flavours.
Day 7 was exactly the same as day 6, the coffee is starting to get a stale bitterness that I wasn’t much fond of! I think this experiment is well over and I can do my conclusion now. I have actually added a drop of nice whisky to my glass, it made a really nice mix, smooth sweet, superb! I encourage you to try that also.
Process - A very fun, easy process please read my step by step guide.
Day 1 – After 10 hours of brewing this coffee was ready to drink. Sweet chocolate notes, no acidity or bitterness. Enhanced sweetness with added sugar syrup.
Day 2 – 1st day of aging, coldbrew has started to take a turn and develop character. A sharp edge almost resemblant to cheap scotch or whisky. Really nothing special, not a very enjoyable overpowering taste.
Day 3 – This was a highlight for me, on this day the sudden magic cicked in. The sharp edge on day 2 was completely gone and the coffee has stared to smooth out and balance out the sharp unpleasant edge, still containing the chocolaty sweetness.
Day 4 and 5 - A solid drinkable cup, excellent all round, both days were almost the same, coffee nice, smooth and rich in flavour.
Day 6 and day 7 – The decay has started, the water has become stale and deoxidised, nothing special, perhaps in a form of a base for a drink. Perhaps adding it to quality whisky. As I have done that the flavours work rather well together not overpowering one another with a smooth alcoholic balance.