I used rapid infusion to quickly infuse oils for cooking, so why not with coffee? I spent several months putting together the perfect ratio of coffee to water, to make a single serving cold brew in less than 5 minutes. The yield is 9oz, so it’s perfect for a single serving, or for sampling several different types of coffee for a group.
Here are some photos from a demo I did, pairing Peru Amazonas with a cilantro-jalapeño simple syrup.
How about a video? 🙂
- 72 grams coffee (coarse grind)
- 12 ounces water
- isi whip cream canister
- "cream" chargers NO2
- Weigh out 72 grams of coffee. If you don't have a scale, using a 2T scoop, measure out 7 scoops. Each 2T scoop is approximately 10 grams.
- Grind the coffee on a coarse grind, I grind it on french press or a notch finer.
- Pour the ground coffee in a whip cream canister.
- Pour in 12 ounces of room temperature, filtered water. Stir to ensure all grounds are saturated.
- Before screwing on the lid, make sure the gasket is in place, otherwise it could get messy. Screw on the lid and charge with a cream canister.
- Let the charged canister sit for about a minute.
- While you are letting the canister rest, set up a pour over cone with a filter. Place a cup below filled with ice.
- Carefully disarm the canister by gently squeezing the handle. I like to cover the nozzle with a towel to be on the safe side (I may have covered my entire kitchen with cold brew once or twice).
- Once the canister is fully disarmed, unscrew the lid, and strain the coffee through the paper filter.
- Enjoy 🙂