Recently I discovered that many coffee shops, maybe half in my sampling of a couple dozen in different cities, are selling cold coffee (brewed hot, then refrigerated) under the name cold brew, and even the ones that actually cold-brew them seem to be under the impression that it needs to be served cold. I was laughed at in one hipster joint for asking for a steamed or warmed cold-brew, and another one initially refused my request to warm it up saying that would make the coffee extremely sour. (It didn’t) Oh, and at least one other, maybe two, said they couldn’t warm cold brew (in view of both a steamer and microwave) or would have to charge extra (while someone’s cheaper latte was being steamed).
Reading the paper, it’s not clear whether their cold brew has lower acidity (higher pH) than the same coffee hot brewed. It does say that the sonic-brew has the same pH as the normal long-steep cold brew. I’m also curious if this cavitation/sonication brewing process is basically agitating the coffee, or doing something different, and how different it is from manually agitating a cold brew compared to letting it sit still for hours.
This is why I love my fully automated <s>luxury</s> mediocre espresso maker (https://www.seattlecoffeegear.com/blogs/scg-blog/jura-a1-rev...). I push a button, it grinds the coffee and does stuff inside that I can't see, then moments later I have a perfectly average cup of something resembling burnt bean soup. I don't know whether it's megasonically brewed or absolute-zero infused or just wet caffeine pills. Sometimes it's OK, other times it's mediocre, but it's never been excellent or terrible. That's the same kind of consistency my code has, so I'm fine with it.
It comes out lukewarm, hovering somewhere between room temperature and minutes-old vomit. If I want it hot, I microwave it. If I want it cold, I add ice. If I want a cold latte, I add milk. If I want a hot latte, I'm in the wrong house.
It costs less than $1 for a quad shot. It provides caffeine or at least a close-enough placebo effect. What more could an old, washed-out dev ask for?
Thank you for saying this. When cold brew first came out, it was promoted as a brewing process that resulted in smoother (I'm guessing lower acidity) tasting coffee. Heating it up seemed natural, and its use in iced coffee seemed simply opportunistic. (In my experience at least).
Then it quickly caught on as a novelty, with nitro et al, and when I tell people I drink cold brew warmed I get looks of confusion or turned up noses.
At my friends coffee shop they make cold brew with an elaborate laboratory glassware setup that drips ice-water through a filter. Looks pretty neat and sciencey. They got 4 of these devices running all the time in the back room. I was telling him all the other shops in town just fake it, he should put one of the devices out front so people can see his cold-brew is for real.
The emperor really has no clothes when it comes to food fads.
And pricing is a completely orthogonal and obtuse concept too. Cold brew is putatively low effort and low cost. Just let coffee grounds soak in water overnight and you have cold brew. But it's often charged more than regular coffee or espresso-based drinks, which a) use more expensive equipment b) need more skilled operation c) more material [milk etc]
> I was laughed at in one hipster joint for asking for a steamed or warmed cold-brew
Not to discount the rest of your comment but it's a mild irony here for you to add the 'hipster' qualifier to a coffee place when you ask for steamed cold brew
As I understand, the serving temperature of coffee does have an effect on perceived acidity (which is NOT the same as pH), though I don't understand the science behind it. Here is one paper that claims it is due to release of volatiles at higher temperatures: https://www.sciencedirect.com/science/article/abs/pii/S03088...
If that's correct, then warming the coffee again to that temperature would again speed up the release of volatile compounds, though what effect that might have on flavor is anyone's guess.
I drink only cold brew normally, and I've noticed this as well. It's 50/50 whether you will get actually cold brew at any given coffee shop or just iced hot-brew coffee, which tastes different and has much less caffeine.
Cold brew needs a new name or it will likely fade away over time.
The paper[1] seems to imply agitation is exactly what this method is promoting: "Furthermore, acoustic streaming induced greater mixing and enhanced mass transfer during brewing.". I assume the 100W of ultrasonic energy would be pretty hard to reproduce by just shaking your cold brew container though!
The more traditional method (like in the toddy system) uses paper filters, and the newer method uses reusable metal filters.
They are slightly different. the paper filters remove the oil, while the metal filters let it through. I suspect this might have flavor/aroma effects.
I also read because of the oils, the metal filter method is higher on cholesterol (if that makes any difference to you)
I've also seem drip cold brewers at some coffee shops that probably let the oils through. There seems to be a container of ice at the top, it melts and drips on a glass container of coffee and that drains through a circular glass thing (looks like a slinky) into an output carafe.
Does cold brew served hot taste good? I have never really considered asking for it hot before simply because I thought it would just be like regular coffee. But, I guess if regular coffee tastes different cold and hot, cold brew should too.
I like, and use the term "iced cold brew" for serving cold... not sure about serving cold without ice... In that my first introduction to it, the person would be taking it from a container in the fridge, adding some water and microwaving it to heat it up.
After trying it, I liked it a lot... I always drink coffee over ice (usually with a lot of cream and sweetener), as I'm not so much a coffee fan as a caffeine consumer a few times a month. I like the more mellow taste of cold brew.
That reminds me of the Soul Kitchen movie when a client of a fancy restaurant asked for a hot gazpacio. The waiter escalated to the chef who calmly explained to the client what a gazpacio is. After the client insisted, shouting at him, the chef refused driving his knife into the client's table.
I think they mentioned that cold brew has lower acidity than hot brew.
Yes it’s agitation with the mentioned frequency. Technically it should move the grounded coffee particles back and worth and so extracting the components.
Everything you say makes sense, with the exception of your expectation not to pay extra for an unusual order (for that cafe). Consider if I asked for my salad to be roasted, and balked at a surcharge on the grounds that they also have roasted brussel sprouts! I don't think it's up to you to decide what orders fit into their flow and which cost extra. I'm glad you found the places that will make the coffee the you like.
As someone who regularly makes cold brew during hot summers, the tale is that the acidity is lower — or at least of a different kind.
Hot brewed coffee starts to taste bad after a few hours if you let it go cold, cold brewed coffee tastes differently from the start, but won't develop that bad flavour even after a week in the fridge.
The key for a good cold brew is however that the bean/roast is of very good quality. And it is quite simple to make. The way I do it:
1. Grind coffee coarsly and put it in a glas jar that can be closed. The amount of coffee can be adjusted quite freely, but I'd go with one fourth/fifth of the volume of the jar. More bean = more concentrated coffee.
2. Add cold water and stir
3. Put in the fridge and stir at least once in the morning, once in the evening.
4. After ca. 24 hours you can run the whole thing through a coffee filter to extract the coffee. It is also possible to reuse the coffee-sludge once if you add some fresh beans.
That is not too complicated and worth a try. Please avoid pre-grind cheap coffee for this, It will taste like bullshit.
Flavor compound release is affected by method, temperature, and wat. The method (which includes temperature, but is not restricted to it) extracts certain compounds. The release is affected by temperature and the amount and type of compounds in solution. It's entirely possible that warming up a cold-brewed coffee could create off-flavors.
If you let coffee and water sit for long enough, all the compounds that can be extracted, will be extracted. But those compounds will also start to break down over time. Heating and oxidation accelerates the breakdown.
When you go to taste coffee, the compounds in the coffee either expand or contract depending on the temperature, and solubility. So the temperature you drink it at, along with water concentration, determines the flavors. (Flavor is actually aroma, taste only has 5 basic senses)
Funny thing is that I'm currently drinking cold brew that I prepared on my acoustic cavitation brewer.
It's called Osma Pro. The company that made it sadly did not survive, and they took a lot of heat (no pun initially intended) for the price point and various complaints about how it worked.
> The system connects a bolt-clamped transducer with the brewing basket via a metallic horn – transforming a standard espresso filter basket into a powerful ultrasonic reactor.
Now it can be done without shelling out $695 for a dedicated machine. That's progress. I wouldn't be so dismissive.
This is awesome in an overengineered way, but if you want to make cold brew the normal way it's very easy. Basically you make it using a cafetière/French press/Bodum[1] using cold tap water in the fridge overnight (probably put some cling film over it), then press it and run it through a drip filter. The secret (if there is one) is to use fine ground coffee like you would use for an espresso rather than coarse ground (like you would use for a normal drip coffee or French press). It's very easy and very lovely. Just don't skimp on coffee.
If you use a French press for cold brew, be aware that the harder you press, the more bitter it will come out.
I use a $5 nut milk bag instead, it lets me brew way more at once; I do 1/4 kilo grounds with 2 liters of water. It also has the benefit of reducing cafestol, which makes it healthier, according to some.
One thing I'll mention is that cold brew doesn't need to be put in the fridge to "brew". It can be left out on the counter at room temperature. As a result, this takes the brew time from 24 hours to about 12 hours.
He's already spoken many times about cold brew. including his preference for iced filter as opposed to true cold brew. which may have contributed to the exasperation expressed in the current top comment.
Maybe the Coffee Lit Review podcast will cover this, but honestly it's not that interesting. Cavitation has already been done many times.
Or you could use a (quite affordable) ultrasonic machine designed for gentle cleaning of jewelry, dentures, glasses..
I've used one to extract fragrance from biological material for an artistic project[0], and it worked really well. Instead of having to wait for a few weeks for a tincture to finish, you put the same tincture (alcohol and material you want to extract fragrance from) into a plastic bag for just 15 minutes. Sure, it smells not quite the same, but the speed is often worth it. I've even heard about some guy trying to turn vodka into whiskey with an ultrasonic machine and wood chips.
There are quite a few ultrasonic machines on the market. I've tried EMAG and multiple Chinese no-name machines that are just as powerful but cheaper. Sadly the no-name machines are quite a bit louder - you can't stay in the same room while it's running basically. Still, they all work well for this kind of fast and dirty extraction.
This is what I was thinking. If it's mostly fine scale mechanical agitation one is after then there are many ways to do it. An ultrasonic cleaning machine being the closest in spirit to their approach.
A few years ago there was a crowdfunded instant cold brew machine based on acoustic cavitation called Osma.[1] I don't think it's still in production. I met the founder during testing at Chromatic Coffee in San Jose, and took delivery of one of the first units. Cool concept, but it didn't work very well
Ooh an excuse to upgrade some homelab equipment :-)
(My preferred "weird" coffee is sous-vide: 125g/liter, 2h @ 150f - so you don't leave as much flavor "on the table", but by not getting near boiling you leave more of the bitter compounds behind. Refrigerated but served iced or warmed with boiling water, to taste.)
It's really just a matter of mindset -- Many things go faster if you chuck them into a microwave or a sonicator :) I'm definitely going to try this out with cold brew in a cheapie bath sonicator. The thing here is like a big ass probe sonicator butted up against an espresso portafilter which is probably a bit louder than a loud steamer
This is incredibly cool and I want to go build one, though it feels like that cutaway model of injecting the ultrasound from the side would lead to very uneven extraction.
I also chuckled at graf about doubling the caffeine content, as if that's necessarily a good thing =).
Those cheap HC-SR04 ultrasonic modules output at 40kHz, so maybe this is home-brewable.
"Ultrasounds can be applied to several areas across the food industry including drying, extraction, emulsification and crystallisation – making the process faster and more efficient.", .. I think they have the tense wrong. It should read "Ultrasounds are now commonly applied .."
People have been doing this sort of thing for years. I have an ultrasonic tub for extracting flavours into ethanol. I didn't invent it, people were talking about it years ago on the forums on this stuff.
Maybe they don't have internet over there at UNSW. They can come over and borrow mine for a bit of a search. I am just a few ks away. Or go to that internet cafe in Kensington in the next block.
As someone who makes cold brew every day, this is one of the two approaches I've considered to speed things up, the other being one of those magnetic stirrers they have in chemistry lab.
However, after careful consideration, the real low-hanging-fruit here is the time it takes to grind the coffee, load it, fill the water, clean the filter, and rinse the jar. If a cold brew machine could automate these steps (like some hot coffee machines do) you wouldn't care about making a cup in 3 minutes because you'd always have an automatic jar ready for you from 24 hours ago.
Hmm.. I didn't think to try my ultrasonic machine. Last time I made cold brew and got impatient, I just warmed it up to around 100F and put the whole thing in my vacuum chamber for a bit. Seemed to speed things up but I don't know. I don't brew enough to have a recent comparison. The result is pretty great though.
I discovered you can mix Nestle instant coffee with cold (charcoal filtered) water and it dissolves fine. Somehow the added sugar easily dissolves too. I also add heavy cream
It actually tastes pretty good. Most of the acrid taste from (hot) instant isnt there
Search for "portable ultrasonic washing machine" on Amazon/Aliexpress, looks like a hockey puck you drop into a bucket with water and clothes. Looks like the principle of operation is the same, just add a coffee filter.
I'm disappointed that their test didn't include a comparison to traditional drip coffee made using the same beans, then chilled to match the temperature of the cold brew.
I haven't looked into ultrasonic cavitation in years, but since it can produce enough heat and light to make some people wonder if it was a form of nuclear fusion back in the early 2000s, I feel like maybe it's affecting the flavour of the coffee at least as much as using hot water would.
Here's my iced coffee prep for those who like it strong with a bite:
Prepare a "lungo" via espresso by brewing through twice (or more) as much water through a single espresso puck. Don't do this over ice. Put the cup in the freezer. Depends on the cup (I use ceramic) but should be close to room temperature or slightly cold after about 30 minutes. Now pour over ice.
Can also do this over night for larger brews in the fridge (non freezer).
This is as close as I could get to a Starbucks iced coffee that isn't watered down and still has bite.
It’s strange that they write this like it’s some new discovery when modernist chefs have known this for years and even developed “sonicators” for commercial use.
You can also make reasonable (not excellent, not terrible) brandy this way by putting vodka and oak wood shavings of a suitable kind into an ultrasound machine.
I think it would be similar to an aged whiskey, perhaps. Brandy is distilled from wine. Bourbon is primarily from a corn mash, so maybe with the right vodka.
The longtime CEO/President of Starbucks recently invested in a Cold Brew startup called Cumulus which makes instead coldbrew via a $600 countertop machine.
Interesting, I wonder how that would compare to recirculating water through the coffee grounds through a filter.
It does say the ultrasound generates 'micro-jets with enough force to pit and fracture the coffee grounds', so I assume that the ultrasound would work better?
There also seems research in using ultrasound in artificial ageing of whisky/spirits.
New startup idea: manufacture a hard-plastic spiky attachment, shaped like a tubular hair-brush that I can simply screw onto the base of my Sonicare toothbrush, then stand upside down into the brewing carafe of my Oxo cold-brew setup. The Sonicare's built-in 2 minute timer may have to be activated twice, for a full brew.
Why 3 minutes? Fancy ways of brewing coffee bring more value via their ritualistic part than via the final product. Same for smoking a pipe, it's the filling up and cleaning that matters.
If you want speed, get a fully automatic machine. Ideally with a timer so your coffee is ready when you wake up.
So, to simplify, we could take a large mason jar and attach to the bottom a magnet and wire coil attached to a power source, and just pump sound waves into a glass jar of water and coffee grounds. Effectively it's a speaker that holds coffee. Should have the same effect
Our espresso machine has been on the fritz for a while, but I barely miss it after discovering that a few oz. of TJ's cold brew with a splash of milk in the microwave for 30s is practically as good. I think warmed-up cold brew is one of my favorite life hacks.
I enjoy a good cold brew but it’s been a rare occurrence. It usually has a stale taste I assume is due to oxidation. I can see coffee shops using acoustic cavitation to make fresh batches throughout the day instead of one big overnight batch!
Was going to crack some joke about their work, but then realized that this tech is absolutely monetizible. Hook it up to, say, Nespresso marketing machine and this will sell like hotcakes.
Technically interesting and possibly useful at an industrial scale, but I think I'll stick to my moka pot/french press setups. Both are good enough and easy enough for me.
This is a neat idea, since cold brew has a common criticism of an oxidized flavor due to its long steep time. A shorter steep could get you the smooth flavor without the oxidation
Wouldn't it be cheaper to brew the coffee in a sealed/vacuum chamber instead? Whatever machine they're using to generate "acoustic cavitation" doesn't sound cheap.
Ultrasonics seems like a heavily underused technology based on the little I know about it. Piezo elements are cheap too and you can get a lot done with them
The paper lists many things they tested for, but the fascinating one is that the coffee oils and water get emulsified which isn't going to happen with any level of stirring below "purée" :-)
Wake up yourself and all the dogs in the neighborhood at the same time. I want one.
I went through the obligatory Australian fascination with espresso and am well over it. It is a load of fetishistic bs and scalding hot coffee is disgusting. I buy bottles of cold brew from a local roaster and avoid the hassle.
Not to be that guy, but this works with room temperature water if you stir it for a minute as well. No need for "acoustic cavitation" for this to work.
The inventor of the aeropress shared this tip. Here's his recipe:
The Doctor: It's sonic, okay, let's leave it at that.
Captain Jack Harkness: Disruptor? Cannon? What?
The Doctor: It's sonic, totally sonic. I am sonicked *up*!
Captain Jack Harkness: [yelling] A sonic *what*?
The Doctor: [yelling] *Coffee maker*!
Some comments were deferred for faster rendering.
dahart|1 year ago
Reading the paper, it’s not clear whether their cold brew has lower acidity (higher pH) than the same coffee hot brewed. It does say that the sonic-brew has the same pH as the normal long-steep cold brew. I’m also curious if this cavitation/sonication brewing process is basically agitating the coffee, or doing something different, and how different it is from manually agitating a cold brew compared to letting it sit still for hours.
solardev|1 year ago
It comes out lukewarm, hovering somewhere between room temperature and minutes-old vomit. If I want it hot, I microwave it. If I want it cold, I add ice. If I want a cold latte, I add milk. If I want a hot latte, I'm in the wrong house.
It costs less than $1 for a quad shot. It provides caffeine or at least a close-enough placebo effect. What more could an old, washed-out dev ask for?
lamename|1 year ago
Then it quickly caught on as a novelty, with nitro et al, and when I tell people I drink cold brew warmed I get looks of confusion or turned up noses.
But brew temp and serving temp are orthogonal.
opwieurposiu|1 year ago
elevatedastalt|1 year ago
And pricing is a completely orthogonal and obtuse concept too. Cold brew is putatively low effort and low cost. Just let coffee grounds soak in water overnight and you have cold brew. But it's often charged more than regular coffee or espresso-based drinks, which a) use more expensive equipment b) need more skilled operation c) more material [milk etc]
mmanfrin|1 year ago
Not to discount the rest of your comment but it's a mild irony here for you to add the 'hipster' qualifier to a coffee place when you ask for steamed cold brew
cout|1 year ago
If that's correct, then warming the coffee again to that temperature would again speed up the release of volatile compounds, though what effect that might have on flavor is anyone's guess.
D13Fd|1 year ago
Cold brew needs a new name or it will likely fade away over time.
vallode|1 year ago
[1]: https://www.sciencedirect.com/science/article/pii/S135041772...
csmpltn|1 year ago
m463|1 year ago
There seems to be two ways to cold brew coffee.
The more traditional method (like in the toddy system) uses paper filters, and the newer method uses reusable metal filters.
They are slightly different. the paper filters remove the oil, while the metal filters let it through. I suspect this might have flavor/aroma effects.
I also read because of the oils, the metal filter method is higher on cholesterol (if that makes any difference to you)
I've also seem drip cold brewers at some coffee shops that probably let the oils through. There seems to be a container of ice at the top, it melts and drips on a glass container of coffee and that drains through a circular glass thing (looks like a slinky) into an output carafe.
dev-tacular|1 year ago
tracker1|1 year ago
After trying it, I liked it a lot... I always drink coffee over ice (usually with a lot of cream and sweetener), as I'm not so much a coffee fan as a caffeine consumer a few times a month. I like the more mellow taste of cold brew.
bethekind|1 year ago
Using ultrasonic will do it even faster, but since ultrasonic underwater induces cavitation bubbles, it's much more violent.
Ultrasonic has been used for dermal infusion quite successfully, but it is....painful, as bubbles are exploding against your skin.
I would presume the same to be for the sonic coffee. Agitation speeds up the process, until cavitation occurs, where it becomes more violent
petre|1 year ago
https://youtu.be/rQ61MfRBSQg
sharpshadow|1 year ago
Yes it’s agitation with the mentioned frequency. Technically it should move the grounded coffee particles back and worth and so extracting the components.
jmilloy|1 year ago
xtiansimon|1 year ago
kjkjadksj|1 year ago
romafirst3|1 year ago
atoav|1 year ago
Hot brewed coffee starts to taste bad after a few hours if you let it go cold, cold brewed coffee tastes differently from the start, but won't develop that bad flavour even after a week in the fridge.
The key for a good cold brew is however that the bean/roast is of very good quality. And it is quite simple to make. The way I do it:
1. Grind coffee coarsly and put it in a glas jar that can be closed. The amount of coffee can be adjusted quite freely, but I'd go with one fourth/fifth of the volume of the jar. More bean = more concentrated coffee.
2. Add cold water and stir
3. Put in the fridge and stir at least once in the morning, once in the evening.
4. After ca. 24 hours you can run the whole thing through a coffee filter to extract the coffee. It is also possible to reuse the coffee-sludge once if you add some fresh beans.
That is not too complicated and worth a try. Please avoid pre-grind cheap coffee for this, It will taste like bullshit.
nkozyra|1 year ago
the_optimist|1 year ago
anon84873628|1 year ago
draw_down|1 year ago
0xbadcafebee|1 year ago
If you let coffee and water sit for long enough, all the compounds that can be extracted, will be extracted. But those compounds will also start to break down over time. Heating and oxidation accelerates the breakdown.
When you go to taste coffee, the compounds in the coffee either expand or contract depending on the temperature, and solubility. So the temperature you drink it at, along with water concentration, determines the flavors. (Flavor is actually aroma, taste only has 5 basic senses)
peteforde|1 year ago
It's called Osma Pro. The company that made it sadly did not survive, and they took a lot of heat (no pun initially intended) for the price point and various complaints about how it worked.
https://www.engadget.com/osma-pro-cold-brew-coffee-machine-r...
Luckily, mine works great and I like it a lot. I use it every morning.
Takeaway point: maybe Google your idea to see if other people have also had it before describing it as new.
triceratops|1 year ago
Now it can be done without shelling out $695 for a dedicated machine. That's progress. I wouldn't be so dismissive.
hobolord|1 year ago
kjkjadksj|1 year ago
Alex3917|1 year ago
seanhunter|1 year ago
More detailed recipe here https://www.uncarved.com/articles/cold-brew/
[1] UK/US/French name but you know the thing with the plunger
arijun|1 year ago
I use a $5 nut milk bag instead, it lets me brew way more at once; I do 1/4 kilo grounds with 2 liters of water. It also has the benefit of reducing cafestol, which makes it healthier, according to some.
dhritzkiv|1 year ago
nubinetwork|1 year ago
surfingdino|1 year ago
anon84873628|1 year ago
Maybe the Coffee Lit Review podcast will cover this, but honestly it's not that interesting. Cavitation has already been done many times.
spython|1 year ago
I've used one to extract fragrance from biological material for an artistic project[0], and it worked really well. Instead of having to wait for a few weeks for a tincture to finish, you put the same tincture (alcohol and material you want to extract fragrance from) into a plastic bag for just 15 minutes. Sure, it smells not quite the same, but the speed is often worth it. I've even heard about some guy trying to turn vodka into whiskey with an ultrasonic machine and wood chips.
There are quite a few ultrasonic machines on the market. I've tried EMAG and multiple Chinese no-name machines that are just as powerful but cheaper. Sadly the no-name machines are quite a bit louder - you can't stay in the same room while it's running basically. Still, they all work well for this kind of fast and dirty extraction.
[0] https://rybakov.com/blog/smelling_cz/
19f191ty|1 year ago
beefman|1 year ago
[1] https://www.engadget.com/osma-pro-cold-brew-coffee-machine-r...
eichin|1 year ago
(My preferred "weird" coffee is sous-vide: 125g/liter, 2h @ 150f - so you don't leave as much flavor "on the table", but by not getting near boiling you leave more of the bitter compounds behind. Refrigerated but served iced or warmed with boiling water, to taste.)
manishsharan|1 year ago
We need Lance Hendricks or James Hoffman to do experiments and determine the best temperature.
xkcd-sucks|1 year ago
kazinator|1 year ago
showerst|1 year ago
I also chuckled at graf about doubling the caffeine content, as if that's necessarily a good thing =).
Those cheap HC-SR04 ultrasonic modules output at 40kHz, so maybe this is home-brewable.
htrp|1 year ago
skrunch|1 year ago
rolivercoffee|1 year ago
blkhawk|1 year ago
mianos|1 year ago
People have been doing this sort of thing for years. I have an ultrasonic tub for extracting flavours into ethanol. I didn't invent it, people were talking about it years ago on the forums on this stuff.
Maybe they don't have internet over there at UNSW. They can come over and borrow mine for a bit of a search. I am just a few ks away. Or go to that internet cafe in Kensington in the next block.
papertokyo|1 year ago
Does the ultrasonic tub enable better extraction at lower proof or are you using it purely to speed up the maceration process?
conchy|1 year ago
01100011|1 year ago
brotchie|1 year ago
doodlebugging|1 year ago
eezurr|1 year ago
It actually tastes pretty good. Most of the acrid taste from (hot) instant isnt there
triceratops|1 year ago
cabirum|1 year ago
MisterBastahrd|1 year ago
bethekind|1 year ago
throwaway482945|1 year ago
blincoln|1 year ago
I haven't looked into ultrasonic cavitation in years, but since it can produce enough heat and light to make some people wonder if it was a form of nuclear fusion back in the early 2000s, I feel like maybe it's affecting the flavour of the coffee at least as much as using hot water would.
_akhe|1 year ago
ugh123|1 year ago
Prepare a "lungo" via espresso by brewing through twice (or more) as much water through a single espresso puck. Don't do this over ice. Put the cup in the freezer. Depends on the cup (I use ceramic) but should be close to room temperature or slightly cold after about 30 minutes. Now pour over ice.
Can also do this over night for larger brews in the fridge (non freezer).
This is as close as I could get to a Starbucks iced coffee that isn't watered down and still has bite.
thsksbd|1 year ago
I just showed to article to my mate, and he enthusiastically said we'll brew some... as soon as we leave the lab to break for lunch
askvictor|1 year ago
Is this a joke?
mattmaroon|1 year ago
qwerty456127|1 year ago
robocop_legacy|1 year ago
pain_perdu|1 year ago
https://dailycoffeenews.com/2023/11/16/howard-schultz-part-o...
jerlam|1 year ago
Of course, it's an attempt to be the next Keurig/Nespresso.
anfractuosity|1 year ago
It does say the ultrasound generates 'micro-jets with enough force to pit and fracture the coffee grounds', so I assume that the ultrasound would work better?
There also seems research in using ultrasound in artificial ageing of whisky/spirits.
bethekind|1 year ago
And yes, ultrasonic cavitation will break apart the grounds very thoroughly. Think a jewelry or denture cleaner.
antonchekhov|1 year ago
nottorp|1 year ago
If you want speed, get a fully automatic machine. Ideally with a timer so your coffee is ready when you wake up.
dr_kiszonka|1 year ago
0xbadcafebee|1 year ago
kjkjadksj|1 year ago
eternauta3k|1 year ago
senderista|1 year ago
vletal|1 year ago
monkayMan|1 year ago
eps|1 year ago
LargoLasskhyfv|1 year ago
How will cats feel about that high-pitched noise?
eschneider|1 year ago
hardwaregeek|1 year ago
gruez|1 year ago
klysm|1 year ago
lacrosse_tannin|1 year ago
dukeofdoom|1 year ago
maherbeg|1 year ago
bastardoperator|1 year ago
knicholes|1 year ago
eichin|1 year ago
timka|1 year ago
m463|1 year ago
I sense a new term making its way into coffee marketeering...
avidphantasm|1 year ago
naltroc|1 year ago
greentxt|1 year ago
shirro|1 year ago
I went through the obligatory Australian fascination with espresso and am well over it. It is a load of fetishistic bs and scalding hot coffee is disgusting. I buy bottles of cold brew from a local roaster and avoid the hassle.
acc_297|1 year ago
ngcc_hk|1 year ago
Spaced-Oddity|1 year ago
The inventor of the aeropress shared this tip. Here's his recipe:
https://www.youtube.com/watch?v=oUD6HxDnlwI&t=56s&ab_channel...
cwillu|1 year ago
nefrix|1 year ago
huhuhu111|1 year ago
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