notbob <notbob@[EMAIL PROTECTED]
> wrote :
> On 2006-09-10, Mama Bear <MamaBear@[EMAIL PROTECTED]
> wrote:
>
>> The coffee brewer should produce a brew water temperature of 200
>> degrees F (+ or - 5 degrees).
>
>> Brew at the correct temperature! Ideal water temperature for brewing
>> is 195 to 200 degrees.
>
>> coffee is 95-98 ºC. ( converts to 203-208 F )
>
>> Coffee should be brewed between 195 and 205 degrees F.
>
>> temperature of 197.6 - 204.8 degrees F
>
>> prescribes a water temperature of 92 - 96 degrees C (195 - 205
>> degrees
>
> Schomer instists on 203.5, +/- 0.2°F. (whew!)
No big deal actually. When I did electronics R&D back in the 70's, we
were able to make a circulating water bath for medical test tubes, and
control the temp within about .01 degree if body temp. It just takes the
right mechanical and electronic stuff.
> Obviously, this is a
> strong point of contention and not settled by any means.
:)
> My machine,
> and more im****tantly my procedure, gives me a fairly consistent 195°
> and I'm quite happy at this temp, though I've been playing with it
> trying to get my temps up to try higher brew temps.
I see companies like Zojiru**** have water kettles that make hot water.
Can any of those be set to heat water to 203.5 without going above and
boiling it? ( I heard boiling removes micro air bubbles and can
adversely affect the brewing that way :)
> I think this
> will continue to be more of a personal thing than an absolute, just
> as some folks like their steak rare rather than well done.
Well yeah, I suppose you could even make tea out of the coffee if you
wanted. :)
In fact with toddy, you don't even have to use hot water to make it. In
fact some people say it leaves the acid out that way. I've made toddy in
my Starbucks press.
Just grind the usual amount of beans for my 2 cups, as coarse as
possible, put it in the press with 2 cups of water and let it sit for 24
hrs, then press. Voila - toddy. Smooth stuff.
> I'll
> agree there seems to be an optimum temp band, say 195-205°, that
> outside this band good espresso starts to fall off.
Isn't espresso a totally different critter?
> Considering all the temp variables that come into play with the home
> machine, I think just getting anywhere inside this band should be the
> first order of business. Best brewing practices like temp surfing
> and pre-warming the cup and the group head and ****tafilter should
> become consistent before one starts worring about *exact* brewing
> temps. When one developes a repeatable SOP, then start worrying
> about piddling one's machine and other exotic hardware tweaks to
> reach some nebulous perfect brewing temperature.
>
:)
All I know is that this Kontakt brewer is pretty crummy unless I use
pre-heated water with it.
--
- Mama Bear
|
