Hey Y'all,
Has anyone tried to brew coffee using nitrogen cavitation? I'm thinking about trying it but I wanted everyone's collective wisdom first. I can already foresee a few issues like
1. Cavitation is supposed to work best with room temp water BUT acidity in coffee takes a lot of heat to extract. I would like to find a way not to make quick "cold brew" but rather a high quality, terroir specific coffee. Will the heat interfere with the cavitation process?
2. How will the cavitation process effect typical dose ratios? Gold cup standards dictate a recipe between 15-17g Water for every 1g Coffee. This enables a brew that is between 1-1.5% coffee solutes and extracts between 18-22% from the coffee itself. Will the cavitation allow me to extract as much from coffee as I like with as little water? I.e. can I make a pseudo espresso with cavitation?
(also, as a sidenote does anyone know what pressure the isi canisters reach with a typical nitrogen charge?)
3. It is said that only 18-22% of coffee is desirable for extraction (although a few interesting insights imply that this should be shifted to 17.1-19.1). Will cavitation limit my ability to hit this window or is the ext. % variable over time like typical coffee brewing with regard to temperature, particle size etc.?
