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.

idk man, the shit that comes out of the drip tray of my coffee machine sure smells like it has a lot of bacteria in it