Review on Vinci Express Cold Brew Electric Coffee Maker: Cold Brew in 5 Minutes, 4 Strength Options, Easy Clean-Up, 1.1L Glass Carafe by Sarah Black

When I first saw this Cold Brew Pot, I was drawn to the ease of making a cold drink, not the fridge. I usually put my coffee grounds in a container of filtered water, seal, shake and put in the fridge. After 24 hours you will receive a cold drink. Then I strained it into another container where I could store it in the fridge to drink for a longer period of time. The only thing I hated was the waiting. This little machine will do the trick as long as you don't put tiny grist in it, which the manual doesn't recommend. If you grind the grains yourself, and then start grinding them with a spoon, you can end up with small particles that get stuck in the filter (clog the sieve). Whether I use ground coffee or make my own, I have to strain it to remove fine particles so I can put them in the filter. This ensures good water flow. That's why I make a very rich drink just from tap water, as the instructions say. It really looks like it will take 24 hours. I don't like letting it sit like my friends do because it doesn't improve the flavor. This way you get a lot of bitterness out of the roast, so be careful when choosing the roast level and flavor of the coffee beans. It doesn't give the bite of sour coffee, which is the goal of cold brew. It's not what you get from other smooth coffees I've tried in the past, rather it's a much more shocking taste than the smoother ones. I think you need to get the same grain and roast as what you want to compare it to. Overall, it's still smoother than a regular cup of ground coffee. The ratio of cream and sugar is debatable, but for mentioning it here I would say that the cream and sugar add a rich flavor, like milk chocolate candy. If you drink black, then it's dark chocolate, as with proper roasting. Choose the flavor of roast you like and compare it to a regular cup of the same roast meat. I made this with Yuban and strong decaffeinated coffee. Both had mixed results, but I have to admit the consistency is the richness of the roast I chose. Acidity/smoothness/cream mix/sugar mix/sugar/cream mix, the only thing that caught my eye was the richness. If you brew lightly, you can also drink black tea. As a big warning, use the freshest roast you can and only grind before cooking. Keep the beans sealed and in a dark bag. Do not freeze. Your coffee will taste more consistent every time. The older your beans are, which are 1 to 2 weeks old, the more you will notice a difference in taste and the smell will not be as strong. If you get it wrong, you're even more likely to smell like fungus, which means the fungus has settled on the beans.