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Damn, I was hoping someone was gonna say "oh, Hoffman did that already and round two tasted like arse". Now I'm going to have to do it.
hippy
withered_preacher
rhb
The closest I’ve done to that is continuing pulling an espresso into second and third shots into fresh espresso cups. Second one is a slightly weak, bitter espresso. Third one is weaker again and they get progressively more woody tasting. The taste of the water becomes much more noticeable. Essentially, they have different flavour profiles. I’ve done the same with V60 brew and it’s much the same except there’s more of a contrast between the first brew and the second one and the woodiness is more immediately noticeable.
Be interesting to do it with cold brew as it’s an infusion and you’re not washing the flavours out the grounds at different rates.