On Jan 10, 3:02*pm, Steve wrote:
On Thu, 10 Jan 2008 11:38:44 -0800 (PST), wrote:
Most methods suggest that the water be slightly
below the boiling point when you put them on the grounds- not sure why
the espresso method works so well considering this,

Because an espresso machine delivers water to the puck at 200 degrees,
which is usually the right temperature. Some blends benefit from a bit
cooler temp, but generally it's 200.

Even a stove-top "machine" (Bialetti Moka Express style) like I use?
According to the wikipedia article on the method (I know, I know...
man I hope Chuck doesn't see this post... :-) and to my way of
thinking, the water/steam is actually hotter than 100C when it heads
up through the grounds. As opposed to an electric machine, which uses
pressurized 100C water. Which would also explain why espresso from
my electric machine tastes different than the stove top method, come
to think of it... (the electric machine sits in a cabinet, don't use
it very often.)

Just curious. It's all good to me!

B