31–40 of 361 posts
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
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…
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.
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…
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…
Earlier quoted context omitted.
> 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.
But you have to shell out $10k for a commercial ultrasonic welder from Branson, etc. Just the horn they show in the paper probably cost $6k to make. I wouldn't be too dismissive.
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
But then you miss out on the self-flagellation aspect of drinking instant.
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.
I think the idea is that the vibration transmits through the entire filter. The question is whether it's geometry/frequency specific
It also looks like a PDF of a paper, so presumably they have a paper that talks about the geometry/frequency interactions.
Earlier quoted context omitted.
But you have to shell out $10k for a commercial ultrasonic welder from Branson, etc. Just the horn they show in the paper probably cost $6k to make. I wouldn't be too dismissive.
What? I went on Aliexpress and found a 40KHz transducer for $40. You can 3D print the attachment, can't you?
I expect they used something like these:
https://www.emerson.com/en-us/automation/branson
You cannot 3d print anything in the ultrasonic chain, they need to be machined from specific metal, that's why the horns cost so much.
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…
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 turne…
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 willful ignorance, laziness, because it takes a little more work and more space to cold brew.)
I will say that one of my local cafes understood completely and they’re happy to make hot cold-brewed coffee, and made me feel welcome for asking for it. One or two others were very good about it, but hands down the majority of cafes were a bad experience when asking for a warmed cold brew. Good luck to them, they’ve lost my business.