Cold drip methods
I have been doing some brewing with a hario cold drip.
Who wets their coffee grounds into a paste prior to brewing?
I have tried pre wetting and also just tapping the coffee chamber to knock out air pockets.
I haven't tasted much difference in the extraction...but wondering if people with more honed taste buds are?
At the rate of extraction, I believe that it wouldn't make a difference.
I do a light tamp then full soak of the coffee before setting the drip rate.
From my observations (i make about a dozen cold drips a month) fully soaking the coffee starts you off with an even extraction once the drip is set.
If you start dripping straight onto dry ground coffee you will risk channeling, even if you have a paper filter on top of the coffee.
Anyone tried or heard of this? I imagine you can replicate with a measure of cold drip topped with soda water or one of those home softdrink makers?
9. COFFEE WITH FIZZ
There's cold drip, and then there's carbonated cold drip, as served at Marrickville's Coffee Alchemy. Dubbed "the Sparkler", this is coffee disguised as beer: pulled from a tap into a tall, thin glass, complete with foamy head. It's got a bitter, Campari-esque edge, which softens as it sits. Carbonated cold drip is also on the menu at Crows Nest's Bean Drinking but why stop at one beverage, when their tasting flight gives you the chance to try three drinks from the brew bar?