Cold brew coffee in 3 minutes using acoustic cavitation

Post by kjkjadksj » Tue, May 07, 2024, 9:28 PM UTC

peteforde wrote: post #13

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. 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 m…

Post by dahart » Tue, May 07, 2024, 9:35 PM UTC

mmanfrin wrote: post #191

dahart wrote: post #17

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 refus…

> 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

Post by quarkw » Tue, May 07, 2024, 9:41 PM UTC

gruez wrote: post #100

hardwaregeek wrote: post #47

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.

Post by NegativeLatency » Tue, May 07, 2024, 9:44 PM UTC

hammock wrote: post #201

i_am_jl wrote: post #189

Earlier quoted context omitted.

Plunging pushes your coffee through the metal filter. Pushing harder pushes the coffee through the filter with a higher pressure. Higher pressure pushes particles past the filter more easily than lower pressure. Coffee particulate has a tendency to make coffee more bitter. Anything that gets more small particles past your filter will add to your coffee's bitterness. This can happen when using a ground coffee that has…

I don’t know anyone who’s jumping up and down on the plunger or doing anything more than pressing it slowly. Have to imagine the coarseness/evenness of your grind is a 10x bigger factor in that regard

Post by metabagel » Tue, May 07, 2024, 9:53 PM UTC

deadlydose wrote: post #118

janalsncm wrote: post #73

Earlier quoted context omitted.

It’s a market for lemons at this point. Unless you can see an expensive apparatus or observe them soaking the coffee, there’s no way to know if it’s correct, and as a customer it means it’s risky to buy if you care about the difference between refrigerated hot coffee and cold brew.

Risky to buy? It's not real estate it's a cup of coffee. And if you're worried about people faking it, just buy a $2 mason jar and make some in the fridge while you sleep. I don't get the fascination with paying exorbitant prices and constantly complaining when it's next to zero effort to make it at home, cold or hot. And the best part is you get to choose where your beans come from, you don't have to worry about the…