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Should cold coffee be soaked for 12, 18 or 24 hours? Right.

Before you think my answer is a little hasty, let me explain. It's really not difficult to soak the cold coffee for too long, isn't it? Most flavor elements are extracted within the first 4-8 hours. By that time, almost all the caffeine to be dissolved has been extracted from the coffee grounds. It won't get any more effectiveness. After 8 hours, the most subtle flavor elements will have time to come out of the coffee grounds and add more "roundness" to the cup. Coffee does not become "stronger" with brewing time (nor does hot brewing). To get stronger coffee (stronger coffee flavor), you need to add more coffee powder. With the extension of brewing time (hot or cold), different flavor elements will be added. When making hot coffee, you tend to add more elements such as bitter and chlorogenic acid. You will also get more unpopular water-insoluble oil, which will roughen the cup. This is especially true for deeper baking. In cold brewing, the extra time does allow poorly soluble flavor compounds to "loose" into the suspension and add flavor to the cup, but what is really rough needs to be heated and achieved. The result of soaking the cold wine for longer is that you may get more subtle condiments, but still avoid the harshest and bitterest things.

Few coffee shops combine cold extract with dark roasting because they easily taste "charred" and generally use light to moderate baking and grind it to a medium level, just as you do with a French press. Then soak for at least 8 hours. They usually go for 18-24 hours-usually according to everyone's daily schedule rather than any "coffee science". As long as it takes more than 8 hours, there will be good results. 12, 18 or 24 hours are slightly different, but they are all very pleasant.