An Experiment

Today’s blog post is comin’ atcha from the E2 Test Kitchen. Recently, I read an article about a bunch of different ways to make cold brew. One of them piqued my interest in particular–cold brew made in a whipped cream canister. It sounds a little bit out there but when I read about it, I just knew that I had to try it.

I started by grinding 50 grams of coffee. I like darker coffee and I think it lends itself to cold brew, so I tried the Sumatra.

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I then funneled the coffee into the whipped cream canister, added 250 grams of water, and closed it all up. I charged it with Co2 and set it in the refrigerator to chill for 2 hours.

I had to dispel the Co2 inside of the canister and when I tried, it made a noise that sounded like an air horn. I couldn’t continue making that noise in a cafe full of people so I took the canister outside and finished the job there. I came back inside and poured the water and grounds through a Hario V60 filter. It was a pretty thick so I had to wait a few minutes for it to finish dripping.

The end result was shockingly good. I poured just one ounce of cold brew to two ounces of whole milk. Everyone here at the shop was skeptical that it would work but it ended up very smooth and ultra creamy with milk. The only downside is that there is a hint of a bitter bite along the sides of the tongue.

In any case, I’m pretty pleased with the outcome of this experiment. We all fancy ourselves connoisseurs of cold brew here at the shop, so to come even close to the delicious product we already serve is a feat by itself! So, if you have a whipped cream canister and Co2 laying around, give this one a try! You will not regret it.

Love,

Amy

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