| Janet Bostwick |
Has anyone ever tried the method of coffee preparation where you make a
concentrate? I have only a rough memory of how it goes--1 pound ground
beans, 9 cups cold water and you let it stand for 12 hours and then filter.
A certain amount of the concentrate is then added to boiling water in a cup.
I think I remember this was supposed to produce a coffee with less caffeine
and bitter oil. Does anyone remember this? I think the idea went around in
the early '80s. I don't remember how much concentrate you were supposed to
use per cup.
Janet
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| JimLane |
Janet Bostwick wrote:
> Has anyone ever tried the method of coffee preparation where you make a
> concentrate? I have only a rough memory of how it goes--1 pound ground
> beans, 9 cups cold water and you let it stand for 12 hours and then filter.
> A certain amount of the concentrate is then added to boiling water in a cup.
> I think I remember this was supposed to produce a coffee with less caffeine
> and bitter oil. Does anyone remember this? I think the idea went around in
> the early '80s. I don't remember how much concentrate you were supposed to
> use per cup.
> Janet
>
>
There are multiple threads about this at alt.coffee. You can google it.
Oil is what carries flavor, if it is bitter, then the beans are way
over-roasted or kept too long and the oil has gone bad.
jim
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| Miche |
In article <10jq464roll1p56@corp.supernews.com>,
"Janet Bostwick" <nospam@cableone.net> wrote:
> Has anyone ever tried the method of coffee preparation where you make a
> concentrate? I have only a rough memory of how it goes--1 pound ground
> beans, 9 cups cold water and you let it stand for 12 hours and then filter.
> A certain amount of the concentrate is then added to boiling water in a cup.
> I think I remember this was supposed to produce a coffee with less caffeine
> and bitter oil. Does anyone remember this? I think the idea went around in
> the early '80s. I don't remember how much concentrate you were supposed to
> use per cup.
I use 250g (1/2 pound) per 2 litres of water, give it a good shake, let
it sit overnight then decant the liquid. 2tbsp per cup works for me.
Miche
--
WWMVD?
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| Scott |
In article <10jq464roll1p56@corp.supernews.com>,
"Janet Bostwick" <nospam@cableone.net> wrote:
> Has anyone ever tried the method of coffee preparation where you make a
> concentrate? I have only a rough memory of how it goes--1 pound ground
> beans, 9 cups cold water and you let it stand for 12 hours and then filter.
> A certain amount of the concentrate is then added to boiling water in a cup.
> I think I remember this was supposed to produce a coffee with less caffeine
> and bitter oil. Does anyone remember this? I think the idea went around in
> the early '80s. I don't remember how much concentrate you were supposed to
> use per cup.
> Janet
Cold water process:
<http://homepage.mac.com/scott_r/#coldwater>
One advantage to this stuff is that it makes a good flavoring when
making coffee ice cream.
--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only
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| smithfarms pure kona |
On Mon, 06 Sep 2004 21:51:30 -0700, JimLane <ensenadajim@yahoo.com>
wrote:
>Janet Bostwick wrote:
>
>
>There are multiple threads about this at alt.coffee. You can google
it.
>
>Oil is what carries flavor, if it is bitter, then the beans are way
>over-roasted or kept too long and the oil has gone bad.
>
>
>jim
I assure you ensenadaJim knows of what he speaks. Old coffee tastes
terribly. Oils become unstable and that ruins any fine aroma or
flavor. I am a coffee farmer and we protect our roasted coffee to the
nth degree so our customers get yummy stuff only.
With aloha,
Thunder
smithfarms.com
Farmers of 100% Kona Coffee
& other Great Stuff
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