See subject. And still have it taste like coffee. Extra credit for mouth feel.
Not that anybody would drink it. Crystal Pepsi and all that.
I just poured some bleach in my coffee. It will need a few days to evaporate out and then I will let you know.
There should be a law…
I am pretty sure coffee’s flavoring components are inherently colored - that is, it’s not one set of goop providing the flavor and another tinting it. I think you’d have to synthesize equivalent-tasting compounds to come up with “clear coffee.” It certainly can be done, probably has been done by some food lab somewhere. I would guess it’s on the shelf for a time when a food conglom thinks they can sell colorless coffee drinks. It would be an uphill battle, since the color of coffee is tightly connected, by fact and custom, to its flavor and quality.
Remember that all soft drinks would be clear, or very close to clear, if caramel or a food dye were not added to tint them. The clear colas simply left out caramel (and possibly substituted a dab of another deep-flavored sweetener, but they may not have had to).
Although I wouldn’t call it brew, there is a technique which I’ve seen used for chocolate.
What you do is basically distill a water-coffee mixture and, via boiling, you recvoer the the “spirit” of the coffee.
I’ll try to find a video or something.
It’s not possible. Coffee’s flavor and aroma are due to a very complex mixture of volatile organic molecules that are created from not-particularly-interesting-tasting precursors when the bean is roasted, and most of those molecules are quite dark in color. You’re never going to be able to get anywhere near a true coffee flavor using only colorless compounds.
(FYI, coffee is known among flavorists as an extremely difficult flavor to get right. Even if your flavor is extracted from actual coffee beans, there are a lot of compounds that won’t separate from the bean’s cellulose matrix unless you resort to some very tricky extraction methods.)
Yes, there are ways to get clear coffee. One is to use a piece of equipment found in chemistry labs (and occasionally in high-end kitchens) - a rotary evaporator. This works by reducing the air pressure around the liquid so it boils at a low pressure. Chemicals can then be distilled from it without changing the taste too much from heating. The result with coffee is a completely clear liquid that tastes like coffee - although it will certainly lose some of the complex flavours of real coffee. This was demonstrated in the series Gadget Man (season 3, episode 5).
[quote=“duncanmkz, post:7, topic:659405”]
Yes, there are ways to get clear coffee. One is to use a piece of equipment found in chemistry labs (and occasionally in high-end kitchens) - a rotary evaporator. This works by reducing the air pressure around the liquid so it boils at a low pressure. Chemicals can then be distilled from it without changing the taste too much from heating. The result with coffee is a completely clear liquid that tastes like coffee - although it will certainly lose some of the complex flavours of real coffee. This was demonstrated in the series Gadget Man (season 3, episode 5).
[/QUOTE]This is still just a form of distillation, which by design is going to leave alot behind.
Well if you mean, a single pass distillation, then yes it leaves a lot behind.
You might repeat the process multiple times…
You might extract stuff you want to keep, and then keep working on the mixed part,
and get different collections of stuff you want, then put it back together.
You might combine distillation with other techniques.
Freezing, filtration, centrifuge, dissolving into volatile liquids (eg alcohols)… you mix the solutions and separate them again, and then distill the alcohol to get the extract…
Homeopathic coffee is clear.