SoylentNews is people
SoylentNews
Most of the coffee consumed is prepared using hot water, but recently there has been a very large rise in the popularity and market share of cold brewed coffee. Cold brew is coffee that is prepared using room temperature water and steeping times that range from 8 to 24 hours (this is not the same as iced coffee, which is hot-brewed coffee that is served over ice), and this is supposed to alter the flavor, aroma, and compounds of the finished product. Major coffee chains such as Starbucks and Dunkin' Donuts have jumped in with various products to capitulate on this market complete with claims of delivering a rich, smooth coffee with an inherently sweeter flavor reminiscent of dark chocolate and producing a drink that is not as acidic as that made using hot water. As with many food fads that first hit the scene, there are many strongly held claims made about the importance of things like the steeping times ("9.95 hours at 1 drip per every 0.8 seconds") or grind type based upon reasonably-sounding science, but very few claims that are supported by actual evidence.
In a recent paper in Nature Scientific Reports, Megan Fuller and Niny Rao at Thomas Jefferson University investigated the differences in the concentrations of caffeine and acid (3-chlorogenic acid) in four different coffee samples when brewed both by hot and cold methods. They took medium and dark roast coffees in both medium and coarse grinds.
Their results found:
- Acid and caffeine were found at higher concentrations in cold brew coffee made with medium roast over dark roast
- Grind size did not significantly impact the acid or caffeine level in cold brew
- Caffeine was substantially higher in cold brew over hot brew for coarse grind, but not statistically significantly higher for medium grind
- Acid concentration and pH levels were comparable between hot and cold brew methods
- Acid and caffeine concentrations reached equilibrium in only 6 or 7 hours instead of 10+ hours that some suggest is necessary
Previously: How Cold Brew Has Changed the Coffee Business
(Score: 0) by Anonymous Coward on Friday December 22 2017, @09:58PM (1 child)
I actually boil water in the microwave with the grounds in it.
then I filter it out with a strainer and drink it
besides just gross to most people, is there a term for that method?
its sort of like having a percolator in that it gets to a roiling boil, and the coffee is essentially steeped like a tea--but with no paper filtration. its like I drink loose leaf tea except its coffee
(Score: 2) by Runaway1956 on Friday December 22 2017, @10:38PM
A term for that? Maybe "campfire coffeee". My curiosity is piqued . . .
These guys call it "cowboy coffee" - https://driftaway.coffee/how-do-you-make-cowboy-coffee/ [driftaway.coffee] Please read, it's rather humorous.
This guy has cowboy coffee, turkish coffee, and "bag it" coffee. Another good read - https://atlascoffeeclub.com/pages/how-to-make-coffee-without-a-coffee-maker [atlascoffeeclub.com]
Scott is a strange dude, but he has ideas too - https://driftaway.coffee/nomaker/ [driftaway.coffee]
This guy pretty much does a roundup of the previous methods, without as much humor - https://driftaway.coffee/nomaker/ [driftaway.coffee]
This last page is also worth a read, he has a couple methods of making cowboy coffee, one involving egg shells. https://www.homegrounds.co/cowboy-coffee/ [homegrounds.co]