@JoJo as usual was correct. @therabidweasel method of extracting the vanilla is in his notes under this recipe.
His notes:
take an old 15ml juice bottle, cut a length of vanilla bean to fit, split it into quarters 90% down the length so it stays in one piece, fill the bottle with PG. Let steep as long as possible, shake nightly and will be ready in about 6 weeks when the color gets dark. Itās not very strong, but it does the job.
I used straight up Mawell houseā¦ as I was just testing to see how well it workedā¦ I would go with a strong beanā¦ fresh groundā¦ my recipe turned out okā¦ just a little weak on the coffee
Anybody have a centrifuge? Maybe put it in the freezer and see if thereās an separation ā¦wondering whats gunking? can it be removed and leave the coffee flavor?
Ok I have two tests in the freezer (a week ago). I took two 15ml bottles and added 5ml of VaporBase to each. I then added another 5ml of PG to one. Next I lightly crunched some Peets Dark roasted beans and only added the larger chunks (so I can strain easier) ā¦about 2 beans in the 5ml and about 3 beans in the 10ml (PDO+PG). They both got a quick visit to a hot USC bath and off to the freezer ā¦the waiting begins. Thanks for all your test results! It helped me get a better foothold on how many beans to add
I know there are some coffee experts here. And I find it interesting to read Iāve likely never had a cup of good coffee. So two questions.
First, how do I make a good cup of coffee? Donāt be afraid to go into detail
Second, since heat is obviously pretty important in brewing coffee, wouldnāt heat of a substantial temperature be beneficial in extracting flavor from beans? Iām talking 200F hot. Anyone?
Start with Good coffee ( I like 100% Kona ) and a Good machine
I have had a Krups Espresso model 963 machine like this one for over 20 years and it makes a good cup of coffee itās just a shame that the newer ones are not made as well
Aeropress with an able stainless disk and the best grinder you can afford. I highly recommend the OE Lido 2, I travel with this setup and a LIDO 3ā¦I have much better commercial grinders, but the OE hand grinders are great. Iāll take a $20 brewer and $200 grinder any day of the week. Follow the aeropress directions at sweetmarias.com.
People donāt realize the difference a good grind makes. I can explain why, but wonāt hereā¦my lido 3 is always out on loan unless I am traveling just to show people the difference. The grind is the key once you have good beans. How do you know you have good beans? Look at the bag; good coffee has a roast date. If the roast is over a month ago, do not buy. I roast, have daily for over a decadeā¦Coffee is best within 2 weeks 4 if sealed in the refrigerator. Grind immediately before brewing.
I posted some Vaporbase coffee extraction results in that thread but the overall knowledge gained was very interesting. PDO is a very good tool/solvent for extracting coffee, but more importantly was the results from cold and hot extraction. I had mentioned the results were weak but after further testing I can report the hot tap water extraction (USC @ hot tap water temp) did result in what could be called a concetrate.
Actually it was a bit too organic and a wick ruining mess. I have to believe there were oils to blame. There would have to be some lab technique applied like centrifuging and filtering to get a vapable product, and maybe a final freeze to separate/eliminate oils. It also was a flavor that dominated anything mixed with it, so I was not happy with my preliminary results with the heated extraction ā¦although with care and equipment it could be made to work.
My refrigerated extraction was totally different. My description in the VaporBase thread was ānose-in-bagā and the resulting liquid was relatively uncolored. The flavor was exciting and maybe not describable as a cup of brewed coffee ā¦it was better. If you were trying to get something to mix with creams and hazelnut etc this would likely miss the mark ā¦but on itās own it was a treat. Unfortunately to move forward with my test (again VaporBase) I heated all my test subjects and it was gone.
I think I may make another 120 today and put it in the fridge for several weeks. Recommend just using your default diluent (70%VG/30%PG?) and maybe even add the nic (debating) I believe the low temp extraction captured only the top-note aromatics, and while it totally missed the body you would expect in a cup of coffee, what it did capture was amazing. Also I have to add I am pretty sure I was vaping some caffeine too, so be aware late night testing could disrupt your sleep
SO for today? I previously added like 3-4 beans lightly cracked for a 5 ml (original) test and it was likely saturated. It also had some particulate matter I would like to avoid ā¦so no cracking beans. For a 120? that would be 24 X 3->4 I think I will add like 50 whole beans to a 120ml bottle of 70/30 VG->PG ā¦no nic.
If you coarse ground coffee and extracted with the ability to centrifuge and filter you could probably do so with way less coffee beans. I will try and get any loose fluffy pieces off my beans so they donāt end up in my juice and 50 beans should be more than enough ā¦talk to you around Halloween
Hey itās been awhile ā¦whatchu got in the closet?! I know I know if this turns out well why are we giving up the secret sauce? {{{ELR}}} heh are we spilling the beans?
In longā¦ I didnāt take it upon myself a ādo overā, ācause this was about the time (Sept ā16) I started moving towards using 100% NET with mixes. I moved away from anything which interfered with the tobacco flavor; totally divorced myself from synthetic flavor concentrates or extractions of any kind, other than tobaccoā¦ Canāt say I regret my actions.
Soon and very soonā¦to the lab!
Weāre constantly waiting a month or two for mixes to steep to perfection. Weāre a patient bunch. 
