Here's a step-by-step you can use anywhere:
- Grind medium-fine (like table salt).
- Use a 1:8 ratio by weight, or a heaping tablespoon per 6 oz water.
- Steep 14–18 hours at room temp, or in the fridge if it's hot.
- Filter or use bottled water if your tap is questionable.
- Taste before you strain—if it's sour, grind finer next time, not longer.
Change one thing at a time. If it's still sour after all four, your beans might be under-roasted for your palate—try a medium or dark roast next trip.
