partial freeze-distillation of coffee

The old, dangerous method of making applejack is as follows: gather your apples and press them into cider ferment the soft cider into hard cider barrel the hard cider and leave it out overwinter Each time a nice thick skin of ice has formed, pull it out and re-close the barrel. After a few cycles, ice won’t form any more due to the high alcohol percentage, and it is ready for bottling. Don’t do this: methanol concentrates just as well as ethanol. Back to coffee: there is an area at the back of our refrigerator which does get all the way down to 0C. I put a sealed pot of coffee there and wait a couple of day for the ice to form. At about 10-15% ice, the remainder is notably concentrated. And delicious. -30-

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