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A regular espresso machine uses high pressure to brew a very short, thick, very concentrated shot of coffee. But is it concentrated enough?
The Ultrapresso would brew a standard espresso shot, but then pipe it to a reverse osmosis filter where some of the water is filtered out, leaving a(n even more)
highly concentrated shot of coffee goodness.
Reverse osmosis is already used in making concentrates and syrups, and it preserves most of the aromatics that would evaporate or denature with other methods of reduction.
The end result wouldn't be a burst of flavor as much as a kick in the teeth.
So. Thoughts?
How they make it
https://coolhunting...k/jot-ultra-coffee/
[Veho, Oct 14 2022]
https://www.whittar...o-beans-323543.html
[pocmloc, Oct 14 2022]
Camp Coffee
https://en.wikipedia.org/wiki/Camp_Coffee
[pocmloc, Oct 18 2022]
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The coffee bean seems similar to the cacao bean.
When they make chocolate, they grind up the beans into powder... and then keep going, and it becomes a sort of thick liquid. |
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Maybe the same would happen for coffee beans. If so, you could make 100% coffee, no water. Would that be concentrated enough for you? |
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A PhD student I knew used to eat instant coffee powder with a spoon sometimes. |
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Yeah, that's not unusual among PhD students, IIRC. |
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a1, I looked into that, and found an interview with the co-founder (link). Apparently Jot is 20x more concentrated than "traditional coffee", and for comparison they say espresso is "only" 14-16x. And their process is just adjusted brewing, tweaking the temperature/pressure/time, no filtering/reducing/osmoting. |
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Osmoting is totally a word, I checked the dictionary. |
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//A PhD student I knew used to eat instant coffee powder with a spoon sometimes.// |
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I wouldn't put up with a time waster like that. You can tip it straight from the jar and avoid having to find a spoon, clean a spoon, use a spoon, clean a spoon again. |
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//“a proprietary extraction process”// |
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They'll likely be putting it under a partial vacuum and just boiling off most of the water. |
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