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The closest I’ve done to that is continuing pulling an espresso into second and third shots into fresh espresso cups. Second one is a slightly weak, bitter espresso. Third one is weaker again and they get progressively more woody tasting. The taste of the water becomes much more noticeable. Essentially, they have different flavour profiles. I’ve done the same with V60 brew and it’s much the same except there’s more of a contrast between the first brew and the second one and the woodiness is more immediately noticeable.
Be interesting to do it with cold brew as it’s an infusion and you’re not washing the flavours out the grounds at different rates.
Jonny69
hippy
Taking the grinds out of the cold brew thingie, they still smell real nice.
Anyone done a double dip? ie. Tried a second session of soaking? I've been doing 12hr cold brews but I wonder what the results would be like doing 2 x 6hrs or maybe 1x6hr and then a second brew for longer? (Yes, I'll probably try but you could save me some bother if you can state it's shit off the bat)