I used to think I was a cold brew expert. After all, I spent three years serving hundreds of cold brew cups at a trendy Brooklyn coffee shop. I preached about 24-hour steeping times, special coffee blends, and the “art” of cold brewing.

Then I started making cold brew at home and realized I’d been spreading cold brew coffee myths that were costing people time, money, and better-tasting coffee.

Here are the 3 biggest lies I believed (and told customers) about cold brew, plus the truth that completely changed how I approach this brewing method.

Myth #1: You Need to Steep Cold Brew for 24 Hours

The Lie: Cold brew requires 24 hours to extract properly.
The Truth: 12-16 hours is actually optimal.

This was the biggest shock to me. At the coffee shop, we always did 24-hour batches because “that’s how it’s done.” But when I started experimenting at home, I discovered that cold brew coffee myths like this one lead to over-extraction.

After 18-20 hours, cold brew starts developing bitter, woody notes that mask the natural sweetness. The sweet spot? 12-16 hours gives you all the smooth, chocolatey flavors without the harsh undertones.

What to do instead:

• Start tasting at 12 hours
• Most blends are perfect at 14-16 hours
• Never go beyond 20 hours unless you like bitter coffee

Myth #2: Cold Brew Requires Special “Cold Brew” Coffee

The Lie: You need specific cold brew blends or light roasts.
The Truth: Medium and dark roasts actually work better.

This cold brew coffee myth costs people serious money. Coffee companies love selling “cold brew blends” at premium prices, but here’s what I learned: cold brewing naturally emphasizes acidity and brightness.

Light roasts, which are already acidic, become harsh and sour when cold brewed. Medium to dark roasts balance out beautifully, giving you that smooth, rich flavor cold brew is famous for.

Best roast levels for cold brew:

1. Medium-Dark: Perfect balance of flavor and smoothness
2. Dark: Rich, chocolatey, zero acidity
3. Medium: Good compromise if you like some brightness

I now use the same dark roast for cold brew that I use for French press. Costs half as much as “specialty” cold brew blends and tastes twice as good.

Myth #3: You Need a Fine Grind for Cold Brew

The Lie: Fine grinds extract better in cold water.
The Truth: Coarse grinds are essential for clean, smooth cold brew.

This cold brew coffee myth leads to the most frustrating problem: muddy, over-extracted, impossible-to-filter cold brew. Fine grinds in cold water create a sludgy mess that takes forever to strain and tastes terrible.

Coarse grinds allow for proper water flow and prevent over-extraction. Think French press consistency or even coarser.

Grind size guide:

• Too fine: Powder to espresso grind = bitter, muddy cold brew
• Just right: French press to coarse sea salt = smooth, clean extraction
• Too coarse: Large chunks = weak, under-extracted coffee

The Simple Cold Brew Method That Actually Works

After debunking these cold brew coffee myths, here’s my go-to method:

1. Use a 1:4 ratio (1 cup coarse ground coffee to 4 cups water)
2. Steep for 14 hours at room temperature
3. Strain through a fine mesh strainer (no fancy equipment needed)
4. Dilute 1:1 with water or milk when serving

This makes a concentrate that lasts a week in the fridge and costs about $0.60 per cup vs. $4+ at coffee shops.

Why Coffee Shops Perpetuate These Myths

Here’s the uncomfortable truth: these cold brew coffee myths benefit coffee shops financially.

• 24-hour steeping: Justifies higher prices (“it takes so long to make!”)
• Special blends: Sells premium beans at markup
• Complex processes: Makes it seem too difficult to do at home

But cold brew is actually one of the simplest brewing methods once you know the truth.

Action Steps for Better Cold Brew

1. Try 14-16 hour steeping with your current setup
2. Switch to medium-dark roast coffee (save money, taste better)
3. Use coarse grinds – consistency is key
4. Make concentrate and dilute as needed

The truth about cold brew coffee myths? Most of them exist to make this simple process seem complicated and expensive. Don’t fall for it.

Start with these basics, and you’ll be making cold brew that’s better than most coffee shops serve – for a fraction of the cost.