Freeze Drying Dutch Bros Coffee: Dutch Freeze drinks
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- Опубліковано 3 сер 2021
- In this video we start freeze drying a lot of Dutch Bros Coffee, Dutch Freeze drinks.
My sister redeemed all of her free drink punch card in a very short time, more than 50 drinks. We freeze dried 92 cups of the drinks in 6 batches.
Freeze dried food will stay fresh for many years and be ready and waiting when you need it.
We have started putting our videos up at rumble.com/user/SchoolReports
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We have the medium freeze dryer with the original vacuum pump.
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Amazon affiliate links to some of the things we have been using; it helps us and costs you nothing.
• Escali Primo Kitchen Scale amzn.to/3r8VqRe
• This is the scoop I use for bagging: amzn.to/3pdTB4J
• Silicone Square Cake Pan - Set of 2 amzn.to/2YvAp6L
• Dial Thermometer -40 to 160 F 1-Inch amzn.to/3pvAfIm
• Parchment paper - We usually get our at Costco, but they also have it on Amazon amzn.to/3owy5qC or amzn.to/3Cw1WXL
• Corrugated Plastic Sheets we use in our freezer amzn.to/2YqAM2A
• Drill Bit 5/32" x 10" Extra Length amzn.to/3tEOvRx
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Mylar bags: packfreshusa.com/shop/seal-to...
Nice, can never have too much coffee.
Thanks for taking the time to give a thorough explanation. Your videos on Freeze Drying are very good quality! I think I will be buying the Gusseted bags next time I buy them. I buy in case quantities so It will be a few weeks, but your use of them convinces me they are worth the few extra cents per bag to use these.
You're welcome! We get ours bags by the case, also. We've bought and used 1000's of them (the 7 mil ones) and couldn't be happier with them. It's too expensive to buy them a hundred at a time, plus a hundred might not last the month. And, if you had more than one machine it would just be silly not to buy cases.
That looks sooo good .
Love your videos.
Thank you!
I'm not a huge coffee fan, but I do love Dutch Bros! I agree, they are having fun and the customer service is great.
And I'd rather give my "bucks" to a smaller company where the employees and the customers are the "stars". (too subtle?)
@@SchoolReports I feel the same way! I vote with my wallet. 😉
I'm interested where to you get the clear door seal? I hate the pillows where you can't see into the machine.
It's just a tight fitting disc I cut out of Acrylic, but not air tight. It doesn't affect the vacuum. (I used 0.075" thick acrylic (1.9mm thick) I would probably use 1/8" (3mm +) next time) The disc seems to work better than the pad that came with the freeze dryer for lowering heat transfer. I'm basing this on the fact that the front of the door does not get as cold with the plastic disc in place as it did with the pad that came with ours. (think airplane window) Once the machine is under vacuum the pad or disc probably don't matter, but while it's freezing it seems to help. I love how good of a job it has done and have not experienced any downside. It also works when I want video inside the chamber while freeze drying. Here is how I made it. Making an Acrylic Disc Front for a Harvest Right Freeze Dryer ua-cam.com/video/erH1VDqNi80/v-deo.html If your freeze dryer is like ours, the opening is not quite round and that would make it difficult to make a disc for some one else's machine. For my first test piece I cut a very accurate circle out of a piece of foamcore and it had gaps of 1/8"+ (3mm +) around the edge.
My sister's new machine has a chamber that is very round. We will be making a disc for her machine and I think the fact that it's round will make it easier.
Wouldn’t it been easier to use a Thermo camera to see if it’s fully dry. I mean that’s what I use after 36-40 hours of drying and weighing.
Thanks for the question. (And sorry for the book-long response:) The short answer is - Yes, it would be easier, but thermal imaging can't tell if it's dry, only if it's warm. We do a _Dry Check._
The long, rambling answer is:
First, the machine is almost always wrong. It can't know if it's dry.
A thermal imaging camera can't tell if it's dry, only if it's warm.
A lumber moisture meter works okay for lumber, but it's not designed for freeze dried food and won't work for that.
Feeling the food won't tell you if it's dry and certainly can't tell you about every piece on the trays.
Water activity (aw) meters are designed to test the moisture levels, but cost a lot and only test small samples.
I've been told more than a few times that I'm wasting my time - that the machine "knows" when it's done! I've also have heard from too many people who have found out, after - between days and months - that their food was not all the way dry and has now gone bad. Surprise!
I'm using the fact that the weight of the trays of food should stop dropping when all of the water has been removed. After the freeze dryer finishes, I take the trays out, weigh them, put them back in for more Final Dry time (or Extra Dry on the newer machines), and then check them again for weight loss - The Dry Check. When the weight loss stops (no more water to remove), they should be dry. I don't bag the food if there is still water in it. I show this in a recent freeze drying videos. Here's an example: Freeze Drying Your First 500 lbs of Food - Batch 49 - Milk, Tomato, Meatballs, Beef, Nacho Sauce, Frozen ua-cam.com/video/WJpwztDxRXE/v-deo.html
During a recent batch, because of the thickness of the "pucks" I made, the final Dry Check took 3 cycles, for a total of 8 hours of additional dry time! That was more than 12 hours after the machine said it was done. Never trust the freeze dryer to know when the food is dry - it can't know and is easily fooled.
As far as I'm concerned, anyone who is bagging any food for storage without doing a Dry Check using a sensitize scale is wasting their time, food, and money. Without the Dry Check you're just guessing as to whether or not the food is dry, might as well just flip a coin.
Put your hand in a bag of rice and tell me if it's dry. A bag of "Dry" rice will feel warm and dry, but it can still have plenty of water in it. We did a test of drying (and weighing) 1000 grams of dry rice fresh from the bag and it lost 95 grams of water. -That's 9.5%! - it wasn't dry! Yet it "felt" dry. (I don't know if you've already seen this - "Dry" Rice and "Dry" Hashbrowns - ua-cam.com/video/lbJRIpulhD0/v-deo.htmlsi=oxvklV6GRBZBPB14&t=2743 )
If the food is only checked by feel, all they can do is hope and trust that the slowest drying/wettest pieces were the pieces that were checked. (And that they have fingers that can detect hidden moisture!) The slowest pieces are not always the biggest, and the food does not dry evenly across the entire tray.
"Remember kids, the only difference between Science and screwing around is writing it down."
This is my personal guideline about dry food: 🤣(Only a little tongue-in-cheek)
#1 Never trust the freeze dryer or a spot check moisture meter to tell you if the food is dry! Do a Dry Check using a scale to make sure it's dry before bagging and storing.
#2 Don't overload the freeze dryer. I try to keep the medium machine to a maximum of about 8 pounds of Water Weight per batch. (I have had 11+ lbs of water. It took a long time and I won't do that again)
#3 Don't make the food on the trays too thick (height, not viscosity) If you do, you may have to run the batch twice.
#4 When in doubt about dryness, add extra final dry time.
#5 Never trust the freeze dryer or a spot check moisture meter to tell you if the food is dry! Do a Dry Check using a scale to make SURE it's dry.
#6 NEVER trust the freeze dryer or a spot check moisture meter to tell you if the food is dry! IT CAN'T KNOW! Do a Dry Check using a scale to make SURE it's ALL dry before bagging and storing.
🤣 Remember, I'm just another idiot on the internet. I could be wrong. The #1 joke at our house is "But, I saw it on the internet!" Consider looking at what commercial companies are doing. That's where I look to for guidance. If they can do it, we probably can too. (with method adjustments)
@@SchoolReports wow! Talk about writing a whole book 😂
But a FLIR GUN tells you if it’s still cold or warm inside something. Why you think fire departments uses them. It will tell you what’s behind something if it’s cold or hot. I use a FLIR camera all the time and it’s really accurate.
@@iiinsaiii Yes, I agree, it tells you if it's cold or warm, not if it's wet or dry.
It can be -40º and dry or 100º and wet.
I’m hearing coffee is in shortage or will be. I don’t drink it but this is good to see
That's a scary thought
So since coffee is mostly water, how did the pre froze blocks of coffee come out of the freeze dryer about the same size and not melt into water?
That's a great question! The drying actually happens while the food is still way below the freezing point of the water through sublimation. Because of the low pressure and temperature the water goes directly from a solid to a gas; it's never a liquid. The water then reforms as ice on the inside of the freeze dryer chamber. (Desublimation)
If you're interested, here are a couple of short videos that show a bit of how it works. ua-cam.com/video/PxwgB-uFiR8/v-deo.html
ua-cam.com/video/eE993Vs7j8s/v-deo.html
@@SchoolReports thanks, I'm still confused as to why your coffee maintained it's size and shape when the water was removed.
@@EarthshipFreedom It is kind of surprising. Consider cotton candy; all fluff, but it still has structure and holds its shape. The sugars and other solids in the drink are enough to keep it from collapsing as it's dried, but it does crush easily.
Egg whites are even more amazing when dried. They are like trying to pick up a piece of a cloud. (I'm doing another batch of eggs soon)
@@SchoolReports OK, I'm starting to wrap my head around this concept. It is so shocking to me that coffee would have enough solids to maintain any structure after the water was removed. But I believe it, and I appreciate your videos. We are looking to get into freeze drying very soon.
@@EarthshipFreedom And I forgot to mention that these sweet coffee drinks are more like shakes or smoothies.
If you dry it at 120 degrees, why it's still called Freeze Dried coffee? It's Allgo I guess
Good observation! 🤣 The beginning of the process takes place at very cold temperatures, -40º
It gets heated during the later stages.
"Secondary drying:
After primary freeze drying is complete and all ice has sublimed but bound water is still present in the product. Continued drying is necessary at warmer temperatures to remove the residual water. This process is called isothermal desorption as the bound water is desorbed from the sample. During secondary drying, the product temperature is higher than ambient. All of the other conditions, such as pressure and ice trap temperature remain the same."
@@SchoolReports At -40 degrees, there has to be exceptionally low pressure for sublimation to take place. I'm studying the science behind instant coffees. We freeze dry the espresso in order to lock the aroma and richness. Won't it be contradictory if we again re-heat it at 120°? Thanks in Advance.
@@princeranjan_in We're not reheating the "coffee" to 120ºf, it's part of the final drying process and the coffee is no longer a liquid, it's a solid before this point in the process.
Making commercial freeze dried coffee is a somewhat different process than what these home machines are doing. However, even with commercial production the temperatures are raised, but the whole point of freeze drying is that the ice never melts, it sublimates. By the time the food (coffee) is heated it's already dry and in a vacuum so that you don't lose the aroma and richness.
Here is a short video about the process. HOW IT WORKS - Instant Coffee ua-cam.com/video/4G5LcVUcWAg/v-deo.htmlsi=oov8GHQH9j4gUzi1