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this post was submitted on 01 Oct 2025
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Coffee
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Fining is a super common technique in brewing/winemaking. I wonder how they chose that specific fining agent (other than that it's vegan, though there are plenty of other vegan options).
One thing that would make this technique better is decanting before adding the fining agent.
E.g.,
Fining agents bind with stuff in the coffee, and by adding it at the start, you'll probably lose a bunch of it to larger coffee particles that would have fallen out of solution easily.
Finings work in 2 steps: coagulation and flocculation. First stuff bunches up into larger particles due to electrostatic charge (coagulation), and then it falls to the bottom (flocculation). The flocculation part works better the colder you get it.