Post By coffeechris
Before you gasp, when I got my new machine I went through probably nearly 1KG of beans just breaking it in. That was a lot of shots down the sink.
I got the idea half way through to save them instead and keep them for iced coffee. I have some small glass bottles with vacuum saver bottle stoppers that I started putting the shots in.
After two or three days, it didn't look very nice though - but this may have just been the oils solidifying.
Anyone had experience with refrigerating espresso and how long it is usable (for ice coffee/cooking)?
Somewhere on here someone posted a thread regarding pulling shots into ice cube trays to use for ice coffee later on. I now do this and since summer is popping its head out here in Victoria its time i try this again. It makes a ice coffee made from instant coffee taste like dish water. Like many things freezing i believe preserves it better than just refrigeration does.
Yeh, the thread is one concerning the use of double/single baskets...and the person in question finds it easier to use the double, but only wants a single shot....so the product of one of the spouts get poured into a ice cube tray and frozen.
I keep cold drip coffee for a day or two in the fridge, with no big change in freshness, but that ain't espresso.
When the weather is hot, I'll make a few double shots of espresso into a cup, put in a bit of sugar and stir while hot then pop into the fridge to be consumed the same day only.
Sometimes if desperate, I've been known to put the cup with hot coffee in the freezer for 20 mins to drink chilled as soon as possible.
Chilled fresh espresso is quite refreshing and a bit of an Italian thing as far back as I can remember.
Pour it chilled over vanilla ice cream, its magic. Doesn't melt the ice cream quickly like a traditional affogato.
Originally Posted by Darkfalz
Having tried both espresso and plunger coffee in iced form, a dark roast via a plunger and then frozen beats hell out of any iced espresso I can make. Considering I normally make medium SO espresso's for hot consumption, it seems to need a quite different approach.
The only gotchas may be
1) my plunger: I "stir" it with a chemical lab pellet and a small magnetic / motor mod (from the '80's) so it (a) It takes a lot less time to make and (b) it barely needs the filter (binned the finer plastic one years ago) as the grounds settle out rapidly and conclusively. The resulting coffee completely lacks the "brewed flavour" of so many conventional plunger coffees.
2) my grinder: I have never been able to make a decent coffee with a poor grinder. My plunger ices have been ground by a Ditting or a Bo-ema RR45 (commercial conical grinders) or one of several different domestic grinders (all hand calibrated by me first) including SB EM480's and several cheaper burr grinders from Kitchenmaid and Breville. With the exception of the 480's, there is no way the other domestics could be used for espresso anyway. Most of them were done at a friends place for Xmas coffees, hence the wide grinder selection over the years.
Worth a play now that summer is arriving (in a hurry here in WA).
FWIW, I may try an aeropress this year just to see how it goes. All the coffees other people have made for me using one have not been too flash, however I reckon it should make a good cuppa (whether hot or cold). To quote Javaphile "Toys, I must have toys".
I've cold brewed and used that for ice coffee before. Seemed to last quite well.
I've kept the spare shot from a double in the fridge for at least 3 days and it was fine. It wasn't overly flavoursome, but I'll attribute that to the masking effect of cold milk. I doubt it will go 'off' to quickly, mould will probably be the first contaminant to show up. The ice cube tray trick sounds like a better idea though.
Originally Posted by fg1972
Makes a great Iced Coffee on a hot day.
I wouldn't go as far as keeping it past the same day. I like the ice cube idea, great for ice coffees or short blacks on the "rocks" - without watering it down. I myself would aeropress for coffee ice cubes.
Maybe just drink doubles? Or make tiramisu.
The problem with using espresso coffee is the extraction of coffee by heat (espresso) means that you are getting coffee oils etc in the extraction. For the ideal iced coffee, you want a cold press method. You can buy all sorts of hardware for doing that, or just use the saturation method, which is about 80g of medium/coarse coffee grinds in about 1000ml of water, set it in the frindge for 12-18 hours and the resulting coffee is much cleaner and will keep for upto 2 weeks. You can do all this in a plunger or any vessel, just drain the liquid away from the grinds after the brew (12-18hrs). I use a Hario cold press which has the filter sitting on top of the vessel for easy removal.
It doesnt solve your idea of recycling espresso though does explain why espresso shots dont last or taste as good.
Don't agree I'm sorry...
Originally Posted by axisa
Tried this method and several variations thereof, and the resulting Iced Coffee was nowhere near as tasty as with the espresso shot as a base. Each to their own of course but I much prefer the 'bite' of the espresso, especially when there is a touch of high quality Robusta in the blend.... Mmm-mm
Thats what I love about snobbery, you can disagree and you'll always be right - because its all based on personal preference. I agree with you, espresso iced coffee is great too - the coldpress is a different cleaner tasting method.
On the topic, I've placed an order for the Bruer due early 2014, which uses a drip process vs saturation - that should make it even cleaner tasting.
Originally Posted by alphaoscar
I have been considering an aeropress for a while now (see my earlier post). Any suggestions as to how to get a good one?
The reason I am asking is mainly due to the raves it gets on reviews, however all the ones I have tried via friends have barely made mediocre coffee.
Input, I need more input...
I picked up an Aeropress before i got my machine, due to its price & reviews as you said TampIt.
I spent the bulk of my time experimenting with grind settings, coffee types, amount of coffee/water used, how long i infused the coffee for and inverted or not. Its fun and i still use it now occasionally. Im pretty sure you can pick one up for less then $50 so its not an expensive purchase.
It did help me to appreciate black coffee/filter coffee more and all i drink now is black. (Filter or short/long black and the occasional macchiato).
Pick one up for yourself, have a read online of different techniques and find one that suits your tastebuds
I also agree - MORE TOYS!
I guess the thing I am really curious about is whether you have ever compared it to a decent plunger coffee? Hot or cold?
Originally Posted by alphaoscar
Hot: I tend to drink either short black or latte these days.
Cold: ???? used to be plunger. Later the spare medium SO espresso from a two spout. For parties, I would use a really strong dark roast and make up really large "uber strong" batches in the modified plunger. Now I have "gone naked" I have no "spare" from the daily cuppas so I am thinking about aeropress / plunger for this summer. Any ideas welcomes (from any CS'r).
Enjoy your brew.
Im not a fan of the plunger to be honest.
Comparing the aeropress to other filter styles is diffult. Siphon filter, cold drip, v60, pourover, plunger etc. they all serve separate individual ideals and they produce slightly different tastes.
Hot- aeropress or siphon. Short or long blacks, with the occasional macchiato pr piccolo
For cold- id opt for a cold drip. More expensive and different beans (lighter roast) but you get a cup of a very complex coffee.
I dont think i helped much and spent most of my time ranting and raving about a lot of things.