Head over to drinktrade.com/mdc to get $30 off your first order plus free shipping! -- Will coffee coffee? A question that maybe didn’t need answering but we’ll attempt to anyways.
Morgan, I love how worried you are about our kettles. I have made coffee with a kettle that was labelled "sausages only" before. I needed caffeine badly. Yes, it had a vague sausage taste.
One could mitigate the heat loss by putting the entire stack into a big PVC pipe and feeding appropriately temperature controlled steam into the tube. Also using porcelain v60s and preheating the thoroughly should offset the heat loss. But in the end it's just just a gimmicky thought experiment. One might get the same concentrations of dissolved solids by reducing the water content after brewing - like evaporating water with mild heat and a vacuum pump.
Not proud of it, but I literally did this during my freshman year of college. I was just getting into coffee and was regrettably using Folgers coffee (I had no knowledge of coffee brewing do's and don'ts). My theory was that I would be increasing the coffee strength each time, but it was just bad coffee that I made that year no matter what I did. Now I'm a college senior who has spent the past three years buying and working with proper equipment (I've even got the new Fellow grinder) and I even bought testing equipment two years ago to help improve my coffee through science! All in all, not proud of my coffee origin, but I'm proud of where my coffee is now. Also, keep up the fun and informative videos!
When you said "sacrificial brewer", Black & Decker just immediately popped into my mind 😂. Sacrificial Brewer ™. This brew reminded me of the students' coffee popular amongst students in Italy where they brew coffee in a moka pot and then brew coffee again with the first batch of coffee to make a very strong cup which would keep them awake so that they may study. A really interesting video! 😄
I feel like you just stumbled into an old school percolator brew. The coffee is brewed, reheated, circulated and repeated ad nauseum until the heat is removed. It makes sense that it would be like diner coffee because that's usually how it's prepared. The only difference is you continue to use fresh coffee rather than the grounds becoming depleted as the brew process continues.
Well a diner is going to use a drip coffee maker. But the continual application of heat from the warming plate, and gradual evaporation it causes, has the same ultimate result.
This reminded me! In college in Italy during exam times my classmate and I used both our moka pots this way. She would make the first pot in hers, then pour that coffee into the water chamber of mine, and then we would drink our double coffees throughout the night. I think the most rounds we got was 3 or 4 before it was unbearable.
I believe you have almost achieved what we call "dad's coffee" in our family. We used to joke that my dad made coffee so thick you could let go of the carafe mid-pour and the coffee would hold it up, go find a knife, and cut off however much you wanted.
I heard from somewhere that double-brewed coffee held up better for iced coffees, which are my preference, so I tried it and I think my results were kinda like yours. Yeah, it was a stronger brew, but it was definitely worse tasting than if I had just single-brewed it like normal
in college I double-brewed All my coffee, using a Mr Coffee, the same grounds and poured the first round right back in the tank, Blasphemy now but it definitely made it darker. on a side note my grandmother (born at the start of the Depression would make second pot by adding half the amount of fresh grounds to the used grounds and a whole pot of fresh water.
It would've been interesting to see how it would taste if you diluted the quadruple 4 parts to 1. Would it taste like the first brew or would the excessive heating in the kettle leave it tasting burned?
Also using a refractometer for each consecutive brew and seeing how much things change. Now I'm looking forward to the more science-y collab with Lance Hedrick!
@@ashoka7273 Yeah I'd think you'd extract less as the water is getting more saturated with coffee solids, but not sure, the acidity of the brewing coffee with coffee might help extract more though.
@@BensCoffeeRants it's going to be different for different chemicals. Stuff that normally solvates rather slowly will end up at a higher relative ratio to faster dissolving substances compared to a single brewed coffee. That is as long as solvation is not limited by solubility but rather time. in reality there are so many variables at play ( i.e. different grindsizes) that it is impossible to predict correctly
Interesting experiment video! That double cold brew may be stronger in caffeine than normal cold brews. Also, adding a bloom with hot water at the beginning of the cold brew may help bringing out the sour notes.
Double brewed coffee and you don't include the best copypasta ever written? Okay, gather around and listen the fuck up... Brew coffee Let coffee cool Replace filter and coffee grounds with new filter and new coffee grounds. Pour first batch of coffee back into the coffee maker. Brew AGAIN Lift off Let me tell you people something. I work nights and needed a way to stay energetic. I finally found the answer... I just drank "double brewed coffee" and I feel like I can throw an orange at 60 percent the speed of light. Do you realize that if I had a boomerang right now I could kill god, eat his meat, and use his hide to stay warm during those long nights on the savanna? ENERGY. After drinking this special coffee I suddenly find myself triangulating coordinates and shit in my mind. I'm pretty sure if I was a floating head that I'd be able to float directly to the Bermuda triangle without stopping for directions. I have so much energy that I'm now watching half hour long sitcoms in just seconds! You ever notice that They don't have any type of Karate for German shepherds? if dogs learned to focus there chi, just imagine how fucked we'd be? Well, I wouldn't be fucked, but you most certainly would be. Right now I could probably fight off a giant ghost flamingo made entirely from ninja stars and tazers. In fact, I'm about 85 percent certain that I could fuck up a 2003 Nissan Altima, if it were to suddenly become self aware and hostile towards me. ENERGY. I have so much energy that I can multitask more shit right now than your lazy ass will accomplish within the next 4 months. While I type this I'm also filming a remake of "tango and cash", done with puppets. Simultaneously, I'm also updating my match.com profile while dry humping a zebra and skiing. And guess what? I just squeezed a new York steak with my bare hands and crushed that shit into individual calories! I am the ghost of Jim Varney and I will haunt you into infinity! I am the one that inspired the "blade" movies and I will triumph! I am the singularity, the way, the light, the man who can turn a normal visit to the zoo into a multiple felony getaway vacation to the andromeda galaxy and I don't take shit from anyone!! If you wanna lay around until you morph into a giant stick of butter and explode, that's your choice. But if you want so much energy that you could morph into a cybernetic plasma cheetah and beat the fuck out of the power rangers then I suggest you try "double brewed coffee". ENERGY.
Years ago I worked overnights in an office doing data entry, and someone who had never made coffee before really did not understand the instructions, and made double coffee with a coffee machine, after first completely overfilling the basket. Sludge came out. Someone else tried to fix the machine by cleaning out the basket and water source, not putting in more grounds, and then regular coffee came out. The third time was still drinkable if weak coffee. It took like six times (and putting in some vinegar at one point) to have the machine run clear.
This reminds me of doing a reiterated mash in home brewing. You use two batches of grain to get a higher flavor and sugar concentration, giving a heavier beer, generally with more alcohol.
There was a good V60 recipe which used a small amount of water, then used the first batch of coffee liquid again on the same grounds. Then added hot water to the coffee. It gave a very good cup of coffee, a very good recipe.
I do double brews for especially light roast coffee, the types that would feel a little hollow and light on body and it gives it a nice boost in extraction. But I just pour back the coffee back on the brewer without reheating it.
I did this the other day for my coffee passionate SO using a pour over. Results for me: super coffee Results according to her: coffee Also, TIL I should pre-moisten my coffee filter. Good to know! Thanks!
I was a busboy at a Horst Mager restaurant in the late '80s, we made coffee with coffee in the large basket brewer. It was only made once a day during prep, before the restaurant opened. If you want to try this at home use a cheap stove top kettle. Fun fact: If you use your chefs good knife to cut lemons for water, you learn to sharpen every knife in the restaurant. Edit: My guess is that the brewer had a lot of coffee solids in the water tank at the end of each brew, just increasing as time went on.
Thank you for being the first coffee content creator (that i have seen) to cover this fairly common 'hack'! If you are poor and need extra caffeine you can put your cooled carafe right back into the water tank if your $20 Mr. Coffee maker you bought on sale at a grocery store. Personally, i call this "Crucible Coffee" when my partner makes it.
I once accidentally sort of did the opposite ( reused beans ). I used to use my Mr. Coffee to make tea ( place the bags in the carafe , Mr. Coffee heats the water ). Did this one time, and the tea tasted really strange. ( I had left used grounds in the maker, and it had been there one ore more days )
Hey Morgan, you should check out a sake style called kijoushu. Instead of the usual rice, water, yeast they use sake instead of water... to make sake lol They use about 30% less sake than they would with water so there's going to be less yield. But the result is a light amber, sweeter kind of dessert sake
This made me think back to my army days. Sometimes, on a chilly night, the NCO on duty would make his rounds between the guards with a jerrycan of (really bad) coffee or tea. Sometimes the can wouldn't be properly cleaned before switching, resulting in a vile drink known as caté. So now I wonder... What would happen if something similar was done with good tea, and good coffee?! What would a light roast coffee brewed with a proper cuppa tea taste like? Would oolong coffee?
I learned how to make coffee through an old school italian barista which was my grandmother who used the old school way of using a pot and a brick with an egg to absorb the grains. every time i do this the coffee always tastes better then any other method ive tried but the one she uses inside the video that actually replicates this exact method. thanks to your channel i no longer have a designated coffee "pot" and ladle.
@@alajnabiya you get an entire brick of coffee and some eggs and you boil the brick of coffee inside of a pot of water and after its done you pretty much poach the eggs around the grains to absorb them before straining out the rest into various cups with ladles. if you dont do it right youll burn your coffee and ruin the whole pot so its a recipe thats more handed down thats really really difficult to master.
Alsoo I love the point about the TDS. I wonder if it would actually build up over time, though because you're refiltering it with the same filter size...
Just making a coffee while watching Morgan Drinks Coffee while they brew some coffee using coffee using coffee. Then taking a sip of my coffee while enjoying coffee content. Ps. Bought a Hario Cold brewerfrom a video you did a good while ago. Lovely to use and will be making more cold brew myself, thanks!
For anyone who would like to protect their good gooseneck kettle, but who still wants to try this, Hario sells their Air Kettle, which is a plastic (“black resin”) pouring kettle, for around $16 on Amazon. You can heat up your coffee in a saucepan (or even the microwave), transfer it to your Hario Air Kettle, and then double/triple/quadruple/infinituple your pourovers to your heart’s content.
In Italy people make cafe degli studenti, or students coffee, where you use a moka pot and then put that coffee in the bottom and fresh grounds in the pot and then drink the hell drink that comes out. I would not recommend it as caffeine doesn’t really affect me, but I thought I was going to die after drinking it.
In Italy we call it "il caffè dello studente" (the student's coffee). It is said that some students drink it during the exam period to stay awake and study more. We of course would wake it with a moka pot, brewing coffee with coffee. I'm not sure how common it is, as no one that I know does it, but pretty much all students know of it.
I've done this with my drip coffee maker, I got five makes out of it before it stopped working. The coffee was... interesting. Heavy, grainy, and lightly "burnt" tasting. But honestly, I didn't notice any rise in caffeine.
Back in my barista days I had a regular who would ask me to do a pour over then pour it back through the brewed grinds. I never tried it for myself, but I’d imagine it’s just over extracted. Maybe he thought that’s what coffee should be like. Like a cheap diner with water stained mugs kinda vibe.
So in the spirit of experimentation my thoughts on your technique is that the coffee - multiply brewed - exposes the coffee to too much heat. As we know, heat wrecks coffee. So I was wondering if you did the multiple brews cold, then warmed the last brew up after the pour over, it might be as "bruised" so to speak. The coffee would not be as exposed to heat too much.
A really nice video! I do have to say I love your content, it's just something I can watch and passively gain knowledge from, while I'm not a coffee drinker myself, I do find brewing to be particularly interesting. Also I'd like to say, I'd love to see, if possible maybe a Collab with Greg from how to drink as you two both do alot of informative content.
Do you think the bad taste also had to do with the additional oils from the already liquid coffee? I am glad you talked about knowing how to thoroughly clean the kettle because I thought, many who’ve tried this before may not have considered how it’ll be tough to get plain water to not taste like old coffee afterwards. :) Happy for the surprise bonus! If you are ever able to do a version of this in the future where somehow the caffeine levels could be measured, that would be interesting :)
Sooo, this is something I did a couple of times, kind of, to salvage what was otherwise not a very good cup. Which is funny because that's kinda the opposite of what you're doing here 😂 A bunch of times I got my grind size wrong for various reasons: maybe the beans behaved very differently to what I expected, or maybe I just forgot to change the grind after previously making a bigger batch or using a different method or whatever. Anyway, if the pour over happened too quickly and the brew was (unsurprisingly) underextracted, then I just poured that over the coffee bed again. And it makes sense - the coffee still has flavor to give. After that second pour, the coffee was basically in line with what I'd normally expect, a totally respectable cup of coffee just with extra steps. I don't think I ever tracked the time for that second pour but my guess that the sum of both pours would've been normal or slightly longer time, but given the lower temps at that point, it was totally fine. But yeah, no reheating in my case. That's... unhinged 🤣
I occasionally pour my brewed coffee back into the basket of my coffee machine to have it go through the beans one more time. I like to imagine it makes the coffee stronger but it probably doesn't make that much of a difference.
I would have stopped at “diner” coffee! 😎 You know the flavor…it’s the same carafe sitting on the burner for hours because no one has come in for coffee, and you get that first horrendous cup….gagging to get it down, but needing it because you have to drive down the road. And just as you get close to disposing of that last drop dow your throat, the waitress comes by and fills it back up! I’ve actually bought coffee from a fast food chain, that I threw out after the first sip. Who knows what they did with that coffee, but it was terrible! I’m glad you did this, so we don’t have to.😂
I think for the double brew to be good, you have to use different roast blends each time. Like standard breakfast blend for the initial brew, and then for the second, do a more fruitier or berry esk blend for the re brew. And then for the third (if you go that far) use a nuttier tasting roast, maybe you could get a trail mix type brew from it in the end. Like doing an initial more bitter blend, and then the second and 3rd blend to use should be a more sweet or savoury roast to offset the re brewings
I mean, in Italy we call this "caffè dello studente" - literally "students' coffee". It is a MUST for any university student during exams sessions 😂 You basically make a moka, then use that same coffee to fill the water thing underneath and brew another moka ✨
I just had an interesting idea, why not stack some brewers on top of eachother, Pour over pouring over another pour over? :D It would lose some heat for the 2nd brew, but I think it should be enough to maybe add some extra interesting fruity / acidic notes?
I do this with my moka pot and some pourovers...using cold brewed coffee heated. Man, when you do this, man, your 'get up and go' level will be up 9000!!! Trust me, this works...and Im a former coffee shop hack as well. But honestly, you needed to have filmed if the coffee kicked in after you drank them. I know doing this method makes for a super potent brew, and if you cut in some milk and sugar, you're off and running
Not sure if anybody's mentioned it but Acaia's channel has a nice video by ChungHyun Kim who makes a V60 using the same coffee that went through the filter. Not an exact comparison, of course, but your video kinda reminded me of that! :)
OH BOY do i have the mosntrosity to match this. When i was younger i did what i call the Teocka, instant coffee made with bagged tea for water and instant chocolate powder xD
There is a limit to the amount that will be soluble without increased pressure. Also reheating is supposed to be bad for the flavour, so brewing into a thermal carafe may be better.
