Coffee Data Science
Cold Brew Coffee with Kompresso
For some reason, I woke up wanting cold brew. I don’t have a cold brew machine nor did I want to go out and buy cold brew. I did have a hack involving a Kompresso. I thought it was interesting enough to share here.
I prepared a shot as usual, but I put a paper filter above the shower screen to help make even water distribution occurred with the water dripping down slowly. Then I put a funnel and a bunch of ice.
Then I stared at it for a few minutes impatiently before remembering that this process is slow.
Eventually, some strong goodness came out.
Total Dissolved Solids (TDS) is measured using a refractometer, and this number combined with the output weight of the shot and the input weight of the coffee is used to determine the percentage of coffee extracted into the cup, called Extraction Yield (EY).
I took some measurements, and I was able to hit a good EY, but the final ration was 3.6:1 output to input. Typically, I can get the same EY with my lever in half the output volume.
It was a good shot, and for travel, it makes Kompresso more compelling because of its versatility.
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