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Coffee: Machines and Brewing Methods
A Few Notes
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Netphilosopher
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Joined: 14 Jan 2011
Posts: 1,602
Location: USA
Expertise: Just starting

Posted Fri Aug 3, 2012, 12:40pm
Subject: A Few Notes
 

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calblacksmith
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calblacksmith
Joined: 25 Nov 2007
Posts: 7,775
Location: Riverside, Ca, U.S.A.
Expertise: I live coffee

Espresso: ECM Vene. A1, La Cimbali M32
Grinder: Azkoyen Capriccio, Major
Vac Pot: 40s era Silex
Drip: Msl. Com. brewers
Roaster: gave it a try, decided no
Posted Fri Aug 3, 2012, 4:46pm
Subject: Re: Brew Ratio - A Few Notes
 

Interesting.

Have you found the percentage of disolvable solids to be constant across the spectrum of brew methods regardless of temp or are they lower with cold brew method vs hot methods? After all, it is the% of solids that we taste and are seeking to optimize in the cup.

We use brew ratio to reach optimal solids for each method and my guess is that cooler brewing requires a more dense ratio of c to w because I postulate that the solids are more readily disolved in hot water.

 
In real life, my name is
Wayne P.
Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

Feed the newbs, starve the trolls and above all enjoy what you drink!
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Netphilosopher
Senior Member


Joined: 14 Jan 2011
Posts: 1,602
Location: USA
Expertise: Just starting

Posted Sat Aug 4, 2012, 8:55am
Subject: A Few Notes
 

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calblacksmith
Moderator
calblacksmith
Joined: 25 Nov 2007
Posts: 7,775
Location: Riverside, Ca, U.S.A.
Expertise: I live coffee

Espresso: ECM Vene. A1, La Cimbali M32
Grinder: Azkoyen Capriccio, Major
Vac Pot: 40s era Silex
Drip: Msl. Com. brewers
Roaster: gave it a try, decided no
Posted Mon Aug 6, 2012, 12:27pm
Subject: Re: Brew Ratio - A Few Notes
 

After I typed my reply I realized that I had neglected time in the brewing process.

I have never cared for cold brewed or cold coffee such as in ice cream. It appears that the different flavors that are extracted at low temps, are not agreeable to me. I can see how the fats dissolve differently with temp. A nice brew made hot also does not taste good to me at room temp and it may again be the long chain lipids that change with temp.

I tend to favor the vac pot method of brewing followed by filtered drip and inverted Aeropress  (when not discussing espresso) I can see how mouth feel plays a very important part in how I enjoy coffee, for me, I like a clean cup without fines yet I prefer the oils in a brew filtered in coffee grounds such as a Vac pot VS a paper filter but the fines in a press pot leave me cold.

I have also done some cupping and have seen how the flavor changes as the brew cools, for me, hot coffee is the only way to drink it, regardless of the ambient temp.

You have given me something to dwell on, to try to understand the differences of what I am tasting and why I do or do not enjoy it. Yet another compartment in this Pandora's box we call coffee has been opened for me!

 
In real life, my name is
Wayne P.
Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

Feed the newbs, starve the trolls and above all enjoy what you drink!
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