What process are you using to cold press smokeydeck
I had forgotten a small sample batch of cold press I had left in the fridge and remembered 2-3 weeks later when discussing cold press with a friend.
I also forgot to label it and cant for the life of me remember which bean I was sampling.
The result, however, was amazing.... the cup was dominated by baked apples and dark toffee. truly amazing... and I have no idea what it was.
My best guesses are the following as I roasted these in the last month and may have wanted to try them as CP:
PNG Wahgi Peaberry
Costa Rica Tarrrazu
Im fairly certain it was one of these... which one do you think would bring out those flavours in CP? Over the next month or so, Ill try them all again and see if I can replicate it.
What process are you using to cold press smokeydeck
2.5L of filtered room temp water and about 500g fairly coarse grounds.
5L bucket with muslin insert and bung.
1/2 carefully poured over grounds and left 15 min.
last 1/2 carefully poured to break crust and ensure saturation.
covered lightly and left for about 24 hours.
bung pulled, drained, bottled and refrigerated.
CP... the best kept coffee secret.
have you got any pictures smokeydeck? id love to do this, it sounds amazing! really keen.....really! even some quick step by steps on construction....thanks mate ;)
A little off topic.... Sorry.
Construction is easy. *Get a bucket. *Lay a muslin cloth inside and overhanging. *Fill with coffee. *Then add water. See post above for details. *After 24 hours lift muslin to drain or if youve drilled a small hole for a bung that works well too.
For small sample batches I just put 100g of coffee in my 4 cup plunger and add 500ml of water (see above again for details). Wait 24 hours and then I pour it through a strainer lined with muslin. *Or you can use a paper filter.
Time for Java "king of cp" Phile to chime in. *
Please excuse my ignorance, but do you then heat it to drink? or do you drink it cold? I am off to try it now......
You can do anything you want!Originally Posted by 48504817514D574040250 link=1268261933/5#5 date=1268786095
Cold, hot, luke warm.
It is useful in cooking and excellent for ice coffee.
I mainly use it at work. I make a bottle up and leave in the work fridge. No grinding, no mess, just mix.... done. Like instant but nice.
When I make cold press it is at the ratio of 170g of beans to 1Litre of water.
With the end product I mix with liquid (soy, cow lactate, water), 1 part cold press to 3-5 parts liquid. 3 parts liquid if you like it strong, 5 if you like it weak.
Thanks. I have one sitting on my bench as I type. Smells wonderful. Looks great too. Im really excited about trying it....
how did it go? which bean did you use?
I used a Sumatra Mandheling 2009 and roasted it to rolling 2nd Crack. *The beans were still a bit fresh but I thought I would try it anyway.
It reminded me a lot of drip filter coffee but smoother. *
Was not overly impressed, but I feel it was due to the fact that when i first picked up those particular green beans one of the twins knocked my flat white onto the bag and it soaked right through. *I dried it out as best I could but have found the bean to be quite unremarkable.
Have just recieved my next batch of beans in the mail (I dont think Veneziano will be welcoming us back with open arms any time soon) and have some brazillian and ethiopian beans degassing in the pantry. Will try again soon.
Ive really enjoyed ethiopian and png beans to date. The harrar was great and i think it was Wahgi peaberry that was the "mystery bean".
Im guessing youll do a little better with the ethiopian than you did with the Sumatra Mandheling.
From the flavour description of the mystery smokeydeck CP i would guess it to have been the Costa Rican Terrazu...a great coffee in my opinion!
I would have thought that rolling second for a pour over would be a bit dark? could be wrong though... As for degassing?... it more applies to an espresso extraction in order for the coffee to settle and provide a stable crema...i find that other brew types lend them selfs better to as fresh a coffee as possible.Originally Posted by 352D356A2C302A3D3D580 link=1268261933/9#9 date=1268876383
Ill be attempting my own CP in the comming day as i have till monday off before i head off to Melbourne. Ill be using the cold plunger method described above as im too lazy to make anything *;D
My coffee of choice will be Ethiopian Sidamo Gugi Natural ungraded roasted today to 17:45 @ 215 degrees on the Hottop readout. Around half way to second crack from when first crack finished.
I just tried my ruined beans as an espresso and it was actually quite nice. I am now going to try another cold press with a couple of different beans and see.
Interesting. I was wondering about that. I have a couple of other lighter roasts that I was saving to blend. I might give them a go as well.Originally Posted by 10293739031B5C0 link=1268261933/11#11 date=1268880200
As for the Original Post regarding which bean? I have no idea, but I would be interested to know if you duplicate it.
well I dont think the mystery bean is the Wahgi Peaberry. Not at its best as CP. might mix it with milk and icream and take it to easter lunch.
ill try the costa rica tarrazu next...
Any luck with further testing???
Originally Posted by 39213966203C263131540 link=1268261933/14#14 date=1274088201
Almost. I have a batch of Costa Rican Tarrazu resting. In a couple of days Ill brew it up.
Im fairly sure that this is the only possibility left. Of course, I need to replicate the original conditions... place a small amount of CP in a large jar, loosely covered and left in the back of the fridge for almost a month. :)
Ill test it early and hopefully will confirm by the end of the week. Unfortunately I only have half a bag left of the Tarrazu.