Sunshine, no snow…must be time to flash brew!
We’ve all experienced when coffee is brewed hot and then cooled in a refrigerator or put on ice that it produces a pretty bitter, nasty cup of joe.
The nerdy scientific theory behind that is when quick moving water molecules in the hot coffee and slow moving water molecules in the ice hit, it forces the hydrogen bonds to lengthen allowing space for oxygen to enter in which translates to bitterness.
Flash Brew instantly chills the hot brew which doesn’t allow for those hydrogen bonds to loosen, in fact they tighten up allowing for less oxygen which translates to more deliciousness on the palate.
FOR THOSE WHO DON’T CARE ABOUT SCIENCE:
Flash Brewing is when you brew with hot water in your filter but instantly cool it and dilute it by brewing directly onto ice.
The recipe for people to do it at home is to cut your total water volume used to brew by 1/3 with ice in the bottom of the carafe and use hot water for the remaining 2/3 to brew your coffee with.
For example - our Tasting Room recipe is 20g of coffee (approximately 1/4 cup) and 330g (1 1/2 cup) of hot water to brew a 10oz cup.