hey! i love your experiment here but quite honestly i'm a little lost...any chance you might be able to break it down for me? would love to know what you recommend... how many ounces of coffee with how much water and how long you suggest i let it soak for? you'd be doing me a huge favor :) thanks ~ella
Now, you COULD hot charge and cool the brew overnight. I have not tried this FULLY, but I essentially do this most nights for quick coffee in the morning (brew 4%-5% strength coffee concentrate with an Aeropress, cover and refrigerate overnight, reconstitute in the morning with piping hot water) except I don't leave the brew in contact overnight. This gives me top-notch coffee in the morning with the speed of a single-cup brewer.
So you sometimes hot brew the night before? I would have thought that you'd lose aromatics that way, unless you could cool the coffee very quickly. This is the reason I was interested in cold brewing in order to make a concentrate. But if there is no appreciable loss in flavor then cold brewing provides no advantage for what I am interested in (and this is the wrong thread).
I have never tried repeatedly freezing coffee in order to concentrate it so I don't have a feel for how far this could be pushed. Is a 50% concentrate achievable?
(I'm basing this on past evaporation checks that I do to check extraction and total dissolved solids. If I reconstitute evaporated solids, I get something coffee-like but very weird and flat flavor profile. It almost tastes like... well if you had it you wouldn't call it coffee right off. Tastes boiled? Like half of the flavor profile is missing? Off? Not exactly spoiled... you'll have to try it yourself. Just take a cup of coffee, and put it in the oven at 215°F until all of the water evaporates. Then, put the amount of water that evaporated back in and stir to re-dissolve the solids, and taste it. :D You prolly won't thank me that you did... ;-) )
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