here it is you asked I answered you said
stop complaining about everyone else'scoffee drinks why don't you make one
yourself
you can do better publish a recipe you
said okay I will this in front of me is
the first perhaps many recipes that are
offer of coffee sodas now this is a
pretty simple copy so know this is
coffee focused with a little twist in
there before I drink this let me tell
you about the process that I went
through to get to sitting here with this
bottle in front of you so we're going to
try and make a coffee soda and there's a
lot of things we need to decide along
the way do we need to use espresso for
this or or should it be like filter
coffee I don't already know
but either way and the first thing I
have to do is make some simple syrup I'm
gonna make a 2 to 1 syrup because this
is gonna be a sweet soda it's gonna be
delicious
but we need a way of adding sugar to it
now I know one to one's easier to make
quicker to make but I don't want the
dilution later on so it's 2 to 1 we just
want to heat this until it dissolves
basically so nicely dissolved let it
cool down will decant it in a minute
I'll get rid of this hot plate and we'll
make some filter coffee so let's talk
about brewing coffee I'm gonna do two
different breathing and do a pour over
now for a pour over I'm gonna brew a
little bit heavier I want my end
strength to be about 1.5% so to do that
I'm going to use 75 grams per liter a
heavier throw a couple reasons I want a
bit more strength than the end brew
partially cuz there be a tiny bit of
dilution as we go and also just for
intensity of taste but I'm gonna brew a
pretty traditional v60 same technique
that I always use and just make sure
that the coffee is well extracted once
that's done I'll put it to the side and
I'll let it cool down or we can carry on
with making our espresso drinks when it
comes to the espresso of choice in fact
the coffee of choice for either of these
things I am not leaning towards a crazy
funky fruity thing I am leaning towards
a sweet come
classic coffee coffee kind of thing I
think for what I have in mind for a
delicious coffee soda I don't want it to
be too weird I think there's probably a
recipe down the line for something weird
but not today so I'm gonna brew a couple
of espresso as a double shot I mean
these 19 in 40 grams out and if I do a
good job I should end up with an
espresso of about 9.5 percent strength
now that's obviously much stronger than
the filter coffee I'm gonna dilute that
down afterwards to a kind of matching
dilution
41 grams that's workable now this is I'm
sure a very delicious espresso but it's
got some problems when it comes to our
desired use of a soda well we need to
filter it
we need to paper filter this espresso to
get rid of any suspended material now
that suspended material is a problem
when it comes to carbonation it provides
nucleation points and it will cause a
co2 to come out of solution it'll make
it really fizzy and frothy and
problematic so we have to paper filter
our espresso to clean it up get rid of
all that stuff so it's bye-bye crema
bye-bye any suspended material in there
we just want that clean intense coffee
flavor to do that all I'm gonna do is
pour it through an unreduced b60 paper
and it should drain through a nice clear
liquid which is what we want now this
will often happen when you're trying to
filter our espresso it'll just kind of
choke and you just have to be patient
one of the reasons it's clogging is
because there's so many fine pieces from
that espresso actually clogging up the
filter paper those things that we're
trying to get rid of here now I tend to
find that this is probably as annoying
as it is a better solution than pressing
it through a narrow press because in
that situation I tend to find that you
still get more insoluble material coming
through those thin Aeropress papers
especially at pressure okay that's good
enough for me we could use refractometer
but I do want to waste any of this at
this point if we presume it's about nine
and a half percent strength we've got
about thirty four grams there then you
can work out how much soluble material
is actually inside this cup and if you
want the end result to be 1.5 percent
strength then you can do the maths about
how much liquid to add which is about a
hundred and eighty grams of liquid I'm
just going to use some good tasting
clean mineral water that I like to
dilute it down so we've got one of our
two beverages here we need to do a
couple more things to it now we need to
sweeten it up and then we need to add a
few key flavors now if you're thinking
about this and I really don't want to
get in the way of the coffee flavor I
want to give it room to breathe I would
almost emphasize it so after I've added
the sugar there's something else I want
to add just in a tiny quantity to see if
it can just lift up that kind of coffee
flavor warm it up
a little bit more but first things first
our sugar syrup so I've got 215 grams of
beverage I'm going to add 30 grams of
simple syrup of which 20 grams of that
is sugar so it'll give me 20 out of the
will then become 245 grams which is
about the sort of starting sweetness I
want to work with some soft drinks get
all the way up to about 10% sugar but
they're generally counteracting quite a
lot of acidity I'm not sure we're gonna
have that much acidity here and I don't
want to go to too sweet squeeze bottles
are the best so there is our espresso
now we need to create the same sweetness
with our filter coffee this is a larger
batch so I'm gonna need to add more
simple syrup to can I get the same
recipes are going to add 60 grams here
to about 440 mils
meaning that we'll have about 40 grams
out of 500 percent now for the next
phase of testing my theory is that a
small amount just a tiny amount of
chocolate bitters will add a nice amount
of bitterness to it and also just round
out the flavors soften them up a little
bit but I don't know actually which
chocolate bitters I want to use for this
so I've got three different ones here
we're going to do samples in two rounds
so we'll do filter coffee first we'll
pour three fold two copies on just a
little - initially just to taste and
then see which bit as I prefer and then
run the same test with the espresso
based beverage let's see what we got
here
okay a little bit too much citrus not
unpleasant that finishes quite well okay
that finishes quite well
this one this one I'm just not until I
think the Malagasy chocolate bit is too
much citrus I think it's out this is
interesting but again too much citrus up
front this one pretty subtle but it
actually does quite nice things for the
finish this one I think is it I have to
be careful with this though because the
heavy hand is going to mess things up
now we'll just repeat that experiment
very quickly with the espresso based
version of this few drops this is way
too much to put a dash into an espresso
cup sizes is too much but it's about
flavor marriage no dominantly dominantly
citrus yeah okay
yes unquestionably this one here and I
think having tasted the two now I'm
leaning towards the espresso version
like a really nice amount of bitterness
a little bit of acid nice intensity of
flavor and won't actually go just a
little stronger so in that next round
I might down loot that a little bit less
one more addition but I need to make up
really quickly it's a pretty simple
thing to make and that's a salt solution
a saline solution we're gonna mix 20
grams of salt in 280 grams of water so
it's a 20% solution that way we're going
to use just a little bit of this because
just salt does wonderful things in tiny
amounts where you can't really detect
the saltiness of it so we're going to
make some of that up quickly and then
get it into a dropper bottle then I'll
pull a fresh round of espressos I'll
strain them I'll dilute them and then
get them down to two degrees Celsius so
now we need to talk about carbonation
which is actually so important to me now
one of the first things about
carbonation is that you need your liquid
to be cool there's a kind of peak in
carbonation in terms of the ability of
water to dissolve co2 at around 2
degrees Celsius as such what I'm going
to do
is decant this into this plastic bottle
that I need for carbonation I'm going to
put a temperature probe in it and then
I'm going to put it in the freezer so
that I can track its temperature make
sure I grab it when it hits about the
right point so it's now time just being
nice and cold to carbonate it so what
we're going to do is get rid of as much
air as possible because that gets in the
way of good carbonation so I'm just
gonna squeeze a bunch of air out and put
this little special cap on and then I've
got with me from home a kind of
carbonation ring that uses like a big
co2 tank so to our empty ish of air
bottle open that and then we add our co2
so this is full of co2 or what actually
going to do now is a drain it out of co2
we're going to depressurize it and re
pressurize it again just because we want
to make sure we've got maximum co2
minimum air in this thing then we're
going to chill it a bit more and then
we're going to drink it let's have a
little taste
it's very physics now copy has firming
agents and they which is why you get
crema which is what's going on here
let's just have a gentle pour oh that is
busy okay it's not perfect yet
Wow that's busy I love carbonation I
already do that is really fizzy it is in
need of a bit more coffee flavor the
sweetness is about right
could do with the touch less bitterness
now I'm going to tell you too much about
how that tastes because based on what
I'm tasting here I'm gonna make some
recipe tweaks and bridge more espresso
I'm gonna rebuild this soda from the
ground up tweak it make it really
delicious and then I know what I have to
do and know what I have to change I
think I can make just a really tasty
fresh coffee so I'm gonna do that I'm
gonna make that new batch up gonna nail
down that recipe I'm going to publish
that recipe on my website a website that
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welcome back we are ready to taste this
thing the I hope final iteration of this
thing the recipe that will be on my
website link down below I don't have a
bottle opener so it's going to be a
screwdriver effort to
this thing open because for some reason
I thought I should cap it because it
looked cool
that's like a bottle of soda should get
a label next time job's done
oh now smell wise you get like a little
citrus and then a nice kind of coffee
hit on the nose
now this is gonna be a fresh soda and by
that I mean this isn't gonna keep for a
long time this isn't pasteurized for one
and two the coffee will begin to degrade
over time these are definitely fun to
make in a batch I recommend doing that
but I would drink them pretty quickly
before they develop that cow's tail
unpleasant coffee taste that you find on
a lot of bad cold brew to carbonate this
you don't need a carbonation rig like
mine you could use a SodaStream or you
could use like a creme whipper with co2
cartridges instead of the cream whipping
cartridges that you normally use with
those there's lots of ways to carbonate
I just like to do it at high pressures
in large volumes because I can shall we
have a taste oh yeah
now this recipe this drink is only as
good as the espresso that you start with
right like it's a really a reflection of
that thing I didn't go with like a wacky
wild natural or anything like that I
went with a clean washed coffee that is
sweet and delicious and as a result this
beverage is sweet and delicious now that
little hint of citrus from those coffee
bitters with that nice little chocolaty
finish there that is really yummy this
is good this on a cold day would hit the
spot sweetness is nice carbonation is
nice this isn't a super-high level of
carbonation I haven't gone crazy on this
if you're if you're bored you can weigh
how much co2 you're adding it's actually
a measurable thing very carbonated
beverages you'll add about 6 grams of
co2 per liter so you can weigh before
and after carbonation and actually see
the difference here word about 3 I would
say so pleasantly fizzy sparkling but
not like an angry angry fizz
then you can end up with a kind of a
raspy a harsher kind of carbonation that
I don't think this really warrants or
actually works that well with coffee
this is pretty good
at this point what would I change what I
improve I'm pretty happy with this I
think it's pretty good it's restricted
by having to be fresh but it's
nonetheless pretty enjoyable if I could
find a slightly less citrusy chocolate
bitters there was a little bit more
classic chocolate I might use that over
this one I think this works really well
and it gives it a kind of interesting
coffee color quality that's quite nice
but I could do with that a little bit
more chocolate you could probably add
some caramel color for more of a classic
Cola look if you wanted to do that but
this that's pretty good I think you
should try it if you do try it then I
want you to tell me what coffee you used
in it how was it and don't skimp on the
little details don't skimp on the say
line don't skimp on doing this stuff
right don't skimp on clarifying your
espresso as much as you can
a lot of that stuff adds up to a really
nice delicious balanced enjoyable little
beverage and I hope you enjoy it because
I really had some fun making this so go
make yourself a delicious coffee soda
and let me know your results down in the
comments below as always thank you so
much for watching and I hope you have a
great day
