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gearmonkey/coldbrew_energygel.md

Last active May 31, 2020 19:41
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coldbrew_energygel.md

based on http://www.jibbering.com/sports/gels.html#simple but with cold brew coffee concentrate as the flavouring and caffeine source

  • 250g Maltodextrin
  • 6g sugar
  • 115ml of Water
  • 50ml of 10:1 cold brew coffee concentrate
  • 25ml Pectin
  • 0.25 teaspoon malic acid
  • 4g BCAA
  • 1g Beta Alanine
  • 2g L-Histidine

The method Add 115ml of just boiled water to a measuring jug, and then mix in the Amino acids and sugar etc. first, stirring well as these are the least soluble. Then mix in the 250g of malto. Do it cautiously with about 50-100g at a time to avoid clumps, but it should dissolve pretty easily in the hot water.

Add the cold brew and mix.

Transfer to a pan, and add the pectin and malic acid and heat it up to ensure it's above 80C, either using a sugar thermometer, or just guess if it's bubbling up, it's more than hot enough

Allow to cool briefly, and then pour into suitable container whilst still nicely liquid. Allow to cool, and then refigerate. Cooling time does seem to impact the texture, if you cool it rapidly (e.g. cold water bath in fridge) it's more liquid, no idea on why that might be, but it appears to be the case.

Notes: Basically a modification of Jim's smoothie based gel, but I'm using malic acid instead of citric acid as it's what I already have and I'm flavouring with my homemade coldbrew concentrate, about a cup of coffee for 12 gels, so these are gently caffeinated gels, probably no more than 10-15mg of caffeine per gel dose. I skipped the amino acided I didn't already have, but I doubt they'll impact the texture or flavour much. (about to attempt making these, notes after)

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Notes from the first attempt:
Turned out pretty good, though slightly weird. The malic acid seems to bring out the sour note in the cold brew, the aroma is equisite though, gel ended up a bit thin but that makes it easy to take in. Also there was a crema layer that solidified on top, not really an issue as it dissolves with agitation, but might be avoidable with some stirring while its setting up.
Suggested modificaitons: more coldbrew and a different food acid, might try citric.

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