Sprudge.com

Ugh, not again.

This article is part of our special Back To School Week series:

Everyone remembers where they were when Billy Wilson introduced “Crema Loves Creme Fraiche” featuring espresso caviar in 2006.

Espresso caviar was everywhere. You couldn’t walk into a “third wave café” without seeing it on the menu. Well… move over 2006, we’ve got this year’s hot ticket offering: pressurized cold brew coffee!

James Hoffmann, Jay Caragay and other Wylie Dufrense Molecular Gastronomites are currently discussing an exciting new trend: infusing aromas with cream whippers. Basil in mozzarella. Cacao nibs in liquor. Ground coffee in water. Bold steps to take a page from restaurants like El Bulli and The Fat Duck.

From JimSeven:

Could pressure add the necessary energy – perhaps even allow rapid cold brewing?  I loaded a syphon with 15g of coffee and 250ml of water, pressurised it, shook vigorously and then waited a minute and released the pressure.  I strained it through a V60 and tasted it.  Disgusting, barely any extraction.

“More time….” I thought – so I set up a longer brew.  The results were very tasty.  I needed a control sample, so last night I experimented again.

We here at Sprudge.com applaud this new concept! The current state of cold brew is mostly appalling.

Join the discussion at JimSeven. Though we are a little concerned with one commenter’s warning:

Please be carefull, as N2O liquid mixtures may form shock sensitive explosives.