Does anyone have experience with cold coffee they want to share?
specifically i am concerned about micro/ food safety issues, as well as steeping program.
I was thinking about taking carbon filtered water from my hot liquor tank and chilling it through the heat exchanger as with a regular beer. this way i could assure the water was sterile. With beer because of alcohol/ hops/ pH we can be assured that pathogenic organisms cannot survive, but coffee may present a problem here? also are there sugars extracted that could subsequently ferment and cause cans/ bottles to explode?
I also wonder about steeping temperature/ time, i could get 10C and have heard 12-18Hr talked about. What does longer/ shorter time result in?
Finally, i saw a post referring to using whole unground beans rather than coarse/ fine crush. I presume uncrushed would take longer but does it work?
thanks for the feedback.
specifically i am concerned about micro/ food safety issues, as well as steeping program.
I was thinking about taking carbon filtered water from my hot liquor tank and chilling it through the heat exchanger as with a regular beer. this way i could assure the water was sterile. With beer because of alcohol/ hops/ pH we can be assured that pathogenic organisms cannot survive, but coffee may present a problem here? also are there sugars extracted that could subsequently ferment and cause cans/ bottles to explode?
I also wonder about steeping temperature/ time, i could get 10C and have heard 12-18Hr talked about. What does longer/ shorter time result in?
Finally, i saw a post referring to using whole unground beans rather than coarse/ fine crush. I presume uncrushed would take longer but does it work?
thanks for the feedback.
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