The non dairy creamer packs are an oil and water emulsion. It is a very scientific process and has to be precise. I install and repair machinery that creates these products. I’ve seen that on test samples after a run. It’s safe to consume but not very appealing. It’s just the oil separating. I can’t tell you the name of the product due to it being a proprietary product. Hope this is helpful. Great video! 👍🏼
You are absolutely right. Non dairy creamer is basically fat with other ingridients for taste but it should also contain chemicals that help the fat contect mix well with water. It seems that as a result of freeze drying those chemicals could not do their job for some reason and the fat in the cup keeps separting from water.
@@nodriveknowitall702 I'm meant that emustion is not complicated. Like just adding mono and diglyceride flakes to the oil and water the the mix will create creamer. For powdered creamer it's just oil and maltodextrin.
best part of the video was when he said thank you, you too when she said have a nice day at McDonald's. some people treat people bad just nice to see some good.
1 fluid ounce of water weighs slightly more than 1 oz. So, when you need a more precise amount of water to reconstitute, weigh going in then weigh coming out. The difference in ounces will be approximately the amount of water in fluid ounces to use for reconstitution.
Another excellent video. As for myself and my future freeze drying with mine, I'd freeze dry my home brewed coffee with nothing added and put packets of non dairy creamer and sugar inside each batches mylar bag for each serving.... Just like you recommended at the end of the video.
I really love this. I could just make massive batches of my favorite coffee, freeze, dry, and powder it up to take it out hiking. Add milk and sugar separately - boom. Boutique instant coffee that isn't through the nose expensive.
Just do some plain extra strong black home brewed coffee with nothing in it. Then you can make to taste with water sugar cream etc. Like you would with store bought.
You didn't get ripped off at Dunkin. A cappuccino is mostly foam. As it sits, the bubbles pop and you are left with a half empty cup. If you checked it when you first got it, it would have been full but very light.
@@hongtanke hey Mr. Seattle 👋 cappuccinos are equal parts milk coffe and foam. 1/3 of the drink is foam by definition. it doesn’t take a genius to know and if you don’t, google is literally a click away lol
I took a gallon of chocolate milk bought next to the milks in the grocery store. It froze very well. I put just about 4 cups of choc milk on each tray (we have the medium freeze dryer). It freeze dried really well. I have not reconstituted it yet, but it looks like it did real well.
The bubbles are caused by oils which are still liquid when they are at the deep freeze levels of the freeze dryer (not cold enough to freeze the oil). When a vacuum is pulled, the air in the liquid expanding pulls the oils out, and that's what causes the bubbles.
@@thefreezedryingcommunity Have you ever looked at coffee beans and noticed they are shiny? That's the natural oil... You can also see these oils on the top of your freshly brewed coffee sometimes.
@@thefreezedryingcommunity The oils in the coffee beans carry the flavour, & also create the 'crema' - that light brown layer on the top - of a good espresso.The reason espresso has more flavour than drip filter coffee is because most of the oils don't make it through the filter.
Something I am currently trying, I’ll update when I’m done. I am saving up left over coffee, when I have 4 pots I will quickly boil, then simmer until it gets down to 1 pot. I believe this will make it very concentrated. I know I can fit 1 1/2 pots on two medium trays, so I’ll need 3 pots of the concentrate to fill 4 medium trays. With it being so concentrated already, it will require less powder to make a cup and allow far more powder saving on the machine run times. Hope that makes sense. You would also do cold brew, makes a much stronger coffee. Again, it would allow less powder to make a cup of coffee later.
Thanks for doing this experiment. I had no idea you would spend that much on all the coffees. I must confess that I have never in my life been to Starbucks. I am too cheap to pay over 5.00 for a cup of coffee. I would just freeze dry black. I don't care for store bought instant coffee. I have been on the fence about getting a freeze dryer. I really like watching what you are doing, thanks for sharing!
HAHA! I call it being thrifty! I am the same way. I was tallying in my head how much money Starbucks was raking in and how much money a year some people spend on their $5 per day habit.
Ya I think the only time I would FD prepared coffee is to make single serve cups that I could take camping, but it would be home brewed only. But that could be pretty handy for that situation.
Wondering if you can freeze dry whole or ground coffee beans ? With prices due to increase is there a way to preserve the beans? Thanks for any help ! Love your videos!
@@msgottaneedtoknow Since nobody answered, I guess we'll have to give it a shot, I don't see any reason why it shouldn't work. Once I find the time, I'll try a batch with before and after weights to see what happens.
The home coffee swirling looks identical to when a butter sauce “breaks” (like beurre blanc).. to fix a sauce, you would usually add a small portion of cold butter while mixing, wonder if adding a small portion of cream here would have done the same or if too diluted. Anyways, thanks for the videos, just looking into freeze drying for the first time. Aloha
Love your videos! The McDonald's mocha might not have froze as good as the others because chocolate is known for not not freeze drying very well according to the Harvest Right operation booklet.
Im pretty sure that was the milk separating. That is common with frozen milk. I freeze milk a lot and when I defrost it i have to shake it up really good before drinking it comes out fine.
If and when I purchase my freeze dryer, strongly brewed unsweetened coffee without dairy is going to be one of my primary goals. I might investigate the possibility of purchasing some kind of large-scale, non-commercial, cold brewing equipment so that optimum flavor is obtained. The better the quality and the roast, the more that I like drinking my coffee black. That, and freeze drying the powdered coffee in small mylar bags equivalent to four 12oz cups of brewed hot coffee.
I also like the room temp, Concentrated Liquid Coffee pump bottle from Amazon. Makes about “100 cups” I use it a lot for cold brewed. I switch a few coffee brands throughout the week and I don’t get tired of them. Cafe Bustelo Instant is another brand good for ice coffee and their ground espresso made hot on the stovetop with espresso maker is always good for company. Thanks for the video.
They sell freeze dried coffee pretty much everywhere and it seems like it would be cheaper and faster to buy it. Yep, there is the loss of flavor, but honestly if you are doing this for a time when the shtf ...any coffee is going to be great.
The advantage here is that you can integrate the milk and sugar into one packet rather than have to deal with multiple things. As far as cost, I think freeze drying is about the same in price, or maybe slightly better unless you are buying instant coffee in a huge can or something. You really are only using up time because the freeze drier overall doesn't use that much electricity.
Check the contents of your creamer. Many have lots of oils for long term stability in them which will not freeze dry well. There may be an emulsifier in there that did not recover from the freeze drying as well as the rest. I agree with your comments on keeping separate.
The bubbling is from sugars usually fructose like in corn syrup. Oranges and grapes do it also because of their high sugar content. Fructose strongly bonds with water and will pull moisture out of the air and doesn't freeze unless way below 0. Because of this the sugar content allows some melting of water to occur and the vacuum boils the water resulting in sugar bubbles that dry as the water boils off.
The home brew....i think most of those little creamer pods are non dairy, like the powdered creamer coffee mate. Maybe thats why its swirling around in the cup.
Wouldn’t it be better to start with either espresso or a concentrated cold brew instant coffee in a extremely strong brew cooked down to a syrup then frozen and freeze dried
What your NOT putting into factor is the classification of bean they use for their coffee. The beans are classified by grade, 1 being the best, 5 the worst. McDonalds uses a class 3 bean, Dunkin Donuts uses a class 4, and good ol Starbucks uses the worst of em all, a class 5 bean. Coffee beans have an oil, which gives them their unique flavours. Roasting times are just as important as the bean itself. I'm not going to get into the whole makeup and scientific reasoning of coffee, but I will mention that the bubbling of McDonalds coffee are the results of the oils trapping the moisture. My business is coffee and coffee machines. If you want more info, please don't hesitate to send me a message. I would be more than happy to share some of my knowledge.
OK, then you are the man to ask this question…..What would you put away (the kind of coffee) and how would you freeze dry it? Would you grind the bean, do whole beans, not roast the beans and roast them later, or just make and freeze dry the coffee? That was totally interesting about the classifications of the bean grades at the different eating establishments. Who knew that Starbucks would be the worst one???
I want to use my full beans, using bulletproof medium roast. I think I can do it using turkish coffee process. I've been cold brewing gallons and FDing- crazy long for small return (cold brewing only bc brewing gallons might burn out my coffee maker) . I'm thinking I can coarse grind, freeze dry, powder in kitchen aid. Then to use would be like instant, or possibly it might need triple brewing which Turkish coffee does? Maybe you can experiment for us?
if you used flavor creamer like a coffee mate or something like that, that would be why. I tried freezing it once and then pulled out defrosted it, it was lumpy. but when I tried poring it in coffee to see what it would do it did the exact same thing.
Wouldn't be to bad for my backpacking call me old 58 but i like REGULAR coffee maybe a little sugar so would be cheap for me to do and cheaper than instant coffee
Loved this one, beginning was hilarious!!! I drink Reveille coffee from the Navy Commissary..hahaha...it's like paint stripper. Thats how cheap and strong i like it. BTW I love the kitchen gadgets too, glad I'm not alone. My wife makes fun of me all the time over it. I also am getting into curing meat like hard salami as my daughter loves it, but you should try a pork belly and make your own bacon if you haven't. It is so much better tasting. Again enjoy your channel and play your vid's all the time. Looking for an old trampoline now as I never thought of that. What state y'all located in?
For reasons I don't understand we don't have a Dunkin where I live. Anyways, I've been binging your videos all evening. Don't even have a freeze dryer. Just enjoy the experimentation. Additionally, have you tried tea? Like growing chamomile and freeze drying it instead of just drying it out.
I Love Mocha...but if youve ever lwt one sit long enough and poured it out..youll notice that the chocolate syrup is always at the bottom...probably why it looks burnt..its syrup
One way you can decide how much water to use is to weigh to item (in grams) before freeze drying and weighing it again (in grams) after freeze-drying. Each gram difference between the two is a mL of water loss. Example: Coffee before 240 grams (8oz) Coffee after 100 grams. Water loss is 140 mL (little under 5oz). I don't freeze dry myself (yet), but I do use this to find out how much a hospitalized child pees, in mL, when they are diapered and we need to track intake and output.
Looks like during the freeze drying, your creamer has split. As to why? I don't know, but I get the same thing when I use milk that still looks and smells fresh, but has actually already turned, to make a regular cup without freeze drying.
Thanks for doing this experiment. I am looking to buy a Harvest Right freeze dryer and was just wondering if you do put 12-16 coffees (say black coffee), how much time will it take to get to the same result? Given you only put in 4 coffees now, I am guessing it will take 3 to 4 times amount of time? Would be great if you can confirm that please.
its because as you reduce the water levels it becomes thicker like syrup and the bubbles just dont pop mocha coffee is roughly 50/50 coffee and hot chocolate thats why its different
Another great video. When you do leftovers again, you should try another tray of the home brew without the creamer. By the way what type of creamer did you use, powder or liquid?
I don't know. I thought maybe the reconstituting process is what made the creamer do that and doing it with hot water. But when you add creamer it is always to HOT coffee.
Does the freeze dryer have presets or any sort of sensors that have it stop automatically when items are done freeze drying? Or do you have to go off a guide or just guess? Thanks :)
it measures a few things, mainly the vacuum and temp. I dont ever change settings unless it is something with extremely high water content like watermelon or cucumber
In what scenario would you use freeze dried coffee? You could just use instant coffee (already freeze dried) or just make fresh one with freshly ground beans. Not sure what is the application here..
@@marthaanderson2594 exactly, try freeze dry home brew coffee? Try different concentrate like espresso and americano and see what difference will it be.
You're seeing movement of the solids and fats in the creamer influenced by convection. Try miso soup. You'll see the same thing. I bet if you blend the hell out it it goes away. The convection of the hot liquid is always there but you can't see it if its a uniform color, and if you add something that is easily influenced by the heat and moves freely with the existing convection you get this enhanced effect. Think lava lamps.
I'd like to freeze dry my liquid peppermint mocha creamer and then freeze dry my brewed coffee and then mix them together when I want coffee down the road like when I'm camping.
You are showing us some wonderfull stuff, please can you dry freeze coffee from a columbian roast beans then mix with water, then dry freeze condensed milk then dry freeze milk break them down to powder form mix with hot water and check out the result and tell us if its 3 in one coffee or not, thanks
For the large bubbles on the McDonald's coffee,, I suspect more than oils, which would have been present in all of the coffees since it is in the beans, lies in the fact that it is a mocha. If that was Dutch process cocoa, which is most common, will be very alkaline, it is in fact the defining characteristic of Dutch process. Added to an acid like coffee, then removing the liquid that dilutes it would cause large bubbles. Rather like the volcano science experiment with vinegar and baking soda
The non dairy creamer packs are an oil and water emulsion. It is a very scientific process and has to be precise. I install and repair machinery that creates these products. I’ve seen that on test samples after a run. It’s safe to consume but not very appealing. It’s just the oil separating. I can’t tell you the name of the product due to it being a proprietary product. Hope this is helpful. Great video! 👍🏼
Cool. Sounds like you are our expert on this. I appreciate the info.
there is no equipment, lol there are ingredients.
You are absolutely right. Non dairy creamer is basically fat with other ingridients for taste but it should also contain chemicals that help the fat contect mix well with water. It seems that as a result of freeze drying those chemicals could not do their job for some reason and the fat in the cup keeps separting from water.
@@linzbelle Ingredients generally require equipment to properly prepare into a final product...
@@nodriveknowitall702 I'm meant that emustion is not complicated. Like just adding mono and diglyceride flakes to the oil and water the the mix will create creamer. For powdered creamer it's just oil and maltodextrin.
best part of the video was when he said thank you, you too when she said have a nice day at McDonald's. some people treat people bad just nice to see some good.
I would FD super strong coffee to get more servings per run.
1 fluid ounce of water weighs slightly more than 1 oz. So, when you need a more precise amount of water to reconstitute, weigh going in then weigh coming out. The difference in ounces will be approximately the amount of water in fluid ounces to use for reconstitution.
Another excellent video.
As for myself and my future freeze drying with mine, I'd freeze dry my home brewed coffee with nothing added and put packets of non dairy creamer and sugar inside each batches mylar bag for each serving.... Just like you recommended at the end of the video.
I have been freeze-drying any leftover coffee that Is left it’s a great convenience when the coffee runs out
I really love this. I could just make massive batches of my favorite coffee, freeze, dry, and powder it up to take it out hiking. Add milk and sugar separately - boom. Boutique instant coffee that isn't through the nose expensive.
Just do some plain extra strong black home brewed coffee with nothing in it. Then you can make to taste with water sugar cream etc.
Like you would with store bought.
Yeah, that's what I was thinking too while watching.
I love watching your experiments. Not economical, but it would be a really cool thing to use as a flavoring.
It’s awesome for taking camping also survival whatever
You didn't get ripped off at Dunkin. A cappuccino is mostly foam. As it sits, the bubbles pop and you are left with a half empty cup. If you checked it when you first got it, it would have been full but very light.
bull. I have Cappuccino's every day. I have my own machine and regularly get them from various places in Seattle.
@@hongtanke of course the guy being pretentious about coffee is from Seattle. 😂
A correctly made cappuccino is 1/2 foam and 1/2 milk. You are drinking a latte which is about 1/2 to 1 inch foam
@@hongtanke hey Mr. Seattle 👋 cappuccinos are equal parts milk coffe and foam. 1/3 of the drink is foam by definition. it doesn’t take a genius to know and if you don’t, google is literally a click away lol
I took a gallon of chocolate milk bought next to the milks in the grocery store. It froze very well. I put just about 4 cups of choc milk on each tray (we have the medium freeze dryer). It freeze dried really well. I have not reconstituted it yet, but it looks like it did real well.
Yeah milk really surprised me how well it does. You wouldn't think it would do well.
The bubbles are caused by oils which are still liquid when they are at the deep freeze levels of the freeze dryer (not cold enough to freeze the oil). When a vacuum is pulled, the air in the liquid expanding pulls the oils out, and that's what causes the bubbles.
Very interesting and now I am curious why there is oil in coffee.
@@thefreezedryingcommunity Have you ever looked at coffee beans and noticed they are shiny? That's the natural oil... You can also see these oils on the top of your freshly brewed coffee sometimes.
@@thefreezedryingcommunity The oils in the coffee beans carry the flavour, & also create the 'crema' - that light brown layer on the top - of a good espresso.The reason espresso has more flavour than drip filter coffee is because most of the oils don't make it through the filter.
@@thefreezedryingcommunity
The oil also could be part of the creamer you used. If it’s non-dairy that’s where some oil is from.
Something I am currently trying, I’ll update when I’m done. I am saving up left over coffee, when I have 4 pots I will quickly boil, then simmer until it gets down to 1 pot. I believe this will make it very concentrated. I know I can fit 1 1/2 pots on two medium trays, so I’ll need 3 pots of the concentrate to fill 4 medium trays. With it being so concentrated already, it will require less powder to make a cup and allow far more powder saving on the machine run times.
Hope that makes sense.
You would also do cold brew, makes a much stronger coffee. Again, it would allow less powder to make a cup of coffee later.
this technology work great for soup, and food preservation and fruit juice. thanks for pioneering
Thanks for doing this experiment. I had no idea you would spend that much on all the coffees. I must confess that I have never in my life been to Starbucks. I am too cheap to pay over 5.00 for a cup of coffee. I would just freeze dry black. I don't care for store bought instant coffee. I have been on the fence about getting a freeze dryer. I really like watching what you are doing, thanks for sharing!
HAHA! I call it being thrifty! I am the same way. I was tallying in my head how much money Starbucks was raking in and how much money a year some people spend on their $5 per day habit.
I can't believe how much time people spend waiting in line for coffee. Not to mention drive time and fuel getting there.
Ya I think the only time I would FD prepared coffee is to make single serve cups that I could take camping, but it would be home brewed only. But that could be pretty handy for that situation.
im so relieved coffee turned out successful. i look forward to trying it myself.
Yep i think it's a winner! Let us know how it turned out.
So how did it turn out?
Wondering if you can freeze dry whole or ground coffee beans ? With prices due to increase is there a way to preserve the beans? Thanks for any help ! Love your videos!
Old video, but I was wondering the same. Guess nobody knows.
I’m wondering the same thing. I’d love to know.
@@msgottaneedtoknow Since nobody answered, I guess we'll have to give it a shot, I don't see any reason why it shouldn't work. Once I find the time, I'll try a batch with before and after weights to see what happens.
I’m curious! If you guys do it let us know! I’m waiting on my freeze dryer just ordered yesterday!
I came here looking for the same answer. Who’s going to try first?
I don't think that was burned sugar that you were seeing in the Mocha, that just looks like the chocolate that would naturally be in a Mocha.
What comes to mind is the movie, "The Swamp". Loved this video.
I did find that freeze dried milk has to be done with cold water... heat just clumps it all up into balls... well, lesson learned. Hehe.
i wonder if you could freeze dry the whole unroasted and or roasted beans. that would be a great vid.
The home coffee swirling looks identical to when a butter sauce “breaks” (like beurre blanc).. to fix a sauce, you would usually add a small portion of cold butter while mixing, wonder if adding a small portion of cream here would have done the same or if too diluted. Anyways, thanks for the videos, just looking into freeze drying for the first time. Aloha
Have you fd the whole bean roasted or green.
Love your videos! The McDonald's mocha might not have froze as good as the others because chocolate is known for not not freeze drying very well according to the Harvest Right operation booklet.
Very true!
Im pretty sure that was the milk separating. That is common with frozen milk. I freeze milk a lot and when I defrost it i have to shake it up really good before drinking it comes out fine.
If and when I purchase my freeze dryer, strongly brewed unsweetened coffee without dairy is going to be one of my primary goals. I might investigate the possibility of purchasing some kind of large-scale, non-commercial, cold brewing equipment so that optimum flavor is obtained. The better the quality and the roast, the more that I like drinking my coffee black.
That, and freeze drying the powdered coffee in small mylar bags equivalent to four 12oz cups of brewed hot coffee.
I also like the room temp, Concentrated Liquid Coffee pump bottle from Amazon. Makes about “100 cups” I use it a lot for cold brewed. I switch a few coffee brands throughout the week and I don’t get tired of them. Cafe Bustelo Instant is another brand good for ice coffee and their ground espresso made hot on the stovetop with espresso maker is always good for company. Thanks for the video.
Thanks for doing that. I really enjoy coffee. You rock.
Absolutely. Keep the ideas comin'
After roasting my own coffee beans and grinding the beans, can I freeze dry the powder?
They sell freeze dried coffee pretty much everywhere and it seems like it would be cheaper and faster to buy it. Yep, there is the loss of flavor, but honestly if you are doing this for a time when the shtf ...any coffee is going to be great.
You never know what’s in the packaged freeze dried coffee, added chemicals, crappy water, poor handling process. Quality control doing it yourself.
The advantage here is that you can integrate the milk and sugar into one packet rather than have to deal with multiple things. As far as cost, I think freeze drying is about the same in price, or maybe slightly better unless you are buying instant coffee in a huge can or something. You really are only using up time because the freeze drier overall doesn't use that much electricity.
Colcafe instant coffee brands is also good for less work. I make hot and cold with them.
Thank you for doing the coffee !!! What a great machine.
absolutely! it was a fun one to make
Awesome video!
Check the contents of your creamer. Many have lots of oils for long term stability in them which will not freeze dry well. There may be an emulsifier in there that did not recover from the freeze drying as well as the rest. I agree with your comments on keeping separate.
Yes many benefits to keeping it separate.
That starbucks worker was super polite, and thats coming from a Canadian!
HA! He was probably highly caffeinated 😂
The bubbling is from sugars usually fructose like in corn syrup. Oranges and grapes do it also because of their high sugar content. Fructose strongly bonds with water and will pull moisture out of the air and doesn't freeze unless way below 0. Because of this the sugar content allows some melting of water to occur and the vacuum boils the water resulting in sugar bubbles that dry as the water boils off.
Very interesting. Thanks for your comment.
The home brew....i think most of those little creamer pods are non dairy, like the powdered creamer coffee mate. Maybe thats why its swirling around in the cup.
Wouldn’t it be better to start with either espresso or a concentrated cold brew instant coffee in a extremely strong brew cooked down to a syrup then frozen and freeze dried
What your looking at is called Natural Yeast!!
What are the settings? Did you do any customization?
What your NOT putting into factor is the classification of bean they use for their coffee. The beans are classified by grade, 1 being the best, 5 the worst. McDonalds uses a class 3 bean, Dunkin Donuts uses a class 4, and good ol Starbucks uses the worst of em all, a class 5 bean. Coffee beans have an oil, which gives them their unique flavours. Roasting times are just as important as the bean itself. I'm not going to get into the whole makeup and scientific reasoning of coffee, but I will mention that the bubbling of McDonalds coffee are the results of the oils trapping the moisture.
My business is coffee and coffee machines. If you want more info, please don't hesitate to send me a message. I would be more than happy to share some of my knowledge.
OK, then you are the man to ask this question…..What would you put away (the kind of coffee) and how would you freeze dry it? Would you grind the bean, do whole beans, not roast the beans and roast them later, or just make and freeze dry the coffee? That was totally interesting about the classifications of the bean grades at the different eating establishments. Who knew that Starbucks would be the worst one???
I want to use my full beans, using bulletproof medium roast. I think I can do it using turkish coffee process.
I've been cold brewing gallons and FDing- crazy long for small return (cold brewing only bc brewing gallons might burn out my coffee maker) .
I'm thinking I can coarse grind, freeze dry, powder in kitchen aid. Then to use would be like instant, or possibly it might need triple brewing which Turkish coffee does? Maybe you can experiment for us?
Thanks for making this video, i am wondering if you can make instant coffee using your freeze dryer(espresso or filter coffee)
What i made would be instant coffee. add hot water or tap water and microwave.
The texture on the homebrew was wild.
Long time ago. Can you deep freeze dry an espresso shot without miilk and sugar
Do you know if I could freeze dry the raw coffee beans for future brewing- skipping making it first?
Maybe, but they might be too oily to freeze-dry well. It'd be an interesting experiment to try out.
Freeze dried coffee is very concentrated. Make it strong and you can get 12-16 cups per tray.
👍☕
Which would be better with grounds? Freeze dry or just vacuum seal.
You should try sugar syrup in your coffee. I think that might keep sugar from separating in your homemade coffee powder.
I love cofee
Awesome! I will have to try this in my HR! TFS!
Absolutely! It works great
it is your creamer. my creamer this last year has been doing thye same thing, not sure but think they have changed the recipe or an ingredient.
if you used flavor creamer like a coffee mate or something like that, that would be why. I tried freezing it once and then pulled out defrosted it, it was lumpy. but when I tried poring it in coffee to see what it would do it did the exact same thing.
Wouldn't be to bad for my backpacking call me old 58 but i like REGULAR coffee maybe a little sugar so would be cheap for me to do and cheaper than instant coffee
Thanks for all your effort in making these videos. Did you put the entire contents of the tray in each coffee cup when adding water?
It was the creamer... that was funky
What types of creams and sugars were in all the coffees?
Loved this one, beginning was hilarious!!! I drink Reveille coffee from the Navy Commissary..hahaha...it's like paint stripper. Thats how cheap and strong i like it. BTW I love the kitchen gadgets too, glad I'm not alone. My wife makes fun of me all the time over it. I also am getting into curing meat like hard salami as my daughter loves it, but you should try a pork belly and make your own bacon if you haven't. It is so much better tasting. Again enjoy your channel and play your vid's all the time. Looking for an old trampoline now as I never thought of that. What state y'all located in?
I'm in colorado until June/ July of next year. I have a video on homemade bacon. I would love to try salami or similar though.
@@thefreezedryingcommunity sorry I havent gotten thru all your vid's yet. Saw yesterday you answered those question's haha
For reasons I don't understand we don't have a Dunkin where I live. Anyways, I've been binging your videos all evening. Don't even have a freeze dryer. Just enjoy the experimentation.
Additionally, have you tried tea? Like growing chamomile and freeze drying it instead of just drying it out.
I have not tried tea yet. I don't see any reason it wouldn't work
Nice Vid. You should have done this with all of them being black
I Love Mocha...but if youve ever lwt one sit long enough and poured it out..youll notice that the chocolate syrup is always at the bottom...probably why it looks burnt..its syrup
Could be the different types of coffee each company uses.
Can u just freeze dry regular coffee grounds?
What machine is the drying thing you've used
I would like to see how just black coffee would dry.
One way you can decide how much water to use is to weigh to item (in grams) before freeze drying and weighing it again (in grams) after freeze-drying. Each gram difference between the two is a mL of water loss. Example: Coffee before 240 grams (8oz) Coffee after 100 grams. Water loss is 140 mL (little under 5oz). I don't freeze dry myself (yet), but I do use this to find out how much a hospitalized child pees, in mL, when they are diapered and we need to track intake and output.
Great tip. I have been meaning to do this on all of my videos for awhile now. It would definitely be helpful on certain kinds of foods/ drinks
Great video
Looks like during the freeze drying, your creamer has split. As to why? I don't know, but I get the same thing when I use milk that still looks and smells fresh, but has actually already turned, to make a regular cup without freeze drying.
Very nice video, thanks man!! Did you ever tried black coffee?? If yes, what was the result? Thanks
how about making some cold brew?
Thanks for doing this experiment. I am looking to buy a Harvest Right freeze dryer and was just wondering if you do put 12-16 coffees (say black coffee), how much time will it take to get to the same result? Given you only put in 4 coffees now, I am guessing it will take 3 to 4 times amount of time? Would be great if you can confirm that please.
Sorry if this was already addressed. Would you use silicone mats for this in the future?
I would use silicone or at least parchment. Some things really like to stick to these trays and it seems like a huge waste
its because as you reduce the water levels it becomes thicker like syrup and the bubbles just dont pop
mocha coffee is roughly 50/50 coffee and hot chocolate thats why its different
the "burnt sugar" is cocoa powder
should you vacuum it also to really dried it faster
Put in silicone ice cube trays?
On my coffee it separates likes that when it cools off- the fats float to the top- I just whip again when I reheat.
Another great video. When you do leftovers again, you should try another tray of the home brew without the creamer. By the way what type of creamer did you use, powder or liquid?
I am not sure what brand it was, but it was a well known one. It was liquid.
@@thefreezedryingcommunity Do you think powder creamer would do the same?
I don't know. I thought maybe the reconstituting process is what made the creamer do that and doing it with hot water. But when you add creamer it is always to HOT coffee.
Funny thing is thats how Duncan doughnuts started sometimes you just have to go back to the basics
Does the freeze dryer have presets or any sort of sensors that have it stop automatically when items are done freeze drying? Or do you have to go off a guide or just guess? Thanks :)
it measures a few things, mainly the vacuum and temp. I dont ever change settings unless it is something with extremely high water content like watermelon or cucumber
Your home brew is funny. It looks like yeast growing.
In what scenario would you use freeze dried coffee? You could just use instant coffee (already freeze dried) or just make fresh one with freshly ground beans. Not sure what is the application here..
Cool. I just joined your FB group. How to store these fd coffees and how long are they good for?
Should tried black coffee.
The homebrew was black coffee just with cream and sugar. You would get the same good results, just a different taste.
@@thefreezedryingcommunity you can do same types of coffees at home.
Isn’t some instant coffee labeled as freeze-dried?
@@marthaanderson2594 exactly, try freeze dry home brew coffee? Try different concentrate like espresso and americano and see what difference will it be.
Martha Anderson all instant coffee granules are freeze dried condensed coffee.
Whats with the jug that looks like it is going over the vacuum line?
What happens with straight black coffee?
same results
You're seeing movement of the solids and fats in the creamer influenced by convection. Try miso soup. You'll see the same thing. I bet if you blend the hell out it it goes away. The convection of the hot liquid is always there but you can't see it if its a uniform color, and if you add something that is easily influenced by the heat and moves freely with the existing convection you get this enhanced effect. Think lava lamps.
Man, Utah doesn't have dunkin' anymore :(
I'd like to freeze dry my liquid peppermint mocha creamer and then freeze dry my brewed coffee and then mix them together when I want coffee down the road like when I'm camping.
You may have trouble with creamer. Anything with high fat and oils will only last a short amount of time
Maybe you should try a Light torch to rid of bubbles 🤷
You are showing us some wonderfull stuff, please can you dry freeze coffee from a columbian roast beans then mix with water, then dry freeze condensed milk then dry freeze milk break them down to powder form mix with hot water and check out the result and tell us if its 3 in one coffee or not, thanks
Why do you have the clamp on fan? We just ordered ours and seeking the best way. Thanks in advance.
pump runs hot, it just helps keep it cool.
Is it fresh milk / looks like it curdle to me
It's ALIVE!!!!!!!!
Going on the FD liquids, I wounder how energy drinks would do, like redbull or monsters. or the Monster Java drinks.
I will add it to the to do list!👌
@@thefreezedryingcommunity An energy shot shaker, oh the ideas are endless, if it works that is.
@@Skydiverjoe2871 Rehydrate it with some Vodka!
Have u tried freeze dried milk & sugar
I have seen the milk separate in coffee and tea it is the milk it is worse with cream I used a spoon and remixed it
Interesting video. Was there fat in your creamer?
For the large bubbles on the McDonald's coffee,, I suspect more than oils, which would have been present in all of the coffees since it is in the beans, lies in the fact that it is a mocha. If that was Dutch process cocoa, which is most common, will be very alkaline, it is in fact the defining characteristic of Dutch process. Added to an acid like coffee, then removing the liquid that dilutes it would cause large bubbles. Rather like the volcano science experiment with vinegar and baking soda