this post was submitted on 19 Jan 2025
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Cold Brew > Pour over - also, a TINY pinch of salt will correct a poorly made bitter-batch of cheap coffee. (I know, it sounds like the stupidest thing in the world, because I also thought the same thing before I did it)
Heat pulls tannins out of the beans which is where the bitter flavor comes from. If you brew the beans cold, for 24hrs ahead of time, you get a lot more of the nutty tones of the bean, and a much less harsh coffee. Bonus if you like cold coffee too, because you just throw ice and a splash of milk in it.
Cold brew nito is god tier and removes dairy from the equation.
Woooooooahhhh, so just use a whipping siphon with nitro?
nope, that's a mistake you don't make twice (ask me how I know) you need Nitrogen not NoS.
and I think the canisters are a bit bigger too, so you need a whole different setup not just the right gas.
https://www.youtube.com/watch?v=-1uUcktPHB4
I was referring to this -- they apparently sell nitrogen canisters for whipping siphons.
I've used Nitrous before and it didn't work at all ... guess it might be worth a try from the video if you have the siphon already.
The video specifically says pure N2, Nitrogen. This isn't Nitrous (N02). They're just calling it "Nitro" because that's how the coffee shops advertise it. Nitrogen contains the word "Nitro" in it, it sounds cool, so Nitrogen-coffee is labeled as "Nitro-Coffee". Nobody is saying to use Nitrous...I don't understand why you keep going back to that.
Yeah maybe I gotta go back to cold brew. Though Iβve been really loving the pour over in the winter.
Good info about the tannins! I heat up the cold brew sometimes and always amazed at how smooth it tastes compared to drip or pour over.
How do you heat it though π§
Just the microwave. Thatβs where any coffee nerd cred vanishes. It still tastes great though! π
π€’
My biggest problem with cold brew is that it homogenizes the flavor of coffee so damn much. Yeah you can still get the hints of different flavor notes, but it's so much more muted. I have done French press for about 15 years as my go-to, but now I've been going with vacuum brew and love it. It's such a clean brew.
I roast my own coffee too so I have a lot of control over freshness as well as the specific roast level of the bean, and it is just disappointing to lose the uniqueness in cold brew. I still can enjoy it, and will occasionally make it when it's hot, but I don't do large batches of it anymore.
100% agree with the salt though. There's a VERY fine line on it being nutty flavored and just salty coffee though. I've certainly screwed that up a few times by testing that boundary lol.
Another option that sounds even weirder though: egg shells. Does all the same things that salt does to neutralize the acidity, but without modifying flavor whatsoever. What I would do is rinse the shells out and refrigerate them until I have a full dozen, and then toast them in a toaster oven. Works really well if acidity bothers you.
Okay, well if eggshells are calcium carbonate, I wonder if getting that would do the same thing -- I've got some experimenting to do! :D
Report back! I don't really do that much anymore, but I did it for a long time. The acidity hasn't really bothered me though, and I like the slight saltiness myself, so I go that route instead.
I never thought about it much, but you're right. For me, the benefits of cold brew outweigh the downsides, but I roast too - only I reserved my self-roasted for espresso or aero-press and just bought roasted beans from the store for the cold brew; I always thought of it like cold brew hiding a lot of sins in the beans, but now I think about it, your explanation is the real reason.
Mainly I prefer the product of cold brew, and that's what I drink 5/7 days - it's easy and convenient, and better than most hot-brew, including French press. My BIL has a nice Moccomaster, and while it's good I still prefer my cold brew. The other two days I make milk drinks (cappuccinos) from my Microcasa Lever, but it's all in the service of reducing the bitterness.
I tend to roast light, as well, for more acidity and brightness; that improves espresso. I suspect my bitter receptors are just over-sensitive, and no matter how fresh the beans, if it's not a light roast or cold brew, it all starts tasting like burnt crappy Starbucks beans since all I get is the bitter.
I don't think salt modified the acidity, though. What they do is activate the salty receptors which share nerve pathways with bitter receptors, so you detect less of the bitterness in the coffee.
Edit: I can't find any reputable sources for the sharing nerve pathways part, but a couple of paper abstracts I found do show that saltiness suppresses our ability to detect bitterness.
Yeah I think you're probably right. Still can make things more palatable for some, but not because of changing acidity.
In the same paper abstracts, they also mention how bitterness itself suppresses sweetness, so by suppressing bitterness with salt, you also make any sweet notes in the coffee stand out better. This might be another reason why salt makes it more palatable.
Yeah, I know that salt suppressed bitterness from my own experiences because I cannot handle bitter very well at all, never have been able to. Salt gives sweet things a really interesting dynamic and I'm glad things like salted caramel have become popular recently. So yeah, I'd say that all tracks.