The key is to distill the water out and pour it into the new beans. You don't even need new water, it's pure

okay so since this is the science memes community, did I choose the right foodborne illness or was there a better punchline than listeria?

Thank god , I was worried there was something I’d missed on cold brew coffee and I should be bleaching more things between runs

Unless coffee is too acidic this is one instance where mentioning botulism might actually be justified

The thing I remember listeria getting into for my food manager safety cert was underheated nacho cheese and deli meats!

I wash my cauldron between batches. Seems legit.

My therapist told me not to view things so negatively. So instead of saying "I have listeria", go "I have thousands of new small friends"

Listeria survives well in a cold, wet environment so I would say it was spot on.

I thought botulism thrived in room-temp anaerobic environments? If theyre constantly opening and refreshing thier cold brew coffee and keeping it in the fridge then i dont think botulism is much of a risk.

Wouldn't it be closer to millions?

Even better!

I'm the caveman who thought this was craft beer or something. Y'all drinking coffee cold? Scared caveman noises.

Definitely. The minimum infective dose is around 10-100 million CFUs.

Maybe most of them aren't friends, just some... Millions of new flatmates, meaning a guarantee of thousands of new friends!

I am confused. You are not the OP?

* OHH THE OG OOP.

<bows>

Doing longer extractions (12hr+) with room temperature water makes very smooth coffee with much less bitterness and significantly higher caffeine content. It's also less fussy - set it up in the evening and have great coffee in the morning.

Well I have had it 3 times (Caramel apples, Hummus, Ice Cream)

And I think I made that face each time sooo.. Yeah I think it works.

Maybe there's something I don't understand (I don't drink coffee at all), but coffee is antimicrobial and doesn't need to be kept out of the food safety danger zone. I should think it would take an extremely long time to grow pathogens.

Relevant study: https://www.researchgate.net/publication/388799782_Survival_of_Listeria_monocytogenes_in_commercially_available_refrigerated_cold-brewed_coffee

I think the concern initially was that cold brew may be more prone to bacterial contamination than normal coffee, because it has lower acidity and the water used to make it is not boiled. But like the study you linked found, it seems to be safe at least when refrigerated.