tag:blogger.com,1999:blog-3101980281470446262.post8619561675712837695..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Learning from Shukan Flavor 2/週間フレーバーで学ぶ 2Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3101980281470446262.post-60693918791218073342013-08-08T21:14:54.861+09:002013-08-08T21:14:54.861+09:00Thank you. I must try it!Thank you. I must try it!Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-34715354337997120272013-08-08T06:46:46.848+09:002013-08-08T06:46:46.848+09:00Sissi: Yes, it takes a long time, but I think you ...Sissi: Yes, it takes a long time, but I think you can make cold green tea literally overnight.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-50596794957429353382013-08-07T23:56:14.171+09:002013-08-07T23:56:14.171+09:00Hiroyuki, I know only the Italian pressure method ...Hiroyuki, I know only the Italian pressure method and the filter machine comparison: filtered coffee is stronger in caffeine apparently because the grains are much longer and slower infused. In any pressure method it takes really much less time, hence the lower caffeine level (which has nothing to do with the strength of taste). Logically, the slower it's infused the more caffeine... but maybe the temperature plays a role too?<br />The other day in my organic shop there was a lady promoting a new brand of (very expensive) Chinese teas. She said it's possible to infuse tea in cold water but for a long time! I have never tried it... Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-72321856017807725312013-08-07T20:31:46.885+09:002013-08-07T20:31:46.885+09:00Dan: Thank you for your very detailed suggestions....Dan: Thank you for your very detailed suggestions. Mixing a cold brew with other types of coffee is a great idea!<br /><br />In Shukan Flavor 1, Nakagawa-san clearly proves that ice drip-brewing can produce much stronger coffee than cold brewing (steeping method like Toddy). I will try another method, which I learned from another Shukan Flavor video, soon.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-52028627015379363462013-08-07T13:19:50.989+09:002013-08-07T13:19:50.989+09:00hiroyuki ....Amazing post as always ...I am not a ...hiroyuki ....Amazing post as always ...I am not a fan of cold brewed coffee as there is no acidity...So I use a regular vietnamese phin to make a strong shot of coffee and mix it with ice cold milk with ice cubes ...Refreshing on any day ...but specially on a hot summer day...Another trick to make ice coffee with more acidity is to add 3 -4 tablespoons ( twice the coffee weight ) of very hot water around 210F/ 98C and then after one minute of bloom , added all the extra water in the form of ice cubes ....After 12 -18 hrs of brew time you got ice coffee which almost can pass for a regular brew ....one of my friends who has stomach issues relies on this method ...Even better is use a kono or hario and split your brew water into 2 . One half of ice and other half of hot water 98c ...Brew your coffee right onto ice ...The resulting brew can be mixed with extra ice to make cold coffee ....Dannoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-88388357903316762502013-08-07T06:36:55.687+09:002013-08-07T06:36:55.687+09:00Sissi: I'm not 100% sure but I think such coff...Sissi: I'm not 100% sure but I think such coffee contains less caffeine. It's less acidic for sure.<br /><br />I can't talk about the Melitta or Kalita method because I have never tried either, but the Matsuya method can produce very strong coffee, so can the "ice brew" method.<br /><br />Kiki: Cold brewed coffee has some great features such as less acidity, less off-flavors, and slow deterioration, so I hope you try it some day.<br /><br />As for the sticking problem, Nakagawa-san says that it's difficult to make "deep" (well defined?) ribs with ceramic drippers than plastic ones.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-23761079903683939192013-08-07T02:41:29.828+09:002013-08-07T02:41:29.828+09:00Cold brewed coffee - never seen this. Amazing. Bes...Cold brewed coffee - never seen this. Amazing. Besides: I think the problem with sticking filter paper has something to do with the paper fabric.Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-50929450109585040182013-08-06T21:19:43.678+09:002013-08-06T21:19:43.678+09:00Very interesting. I wonder if the slowly brewed co...Very interesting. I wonder if the slowly brewed cold coffee is stronger in caffeine than if it had been brewed quicker. I have read that filter coffee is in general stronger in caffeine because it's brewed slower than espresso. It's funny but filter coffee is usually weaker in taste (and lighter in colour), but actually it's stronger in caffeine! Sissihttp://www.withaglass.comnoreply@blogger.com