Fining is a super common technique in brewing/winemaking. I wonder how they chose that specific fining agent (other than that it’s vegan, though there are plenty of other vegan options).
One thing that would make this technique better is decanting before adding the fining agent.
E.g.,
- combine coffee/water
- let sit 1 hour (or however long it takes for extraction to level off) -pour off supernatant -add fining agent
- wait till tomorrow
- decant again
Fining agents bind with stuff in the coffee, and by adding it at the start, you’ll probably lose a bunch of it to larger coffee particles that would have fallen out of solution easily.
Finings work in 2 steps: coagulation and flocculation. First stuff bunches up into larger particles due to electrostatic charge (coagulation), and then it falls to the bottom (flocculation). The flocculation part works better the colder you get it.
The only thing I didn’t get: after making the ground precipitate to the bottom naturally, one could just filter it in a V60 without any issue. Normally I make cold brew with coarse ground coffee. Then I separate it in two steps, firstly pouring water in a caraffe leaving most of the grounds behind and then filtering the much cleaner liquid in the V60, which then takes much less time (but yeah more than filtering hot coffee) With his method the liquid poured is even cleaner even without additives, so I guess they’re not necessary at all
With a v60 (and many other types of filtering), the filter itself doesn’t do the majority of the filtration. The bed of coffee grounds basically act as a filter for themselves (obviously held up by the filter papers at the bottom). It’s why if you pour aggressively or stir the grounds as it’s filtering, it will draw down way slower; fine grounds that would otherwise be trapped by courser grounds end up lodging themselves in the pores of the filter paper.
I’ve done the same process you are suggesting (and the same process but for filtering milk punch), and it was slower than filtering with everything. I think technically, the fastest might be decanting the supernatant into a separate container, spooning the grounds into a v60, and then pouring the supernatant through it gently.
When I got really into cold brew the advice was dark roast for the smoothest flavor, and the coarse grind was to limit the amount of tannins leeched while steeping.
I just watched this an hour ago!
Every time I watch a James Hoffman video, the pace at which I speak changes. I start mimicking him and its not deliberate. What it definetely is, is annoying
I watch him at 1.5x and it’s just how I know him. He seems extra-caffeinated but that checks out
2.5× for all of yt unless its music or a TV show/ movie.
Damn. That sounds like you are the hypercaffeinated one!
I thought everyone did 😭😭
Something tells me that’s not great for you. Real life conversations would seem too slow and hard to focus on.
I use the podcatcher Overcast. It has a feature called Smart Speed which dynamically shortens silence. On top of that I increase the speed. So whenever I don’t have Smart Speed on, people’s natural voice sound artificially slow to me.
Hey, high five for Overcast mention! Been my favorite podcast app for ages.
Occasionally I feel like my mind has raced past the conversation, finish your sentence already ffs.
But mostly I adjust and its not an issue.
Podcasts, too! The speaker just sounds super enthusiastic, which makes the whole thing that much more interesting. Every now and again I try at 1x, and they sound so bored, can’t hardly finish a sentence.
Yeeep. I have some set at 2.2 or even slower depending on the content or my concentration level. But mostly 2.5 or 2.7.
Like the Aunty Donna podcast at 2.5× is impossible. Similarly the empire podcast is where I’m learning and play slower too.
I would watch a lot more of his content if he would get to the fucking point. I get the algorithm wants 20+ minutes videos but he is on an entirely different level when it comes to burying the lede.
I was just about to post this here as well
I am definitely going to try this recipe. The concentrate that a Toddy recipe makes does not sit well with my stomach (yes this is after the 1:1 dilution). I guess I’d have to ditch the Toddy unless I try to brew within the constraints of it’s size.
