Nice! Thanks for figuring it out and sharing Chris, instead of being secretive for no reason. Also what happens if you just put cold brew in the blender, does it not work with out the grounds?

John is freakishly brilliant. Like more so than pretty much anyone in the world of coffee I've ever known of. He built a standalone pressure chamber just to use on his Aeropress, just to toy around with it. If he can think of it in his head or create it in a CAD file, he can fabricate it.

Here's just one of the many insane things he's done. It seems with John Ermacoff, there is no box. He's on a completely different level than the rest of us.

The rest of his stuff is just as fascinating.

https://www.youtube.com/user/jepyraco/videos

I don't think blending filtered cold brew would produce a similar result.

The main problem with this method is figuring out how to filter the coffee. I suspect a cloth sock like Marshall is using would work better, but I don't have one to try. If you leave the coffee the sediment will settle out, then you can siphon off the suspended liquid. The yield is rather poor this way because there is so much liquid lost. Check out the difference between the two parts.

I can't get a reliable TDS because it's so cloudy (it looks like coffee milk!). I have some syringe filters kicking around somewhere I could try out tomorrow.

How come you dont think filtered cold brew will work? If the effect is do to oil, then then it will happen with out the grounds in there. The only reason it wouldn't work, is if the cellulose of the seed fibers was causing the color change. I steamed a pitcher of cold brew one time, and it turned a weird color like this but tasted like sh**(probably cause it was hot).

TomC wrote:John is freakishly brilliant. Like more so than pretty much anyone in the world of coffee I've ever known of. He built a standalone pressure chamber just to use on his Aeropress, just to toy around with it. If he can think of it in his head or create it in a CAD file, he can fabricate it.

Ya, he is a great engineer for certain.

Bob_McBob wrote:The main problem with this method is figuring out how to filter the coffee.

Yes, It looks better to be filtered with cotton filter or metal filter(Also this will be good to remain emulsion, https://instagram.com/p/4q1o7Thsh7).

TomC wrote: [...]

[...]

Interesting. I thought at first it was an attempt to agitate in order to accelerate resting like I've done with an electric whisk, but seems to have the complete opposite effect!

Most certainly an ultrasonic transducer will emulsify non-solubles and oils into suspension, I have seen enough parts wash tanks in different industry applications to see this is possible. Seems like a brilliant idea to apply to coffee brewing, at least to experiment with. Ultrasonic transducers can heat liquid quite a bit in short order, especially with a small volume. I would imagine ultrasonic waves would decrease cold extraction time considerably too, perhaps preventing the generic "coffee" taste that is dominant from long cold steep times. Brilliant. An aeropress would likely serve very nicely to filter quickly and effectively.

Here's a link for Elixir. They use sound waves to brew. Is this the same thing you're all talking about? http://dailycoffeenews.com/2015/06/30/e ... -what-now/

EDIT: I now realize Elixir uses sound waves(music) to extract, which is different from the ultrasonic method you're discussing.The former producing a light beverage, and the latter a viscous drink. Both methods are new and fascinating.

new2espresso wrote:Couldn't you emulsify using a blender instead of ultrasound?

Yes. Then use a normal aeropress to filter. #vitapress