Written in 2015 and never before published, Head of Uel Zing R&D Austin Patterson experiments with pumpkins... well, sort of.
There's the famous PSL—pumpkin spice latte—and then there's PSW, Pumpkin Spice Water. It’s fall time here in Bloomington so we got to thinking at the Lab: Let’s create a new pumpkin spice cold brew but without the heavy milk and definitely without an artificial flavoring syrup. Let’s infuse our classic cold brew coffee with real pumpkin and real spice. I spent a week and a half trying all sorts of recipes and here is what I found.
I initially added a pumpkin puree and spices to the coffee at the beginning of the brewing cycle. I tested a bunch of different ratios but the results continued to be a kind of smear between coffee and pumpkin and not a clean compliment. I think the problem was that the mushy consistency of the pumpkin puree lead to a less than full extraction of the coffee. The pumpkin taste however was surprisingly good, so I switched things up a bit and decided to cold brew the pumpkin spice and the coffee separately. It turns out this was quite an easy step because the pumpkin puree infuses with the water in a matter of minutes. So I set up an experiment.
I had four tests: 10 g, 20g, 40g of pumpkin puree, and 5g of spice all infused in 100ml of water. I filtered the samples with a cheesecloth and used the pumpkin water to cut the conk according to the standard Uel Zing ratio of 1:1. The taste results revealed that the 20g sample tasted the best but it could use just a tad bit more pumpkin. With a final test of 25g of pumpkin to 100ml of water we had hit the jackpot and trust me, it tastes pretty darn good.
If you would like to mess around at home and get to know your coffee a little bit more just follow the recipe below and get Zingin with some spice.
Uel Zing PSW cold brew:
- One batch of Zing Blend cold brew prepared according to standard Uel Brew instructions
- Pumpkin spice water
To make Pumpkin Spice Water use 236 grams (or roughly ½ lbs) of pumpkin spice puree for every quart of water. You can buy pumpkin spice puree in a can at the store or prepare one yourself at home using your favorite pumpkin pie recipe, minus the milk and eggs.
Mix the puree and water together in a bowl or jar. After a minute or so, filter the pumpkin water. At the lab, we ran it through a Uel Brew to filter out the pumpkin, but a cheesecloth works great too.
Go ahead and taste the pumpkin water. It is surprisingly good all on its own…you may want to make more just to have on hand. It could be a fun and unexpected drink for your holiday party, or a great mixer for other beverages beyond cold brew.
3. Cut the cold brew concentrate with equal parts pumpkin water and conk. Enjoy over ice!