HomeRoast Digest


Topic: Hot-extraction coffee concentrate (Was: Re: brew temp vs. roast degree) (33 lines)
1) From: Owen Davies
After writing that last note, I asked my wife exactly
how she had made the stuff.  Further details:
The water wasn't almost boiling, it was at a full boil.
She started by pouring in enough water to moisten
all the grinds, then let it sit for half an hour to 45
minutes before continuing.
The extraction itself involved many small doses
of boiling water, with enough of a wait between
them so that each had passed completely through
before the next was poured.  It took forever.
She used 8 measures per batch.  Extraction just
continued until it looked right.
"Right" was something like black tar.  Really
thick.  Not like thin molasses, as I recalled, but
like molasses, and maybe like cold molasses.
Bloomingdales used to carry the makers, and
there is a Williams-Sonoma not too far away
if we get desperate to try this again.  Somebody
must still carry them.
Owen
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