New Orleans Brewers Cup Champion

This was the first time Wade tried using a Prismo in competition, and it won.

Interestingly this recipe requires using two vastly different water temperatures at two different steps.

It will create a cup that will need to settle. If you taste it right away, it’ll be good, but the body won’t be there. After it has set for about 1-2 minutes, the body will ramp up. At about 63°C/145**°F**, it is a huge, creamy, and almost chewy. The cup will also be crazy sweet.

Give it a try and leave a comment if you enjoy it!

The Theory:

At the particle level of coffee extraction there are two types of solubles: surface solubles and inner cell solubles. Surface solubles extract very easily. They also give coffee its sweetness. Think of how sweet and syrupy cold brew is…that’s because it is pretty much 100% surface erosion extraction. Heat and turbulence are required for inner cell extraction which creates coffee’s complexity (bitterness, acidity, etc). The idea with the above recipe is that you can isolate the surface erosion extraction by doing the low temp pre-infusion. This will delicately extract the surface solubles. Then, you can safely extract the inner cell solubles without fear of over-extracting the surface solubles. That’s the gist of it anyways!