I never tried store-bought cold brew, but the one I made tasted similar to regular coffee that I make in my french press. And all I do is add ground coffee into a jar, pour in some cold water and put it into the fridge for at least 12 hours. Also, while it's brewing I take it out and shake it every once in a while.
That's what I've been doing and it still tastes a little "off".
Could it be some thing about your fridge? Like there's no food thats gone bad or like off smell? Cold brew in my experience is definitely something that can "Pick up" a weird taste. And you only mentioned it tasting strange coming from the fridge. I had some fermenting kefir and a bell pepper happened to go bad one time and oh boy did that kefir taste like bell pepper
I make it in (large) a sealed glass bottle. Does it need to breathe? Is the fact that it's closed a possible cause?
I heat about 8 oz of water with 1/2 tbsp of baking soda a few times a week as needed for terrible acid reflux. It will get all gas out of your system through both ends and neutralize the acid in your stomach. It tastes disgusting and is an exercise in masochism, but it is the lesser evil to having stomach acid come up your esophagus. If, for whatever reason, I ever mix shit up and get baking soda in my coffee, it completely destroys what makes the coffee great. I advocate drinking heated baking soda water separate from your coffee, because baking soda in any quantity will make your coffee taste funny.
I don't think so, I make my cold brew in a sealed jar.
I have been doing pour overs the past month or so and I forgot how much I like them, thank you for the reminder.
It really is a different drink at a certain point. Like I don't mind coffee from a machine at all, it has a certain charm and its kinda nostalgic. But when you get into French press/ pour over it elevates it to an entirely different experience.
not a gear change per say, but water change. There is some interesting research on mineral concentration and alkalinity of water effecting flavor profile. Another is temperature adjustments, using a lower temp can help with things like clarity and a more tea like body since you're extracting at a lower temp and some compounds will extract only at higher temps or really increase the rate of extraction of certain compounds. Of some of said compounds you don't want some of them. That said you can also just grind more coarse. There's many levers to pull with this kinda thing.
I can't get it in the tin or the foil pouches where I live anymore. They only sell it in the big-ass plastic tubs. I couldn't drink it fast enough to make that add up for me, so I usually end up buying Cafe La Llave instead. It's fine for its purpose, making café cubano.
I've tried to get into it, but I need to do more experimentation. I don't mind the sweetness but the super thick texture kinda fucks with me
It may have something to do with how coarse the grind is. Different brewing methods need different prep. With cold brew you want a coarser grind to keep things from overextracting due to the extended steep. It could also just be your coffee straight up not working well for cold brew.