Jak zrobić kawę cold brew? Zawartość kofeiny, przepis. Czajnikowy.pl

Jak zrobić kawę cold brew? Zawartość kofeiny, przepis. Czajnikowy.pl


Camerawork & editing: Patryk Płuciennik Presented by: Adam Laska In this episode it’s time for cold brew coffee. You’ll learn the easiest way of preparing your own ice coffee and you will also know a number of positive qualities of iced coffee, brewed with this method. The influence of cold brew coffee on our health prepared in this way is a little different from the influence of coffee prepared in a classic way with hot water. We can notice higher amount of antioxidants as well as smaller amount of cafestol that affects our total cholesterol level in blood so if you have problem with cholesterol levels then this kind of coffee will be a better choice, especially on hot days. This coffee has also more neutral pH than the one that’s prepared hot so it doesn’t disrupt the acid and alkaline balance. It’s also a great alternative for those who suffer from stomach problems or have problems with stomach aches or indigestion. If you feel bad after coffee and something is wrong maybe you should try the cold brew method and if you prefer hot coffee it’s worth using bigger concentration of cold brew coffee and simply fill it up with hot water. Since most of us drink coffee for the energy boost, we can’t forget to analyse this parameter. Whether such coffee has a lot of caffeine or not as compared to hot brew coffee. It all depends on the recipe that you’ll go for, namely how much coffee you use and also how long the coffee stays in the water. It’s clear that with lower temperatures the caffeine isn’t extracted as intensively as in the case of classic brewing. So if you apply exactly the same proportion of coffee versus water just like we suggested in episodes about hot brew coffee, to make it 6 g coffee for 100 g water, in this case there’s going to be less caffeine. So if you prepare coffee with exactly the same proportions, it will give us less energy boost. What do we need to prepare cold brew coffee? We need ground coffee, best if it’s ground for dripping methods, so a bit thicker grinding, not as fine as we know from store-bought already ground coffees, we will also need fresh water, it might be already filtered water, important it should be pure, as well as some nice container where we can prepare it. What I’ve got here is a glass container where you can watch everything nicely it’s just glass, with no creases so I think it will work brilliantly to show you this method fully. This container with coffee gos into the fridge for between 10-12 hours, which is relatively long. As you can see, the loss of temperature which is the difference between the classic brewing method must be compensated with the time during which the coffee is placed in the water. So it’s a very simple method. Imagine it’s July, the middle of summer holidays and you know tomorrow it’s going to be really hot, and you simply throw in the container appropriate amount of coffee, pour it over with cold water, place it in the fridge and in the early morning when the temperature goes up we can enjoy prepared coffee that actually didn’t require any effort from us. So it’s a really great method especially for the hot summer days. The proportions that we have used for our cold brew is 6 g / 100 g water, and just after we come back home our container goes to the fridge for 10 hours. After this time we need to pour the brew that will be prepared through virtually any kind of strainer. You can also use IngenuiTEA which you know really well, so this sift will work perfectly, it’s all about straining the brew to separate the leaves from the cold brew which you want to enjoy with ice without any extra sensations with dregs floating around in your mouth. There are a few more tips that you should consider, such as scalding all the devices and containers that we use with boiling water It’s important since with this brewing method some spoiling reactions can happen more quickly. Since we don’t use hot water, bacteria will unfortunately grow quicker and our coffee may not last too long in our fridge and its expiry date will be relatively short. You certainly realise that the cold brew that I’m drinking right now was prepared earlier since we didn’t want this episode to last as long as 10 hours, Now let’s talk about the flavour. How different is our prepared cold brew from the classic hot brew? It’s worth paying attention to the fact that this coffee is not very sour in taste so if you don’t like acidity then cold brew method will be a better choice for you. Personally, I value this method also for the fact that it makes the nice aromas of this coffee remain for a really long time. They are very pleasant and mild so this coffee is really full of aromas and full of flavour. For this type of brewing you should try to reach for more acidic type of coffee which is because this method doesn’t draw out the acidity, so we get a lot of floral and fruity aromas without getting overpowering fruit-like acidity into our brew. I’d like to encourage you to experiment with increasing dosage, decreasing brewing time, or maybe like I did, try to scald the coffee beans with hot boiling water in order to achieve more out of it and then add some cold water. This is the method that you can have fun with, especially on these hot days that come around when we particularly need some cooling and refreshment. So now I’m going to indulge into my glass of cold brew that was prepared earlier. I warmly invite you to visit czajnikowy.pl and see you soon in the next episodes! Camerawork & editing: Patryk Płuciennik Presented by: Adam Laska Our tea & coffee shop: Czajnikowy.pl Production: Czajnikowy.pl 2017 Translation: Katarzyna Bidzińska [email protected]

38 thoughts on “Jak zrobić kawę cold brew? Zawartość kofeiny, przepis. Czajnikowy.pl

  1. W tę pogodną niedzielę zapraszamy na cold brew z kawy 🙂 A już w najbliższy wtorek nowa Yerba czy herba!

  2. A tak obok tematu. Na początek (młynek już mam) bardziej poleca Pan dripper czy aeropress? Zastanawiam się co wybrać.
    Pozdrawiam.

  3. O, jaki dobry pomysł na odcinek 😉 mam nadzieję, że ktoś się skusi na zrobienie coldbrew 🙂 pamiętajcie że dobre ziarna to podstawa. od typowej sklepowej parzuchy nie oczekujcie aromatów owocowych!

  4. Kolejni co głoszą głupoty na temat 'zakwaszenia', kastrowałby takich. Gospodarka kwasowo zasadowa ma się nijak do problemów gastrycznych, a to co jemy i pijemy jest buforowane w taki sposób, że nie wywiera wpływu na ph krwi. Chyba że Adam ma wieczne obstrukcje/wymioty/niedotlenienie lub niewydolność nerek to wtedy co innego, w to już nie wnikam

  5. W jaki sposób słodzić taką kawę? Wiadomo, że można cukrem, ale nie będzie się zbyt dobrze rozpuszczał. Jakieś naturalne syropy?

  6. 1l mleka – nic
    kubek czarnej kawy – nic
    wypicie kubka kawy z mlekiem – sraczka cały dzień
    Czy jest na to jakieś logiczne wytłumaczenie?

  7. Bardzo super świetne! Koniecznie zrobic, zrobic, zrobic… Kawa dla leniwych – tez 🙂 Filmik susper oczywiście – kawa w szczerym polu – genialne! <3

  8. No gorszego intra sie nie dało xD Błagam zmieńcie to bo jeszcze dwa razy to usłyszę i już więcej tu nie zajrzę :p

  9. Witam, mam prośbę, mógłby Pan wyjaśnić różnice między poszczególnymi kawami(latte,cappuccino,late machiato)? na Internecie nie udało mi się znaleźć wiarygodnych informacji, spotkałem się nawet że stwierdzeniem że na górna warstwa w latte machiato to nie spenione mleko, tylko bita śmietana. Pozdrawiam 🙂

  10. Cześć ! Pytanie: Czy jeśli będę zwiększał temperaturę wody np. 60 stopni to czy zawartość kofeiny też się zwiększy ? Można parzyć przez całą noc od 60 do 4 stopni. Pozdrawiam 🙂

  11. Adamie kochany. Cold Brew macerowana 10-20h ma tyle samo jak nie więcej kofeiny niż parzona przez 20-30 sec espresso na tych samych proporcjach. Wynika to ze zdecydowanie dłuższego czasu ekstrakcji.
    Co do reszty filmu zdecydowanie się zgadzam. Ta kawa pachnie bardzo owocowo i w smaku jest delikatna.

  12. Radzę nie powoływać się na jakieś cholesterolowe mity, bo to już dawno zostało obalone. To samo z gospodarką kwasowo zasadowa. Ludzki organizm dysponuje czymś takim jak homeostaza. Dziwnym cudem wszyscy mówią o zakwaszeniu ale już nikt nie wspomina o alkaizowaniu organizmu. Czyżby następna moda była właśnie szykowana na zbyt zasadowy organizm. Szkoda słów.

  13. Witam, ja mam pytanie apropo przepisu na cold brew. Chodzi mi o kostki lodu – spotkałem się z przepisem, gdzie cześć wody była „zamrożona” i oczywiście liczyła się do całości wody. Czy dodanie lodu wpływa jakoś na smak, może skraca czas całej maceracji? Pozdrawiam! Ps. Super odcinek 😀

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