Cold brew — the black coffee that marks the night
Coarsely ground coffee steeped in cold water for twelve hours: a slow extraction yielding a round, less acidic, highly caffeinated concentrate. Dilute with water or milk depending on mood and time of night.
Coarsely ground coffee steeped in cold water for twelve hours: a slow extraction yielding a round, less acidic, highly caffeinated concentrate. Dilute with water or milk depending on mood and time of night.
My telescope collects light patiently, photon by photon — well, my coffee is the same. I pour the grounds into a jar of cold water in the morning and let it steep all day, no heat, no rush. In the evening, when I arrive in the control room for the night, I have a concentrate ready: a little water, an ice cube, and I'm set until sunrise. Believe me, observing the black hole at the center of the Milky Way requires wide-open eyes.
- •Coarsely ground coffee — a large dose (aromatic base)
- •Cold water — plenty (slow extraction)
Cold brew — the black coffee that marks the night
Coarsely ground coffee steeped in cold water for twelve hours: a slow extraction yielding a round, less acidic, highly caffeinated concentrate. Dilute with water or milk depending on mood and time of night.
Why this dish? An observation night lasts from dusk to dawn. Coffee is every astronomer's companion in the Keck control room — and cold brew, smooth and concentrated, is prepared in advance and drunk cold or warmed up, without aggressive bitterness, during the long hours.
My telescope collects light patiently, photon by photon — well, my coffee is the same. I pour the grounds into a jar of cold water in the morning and let it steep all day, no heat, no rush. In the evening, when I arrive in the control room for the night, I have a concentrate ready: a little water, an ice cube, and I'm set until sunrise. Believe me, observing the black hole at the center of the Milky Way requires wide-open eyes.
Ingredients (period version)
- Coarsely ground coffee — a large dose (aromatic base)
- Cold water — plenty (slow extraction)
Ingredients
- Coarsely ground coffee — 80 g (aromatic base)
- Cold filtered water — 800 ml (slow extraction)
- Ice cubes — to taste (cold serving)
- Milk or water — to dilute (strength adjustment)
Method
- Mix ground coffee and cold water in a large jar.
- Cover and steep 12 to 16 h in the refrigerator (or at room temperature).
- Filter through a fine cloth or coffee filter: you get a concentrate.
- Serve this concentrate diluted with water or milk, over ice — or gently warm it for a cool night in the dome.
How it was made : Cold brewing coffee is an ancient technique (known in Japan as "Kyoto" coffee), which became very popular in American coffee shops in the 2010s. Its low acidity and long shelf life make it the ideal drink for night work.
The contemporary twist : Serve it in a black mug and name it "Sagittarius A*" — after the supermassive black hole whose existence Andrea Ghez proved.
Andrea Ghez · Charactorium
