Coffee 'brewed' via sous vide ??

Just read this recent article about making/sous viding coffee: http://www.extracrispy.com/drinks/4736/what-is-sous-vide-coffee-and-why-should-i-try-it. It recommends 90 degrees C = 150 degrees F. And it recommends heating it further for better taste.

Over the years I've done French press, Chemex, even Braun/Krups/Mr Coffee. I've had coffee in France, Germany, UK, Italy, Turkey . . . . . and I settled on/ am a major fan of cold brew: anywhere between 12-20 hours works (reminds me of no-knead bread) - it's that fool-proof because no heat is applied.

Curious about this method of brewing via sous vide as it would apply heat and automatically extract some of the bitter oils (not good, IMHO). And it seems as if it 'cooks' the grounds rather than 'brews' in water. Interesting. If anyone has tried this method, mind chiming in your comments? I'm sure I wouldn't be the only one who'd love to hear. Thanks in advance.

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eathyssen

ERROR: Typo. Sorry.

65 degrees C (not 90 C).

dancurren

I must admit I am not really the biggest coffee fan but I love cooking for colleagues at work to be a little outrageous - like 90 day aged Prime rib cooked sous vide in the office and blowtorched or eggs benny (I bring my own equipment as our kitchen in limjted to a fridge, a microwave and a toaster). Any ways ended up by this cold brewing tower from yamana cause it looks so fricking cool. It takes a long time to cold brew coffee but this gal I really like and who is a coffee nut (not that any of this factored into my decesion)swears its the best coffee she ever had.

Another treat I really enjoy is cold brewing coffee in bourbon - I do this a lot for the coffee flavoured ice cream I make for my side business - its one of our most popular. The coffees natural oils are extracted much more in alcohol than water.

I also keep a Chemex and I use my sous vide circulator to heat the water to 96C and use that for pour over coffee and that seems to be ideal.

Jeremy_131558

I don’t have a very refined palate so I don’t know if it’s any better or worse than traditional pour over or cold brew but it’s easy and quick and I make it every Sunday for the work week. 100gram coffee to 600ml water. Brew 150F for 2-4 hours then chemex it and store in fridge.

I enjoy it.

FrankM_3301

Not sous vide, but this is my favorite way to cold brew. It's also the fastest that I know of.

invictusman_1237564

As for me, it's a no. This method will give you a kind of infusion that is neither a good way to make either cold extraction or hot extraction, it's just the worst of both. For example, I find great ways of making coffee or new recipes while I read espresso bean reviews or other discussions about coffee. I would rather enjoy a pour-over/drip, or a stovetop Moka pot coffee, and I think these are easier ways, and the coffee is much more delicious. I might change my mind, but for now, I don't prefer this method, and I don't recommend it.

twix228_1303202

I love traveling, but I also really like to drink coffee. As we all know, you cannot take a coffee machine into the forest, so you will have to use different methods of making coffee. Over the course of 26 years of my life, I have tried a lot of coffee filter substitute methods, but I never found the most effective one. I read a lot of articles on this topic and came across an article on the 12 best coffee filter substitutes. The first and most efficient way I have found is the Cowboy Coffee method. The fact is that it involves heating the coffee grounds with water in a teapot, and then pouring it directly into the cup. I advise all travelers or people who go on picnics to use this method.