Cold Brew Research

Scientists recently took a deeper look into how cold brewing coffee works; the chemical changes; how to brew the perfect cup. They couldn’t meet as planned due to the Covid-19 pandemic so they had a virtual meeting.

They looked at the diffences in types of coffee used to see the different compounds left in the coffee. The looked at different ratios as well.

They found that caffeine contents and antioxidant levels were similar in hot and cold brewed batches for lighter roast beans but it varied more for medium and dark roast beans. They found the hot brewed coffee had more antioxidants in the darker beans. The darker the beans the more the difference. Also in the darker roast, the acidic content was less.

Read more:

Tips for your coffee

Bon Appetit has some tips for making a better cup of coffee. These are for regular brewed coffee and not cold brew.

Pre-warm your mug. If you pour your just-right temperature coffee into a cold mug, you’ve blown it. Make a little extra hot water and (especially if you do it pour-over method) and pour some into your cup. They say you will keep the temperature and flavor longer.

Don’t boil the water for your coffee. They say the optimum temperature is 200 degrees. If you boil your water for pour over, let it cool down a little.

Use your beans up. Don’t let them sit around for special occasions. This is also assuming you are buying whole beans. The further out the beans are from the date they are roasted, the weaker the flavor is.

Use the Golden Ratio. They say the ratio is 1:16 as a general rule, or 22 grams coffee to 352 grams water or about 3 tablespoons for every 12 ounces water. The ratio can be played with to your liking, depending on how strong you want your coffee.

Wet your filter ahead of time. If you are making your coffee pour over or drip, wet the coffee filter before putting ground beans in. Using some water first will help remove any flavors in the filter and hold tighter to the machine.

Coffee all around!

The Victor crew found a cool article highlighting other uses of coffee around the house.
It talks about using it in different ways:

In the garden:
As a deterrent to snails and slugs. To attract worms. As compost.

In crafts:
Make and add to candles for that aroma throughout the house. As a paint medium. To age or stain wood or clothes.

In the kitchen:
As a dry rub for your meats. In chili. As a deodorant in your refrigerator. As a pot scour. As a hand deodorant or soap after chopping onions or garlic.

In the living room:
Use as an air freshener. Fix scratches on furniture.

In the bathroom:
Rejuvenate your hair color. Exfoliant for scalp or skin. Daily scrub.

So what have I been hearing about green coffee beans?

Green coffee beans are coffee beans before they are roasted. “They” are now claiming that green coffee beans, in their pure form don’t lse 90% of their fat-burning and anti-oxidant ingredient: Chlorogenic Acid.

What does this mean? Well, Jody, the green coffee bean extract is being formulated into pills and people are taking them to lose weight. There have only been several small studies but they are claiming this is helping.

They say it’s been shown to inhibit fat absorption and stimulate fat metabolism in the liver. They say it’s been found to inhibit release of glucose in the blood.

So does this work? It may for some not for others. If you want to see reviews from real people who tried it, check here at