caffeine – No Pressure Coffee

Coffee Sonication

To test this, they brewed filter coffee with and without ultrasound, changing things such as how much coffee they used, the water temperature, and how long they used the ultrasound. They then measured the concentrations or quantities of antioxidants, caffeine or oils, and the specific smells and flavors in the brewed coffee. They also judged what the coffee looked like – its color and how much foam it made.

Ultrasound can be used to extract important compounds in the brewing process through what is known as cavitation. As the sound waves travel through the water surrounding the grounds, differences in pressure create microscopic bubbles which themselves expand and collapse.

LabDownUnder

The Findings

They found that ultrasound helped get more caffeine and oils out of the coffee grounds. This is probably because the ultrasound waves shake things up at ultra fast rates, making it easier for the compounds in coffee to dissolve into the water. They also found that ultrasound helped extract more of the compounds that give coffee its aroma, which means the coffee might smell even better!

However, they noticed that ultrasound seemed to decrease the amount of antioxidants in the coffee, especially when they used it for longer or at higher temperatures. Also, the coffee brewed with ultrasound had a lighter color and less foam, which they think is because of the extra oils. These oils are called triglycerides.

While traditionally the crema floats on top of the coffee, ultrasound actually emulsifies the triglycerides (oils) that make up the crema layer with the beverage, mixing them together. This created a milky-looking beverage with caramel tones.

The Results

Overall, the research suggests that using ultrasound to brew coffee could be a way to make coffee with more caffeine, a richer flavor, and a stronger aroma. However, it might also have less antioxidants and a slightly different appearance. More research is needed to fully understand the potential of ultrasound in coffee brewing.

Dr Francisco Trujillo of the School of Chemical Engineering of UNSW was chief investigator behind the study. The original article has a link to a video made by the researchers, that I cannot link to without permissions. They also show a photo with a color comparison between French press and sonicated coffee. The sonicated coffee looks like it already has milk added to it, when it doesn’t! Check the link to the blog at the top.

Useful links

Cold Brew Coffee: Elevate Your Travel Game

For those who love both coffee and adventure, cold brew coffee is a game-changer. It’s not just about the delightful aroma that fills your car, but the complex flavor profile that unfolds over time as you are driving and keep enjoying that wonderful flavor. Unlike traditional coffee, cold brew boasts a smoother, less acidic taste with a lingering finish that keeps you invigorated throughout your journey.

The cold brew method extracts flavor from beans using only cold water (< 20 C/70 F) and a very long brew time. This way, most of the harsh bitters and oils in roasted coffee are not dissolved which results in a coffee with a softer balance of flavors.
https://sca.coffee/

Unleashing the Magic of Sumatra: Indonesia Sumatra Organic

The key to an exceptional cold brew lies in the bean selection. I highly recommend the Indonesia Sumatra Organic beans from Boot Koffie, but you can also find these at Whole Foods and in various online shops. These beans, grown in the rich, volcanic soil of Sumatra in Indonesia, yield a full-bodied, medium-dark roast with a distinct chocolatey undertone and subtle spice notes. This unique character sets them apart from the milder Colombian varieties.

Crafting the Perfect Cold Brew

Achieving the perfect cold brew is an art form and highly subjected to your personal tastes. Here’s my preferred recipe:

Ingredients:
- 67.5 grams coarsely ground Indonesia Sumatra Organic coffee beans
- 750 ml filtered water
Brewing Process:
1. Combine the ground coffee and water in a container. (5-10 min)
2. Steep in the refrigerator for 12-24 hours.
3. Filter through a fine-mesh sieve or cheesecloth. (5 min)
4. Savor your expertly crafted cold brew.

While 12 hours yields a flavorful brew, the full spectrum of flavors (particularly the chocolate notes) emerge after a 24-hour steep. Depending on your personal style, you can vary the brew time accordingly. If you like it, that was a good recipe!

A Word of Caution: The Caffeine Kick

Cold brew coffee is known for its potency, packing upto 2-3 times as much caffeine as an espresso or drip coffee. Opt for smaller servings to enjoy its benefits without overdoing it.

Also consider the beans you are using: Robusta beans have 2x the caffeine of Arabica beans! Cold brew is ideally suited for Robusta beans, in my opinion, because the lack of heat means you don’t extract as much of the bitters.

For convenience, I recommend the small, glass, reusable sample bottles available at identipack.com, for instance. Mine serve 50-60ml of coffee.

They’re perfect for pre-portioned servings, allowing you to enjoy your cold brew on the go. As a bonus, you can conveniently open a bottle by yourself, while everyone else in the car is sleeping p[eacefully!

In Conclusion

Cold brew coffee elevates your travel experience. Its alluring aroma, complex flavor profile, and sustained energy boost make it the ideal companion for those on the move. Explore the world of cold brew with the Indonesia Sumatra Organic beans and discover a new level of coffee enjoyment.

Equipment & Gallery

Below you can see a set of photos of how I prepared my cold brew. The brewer I use is the simple, elegant but great Hario Filter-In-Coffee bottle, available everywhere for approx 30-40 Euros. There is a larger version, but be careful: it holds so much cold brew you will need to notify your physician of what you are doing! (A joke, do not drink a liter of cold brew!)