Does anyone out there know what "double brewing" coffee means? What is your favorite...?!
I read that Dunkin Doughnuts coffeehouses "double brew" their coffee and I was wondering what that entails?
Following is basically how you get double brewed coffee -
Brew a pot of coffee Repour that pot into the coffee maker, and refill the coffee grinds Rebrew Some instructions say to use the original coffee grounds.
You might find the following information from wiseGEEK interesting -
The term “double brewed coffee” is used to describe two different preparations of coffee. In both instances, the end goal is to make the coffee much stronger, concentrating it to create a powerful kick. One technique involves running already brewed coffee back through a coffee maker over fresh grounds, while the other simply requires using twice the normal amount of grounds. The flavor of double brewed coffee varies widely, depending on how it is prepared.
Double brewed coffee which is run through a coffee machine twice can acquire a strange taste. Some coffee machines can be damaged by having coffee in their reservoir, and the heating of the coffee can kill off some of the flavor, creating a strange bitter aftertaste. While this coffee is certainly stronger, it is not always very tasty. When old coffee is used, such as coffee which has been sitting overnight, the result can be rather stale.
More commonly, people really mean “double strength coffee” when they talk about double brewed coffee. Double strength coffee is made with twice as many coffee grounds as usual, creating a very strong, bold flavor. Double strength coffee is easy to make in a coffee maker, and it can also be produced in a French press or on the stovetop. Some people also like to throw spices like cardamom into the grounds to make the resulting coffee more interesting. This sort of double brewed coffee is ideal for iced coffee drinks, as it keeps the drink tasting strong even as the ice melts.
Whatever you do, don’t try to make double brewed coffee by cooking coffee grounds on the stove for an extended period of time. The longer coffee brews, the more bitter it gets, as the heat brings out the tannins in the coffee. The subtle flavors of the coffee will also start to disappear in the heat, leaving the would-be double brewed coffee tasting extremely bitter and unpleasant. It is also not advisable to reuse coffee grounds for much the same reason, as the bulk of the flavor has already been leached from them.
My favorite brand of coffee is Bucks County Coffee. I especially like Ethiopia Yirgacheffe. Once in awhile I’ll go to a local coffee roaster and treat myself to a ? lb. Jamaica Blue Mountain Coffee. It’s expensive stuff so I don’t do it very often.
"Double brewing" is to use twice as much coffee for the same amount of water.
Dunkin says it double brews its iced coffee. Iced coffee is going to be watered down as the ice melts. If you make iced coffee from regular brewed coffee, it’ll be weak. You can do it at home, if you like iced coffee; just use twice the amount of coffee you usually do.
Starbucks uses espresso instead for its watered-down, iced-down, and milked-down drinks. Espresso is another way of getting very strong coffee flavor, using steam rather than hot water to extract more flavor, and using an extremely dark roast.
According to DD:
*What is double brewing?
We double the amount of coffee beans we use when brewing our Iced Coffee to compensate for the ice. This guarantees our Iced Coffee is always full of flavor and never watered down.
However, the actual definition of double brewing is brewing a pot of coffee, pouring the freshly brewed coffee back into the water tank, dumping the old grounds and replacing them with fresh grounds and a fresh filter, then running the brewer again so that the coffee is run through a second set of grounds. This supposedly give the coffee an extra kick.
If you value your coffee maker, don't do this. A number of makers argue this is a bad thing:
In addition, most current brewers will allow a "double brew." This condition arises if the brew button is pushed a second time after the first brew has been partially completed. As a result the coffee pot is overfilled and, occasionally, internal overfilling of the coffee brewer apparatus itself occurs. Coffee brewers are also exposed to severe operating conditions and extended service times reducing the component lifetime of the parts and wasting energy if the brewer is not being used during a particular period.
I've never done this, but it seems to me you'll damage your coffee maker if you do, plus you'll probably damage the water filter (since most filters don't filter hot water, only cold). DD's definition is different from what the majority consider double brewing to be.
Hope this helped. :)