Comments on: Clarified Coffee http://www.jimseven.com/2007/09/10/clarified-coffee/?utm_source=rss&utm_medium=rss&utm_campaign=clarified-coffee James Hoffmann's blog. Thu, 09 Feb 2012 02:29:46 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Water Extraction http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-100774 Water Extraction Tue, 01 Feb 2011 07:53:00 +0000 http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-100774 This was a good post. I am new here but now I’ll visit often. Thank you for sharing this information. This was a good post. I am new here but now I’ll visit often. Thank you for sharing this information.

]]> By: Water Extraction http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-100775 Water Extraction Tue, 01 Feb 2011 07:53:00 +0000 http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-100775 This was a good post. I am new here but now I’ll visit often. Thank you for sharing this information. This was a good post. I am new here but now I’ll visit often. Thank you for sharing this information.

]]> By: herbalaire vaporizer http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-96574 herbalaire vaporizer Tue, 30 Jun 2009 00:32:52 +0000 http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-96574 You are amazing! I will try to experiment on this too. So i can serve my friends a clear coffee and if they love it i will share your recipe to them. And as they say "Patience can make things more better". You are amazing! I will try to experiment on this too. So i can serve my friends a clear coffee and if they love it i will share your recipe to them. And as they say “Patience can make things more better”.

]]> By: Martin http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-89572 Martin Fri, 14 Nov 2008 09:10:02 +0000 http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-89572 I just recently discovered your blog thanks to a comment you made to my recent post <a href="http://blog.khymos.org/2008/11/11/wonders-of-extraction-espresso-part-i/" rel="nofollow">"Wonders of extraction: Espresso"</a>. And to my great surprise I discovered that you even have a "food chemistry" tag - wonderful! Gelatin filtration is an elegant method and your take on coffee was indeed a good idea, especially since we are so used to coffee beeing black. Once you're at it you might also be interested in trying an <b>agar filtration</b> (as described in v. 2.1 of <a href="http://khymos.org/recipe-collection.php" rel="nofollow">"Texture - A hydrocolloid recipe collection"</a>. I just recently discovered your blog thanks to a comment you made to my recent post “Wonders of extraction: Espresso”. And to my great surprise I discovered that you even have a “food chemistry” tag – wonderful!

Gelatin filtration is an elegant method and your take on coffee was indeed a good idea, especially since we are so used to coffee beeing black. Once you’re at it you might also be interested in trying an agar filtration (as described in v. 2.1 of “Texture – A hydrocolloid recipe collection”.

]]> By: Tristan http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-88805 Tristan Fri, 29 Feb 2008 18:48:45 +0000 http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-88805 I'm giving the gelatin/freezer method a go at the moment. Will let you know the results, might blog it myself but i'll credit you etc. What's this diatomaceous earth stuff then? Sounds cool. I’m giving the gelatin/freezer method a go at the moment. Will let you know the results, might blog it myself but i’ll credit you etc.

What’s this diatomaceous earth stuff then? Sounds cool.

]]> By: David Pier http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-68175 David Pier Thu, 20 Sep 2007 01:38:37 +0000 http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-68175 Has anybody tried diatomaceous earth filtration? It has much finer pores than cellulose filter paper and it is more inert than gelatin. It could also be done fast, with fresh hot espresso. The diatomaceous earth could even be preheated. It seems probable to me that gelatin, as a protein, would trap certain types of chemicals that a truly inert filter medium would not. And why did you reject the rotary evaporator? Has anybody tried diatomaceous earth filtration? It has much finer pores than cellulose filter paper and it is more inert than gelatin. It could also be done fast, with fresh hot espresso. The diatomaceous earth could even be preheated. It seems probable to me that gelatin, as a protein, would trap certain types of chemicals that a truly inert filter medium would not.
And why did you reject the rotary evaporator?

]]> By: David Craig http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-65611 David Craig Tue, 11 Sep 2007 11:57:55 +0000 http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-65611 Couldn't help but interject James. I love the idea of drinking a colourless shot. The colour is originating from the roasting process yeh? I wonder if you could remove this element and 'roast' the greens in a different way that will minimise/eliminate the browning? I'm thinking about the 'invisible crust' bread. If you ended up with a colourless 'roasted' bean, it would make a colourless Espresso? Just an idea... You'll need to tell me again what the food bible was you said I should pick up... cheers, Dave Couldn’t help but interject James. I love the idea of drinking a colourless shot. The colour is originating from the roasting process yeh? I wonder if you could remove this element and ‘roast’ the greens in a different way that will minimise/eliminate the browning? I’m thinking about the ‘invisible crust’ bread. If you ended up with a colourless ‘roasted’ bean, it would make a colourless Espresso? Just an idea…

You’ll need to tell me again what the food bible was you said I should pick up…

cheers, Dave

]]> By: wheretherearewolves http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-65540 wheretherearewolves Tue, 11 Sep 2007 05:54:01 +0000 http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-65540 Hey James- This is regard to your comments about the sabajon- Yes if the meth/gum snot percentage isn't nailed down it can get way to gummy and interfere with the flavor. I played around a bit with the isi - espuma thing but found nothing that just kicks ass. For me whether be coffee or anything culinary, artistic - it's finding that right balance between being conceptual and actually tasting f'n good. Sounds like you nailed it this year in Tokyo - Here in NYC there is a new restaurant a couple of blocks away from the cafe that I work at called Tailor - they use our coffee and the head chef is Sam Mason, ex pastry chef from WD. If you are in NY sometime I'll take you by there. There is actually an ex barista from Gimme coffee working there as a chef. They whole concept is creating a menu that deals 1/2 with sweet dishes and 1/2 with savory dishes. Combining flavors that are point/counterpoint ie/ chocolate and banana raviolis, mustard ice cream, coffee soil.... check his stuff @ sammasonnyc.com Hey James-
This is regard to your comments about the sabajon-
Yes if the meth/gum snot percentage isn’t nailed down it can get way to gummy and interfere with the flavor. I played around a bit with the isi – espuma thing but found nothing that just kicks ass. For me whether be coffee or anything culinary, artistic – it’s finding that right balance between being conceptual and actually tasting f’n good. Sounds like you nailed it this year in Tokyo –

Here in NYC there is a new restaurant a couple of blocks away from the cafe that I work at called Tailor – they use our coffee and the head chef is Sam Mason, ex pastry chef from WD. If you are in NY sometime I’ll take you by there.
There is actually an ex barista from Gimme coffee working there as a chef. They whole concept is creating a menu that deals 1/2 with sweet dishes and 1/2 with savory dishes. Combining flavors that are point/counterpoint ie/ chocolate and banana raviolis, mustard ice cream, coffee soil…. check his stuff @ sammasonnyc.com

]]> By: Adam http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-65489 Adam Tue, 11 Sep 2007 01:37:56 +0000 http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-65489 Even though your result isn't crystal clear, it's still cool, and I'm quite jealous that this hadn't occurred to me before. And the world of coffee expands a bit more... Even though your result isn’t crystal clear, it’s still cool, and I’m quite jealous that this hadn’t occurred to me before.

And the world of coffee expands a bit more…

]]> By: charles http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-65464 charles Mon, 10 Sep 2007 22:12:19 +0000 http://www.jimseven.com/2007/09/10/clarified-coffee/#comment-65464 You're the man James! You’re the man James!

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