Iced, brewing

Try brewing a quart of tea by quadrupling the recipe, straining it into a clean glass jar and refrigerating it for a cooling summer iced beverage. 

Think about this It takes just seconds to make a hot cup of tea from boiling water and a tea bag. How long does it take to make a cold-brewed iced tea ... 

By A.E. Hargreaves Life, Death and Nitric Oxide By Antony Butler and Rosslyn Nicholson A History of Beer and Brewing By Ian S. Hornsey The Science of Ice Cream By C. Clarke... 

Freeze-dried coffee is prepared by freezing brewed coffee and then removing the ice component with a vacuum-pump. Describe the phase changes taking place during these processes. 

Brew a pot of the coffee with the Vz cup of French roast coffee. Steep the grains in water as it boils. Remove grains. Boil malts, hops, and vanilla for 60 minutes. Strain wort into the fermenter. Pour in the pot of coffee. Top off with enough ice water to make 5 gallons. Pitch yeast Rack to the secondary fermenter after 3 days. Bottle 23 days later wdth Vz cup dark molasses for priming. 

For all that, the history of coffee has not come to an end. People liked the social atmosphere of coffee drinking but did not want the possible effect of caffeine, hence the decaffeination process, or of some acids, hence the steam-treatment. For others, making coffee from the roasted beans was too much trouble, hence the preparation of soluble coffees, decaffeinated or not. All these treatments alter the content, and therefore the taste of the beverage. There is now a trend to new products (iced coffee, iced cappuccino for example). There are also gourmet people who buy specialty roasted coffee and increase the side-market for coffee-pots or espresso makers by brewing coffee according to their taste. 

Products and Uses An ingredient in bakery products, baby foods, confections, ham (chopped or processed), hamburger, ice cream, luncheon meat, meat loaf, poultry, and sausage. Used in brewing and wine making and as a formulation aid, humectant (moisturizer), sweetener (nutritive), texturizing agent (improves feel or texture). 

Products and Uses Usually in candy, icings, soft drinks, brewing, and as humectant (moisturizer that prevents drying). It is a 50-50 mixture of two sugars, dextrose and fructose. It is sweeter and more soluble than table sugar. Primarily a sweetener (nutritive) and moisturizing additive. 

If you spilled a cup of freshly brewed hot tea on yourself, you would be burned. If you spilled the same quantity of iced tea on yourself, you would not be burned. Explain. 

Sublimation can be used to purify solids that readily vaporize. Figure 11.3 shows a simple way to purify iodine by sublimation. Impure iodine is heated in a beaker so that it vaporizes, leaving nonvolatile impurities behind. The vapor crystallizes on the bottom surface of a dish containing ice that rests on top of the beaker. Freeze-drying of foods is a commercial application of sublimation. Brewed coffee, for example, is frozen and placed in a vacuum to remove water vapor. The ice continues to sublime until it is all gone, leaving freeze-dried coffee. Most freeze-dried foods are easily reconstituted by adding water. 

Suppose a solid is warmed at a pressure below the pressure at the triple point. In a phase diagram, this corresponds to moving along a horizontal line below the triple point. You can see from Figure 11.11 that such a line will intersect curve AD, the vapor-pressure curve for the solid. Thus, the solid will pass directly into the gas that is, the solid will sublime. Freeze-drying of a food (or brewed coffee) is accomplished by placing the frozen food in a vacuum (below 0.00603 atm) so that the ice in it sublimes. Because the food can be dried at a lower temperature than if heat-dried, it retains more flavor and can often be reconstituted by simply adding water. 

---