vault backup: 2025-12-08 08:10:55
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"state": {
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"state": {
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"type": "markdown",
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"type": "markdown",
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"state": {
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"state": {
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"file": "2025/macOS 15 Sequoia Tips and Tricks.md",
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"file": "2025/Coldbrew Deluxe Experiment.md",
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"mode": "source",
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"mode": "source",
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"source": false
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"source": false
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},
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},
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"icon": "lucide-file",
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"icon": "lucide-file",
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"title": "macOS 15 Sequoia Tips and Tricks"
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"title": "Coldbrew Deluxe Experiment"
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}
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}
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},
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},
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"active": "25b930ea2a609828",
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"2021/A dark therapy experiment with blue light blocking glasses for m.md",
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"2025/Backups on macOS.md",
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"2025/Coldbrew Deluxe Experiment.md",
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"2025/macOS 15 Sequoia Tips and Tricks.md",
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"2025/macOS 15 Sequoia Tips and Tricks.md",
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"2021/A dark therapy experiment with blue light blocking glasses for m.md",
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"2022/Cold brew coffee.md",
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"2022/Cold brew coffee.md",
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@ -0,0 +1,31 @@
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## Equipment
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* 1000ml swing top bottle for end product (see IKEA)
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* measurement cup at least 1 liter
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* digital scale 0,1 gram accurate
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* maat glas 100ml labo
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* small glas tea cup and tea spoon
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* water boiler/kettle
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* spoon
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* funnel
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* coffeefilter holder for paper coffee filter
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* cheesecloth
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* sieve
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## Ingredient list
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* 20 ml tap water
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* 50 ml cream 30% fat (shelf stable)
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* 500 ml water (roomtemp)
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* 500 ml cold-brew coffee extract
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* 3 teaspoons cane sugar (diluted in water) - Around 12,6 grams total
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This ingredient list dilutes the coffee extract by 1:1 with plain water. Which gives a good taste/caffeine kick. If you want more caffeine kick you can use 2 parts extract on 1 part water. Using only coffee extract is not recommended taste wise and high caffeine content.
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## Making cold-brew coffee extract
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TBD
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## Instructions
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Create cane sugar concentrate by boiling the 20 ml water in a water boiler or kettle. Place the 3 teaspoons (or ±12 gram) measured sugar in the tea cup and stir until all granules are dissolved.
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Combine all the ingredients in a vessel and stir with a spoon until uniform. Funnel it into the 1 liter swing top bottle and label with date of creation. Keeps around 1 week in the fridge.
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