u/NoAward2542

I’ve seen plenty of people say they get a strong concentrate after 24 hours of cold brew, but I’m consistently ending up with something that tastes pretty weak. The main difference I can think of is that I brew in the fridge the whole time rather than on the counter. Is the lower temp (~38°F) killing my extraction enough to make that big of a difference, or am I missing something else? Using a coarse grind — wondering if I need to go finer, extend the steep time beyond 24hrs, or just move it to the counter for at least part of the brew.

Running this same question through AI, says the cold temp shouldn’t significantly impact the strength of brew. But would like feedback from those that have actually trial and error’d this before.