01 May '12, 4pm

@_mathewdavies also w/ this weather am thinking iced coffee...inspired by @gimmecoffee & @jimseven

I have a theory about iced coffee. It has to do with oxidation. As we know, oils- including coffee oils- have a tendency to take on oxygen, creating flavor byproducts we call “rancid”. This is the awful aroma of unclean grinder hoppers and supermarket bins. Oxidation/rancidity is accelerated by heat. I have always felt that one of the benefits of the Japanese process I always talk about is that, since the hot coffee is exposed to air for such a short time, oxidation/rancidity is minimized. I certainly noticed that right away when I was first experimenting with my Japanese method: aromatics and acidity were emphasized, oxidation/rancidity were de-emphasized dramatically. This was a huge thing for me, as most iced coffee I had tasted up to that point had a pronounced oxidized/rancid note. I believe that in slow-cooling coffee, the longer exposure to air while hot creates lot...

Full article: http://www.jimseven.com/2010/07/27/my-current-iced-coffee...

Tweets

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New post: Coffee and Gender

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