In article >,
"Jack Denver" > wrote:

> I'm not sure if its a cold brew or hot brew process. I know the concentrate
> is kept frozen for freshness. I don't think concentrate is ever made by
> "boiling down" regular brewed coffee...that would indeed be yucky. Rather
> you make a concentrate by brewing an extra strength coffee with less water.
> You can remove even more water thru reverse osmosis or vacuum evaporation.
> Not only would boiling at atmospheric pressure damage the product but
> boiling is an energy inefficient method.Again the extra processing steps add
> cost and I would not want to compare it to freshly roasted home roast brewed
> in a vac pot, but compared to the typical mass market offering of stale
> preground that has been "resting" on a hot plate, it is often better, much
> much better. You only have to taste this product to know it does not taste
> boiled or reheated. Diluted is another question because Americans do expect
> weak coffee, but that could be easily adjusted by adding less water. It's
> not a perfect product, but it's not the "instant" product that it appears to
> be at first glance.

If brewed at concentrated strength, doesn't that effect quality--i.e.,
it's being brewed at a less than optimal water:ground coffee ratio?

When I used the term dilution, I wasn't refering to the creation of weak
coffee per se (though I don't doubt it's weaker than what I brew), but
to the dilution of the concentrate with water to a drinkable level.

Can't say that I've been in a Burger King in the last 10-15 years.


> In effect, straight espresso is a coffee concentrate which can you dilute
> with hot water to make brewed strength "Americanos". If you took fresh
> espresso, froze it immediately after brewing and used it to make Americanos,
> I think the result would not be bad, nor would mixing it with hot water give
> it a "reheated" taste.

Is espresso really a concentrate? My understanding was that the chief
difference between it and brewed coffee was not in the comparative
concentration of the dissolved compounds that each share, but in the
emulsified oils that only espresso has (to any signficant degree).

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