7

I'll give some background, a hypothesis, and (more important) instructions to find out experimentally. The experiment is easy and fun. I did experiments such as paper vs. bamboo filter, slightly different grind sizes, fresh beans vs. 7-weeks off roast, and different coffee:water ratios within the range of a scoop measurement (i.e. is it important to weigh ...


6

Yes, but not in any significant or noticeable amounts. Caffeine is stable in solution for quite some time. Considering a average cup of coffee (~100mg of caffeine), you may lose a few milligrams of caffeine over an extended rest period. Given that caffeine content varies in any given cup of coffee (many sources list variations as wide as 60mg to 200mg, or ...


6

When I worked in a coffee shop and we prepared a beverage similar to an iced latte, we always mixed the milk in with the chilled espresso. Keep in mind this was a beverage prepared ahead of time and not server to the client right away. We NEVER added dairy to espresso and then chilled it for later. It has been shown that 1 liter of milk can develop harmful ...


4

The Japanese or Kyoto Method and espresso a extremely dissimilar in their extraction methods and flavor profiles. It is truly like comparing apples and oranges. Espresso utilizes pressure as its main component whereas the Japanese method uses time as its main control. Espresso is concentrated more robust in its taste profile while the Japanese method is "...


4

Iced coffee, specifically drip brewed coffee poured over ice has a few things to consider with respect to taste. It has the acidity of regular coffee, often making it harsh(er) to drink, cold brewing can reduce this acidity by 70% but also potentially leave some of the flavor a behind in the coffee It will be diluted since the ice will melt leaving you ...


4

In order to be Kombucha, you would need to have a starter, unless (somehow) enough bacteria was present in the coffee / sugar / cup (highly unlikely). It would also be extremely unlikely that even if a culture was unwittingly introduced, that it would bloom in cold water. It's not Kombucha unless it's actually fermented, and for that, you need a live, active ...


3

Largest drops observed after a 24 hour period were 4.1% during this study: https://www.ncbi.nlm.nih.gov/pubmed/2500782


2

One should know that Cafe Au Lait is literally Coffee with Milk in French, and thus - that's the thing about it - Cafe Au Lait has much more milk in it.


2

Interesting, I have never heard of this brewing method before! What kind of press do you own...an Aeropress/French Press? Can you post a link to the model? I wouldn't think this would hurt the press. However, it is best that you clean it more over than you would with just normal coffee - Cola tends to have a lot of added sugar/high-fructose corn syrup that ...


2

Recipes vary according to taste, but if you want a similar concentration ("strength") of coffee, you'll probably want to use a stronger brew of coffee (basically amounts to using more grounds). This is because you're diluting the coffee when you add the ice (which melts), even more so if you're trying to start with freshly brewed and very hot coffee (melting ...


2

The moka pot is by design unsuitable for a cold brew. In a moka pot, the water in the lower compartment is brought to a boil and the resulting steam pushes the hot water through the grounds in the middle basket into the upper part of the pot. So no steam, no pressure, no "espresso". A cold brew works by playing with another factor of the main parameters of ...


2

Stronger: No. Subltle differences: Yes. For people who tolerate caffeine, want the longevity benefits, and looking for something gentler on your stomach with slightly less caffeine, cold brew is your cup of joe. Hot brewed coffee has more anti-oxidants and a lower pH. Cold-brewed has less acid and thus for many palates is 'milder'. The caffeine content ...


2

What you have mentioning is widely known as iced-coffee. The most widely adopted method is to brew any type of coffee: filter, drip or french-press. Then, adding ice cubes in a cup and pour the coffee to fill the cup. After that, you mix it to homogenize the temperature, add milk and sugar if desired. Another method is known as Japanese brew. In that ...


2

Iced coffee is simply hot brewed coffee or espresso that has been poured over ice, and possibly mixed with contaminants like milk and sugar ;) Cold brew is coffee that has been brewed with cold water over a long period of time, usually 12-24 hours. The process eliminates a lot of the acidity in coffee, and produces a sweet, flavorful coffee when done ...


1

May i offer a nice way to do your cold coffee for great flaour? If you do pour over for your ground coffee (like a v60) try a 60/40 ratio of hot water to ice To quote shamelessly from this recipe at squaremile We use a 60/40 ratio of hot water to ice. For example, if you’re making a 500ml brew, your recipe will be 32.5g of coffee, 300g of hot water and ...


1

Cold brew generally has a higher concentration of caffeine due to the process of which it is made. Somewhere between 1:4 and 1:8 caffeine to water ratio. Whilst regular coffee is somewhere between 1:15 to 1:25. If you want to dive deeper into the caffeine in cold brew, you can check out this link: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5740146/


1

Chilled moka tends to work well only if sweetened slightly (even if you don't normally sweeten yout coffee). A trick that came from my grandmother (along with my moka pot) is to make a pot and chill it, to serve with ice cream (like an affogato but all cold). This is delicious on a summer day but not what you're looking for. However, the chilled coffee ...


1

The difference is in the milk. A Cafe Au Lait is a strong coffee base, with steamed milk. This is different from a caffe latte in that it is strong coffee, not espresso. Iced Cafe Au Lait has a variety of recipes from my cursory google search, but all involve some method of milk frothing. Typically not so much as to actually make foam, but enough to ...


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