javajax Senior Member Joined: 16 Dec 2009 Posts: 2 Location: Geneva Expertise: I love coffee
Posted Mon Jul 2, 2012, 7:44am Subject: New Brewing Method
I have been following coffee geek on twitter for a while and have been looking at the reviews and guides for a while, but I have found something I have never heard before and wondering if anyone else has heard of this.
It is making coffee with Nitrous Oxide it is super simple and takes all of a minute. only thing is it a method that can potentially do a weeks worth of steeping. I have no idea what the caffeine content is, but there are almost no acids extracted.
Very Cool! I especially loved this statement… "I then released all the pressure, being extremely careful not to inhale any of it, extremely careful indeed." Hello, it's also know as "laughing gas"! :-O
Take care!
Jim
The pathologically precise are annoying, but right!
...and certainly given his previous recipe description... perhaps not for those of us into specialty coffee - we tend to like acids and something resembling a drink rather than sludge.
I propose it ain't a brewing method until we know:
Brew Ratio
End Strength. Even an estimate of end strength (dry the grounds at least).
Otherwise, it's shooting in the dark.
At 35% brew ratio, I get incredible strengths with cold brewing in a mason jar in a mere 10 minutes (very fine grind). On the order of 5% or higher. If I add a bit of heat, I can get higher strengths (we're talking maybe 120°F, not even close to brewing temperatures). Taste is very similar to 12 and 24 hour steep times, with a definite lack of acidity and an instantly recognizable flavor profile.
But at these high brew ratios it's an incredible waste of coffee (IMHO). Getting strong coffee flavor from a high brew ratio isn't a big deal. Now, do it with a 5.5% brew ratio (.44oz of coffee : 8 oz of water) and get something drinkable and not incredibly weak, and I might be convinced.
I would bet a coffee the pressurizing doesn't do much. I'll put it on my "list" of things to investigate, but it ain't high on it. If anyone tries it, I'd recommend doing two - one with the new method and one in a mason jar, same brew ratio, same temperature water, same exposure time (with agitation in the mason jar), and compare the resulting measured strength.
Some processes of leaching or extraction use pressure on the solids BEFORE adding solvent (supposedly to open pores in the solids about to undergo dissolution), maybe there's something there - but if it were able to increase extraction with low temperature solvents that much, we'd all have high-pressure clothes washers.
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
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