Hm, I wonder if a ultrasonic nebulizer can be used for that.
Cold brew coffee in 3 minutes using acoustic cavitation
341–350 of 361 posts
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#342Why 3 minutes? Fancy ways of brewing coffee bring more value via their ritualistic part than via the final product. Same for smoking a pipe, it's the filling up and cleaning that matters. If you want speed, get a fully automatic machine. Ideally with a timer so your coffee is ready when you wake up.
This is about cold brew, which takes 12-24 hours.
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#343Earlier quoted context omitted.
Could you try giving it a good stir right before putting it in the microwave?
Just curious, why do you think that would help?
Not the poster you're asking but they might have imagined the stirring being vigorous enough to keep the liquid moving during the entire heating period.
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#344Earlier 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
Given the grind has already been specified as an espresso-level of fineness (we're talking about a cold brew recipe), most of the grinds are going to be able to get through the metal filter.
The original suggestion of plunging slowly and gently is entirely sensible, since it's the only variable available in the context.
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#345Earlier quoted context omitted.
In my experience having worked in coffee shops, restaurants and bars, there is a considerable overlap between the people asking for something off-menu that nobody has ever asked for, and the people who will never be satisfied with their order. It might seem like a very simple ask, but I think many people working in those jobs have learned it can be expedient to just say “we can’t do that” and short circuit the intera…
I can understand that. I do feel like the reaction I’m sometimes getting is reflexive and not given any thought. My daughter worked at Starbucks for a while, and told me about crappy customers doing this all the time - ordering drinks with questionable modifications and then sending them back when it wasn’t as good as they hoped. Her initial reaction to my steamed cold brew story was that I’m asking for something unu…
Maybe ask them to make you "an Americano, but with cold brew coffee"? Trick them into it being an on-the-menu item.
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#346Earlier quoted context omitted.
All coffees tend to be in the same ph range regardless of brewing technique.
This contradicts the common claims about cold brew. Do you have any references on it? When I google it now, the first answer I get says hot brewed gives a pH around 4.8 and cold brewed around 5.1, which if true is a 2x difference in acids. My home tests with pH strips show drip and pour overs to be a bit more acidic than a very fast aeropress. There are low acidity beans, and as I just found out additives to countera…
Are you sure when you are brewing that the concentrations/extractions are the same ? If you brew an aeropress and then dilute it, it will probably be less acidic.
Here is more info on hot/cold https://www.researchgate.net/figure/pH-values-of-six-coffee-...
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#347Earlier quoted context omitted.
Light roasts are great! But there are just a lot of straight-up bad renditions of them, as a result of lack of adequate training on either roasting or brewing, to the consternation of many of those coffee snobs. Unfortunately, this just happens when shops follow trends. Roasting well in general is already quite challenging and is a lot more than just arriving at a certain bean color or temperature. Vegetal flavors ar…
What are the variables that a roaster can tweak? Temperature, time, and lots of others I assume? Which variable can produce vegetal flavors? I’d never thought much about roasting but now I’m curious!
This is something that I still consider to be black magic to me, so this is my best attempt at describing a number of the variables.
Temperature is controlled in two ways: direct heat input (e.g. gas flame heating the outside of the rotating drum) and air flow (moving air through the roasting drum to the exhaust). It's not 1 measurement though: there is bean temperature (measured by a probe stuck into the pile of beans) and air temperature.
As far as time goes, when keeping the end temperature equal, spending more time in the roasting process means that the difference between interior and exterior of the bean are closer in temperature. When you plot air and bean temperature against time, you can derive additional information: how much energy is in your roasting drum and the rate at which the bean temperature is changing.
I'm going to preface this by saying that this is an ongoing field of research. We're still learning about what is happening in a coffee bean at various stages of the roasting process. For example, we're not quite certain exactly what is happening at "first crack" (the first time you can start to hear the beans popping), or why some coffee beans simply don't have as audible of a first crack.
We can attribute the first "rules" established for consistent coffee roasting to Scott Rao, who published some of his observations in a book in the early 2010s. Some of those rules were: (1) ensure that the rate of change of the bean temperature ("rate of rise") is constantly decreasing, and (2) prepare to adjust your roast as you begin first crack to prevent the "crash and flick" (a sharp decrease followed by a sharp increase in the rate of rise). The current thinking is that the release of moisture during first crack causes the temperature to crash, and the removal of that moisture causes the temperature to uncontrollably rise back up again. Not handling this properly often results in undesirable hollow and bready flavors; this is frequently referred to as "baked coffee".
As far as vegetal goes, that is often because of roasters cutting their roasts too short (and perhaps roasting too quickly). In this case, the bean does not get hot enough for sufficient flavor development, so it more or less retains a lot of the undesirable flavors of essentially "raw" coffee.
Note that these are "rules" instead of rules because there are a plethora of edge cases out there.
This is why roasting is really really difficult. And why even some of the best roasters out there end up leaning a lot on blends and their milk drink business.
And sorry, I gotta call out everyone who suggests this: most of your home-roasted coffee is gonna taste like ass lol. I tried home roasting a bit with a fancy setup and with a Fresh Roast. I sure saved a lot of money per pound of coffee, but I always got a fraction of the quality and the flavors were never consistent. But what I gained was insanity and the realization that home-roasting isn't for me.
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#348Why 3 minutes? Fancy ways of brewing coffee bring more value via their ritualistic part than via the final product. Same for smoking a pipe, it's the filling up and cleaning that matters. If you want speed, get a fully automatic machine. Ideally with a timer so your coffee is ready when you wake up.
This is about cold brew, which takes 12-24 hours.
Yeah so you not only get to set it up, but also check on it a couple times during the day :)
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#349Earlier quoted context omitted.
Well, you're lucky to not have spoiled your palate, in a way. I learned to love good coffee through my friends and I now only drink regular espressos from a machine if there's no other choice. And I'm not being snobby or anything, I fully understand why people drink it, I used to do it all the time. But my friends had to go and teach me about brewing methods and beans and yadda yadda. Friend of mine had a similar iss…
Can you try and explain the difference? I've tried many brewing methods and quite like Aeropress, but can't say that I won't like anything else because of it. I also quite like the stuff from my automatic espresso maker, especially if it's just been cleaned. > now just sticks to beer. Guess he's lucky he hasn't tried good beer ;)
I've been mulling this over since yesterday. The best way I can explain is that I genuinely taste different "notes" in coffee brewed in different ways and from different beans, whereas with most espresso machines the taste feels overpowered by one singular note, usually something nutty, close to peanuts. It's not disgusting or bad, but it' kind of like having a preference in tea or sauces. You could eat your meal with that one sauce you're offered, but you might have a different preference. And coffee is the sauce of my days, heh.
Re: Cold brew coffee in 3 minutes using acoustic cavitation
#350Earlier quoted context omitted.
Oh yeah, weekly cleaning cycles, filters, special rinsing fluids and milk tubing that requires daily flushing. Also the machine needs to keep it's water block hot, else the startup time is a few minutes - so constant power draw. If you have an office where the machine makes 100+ coffees it makes perfect sense. In a domestic setup it makes 0 sense.
Yeah, good point on the constant power draw too. I forgot to mention the last bit of kit I use to make my simple at-home coffees: an electric kettle. (And speaking of which, if I ever build my own home, I'm putting 240V counter-top outlets in the kitchen.)
Yeah thats a strange US only quirk: lack of kettles and 120V power. I have a 3Kw kettle at home. I boils 2l of water in a few minutes. If I add just enough for one hot drink, then it finishes before I have my mug and ingredients ready.
I cannot imagine a home without a kettle, its the first appliance I bought when I moved countries. I also cannot abide by a kettle less than 3Kw anymore either.