| Tom or Mary |
There was a story in the local paper about "cold brewed coffee." Anyone try
it. Apparently the device you need costs around $40, but I figure you cold
just use a ceramic container, and then filter it through my drip thing I
bought at a garage sale for a quarter.
Tom
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| Monsur Fromage du Pollet |
Serene wrote on 23 Jun 2005 in rec.food.cooking
> Tom or Mary <tombates@city-net.com> wrote:
>
> > There was a story in the local paper about "cold brewed coffee."
> > Anyone try it. Apparently the device you need costs around $40,
> > but I figure you cold just use a ceramic container, and then
> > filter it through my drip thing I bought at a garage sale for a
> > quarter.
>
> James makes it sometimes for our parties. It's very strong, like
> concentrated espresso, but very much less bitter. It makes
> wonderful cold coffee drinks, and a great Americano.
>
> serene
>
Ceramic?...Think used clean 2 litre plastic pop bottle...And 2 stage
filtration...fine mesh to remove the majority of the coffee grinds and
a paper coffee filter to catch the rest. It is the grounds removal that
make this way of brewing coffee a bitch.
--
It's not a question of where he grips it!
It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
Are you suggesting coconuts migrate?
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| Mike Beede |
In article <2HFue.4585$UT6.521@newssvr31.news.prodigy.com>,
"Dimitri" <Dimitri_C@prodigy.net> wrote:
Just to be clear, Dimitri was quoting the instructions
from the Toddy site. A few brief comments of mine:
> Add (2) two cups of water [etc.]
I have a Toddy. I got it for less than the full price,
which is good, since it consists of around $2 of materials.
The instructions are totally bogus. You can stir the coffee, and
you can add all the water to all the coffee if you like. It will
taste the same, in my experience. I think the instructions are
to make it seem high-tech and to make you feel like a skilled
food preparation engineer. I'd love to hear from someone
at the company if there is another reason (other than the one
where you don't want to spill grounds all over the counter).
It is not like brewed coffee at all, but it is good, especially
for iced coffee. A number of coffee shops use "cold press" for
iced coffee. That's what they mean, though I don't know if they
use the Toddy setup or something else.
> SERVE - The Toddy produces a naturally low acid, bold yet smooth coffee
> concentrate that may be refrigerated for up to 14 days without any deterioration
> in taste or freshness. And, importantly, there's no waste. Toddy can be made one
> cup at a time simply by adding steaming hot or cold water, milk or cream. It's
> also microwavable (do not boil concentrate).
Well, I think if you can't notice a change after two weeks in the
'fridge, you can save a bundle by using Folder's Crystals. I
found a week was the limit for me. That's actually a serious
restriction, since you infuse a pound of coffee at a time....
Try a cold-press at a coffee shop to see if you like it. And watch
for a Toddy at a yard sale--it will probably cost a couple bucks.
Mike Beede
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| -L. |
Mike Beede wrote:
> It is not like brewed coffee at all, but it is good, especially
> for iced coffee. A number of coffee shops use "cold press" for
> iced coffee. That's what they mean, though I don't know if they
> use the Toddy setup or something else.
Is there any reason you couldn't use a French Press to do the same
thing? Fillit up with cold water, let is sit, and then press it?
-L.
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| Bubbabob |
"Tom or Mary" <tombates@city-net.com> wrote:
> There was a story in the local paper about "cold brewed coffee."
> Anyone try it. Apparently the device you need costs around $40, but I
> figure you cold just use a ceramic container, and then filter it
> through my drip thing I bought at a garage sale for a quarter.
>
> Tom
>
>
>
It's insipid. You get a coffee made entirely from the components of the
bean that will dissolve out at low tempereatures. This is so different a
blend of chemicals from real 192F brewed coffee that it shouldn't even
share the same name. It has no character and it's almost impossible to
detect differences of origin.
People who prefer insipid coffee will no doubt post here and say how much
they like it.
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| Jeff K |
Bubbabob wrote:
> It's insipid. You get a coffee made entirely from the components of the
> bean that will dissolve out at low tempereatures. This is so different a
> blend of chemicals from real 192F brewed coffee that it shouldn't even
> share the same name. It has no character and it's almost impossible to
> detect differences of origin.
>
> People who prefer insipid coffee will no doubt post here and say how much
> they like it.
I definitely do not prefer insipid coffee. You'll get no argument from
me that the Toddy is not the way to go for the best hot coffee, but I
think it is unfair to dismiss it entirely on that account. As I and
several others have pointed out, the Toddy makes excellent iced coffee.
If someone enjoys iced coffee, I would certainly recommend the Toddy.
If it's for hot coffee, I wouldn't.
Jeff
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| Serene |
Monsur Fromage du Pollet <invalid@invalid.null> wrote:
> Serene wrote on 23 Jun 2005 in rec.food.cooking
>
> > Tom or Mary <tombates@city-net.com> wrote:
> >
> > > There was a story in the local paper about "cold brewed coffee."
> > > Anyone try it. Apparently the device you need costs around $40,
> > > but I figure you cold just use a ceramic container, and then
> > > filter it through my drip thing I bought at a garage sale for a
> > > quarter.
> >
> > James makes it sometimes for our parties. It's very strong, like
> > concentrated espresso, but very much less bitter. It makes
> > wonderful cold coffee drinks, and a great Americano.
>
> Ceramic?...Think used clean 2 litre plastic pop bottle...And 2 stage
> filtration...fine mesh to remove the majority of the coffee grinds and
> a paper coffee filter to catch the rest. It is the grounds removal that
> make this way of brewing coffee a bitch.
The toddy (that's what they call it) James uses is made of plastic, and
the filters are these weird disks, an inch or more thick, that are made
out of some sort of semi-felted fabric stuff. One buys them specially
for the brew setup we have.
Ah, here we go: http://www.totallytoddy.com/
serene
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| Serene |
Peter Aitken <paitken@CRAPnc.rr.com> wrote:
> Rip off! Coffee requires boiling water to extract the flavor, just like tea.
> Have you ever tasted sun-brewed tea? Brown water with essentially no taste.
> Your cold brewed coffee will be the same.
Huh. Ours is delicious. Have you tried it?
serene
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| Serene |
Mike Beede <beede@visi.com> wrote:
> Well, I think if you can't notice a change after two weeks in the
> 'fridge, you can save a bundle by using Folder's Crystals. I
> found a week was the limit for me. That's actually a serious
> restriction, since you infuse a pound of coffee at a time....
We like it best the first day. The second day is acceptable. Since we
only make it when we have parties, it's never lasted longer than that.
serene
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| j-lattie@neiu.edu |
-L. wrote:
> Mike Beede wrote:
> > It is not like brewed coffee at all, but it is good, especially
> > for iced coffee. A number of coffee shops use "cold press" for
> > iced coffee. That's what they mean, though I don't know if they
> > use the Toddy setup or something else.
>
> Is there any reason you couldn't use a French Press to do the same
> thing? Fillit up with cold water, let is sit, and then press it?
>
> -L.
No reason at all. I use a simple Pyrex pitcher, 2 cup. Four times
water to the amount of grounds. Then after sitting, pour into a
container through a fine strainer.
A French press is simply a filter after the fact. For hot coffee from
the start, I'll use the same Pyrex measuring pitcher, get to boiling
in microwave, stir in grounds, let sit, and the pour the hot finished
coffee into mug through the same strainer.
A process is a process. Tools are tools. I can use a teaspoon to stir
my coffee, or a coffee spoon to stir my tea. Haven't been arrested
yet. I just remembered a years-ago episode of "F Troop" where the
Indian Chief, always out for a buck, was telling some tourists about
how they should buy his souvineer tomahawk as the only way to crack the
shells of their soft-boiled eggs in the morning.
|
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| j-lattie@neiu.edu |
Bubbabob wrote:
> "Tom or Mary" <tombates@city-net.com> wrote:
>
> > There was a story in the local paper about "cold brewed coffee."
> > Anyone try it. Apparently the device you need costs around $40, but I
> > figure you cold just use a ceramic container, and then filter it
> > through my drip thing I bought at a garage sale for a quarter.
> >
> > Tom
> >
> >
> >
>
> It's insipid. You get a coffee made entirely from the components of the
> bean that will dissolve out at low tempereatures. This is so different a
> blend of chemicals from real 192F brewed coffee that it shouldn't even
> share the same name. It has no character and it's almost impossible to
> detect differences of origin.
>
> People who prefer insipid coffee will no doubt post here and say how much
> they like it.
And people who think their own opinions are gospel and no one else is
worthy of an opinion will no doubt post their judgments.
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| Miche |
In article <42bb0855$0$6099$4d5ecec7@reader.city-net.com>,
"Tom or Mary" <tombates@city-net.com> wrote:
> There was a story in the local paper about "cold brewed coffee." Anyone try
> it. Apparently the device you need costs around $40, but I figure you cold
> just use a ceramic container, and then filter it through my drip thing I
> bought at a garage sale for a quarter.
All you really need is a plastic bottle with a screw top.
Miche
--
WWMVD?
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| Miche |
In article <1gyoe18.pdccnbey80euN%serene@serenepages.org>,
serene@serenepages.org (Serene) wrote:
> Peter Aitken <paitken@CRAPnc.rr.com> wrote:
>
> > Rip off! Coffee requires boiling water to extract the flavor, just like tea.
> > Have you ever tasted sun-brewed tea? Brown water with essentially no taste.
> > Your cold brewed coffee will be the same.
>
> Huh. Ours is delicious. Have you tried it?
Bet he hasn't.
And boiling water will produce bitter coffee.
Miche
--
WWMVD?
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| Bob (this one) |
Miche wrote:
> In article <1gyoe18.pdccnbey80euN%serene@serenepages.org>,
> serene@serenepages.org (Serene) wrote:
>
>>Peter Aitken <paitken@CRAPnc.rr.com> wrote:
>>
>>>Rip off! Coffee requires boiling water to extract the flavor, just like tea.
>>>Have you ever tasted sun-brewed tea? Brown water with essentially no taste.
>>>Your cold brewed coffee will be the same.
>>
>>Huh. Ours is delicious. Have you tried it?
>
> Bet he hasn't.
>
> And boiling water will produce bitter coffee.
Boiling water is exactly fine for brewing coffee. Boiling the ground
coffee beans in the water will produce bitter coffee.
Pastorio
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| Miche |
In article <11br3r1kg7194f9@corp.supernews.com>,
"Bob (this one)" <Bob@nospam.com> wrote:
> Miche wrote:
> > In article <1gyoe18.pdccnbey80euN%serene@serenepages.org>,
> > serene@serenepages.org (Serene) wrote:
> >
> >>Peter Aitken <paitken@CRAPnc.rr.com> wrote:
> >>
> >>>Rip off! Coffee requires boiling water to extract the flavor, just like
> >>>tea.
> >>>Have you ever tasted sun-brewed tea? Brown water with essentially no
> >>>taste.
> >>>Your cold brewed coffee will be the same.
> >>
> >>Huh. Ours is delicious. Have you tried it?
> >
> > Bet he hasn't.
> >
> > And boiling water will produce bitter coffee.
>
> Boiling water is exactly fine for brewing coffee. Boiling the ground
> coffee beans in the water will produce bitter coffee.
Everything I've ever seen about brewing coffee says the ideal
temperature is 86C. Why the sudden change?
Miche
--
WWMVD?
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| Clay Irving |
I use a Chemex coffee maker, but I would love to find a cold drip coffee maker
like those I saw in Taiwan -- If you ever tasted cold drip coffee, you would be
a believer also. This is an article from MSNBC.com:
My coffee is cold A brewing system without
heat proves it's a contender when it comes to taste
By Jon Bonné MSNBC Updated: 7:13 p.m. ET Aug. 20, 2004
The notion of cold-brewed coffee sounded to us, frankly, weird.
After all, heat seems intrinsic to the coffee process. Why would
you possibly want to leave grounds soaking for half a day in
an ugly plastic pitcher, like so much Kool-Aid? There's only
one possible reason we were willing to try the Toddy coffee
system, one of a handful of cold-brew options available: It works.
Really, really well.
The more you think about it, the more clear it becomes that
hot-brewed coffee is by no means a culinary dictate. I personally
gave up drip coffee for espresso years ago, finding that filtration
brought too little flavor and too much caffeine into the mix.
Others find regular coffee too acidic. Of the estimated 54 million
Americans who suffer heartburn, according to the National Heartburn
Alliance, three-quarters say it can be caused by beverages.
Cold-brew systems largely solve these problems, which may
be why Toddy claims 20 to 30 percent of its customers are
coffee lovers who find regular brews too much to stomach.
No heat, no plug It's not an immediately comfortable transition. The
technology is profoundly low-tech: a plastic pitcher with a fabric
filter, sitting atop a carafe that catches the finished product.
No electricity needed, just gravity, a pound of ground beans and
nine cups of cold water. That and 10 to 12 hours steeping time.
"We live in a culture that almost demands something
be complicated," says Brett Holmes, a partner in
Houston-based Toddy Products. "It's got to have a plug."
The resulting concentrate is strong stuff. Toddy recommends
three parts of either hot or cold water to one part concentrate,
depending on how you like your coffee, not unlike an Americano.
During a two-week test in the MSNBC.com newsroom, the 3-to-1
ratio was rarely used, given our preference for maximum coffee
in minimum time. My own fave was 1-to-1 with cold nonfat milk.
As it turns out, cold brew is familiar to the caffeinated
elite. Many die-hard coffee fiends swear by systems like Toddy,
which retails for $35, or the similar Filtron. Seattle's Best
Coffee fessed up earlier this month that they have for years
used industrial-sized Toddys to brew concentrate for cold
coffee drinks, and will now sell Toddy systems in their stores.
None other than Seattle's Best founder Jim Stewart brought
Toddys into the chain's back rooms because they could turn out
flavorful coffee without astringent or chemical qualities. Even
after the coffee chain was bought by java megalith Starbucks, it
opted to keep its own brewing traditions, including the Toddy.
"We're not just trying to make up another of what
everybody else is doing," says Shannon Jones,
Seattle's Best's director of field marketing.
Breaking the rules The more you think about cold brew's weirdness, the
less weird it seems. After all, coffee has been around since before
1000 A.D., depending on whose version of history you believe, yet
it was initially thought to have been eaten as a berry, not brewed.
Who decided on the drip method anyway? Prior to the early
1700s, when the Europeans developed a rudimentary coffee
filter known as a biggins, coffee grounds were usually left
in the brew. It wasn't until 1908 that a German housewife
named Melitta Bentz devised a paper filter for drip.
Even the precise espresso process -- now a backbone of
coffee consumption -- wasn't engineered until 1901. So why
should the world be governed by the laws of Mr. Coffee?
"I can serve hot or cold coffee at the same time, and I can
serve a large group without standing in the kitchen for a
good 30 minutes pouring hot water through a drip filter,"
says Toddy fan Kristin Yamaguchi, who first bought one
to conserve space in her tiny Yokohama, Japan, kitchen.
Yamaguchi became an instant convert. While she prefers coffee
cold, she not only enjoys hot Toddy but unlike regular
coffee, can drink it later in the day and without food.
Four decades ago, a similar rethinking of coffee norms prompted the
creation of the Toddy, due to sell its one millionth unit this fall.
In 1964, a newly graduated chemical engineer named Todd Simpson,
ordered coffee in a small cafe in Guatemala. He received a small
carafe of cool concentrate and some boiling water, which set him
wondering whether his mother -- who couldn't otherwise stomach
coffee -- might be able to enjoy the cold stuff. She could, he
devised a formal brewing device and the Toddy business was born.
Smoother on the stomach Though coffee aficionados have
murmured about it for the past 30 years, Holmes and his former
college roommate, Strother Simpson -- Todd's son -- now hope
to take their contraption to the big leagues, including a
marketing campaign, a redesign of the plastic pitcher and a
line of ready-to-mix bottled coffee and tea concentrates. (As
many Southerners will attest, tea can be cold-brewed, too.)
Where cold brew truly comes from is a total mystery. The Simpsons
believe it may be an ancient Peruvian method, and coffee
concentrates first showed up in 19th-century America. Another
theory traces it back to Java. The trail seems to stop there.
What's apparent, though, in Toddy's independent lab tests
and in our own less scientific tastings, is that cold
concentrate contains far less acid and a good bit less caffeine.
Toddy claims to brew up two-thirds less caffeine than regular
coffee; in a side-by side test using Starbucks' regular blend,
the Toddy version had a pH of 6.31 and 40 mg of caffeine per
100 grams of coffee, while Starbucks store-brewed clocked in at
a pH of 5.48 and 61 mg of caffeine. (Lower numbers on the pH
scale, which is measured logarithmically, denote more acid.)
In a beverage near you Not all our newsroom testers were convinced.
One enjoyed the taste but thought the mechanics of cold brewing were
a bit much. (He compared it to a fondue pot.) Another suggested
coffee fans who cherish a full dose of acid and caffeine might be
turned off. There were inevitable comparisons to instant coffee.
Still, a carafe of concentrate remained fresh over a week,
with no dulling of flavor. It even avoided absorbing the
tastes of the newsroom refrigerator's other contents --
possibly the first beverage ever to avoid that fate.
Potential uses kept emerging. Camping trips.
Coffee ice cubes for undiluted iced lattes.
Seattle's Best recently announced it will take over cafÃ
operations at more than 400 Borders locations, so Toddy
concentrate could soon appear across the nation -- though you
might not know you're drinking some. (Seattle's Best's Naughty
Toddy and JavaKula iced drinks, among others, feature it.)
I'm likely to stick to my espresso machine at home. But cold-brewed
coffee may just become a regular work habit, and not just because
the always-overheated communal coffee pot fills me with dread.
© 2005 MSNBC Interactiv
© 2005 MSNBC.co
URL: http://www.msnbc.msn.com/id/5728227/
Here is some more information about the Toddy Cold Brew System:
http://www.toddycafe.com/cbinfo/
But, the cold brew systems in Asia are *way* cooler than the Toddy -- They are
enormous drip systems, several feet tall!
--
Clay Irving
clay@panix.com
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| Bob (this one) |
Miche wrote:
> "Bob (this one)" <Bob@nospam.com> wrote:
>
>> Miche wrote:
>>
>>> serene@serenepages.org (Serene) wrote:
>>>
>>>> Peter Aitken <paitken@CRAPnc.rr.com> wrote:
>>>>
>>>>> Rip off! Coffee requires boiling water to extract the flavor,
>>>>> just like tea. Have you ever tasted sun-brewed tea? Brown
>>>>> water with essentially no taste. Your cold brewed coffee will
>>>>> be the same.
>>>>
>>>> Huh. Ours is delicious. Have you tried it?
>>>
>>> Bet he hasn't.
>>>
>>> And boiling water will produce bitter coffee.
>>
>> Boiling water is exactly fine for brewing coffee. Boiling the
>> ground coffee beans in the water will produce bitter coffee.
>
> Everything I've ever seen about brewing coffee says the ideal
> temperature is 86C.
Everything...? I've never seen a reliable, contemporary source that says
to brew it at that low a temperature. 187°F.
Bringing water to a full boil and then pouring it into another vessel
will cool it a few degrees. Enough to fall within the guidelines from
these coffee brewing sites. They don't agree on the specific temperature
ranges, but all are higher than 86°C - 187°F, and I found one that
suggested 85°C - 187°F.
"The brewing temperature should stay between 92-96°C." That's 198-205°F.
<http://www.kaffe.no/nca_esbc.htm>
"Commercial brewers brew coffee at high temperatures (200°F [93°C]) to
extract the full flavor from the beans."
<http://www.puretechgroup.com/products.php?cat=15>
"coffee should be extracted at 195 - 205 degrees F" (91 - 96°C)
<http://www.ineedcoffee.com/03/brewing/>
A comparative chart with entries from several sources. There's one that
says to brew at 85°C. It's for U.S. Navy urns from 1945. It's wrongly
indicated in the chart. That's the minimum serving temperature. Here's
the brewing instruction: "Draw off boiling water, 1 gallon at a time.
Pour slowly in a curricular motion over coffee in bag. Keep covered
between pouring of each gallon of water to keep heat and aroma in the
coffee brew." Also says "Hold finished coffee at a temperature of 175° F
to 185° F until served."
<http://hypertextbook.com/facts/2003/DianaGendler.shtml>
Here's the text from that book:
<http://www.koffeekorner.com/navy_coffee!.htm>
I have the 1944 edition of "The Cookbook of the United States Navy" and
it differs from the above. Says "Hold finished coffee at a temperature
of 175° F to 185° F until served. Coffee can be held several hours at
this temperature." I can see why they changed it for the 1945 edition.
> Why the sudden change?
Meaningless question.
Pastorio
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| Bob |
Bob (this one) wrote:
>> Everything I've ever seen about brewing coffee says the ideal temperature
>> is 86C.
>
> Everything...? I've never seen a reliable, contemporary source that says
> to brew it at that low a temperature. 187°F.
I think TEA is supposed to be brewed at 86C/187F.
Bob
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| Miche |
In article <42be15ac$0$16175$bb4e3ad8@newscene.com>,
"Bob" <virtualgoth@die_spammer.biz> wrote:
> Bob (this one) wrote:
>
> >> Everything I've ever seen about brewing coffee says the ideal temperature
> >> is 86C.
> >
> > Everything...? I've never seen a reliable, contemporary source that says
> > to brew it at that low a temperature. 187°F.
>
> I think TEA is supposed to be brewed at 86C/187F.
No, tea is supposed to be brewed from boiling water.
Miche (ever had tea made from the water from a coffee machine? Ew.)
--
WWMVD?
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| -L. |
j-lattie@neiu.edu wrote:
> No reason at all. I use a simple Pyrex pitcher, 2 cup. Four times
> water to the amount of grounds. Then after sitting, pour into a
> container through a fine strainer.
>
> A French press is simply a filter after the fact. For hot coffee from
> the start, I'll use the same Pyrex measuring pitcher, get to boiling
> in microwave, stir in grounds, let sit, and the pour the hot finished
> coffee into mug through the same strainer.
>
> A process is a process. Tools are tools. I can use a teaspoon to stir
> my coffee, or a coffee spoon to stir my tea. Haven't been arrested
> yet. I just remembered a years-ago episode of "F Troop" where the
> Indian Chief, always out for a buck, was telling some tourists about
> how they should buy his souvineer tomahawk as the only way to crack the
> shells of their soft-boiled eggs in the morning.
LOL...I have a pot of cool-brewed coffee soaking as we speak. I will
report on it tomorrow, if I can get online.
-L.
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| PUSSSYKATT@aol.com |
<<Peter Aitken <pait...@CRAPnc.rr.com> wrote:
> Rip off! Coffee requires boiling water to extract the flavor, just like tea.
> Have you ever tasted sun-brewed tea? Brown water with essentially no taste.
> Your cold brewed coffee will be the same.
Huh. Ours is delicious. Have you tried it?
serene >>
I love mine also. My daughter-in-law worked in a coffee shop while in
college and this is what they used. There's no bitterness to the
coffee..imo.
Billie
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| Peter Aitken |
<PUSSSYKATT@aol.com> wrote in message
news:1119911203.141394.277940@o13g2000cwo.googlegroups.com...
> <<Peter Aitken <pait...@CRAPnc.rr.com> wrote:
>> Rip off! Coffee requires boiling water to extract the flavor, just like
>> tea.
>> Have you ever tasted sun-brewed tea? Brown water with essentially no
>> taste.
>> Your cold brewed coffee will be the same.
>
> Huh. Ours is delicious. Have you tried it?
>
> serene >>
>
> I love mine also. My daughter-in-law worked in a coffee shop while in
> college and this is what they used. There's no bitterness to the
> coffee..imo.
>
> Billie
>
If you like sun-brewed tea, fine. But there is no comparison with real tea.
Real tea is brown and has a delighful taste. Sunbrewed tea is brown and has
essentially no taste. Load it up with sugar and lemon and you have brown
lemonade. Yuck.
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
|
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| Bob (this one) |
Peter Aitken wrote:
> <PUSSSYKATT@aol.com> wrote
>
>> <<Peter Aitken <pait...@CRAPnc.rr.com> wrote:
>>
>>> Rip off! Coffee requires boiling water to extract the flavor,
>>> just like tea. Have you ever tasted sun-brewed tea? Brown water
>>> with essentially no taste. Your cold brewed coffee will be the
>>> same.
>>
>> Huh. Ours is delicious. Have you tried it?
>> serene >>
>>
>> I love mine also. My daughter-in-law worked in a coffee shop while
>> in college and this is what they used. There's no bitterness to the
>> coffee..imo.
>>
>> Billie
>>
> If you like sun-brewed tea, fine. But there is no comparison with
> real tea. Real tea is brown and has a delighful taste. Sunbrewed tea
> is brown and has essentially no taste. Load it up with sugar and
> lemon and you have brown lemonade. Yuck.
Peter, you really need to give cold-infused coffee a try. I make a
coffee concentrate with cold water and long infusion times. I promise
you it'll be eye-opening. The depth of flavor astonished me.
A funny old country lady showed it to me. She made hers in a gallon jar
that had held pickles a couple decades before. Infused it for exactly 12
hours. Always started it at 8 AM and poured off the infusion at 8 PM
that evening. She gave me a bunch of rules so detailed I expected to see
them inscribed on stone tablets. Most were unnecessary, I later found
while playing with the idea.
Coarse-grind coffee, *soft* water, a big glass jar and time. I use a
pound of coffee with enough water to make 4 liters total. I have a
4-liter jug, otherwise I'd probably use a gallon jug and cut back
slightly on the coffee. I like to do a 24 hour infusion on the kitchen
counter. Pour the infusion through a paper coffee filter (I use the big
commercial urn size left over from one of my restaurants in an enamel
colander) and put into the fridge. Flavor stays very good for 5-7 days.
After that, there's a noticeable fall-off in flavor, but it's still
drinkable for maybe three more days.
I use the concentrate as 1/4 to 1/3 of a cup of coffee. 1/4 cup
concentrate to 3/4 cup hot water. Finish cream/sugar, etc. to suit.
I tried it with hard water and it was bad; too sharp but not at all
deep. Tried distilled - yuck; flat and uninteresting. Now I use our
relatively soft well water. Works well.
Pastorio
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| Clay Irving |
I found a drip ice coffee maker similar to the ones I saw in Taiwan:
http://www.creativecookware.com/ice_coffee_maker.htm
Some of the ones I saw in hotels in Taiwan where enormous structures,
five or six feet tall.
--
Clay Irving <clay@panix.com>
A strong conviction that something must be done is the parent of many bad
measures.
- Daniel Webster
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| Peter Aitken |
Xref: 127.0.0.1 rec.food.cooking:1087120
"Bob (this one)" <Bob@nospam.com> wrote in message
news:11c1pbtg6hh4oba@corp.supernews.com...
>
> Peter, you really need to give cold-infused coffee a try. I make a coffee
> concentrate with cold water and long infusion times. I promise you it'll
> be eye-opening. The depth of flavor astonished me.
>
> A funny old country lady showed it to me. She made hers in a gallon jar
> that had held pickles a couple decades before. Infused it for exactly 12
> hours. Always started it at 8 AM and poured off the infusion at 8 PM that
> evening. She gave me a bunch of rules so detailed I expected to see them
> inscribed on stone tablets. Most were unnecessary, I later found while
> playing with the idea.
>
> Coarse-grind coffee, *soft* water, a big glass jar and time. I use a pound
> of coffee with enough water to make 4 liters total. I have a 4-liter jug,
> otherwise I'd probably use a gallon jug and cut back slightly on the
> coffee. I like to do a 24 hour infusion on the kitchen counter. Pour the
> infusion through a paper coffee filter (I use the big commercial urn size
> left over from one of my restaurants in an enamel colander) and put into
> the fridge. Flavor stays very good for 5-7 days. After that, there's a
> noticeable fall-off in flavor, but it's still drinkable for maybe three
> more days.
>
> I use the concentrate as 1/4 to 1/3 of a cup of coffee. 1/4 cup
> concentrate to 3/4 cup hot water. Finish cream/sugar, etc. to suit.
>
> I tried it with hard water and it was bad; too sharp but not at all deep.
> Tried distilled - yuck; flat and uninteresting. Now I use our relatively
> soft well water. Works well.
>
> Pastorio
I am skeptical but will try. I love iced coffee and this would be an ideal
way to make it without heat.
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
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