The other adult beverage.....

"Tom Nakashima" wrote in message
...

"Wolfgang" wrote in message
...

Now, my bride has dragged me up from the depths of coffee epicures to
fresh ground (i.e. she buys bulk beans and grinds them as she makes
the pot up for me) coffee with well-filtered water (this, I believe is
one of the keys) that has had a chance to set open overnight, reducing
the clorine levels.

I haven't quite gone so far as filtering the water or allowing the
chlorine to outgas......yet. We'll see.


Wolfgang


No need to filter, because as you bring the H20 to near boil, the
chlorine will evaporate.

All things take time. Evaporation, necessarily, only occurs at the
air/water interface or "meniscus," if you will. No expert on fluid dynamics
myself, but I suspect that complete elimination of chlorine from a liter of
water (or thereabouts) in the time it takes to brew a pot of coffee ain't
gonna happen.

Or just use spring water sold in the local supermarkets. 89 cents a gal.

Or just let the tap water sit out overnight.

We visit Peets once a week and only buy 1/4 lb. bag of whole bean.
I always ask when they're expecting their weekly shipment.
Their min. size for sale is 1/4 lb.

A quick check confirms that the nearest Peet's store to me is in Evanston,
Illinois......about 83 miles from here. Looking briefly at their website, I
find no evidence that they sell green beans. The Coffee Project, on the
other hand, definitely sells the green beans and they ship from two
locations, somewhere in southern California which, admittedly, is a longer
ride than Evanston, and Muskego, Wisconsin. I can't quite hit Muskego with
a rock from here, but I can get there in the time it takes to finish a good
hot cup of freshly roasted and brewed coffee. And, anyway, the brown truck
can get here (with green beans) by tomorrow if I order today.

plus they will give you a free cup of coffee, sometimes
they forget to ask you that, you'll have to remind them
for the freebie.

Well, I DO drift down toward the Chicago area once in a while. Next time I
find myself in Evanston......

Thanks.

Wolfgang

"Steve" wrote in message
ews.com...
On Fri, 11 Jan 2008 12:40:08 -0600, "Wolfgang"
wrote:

I may or may not ever have made espresso myself (there are entire days in
my
life that I no longer remember with absolute clarity) but the difference
here appears to my admittedly inexperienced eye to be well within a
reasonable range for normal disagreement. Or is there some critical
factor
I'm not aware of?

Well, it's more of a dictum. The Istituto Nazionale Espresso Italiano

Good God! There's an Istituto Nazionale Espresso Italiano??!!

states:

...Exit temperature of water from the unit 88°C ± 2°C...

Hm....

88-2 = 86
88+2 = 90

Neither of the two proposed temperature ranges, 85-90......88-96, quite hits
the mark. But one is certainly closer than the other.

It's like the AFTM numbers. If the first 10 yards weigh 140 +/- 6
grains, it's a 5 weight, period.
If it weighs 148 grains, what does it become?

Um.....something that would fall short of achieving the wholehearted
endorsement of the Istituto Nazionale Espresso Italiano, I presume.


Wolfgang

On Jan 11, 6:57 pm, Steve wrote:
On Fri, 11 Jan 2008 09:34:48 -0800 (PST), Mike

wrote:
May be of interest;

http://www.cooklikeaprofessional.com/espresso.html

From their page:
"A pump espresso machine, on the other hand, has a boiler that heats
the water to 85-90 degrees - the ideal temperature for espresso"
Um, they did a booboo.

I am sure they mean °C ( Celsius)

http://answers.google.com/answers/threadview?id=782224

MC

"Wolfgang" wrote in message
...

"Tom Nakashima" wrote in message
...

"Wolfgang" wrote in message
...

Now, my bride has dragged me up from the depths of coffee epicures to
fresh ground (i.e. she buys bulk beans and grinds them as she makes
the pot up for me) coffee with well-filtered water (this, I believe is
one of the keys) that has had a chance to set open overnight, reducing
the clorine levels.

I haven't quite gone so far as filtering the water or allowing the
chlorine to outgas......yet. We'll see.


Wolfgang


No need to filter, because as you bring the H20 to near boil, the
chlorine will evaporate.

All things take time. Evaporation, necessarily, only occurs at the
air/water interface or "meniscus," if you will. No expert on fluid
dynamics myself, but I suspect that complete elimination of chlorine from
a liter of water (or thereabouts) in the time it takes to brew a pot of
coffee ain't gonna happen.

Not sure what percentage of chlorine is in tap water, but I'm sure it's a
very small amount (millionths per?)....at least not enough to kill you (I
think) or detect with your tastebuds as you bring it to a near boil.


Or just use spring water sold in the local supermarkets. 89 cents a gal.

Or just let the tap water sit out overnight.

We visit Peets once a week and only buy 1/4 lb. bag of whole bean.
I always ask when they're expecting their weekly shipment.
Their min. size for sale is 1/4 lb.

A quick check confirms that the nearest Peet's store to me is in Evanston,
Illinois......about 83 miles from here. Looking briefly at their website,
I find no evidence that they sell green beans. The Coffee Project, on the
other hand, definitely sells the green beans and they ship from two
locations, somewhere in southern California which, admittedly, is a longer
ride than Evanston, and Muskego, Wisconsin. I can't quite hit Muskego
with a rock from here, but I can get there in the time it takes to
finish a good hot cup of freshly roasted and brewed coffee. And, anyway,
the brown truck can get here (with green beans) by tomorrow if I order
today.

A lot of folks have use mail order...3-day air.
Unless you're ordering kilos of Columbian blend through Juan Valdez.


plus they will give you a free cup of coffee, sometimes
they forget to ask you that, you'll have to remind them
for the freebie.

Well, I DO drift down toward the Chicago area once in a while. Next time
I find myself in Evanston......

Thanks.

Wolfgang

"Wolfgang" wrote in message
...
So, while I appreciate discussions of the fine points and the arcana of
food and beverages (it's probably no secret that I love spending time in
the kitchen), and such talk is never out of place in any setting (ya gotta
stop fishing to eat and drink once in a while, right?), I've never really
been a great fan of hard liquors. I don't mind that talk of various
single malt whiskies crops up here from time to time, but it doesn't
resonate for me. Beer, I know something about, having sampled more than my
share and even brewed a bunch of my own for a few years, but I can't drink
it anymore.....gives me a headache every time. Wine, I like, but I've
found that I'm not interested enough to spend the time and money needed to
learn about it in depth. Besides, the ten dollar a box stuff works well
enough for my daily needs with supper.

No, my concern is really more for the other end of the day. For years now
(many years) I have been dissatisfied with the pitiful trash that passes
for coffee in this country. I've always known, of course, that something
can be done about it but never got around to doing it. That just changed.

One day last week, Becky stopped by with some freshly roasted and ground
Colombian caranavi. It got lost under a heap of something or other for a
day or two and then I brewed up a pot when it turned up again. Hey, this
is GOOD! Becky says talk to my dad, he sent me the roaster and a bunch of
coffee for Christmas. Becky's father has been roasting his own coffee for
25 or 30 years. He'd talked to me about it a couple of years ago but at
that time it just sounded like too much to get into in a life already
crowded with many other things. But now I'd tasted the result. It was
time to talk to Rodger again. So, Friday night I talked to him for about
an hour and ended up going he

http://coffeeproject.com/index.html

and ordering a roaster and a couple of pounds of coffee, Ethiopian harrar
and something listed just as Bolivian shade grown organic (I wanted the
caranavi but apparently it's only sold bundled with other things in some
sort of sampler).

This morning I roasted and brewed my first pot of the harrar. WOW!

Anyway, I've done a bit of research on line in the past couple of
days....there is a ton of stuff about coffee. But I'm wondering if anyone
else here has played with this and if so, I'd appreciate hearing about
your experiences, preferences, etc. If not, any true coffee lover should
definitely look into the do it yourself thing.

Wolfgang

"Wolfgang" wrote in message
...
So, while I appreciate discussions of the fine points and the arcana of
food and beverages (it's probably no secret that I love spending time in
the kitchen), and such talk is never out of place in any setting (ya gotta
stop fishing to eat and drink once in a while, right?), I've never really
been a great fan of hard liquors. I don't mind that talk of various
single malt whiskies crops up here from time to time, but it doesn't
resonate for me. Beer, I know something about, having sampled more than my
share and even brewed a bunch of my own for a few years, but I can't drink
it anymore.....gives me a headache every time. Wine, I like, but I've
found that I'm not interested enough to spend the time and money needed to
learn about it in depth. Besides, the ten dollar a box stuff works well
enough for my daily needs with supper.

No, my concern is really more for the other end of the day. For years now
(many years) I have been dissatisfied with the pitiful trash that passes
for coffee in this country. I've always known, of course, that something
can be done about it but never got around to doing it. That just changed.

One day last week, Becky stopped by with some freshly roasted and ground
Colombian caranavi. It got lost under a heap of something or other for a
day or two and then I brewed up a pot when it turned up again. Hey, this
is GOOD! Becky says talk to my dad, he sent me the roaster and a bunch of
coffee for Christmas. Becky's father has been roasting his own coffee for
25 or 30 years. He'd talked to me about it a couple of years ago but at
that time it just sounded like too much to get into in a life already
crowded with many other things. But now I'd tasted the result. It was
time to talk to Rodger again. So, Friday night I talked to him for about
an hour and ended up going he

http://coffeeproject.com/index.html

and ordering a roaster and a couple of pounds of coffee, Ethiopian harrar
and something listed just as Bolivian shade grown organic (I wanted the
caranavi but apparently it's only sold bundled with other things in some
sort of sampler).

This morning I roasted and brewed my first pot of the harrar. WOW!

Anyway, I've done a bit of research on line in the past couple of
days....there is a ton of stuff about coffee. But I'm wondering if anyone
else here has played with this and if so, I'd appreciate hearing about
your experiences, preferences, etc. If not, any true coffee lover should
definitely look into the do it yourself thing.

Wolfgang




Coffee ? ...................you sissy........

Edmond Dantes wrote in message
...

"Wolfgang" wrote in message
...
So, while I appreciate discussions of the fine points and the arcana of
food and beverages (it's probably no secret that I love spending time in
the kitchen), and such talk is never out of place in any setting (ya
gotta stop fishing to eat and drink once in a while, right?), I've never
really been a great fan of hard liquors. I don't mind that talk of
various single malt whiskies crops up here from time to time, but it
doesn't resonate for me. Beer, I know something about, having sampled
more than my share and even brewed a bunch of my own for a few years, but
I can't drink it anymore.....gives me a headache every time. Wine, I
like, but I've found that I'm not interested enough to spend the time and
money needed to learn about it in depth. Besides, the ten dollar a box
stuff works well enough for my daily needs with supper.

No, my concern is really more for the other end of the day. For years
now (many years) I have been dissatisfied with the pitiful trash that
passes for coffee in this country. I've always known, of course, that
something can be done about it but never got around to doing it. That
just changed.

One day last week, Becky stopped by with some freshly roasted and ground
Colombian caranavi. It got lost under a heap of something or other for a
day or two and then I brewed up a pot when it turned up again. Hey, this
is GOOD! Becky says talk to my dad, he sent me the roaster and a bunch
of coffee for Christmas. Becky's father has been roasting his own coffee
for 25 or 30 years. He'd talked to me about it a couple of years ago but
at that time it just sounded like too much to get into in a life already
crowded with many other things. But now I'd tasted the result. It was
time to talk to Rodger again. So, Friday night I talked to him for about
an hour and ended up going he

http://coffeeproject.com/index.html

and ordering a roaster and a couple of pounds of coffee, Ethiopian harrar
and something listed just as Bolivian shade grown organic (I wanted the
caranavi but apparently it's only sold bundled with other things in some
sort of sampler).

This morning I roasted and brewed my first pot of the harrar. WOW!

Anyway, I've done a bit of research on line in the past couple of
days....there is a ton of stuff about coffee. But I'm wondering if
anyone else here has played with this and if so, I'd appreciate hearing
about your experiences, preferences, etc. If not, any true coffee lover
should definitely look into the do it yourself thing.

Wolfgang




Coffee ? ...................you sissy........

Dumbass.

Wolfgang

On Jan 11, 10:10 am, Steve wrote:

It's not steam pressure that forces the water through the grounds but
air pressure. Air will expand at temps far lower than 212 degrees.

Now it's getting fun ;-) Let's say initial air temp is 20C, heated to
90C. That's 70C delta. Expansion should be proportional to temp,
relative to abs. zero. So each added degree would add 1/(273+20)
fraction of volume. My calculator says 70/293 is about .24, or 1/4. So
it would take four cups of air to push one cup water out by the time
90C is reached. Do those contraptions have that much air space? As
Wolfgang noted, this expansion doesn't wait until the water is 90C, it
happens all the way up the temp scale, so I'd think it'd be "better"
to wait and let the steam pressure push the water.

Jon.

A lot of folks have use mail order...3-day air.
Unless you're ordering kilos of Columbian blend through Juan Valdez.

Hmm, kilos of Columbian by 3-day air? No wonder Starbucks makes such
huge profits.

Frank Reid

wrote in message
...
On Jan 11, 10:10 am, Steve wrote:

It's not steam pressure that forces the water through the grounds but
air pressure. Air will expand at temps far lower than 212 degrees.

Now it's getting fun ;-) Let's say initial air temp is 20C, heated to
90C. That's 70C delta. Expansion should be proportional to temp,
relative to abs. zero. So each added degree would add 1/(273+20)
fraction of volume. My calculator says 70/293 is about .24, or 1/4. So
it would take four cups of air to push one cup water out by the time
90C is reached. Do those contraptions have that much air space?

Yeah, that sounded a little fishy to me, too.

As
Wolfgang noted, this expansion doesn't wait until the water is 90C, it
happens all the way up the temp scale, so I'd think it'd be "better"
to wait and let the steam pressure push the water.

Agreed, bearing in mind that Wolfgang also noted that one doesn't need to
bring the full volume (or anything near that much) to boiling temp, and that
pressure is relieved by the water moving through and out of the system,
thereby mooting any supposed notable increase in the boiling temperature.

Wolfgang