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Pressure brewing coffee or sous vide coffee

Brendan_Lee_56950

My friend asked me if I had ever heard of Black Blood of the Earth (http://www.funraniumlabs.com/the-black-blood-of-the-earth/) coffee. So after looking into it some more I started wondering if this would be something that could also be achieved through sous vide or a whipping siphon or some combination of the two.

Any expert advice in this area? I heard about someone doing sous vide coffee on the cooking issues radio show but I cannot access their site anymore.

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Comments

Chris_Young_80640

You might also find these posts, by my friend James Hoffmann (World Barista Champion, 2007) worth reading:

http://www.jimseven.com/2010/07/27/my-current-iced-coffee-method/

http://www.jimseven.com/2010/08/20/pressurised-cold-brewing/

Brendan_Lee_56950

Thanks Chris. I came across those earlier and will definitely give that a try when my siphon arrives. Any idea if the vacuum chamber is able to pull enough pressure to make a difference in the extraction? I am having trouble finding any numbers regarding pressure vs. extraction rate. I have read that a 18-19% is desired but i'm not sure how they calculate that.

Brendan_Lee_56950

I am expecting my whipping siphon to arrive in the mail today so I will update this thread on my pressure brewed coffee experiments.

susan_fox_33805

Chris, your advice to weigh the beans/water and to skim the raft before plunging took my cup from excellent to 5-star. An exponential leap in taste. Thanks!

Chris_Young_80640

You're welcome Susan. Glad it worked well for you.

Brendan_Lee_56950

I tested this out last night. I filled the siphon with 500ml of cold water and 40g of jamaican blue mountain ground to a semi-fine grind, probably just before espresso grind. Hit it with 2 N2O charges, swirled vigorously for 2 minutes and then let it rest in the fridge for 12 hours.

I filtered it and did a side by side with a traditionally brewed coffee and WOW was the pressure brew good. Absolutely no bitterness, acidity, or harsh notes. Subtle chocolate notes, kind of grassy, very nice mouth feel, rounded if you will and had almost a sweet finish. Basically, the best cup of coffee i've ever had. I'm going to do a little more experimentation with the chamber vac to see if i can get bigger yields that I can store since 500ml and 12 hours isn't exactly a quick cup of coffee.

Jack_Mayer_85396

@Brendan how did you reheat the coffee? My whipping siphon is due to arrive on Tuesday and I'd love to try this! Thanks

Brendan_Lee_56950

I just threw it in the microwave for 30seconds and repeat until I got to the temp I wanted. I suppose you could heat the coffee int he whipping siphon itself in a bath to the degree you want but that will depend on whether you have a model that can be heated.

Jack_Mayer_85396

I ordered the iSi Gourmet siphon in the 1L size thanks to @Chris. I chose that model specifically because it can be heated (held in a bain marie). It was backordered and is now slated for delivery on Wednesday, I can't wait!

Mason_Perry_34060

Im getting a gourmet siphon soon, any more updates on coffee!

Brendan_Lee_56950

a 12h rest with 2 N2O charges made very good coffee. The yield and time make it very inefficient though. I tried a cold brew by putting grinds in a large chamber bag to increase the yield and let it sit for 24h and it was terrible. I haven't experimented with controlled heating yet but that will be my next step.

Mason_Perry_34060

So if I made pressure coffee the night before before I could enjoy it in the morning?

Brendan_Lee_56950

Yeah, i would think so.

Mason_Perry_34060

Did you refrigerate it or leave it at room temp?

Brendan_Lee_56950

refrigerated it

Mason_Perry_34060

perfect I can't wait

downs1000

@brendonlee - Did you get any further on the Chamber sealed coffee... I recently got a VP12 and I haven't been able to stop using it. I'd love to know if there's an update for something in terms of coffee that I could do. My wife's stopped drinking coffee and I hate making even a small pot as I feel it's wasteful but if I could siphon off a little at a time and reseal, I'd be down with that. Thanks! DD

Brendan_Lee_56950

Unfortunately, the chamber bagged coffee turned out pretty awful. The siphon coffee was excellent but I was unable to replicate it simply.

Kristina_27062

This might help! http://www.chefsteps.com/activities/quick-cold-brew-coffee