Hey fellow coffee friends. As it is hot season here in Germany I actually enjoy my coffee cold, so I set up a cold brew every two or three days.
Well, when I got into that habit I got the hint to never let the brew touch metal as it alters the taste to the worse, it gets sour and „off“.
Now my question is, is this a myth? I see cold brew makers which would be way more convenient than my measurement cup/cotton filter method, but all of them have some kind of metal filter, so I am very reluctant to buy one of those. Has anyone insights and our experience on this topic?
Like the ConbatWombat, I use a glass and metal French press. I guess the metal screen and rod are mostly “above” the coffee until it’s time to pour. I don’t think I would make cold brew in a regular metal container because the acidity would eat the metal.
I would also imagine the stainless steel in a French press is optimized for coffee, whereas if you made coffee in say a metal mixing bowl which may not be designed for acidic environments…
Don’t over think it.