Department of Physics and Astronomy

The Forbes Group

Coffee

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Coffee

Here I discuss coffee.

Cold Brew

I have been experimenting a bit with mild-dilution cold brews. A nice discussion of the topic is available here:

Recipes

Tools:

  • Kalita Wave 185 dripper and filters.
  • Barazza Encore grinder set to 22. (Note this is probably not a reliable measure as it may depend on the unit and burr condition, but should give a ballpark starting point. I use the same setting for hot brew.)
  • Small sauce-pan embedded in a block of ice in a large sauce pan.
  • Bar spoon and another spoon.

Measurements:

  • 25g Coffee
  • 400g Hot filtered water for brew (just off boil at 2352′ elevation).

Instructions:

  1. Place iced pots on top of scale and balance Kalita over pot so that coffee will land in the cold pot. I use the edge of the pot as one support and the bar spoon laying across the pot as the other support for the Kalita. Make sure you have enough space to stir the brewed coffee to chill it. When I freeze the ice, I put a weight on the inner pot so it sits on an angle. This way, when the coffee falls in, it slides down the bottom of the pot from one side to the other chilling.
  2. Brew coffee as normal. I use 50g to pre-infuse and wait 30s, then pour to 180g, let drain, then top up slowly to 400g. After brewing I end up with a yield of 341g of coffee, with the remaining 59g of water being held in the beans/filter.
  3. Stir the brewed coffee, especially using the sides of the pot, to cool as rapidly as possible.
  4. After brewing, the coffee seems a little strong for my tastes as a cold beverage. I think it can stand up to an addition 1:4 dilution. Given the 341g yield, this would be about 85g of water or ice dilution. With a 1-4 dilution, the result feels more like iced tea. Ideal dilution is probably a little less.
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