> sonicated
I sense a new term making its way into coffee marketeering...
Cold brew coffee in 3 minutes using acoustic cavitation
131–140 of 361 posts
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#132Recently 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 refus…
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.
Perhaps the Yama cold brew tower CDM25 is the device you saw. It is used at many fine establishments including my kitchen, and I also have the smaller CDM8. The numbers 8 and 25 correspond to the number of cups of diluted 1:1 cold brew that it produces in a single cycle (6-12 hours).
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#133Recently 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 refus…
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.
> 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.
Likely the Yama cold brew tower [1].
[1]: https://prima-coffee.com/equipment/yama/yamcdm25sbk-yama-pp
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#134Recently 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 refus…
I've been doing cold brew for a while now.
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.
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#135Earlier quoted context omitted.
I looked up "transducer" and it seems to be what you'd need. But! You seem to have found where I was wrong: the horn. The horn seems to be the actual expensive part here. They could start a business I guess selling these en-masse. If anyone has any ideas how a maker could create this within reason please reply.
You can't really sell them in big quantities because they're typically custom to the task. They need to be custom shaped for each application.
Portafilters are made in mass so you could make horns for common portafilters.
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#136Earlier quoted context omitted.
> brew temp and serving temp are orthogonal Yes!!! I’m biting my tongue a little on how infuriating the process has been to ask cafes for warmed cold brews, but you’re spot on and exactly right. I’m baffled that so many people who sell coffee for a living, think they know a lot about it, and act like coffee snobs, don’t seem to understand what cold brew even is. (Or, in a few cases in my sampling I’m certain it was w…
> I’m baffled that so many people who sell coffee for a living, think they know a lot about it, and act like coffee snobs, don’t seem to understand what cold brew even is. Anecdotally, this is something I've experienced in the USA more than in Europe. When I ask a question in store a lot of times I get the feeling that the person answering considers themselves an expert and quickly make claims that I know for a fact…
> It's like in the USA saying "I don't know, but let me get someone who does" isn't allowed.
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#137Earlier quoted context omitted.
> brew temp and serving temp are orthogonal Yes!!! I’m biting my tongue a little on how infuriating the process has been to ask cafes for warmed cold brews, but you’re spot on and exactly right. I’m baffled that so many people who sell coffee for a living, think they know a lot about it, and act like coffee snobs, don’t seem to understand what cold brew even is. (Or, in a few cases in my sampling I’m certain it was w…
> I’m baffled that so many people who sell coffee for a living, think they know a lot about it, and act like coffee snobs, don’t seem to understand what cold brew even is. Light roasts came (back?) into style among coffee snobs a few years ago because it highlights the difference between different sources/regions/whatever. Ever since then, the former best coffee shop in my town has been exclusively producing sour, ve…
This is mainly what got me into roasting my own coffee. It was becoming a pain to find high quality dark roasts as all of the boutique roasters turned their efforts to light roasts.
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#138Earlier quoted context omitted.
It’s not an unusual order, hot coffee is sold millions of times per day, and steaming comes with many coffee drinks, it’s par for the course with espresso drinks. Roasting a salad is weird, hot coffee is not, so your example is straw man. The “cold” in cold brew is not referring to serving temperature, that’s your own misunderstanding, so I find the suggestion that hot cold brew is weird to be pretty funny. As has be…
Former barista, it _is_ an unusual order from the perspective behind the bar. Unusual in that I never have heard of someone ordering a warmed cold brew. I'm not certain how I'd warm it up. I suppose it could be poured into a clean frothing pitcher and steamed directly, I'd somewhat worry that might dilute the flavor of the coffee. I don't reckon someone's going to want me to microwave their cold brew, but it certainl…
I appreciate that, it does help, thank you. Indeed I found a few cafes that were used to it, and quite a few that weren’t. I think you’re totally right that this trips up some people’s flow especially when they’re not used to it. I’m okay with accepting it actually is unusual for some and just instead being the person complaining that it should be usual or expected even if it isn’t always. FWIW I have tried it microwaved, and it’s fine, but never in a cafe - baristas have always steamed it until warm or hot. That also works for me.
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#139Recently 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 refus…
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]
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#140Recently 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 refus…
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 re…
As a complete layman, when I tried tossing cold brew into the microwave it ended up tasting pretty gross. Like, jarringly so.
I won't pretend to know the science behind it, or perhaps I warmed it differently than what the parent poster does, but I definitely sympathize with the barista's hesitation in his story.