I have this link to start this discussion.

The basis of which is



this that you may have seen.

That came from this blog in the first place.

I am wondering if any of you are feeling like playing in this space.

-Cecil


Edit: to correct the blog site address.

Well that is a resounding NONE.

This is a topic in food and will make it back down here later.

To early to suggest in now.

I dislike watching five minutes of amateur video for two sentences of information; and I haven't the stomach to sit through this one.

I may be suffering from antepostgutenberg syndrome and need a doctor; but in case other potential respondents share my disability or distaste, describing the what and how of cold high pressure brewing may get more response.

Wow.. that's not a pharisaic response at all.
I thought the video was pretty tame compared to some of the long-winded threads many have posted in the past. The almost complete absorption of the marinade happened remarkably quickly in the high pressure environment, unlike the dreadfully slow process of making cold press coffee. I think this is a brilliant idea and would be interested to know if anyone has experimented with cold pressure coffee brewing methods. I did see JimSeven wrote that little blurb on this recently.

another_jim wrote:I dislike watching five minutes of amateur video for two sentences of information

That was my reaction as well. How hard could it be to write a paragraph that outlines a thesis? A video can be a valuable adjunct if it is moored to a coherent premise. But I have little interest in wading through random videos.

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Wouldn't one problem be that with coffee we are trying to do the opposite? Extract rather than infuse.

The video posted here on HB simply demonstrates how initial increased pressure through the use of nitrogen affects the cold brewing process over a 12 hour steeping. As a side note, the video illustrated the concept in less time than it took me to read through the blog to get it. I am a slow reader though

Well, I just read your post that now summarizes the video + read his blog entry + wrote this reply in considerably less time than it would have taken to watch that video.

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If y'all are so inconvenienced by a fellow HB'er postin' a thread illustrating the concept of high pressure cold brewing then why waste your valuable time replying, repeatedly.... Quit hijacking this thread please.
Has anyone else here experimented with cold brewing in a high pressure environment? Please do tell..

I am interested in all threads devoted to coffee prep, especially new ideas. I am just not sure how high pressure would work here. In the video, is the water the chicken and the coffee the teriyaki? or vice-verse.