someoneelse
Member
sorry bumping this older thread, was an interesting read
I know nothing about alcohol brewing really, but i have dived into coffee for years
I do like cold brew, but it never quite hit the spot on flavour balance for me, always lacking some depth
time steeping and temperature is really important, as mentioned earlier, bitters come out with the water, but water takes a little time to pull these out, water will also pull out the sweeter flavours/aromatics really well and quickly if using pressurised steam (ie a half decent espresso machine that allows for low temp control) - this is why you can end up with bitter double espressos which overpower and end up tasting flat, even if a single of the same bean is smoothy and creamy
just those few extra seconds can make a big difference - for me a single runs for <5 seconds, <10 seconds if using double, however double is always more bitter than i usually like - allot of cafes run much longer than this (and hotter, with little drop in temp during brew); those first 5 seconds are all about depth and sweetness
Cold extraction will pull some of this out, but its never quite there - never occurred to me RE alcohol solvent, but high pressure steam will do the same thing, long as it isn't given time to pull the bitterness out too as can happen with machine or cold
I know nothing about alcohol brewing really, but i have dived into coffee for years
I do like cold brew, but it never quite hit the spot on flavour balance for me, always lacking some depth
time steeping and temperature is really important, as mentioned earlier, bitters come out with the water, but water takes a little time to pull these out, water will also pull out the sweeter flavours/aromatics really well and quickly if using pressurised steam (ie a half decent espresso machine that allows for low temp control) - this is why you can end up with bitter double espressos which overpower and end up tasting flat, even if a single of the same bean is smoothy and creamy
just those few extra seconds can make a big difference - for me a single runs for <5 seconds, <10 seconds if using double, however double is always more bitter than i usually like - allot of cafes run much longer than this (and hotter, with little drop in temp during brew); those first 5 seconds are all about depth and sweetness
Cold extraction will pull some of this out, but its never quite there - never occurred to me RE alcohol solvent, but high pressure steam will do the same thing, long as it isn't given time to pull the bitterness out too as can happen with machine or cold
