Coffee 04 Chiffonlets with Dulce de Leche Whipped Cream (page 334) – the coffee extract

i will apply all my knowledge to date regarding coffee for ROSE’S heavenly CAKES: Coffee Chiffonlets with Dulce de Leche Whipped Cream (page 334).  my plan is to use a coffee extract, that i’ve recently learned how to make.  i served this coffee extract as iced coffee, to hundreds of attendees at the recent Zero Emissions Initiative World Conference in Honolulu.  it was rave!

please google about cold brewing coffee.  basically, you obtain the entire coffee flavor profile and extraction, except the bitterness.  let just say it is EXCEPTIONAL coffee sans the bad part.

my recipe is as follow:

1 part ground coffee and 4 parts water.  by weight.  for example:  500 grams of ground coffee and 2000 grams of water.  stir and let sit on a glass bowl at room temperature, partially covered.

after 24 hours, strain with a coarse mesh strainer.  now strain with a coffee paper or gold filter.  it may take up to 1 hour to strain.

you will obtain about 4 cups of coffee extract.  dilute with cold or hot water to taste, approximately 1 part concentrate to 4 parts of water.

note:  reuse the coffee one more time, with only 1 part water (for the 500 grams of ground coffee on this example, add only 500 grams of water; you will obtain about 1 additional cup of coffee extract).

note 2:  the coffee extract can be stored at room temperature for 3 days, or refrigerated 6 weeks.  i can be frozen, too.

note 3:  you can purchase an optional filtration kit called filtron.

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