Suricat Senior Member Joined: 25 Dec 2012 Posts: 2 Location: Québec Expertise: I live coffee
Posted Tue Dec 25, 2012, 7:26am Subject: Re: Temperature and Immersion/Steep Brewing
Very educating post. Thank you for taking the time to 'measure' all this. I realize that your means of measurement is not precise -- your taste buds and your nose -- but at least, it is honest and with no economic interests!
I've been reading many articles about water temperature for the initial strike that MUST be so and so for great coffee or else you drink a 'putrid concoction' (''and you don't know about it because you are not one of us' kind of think.). And that only this or that machine can meet.
In my capacity of EE, I cannot help to think attaining a specific water temperature is in no way a voodoo act but rather a simple selection of the heating element and proper piping. You nailed it exactly right when you say that electing the best coffee is like electing the most beautiful colour. The best coffee is indeed the one you love and savouring at the moment. There are better ones and less better ones, but amongst the better ones, no one coffee machine can claims it is it.
This is why coffee loving is so involving: There is no one correct recipe and no one can claim he's found the holy grail.
Posted Thu Dec 27, 2012, 2:45pm Subject: Re: Temperature and Immersion/Steep Brewing
I went with 197-198 again and the fruit flavors were extremely savory and juicy. This is a big Kenyan absolutely filled with currants and raisin. Need to try 195 now and see where it goes from there. I'll admit that I am still preheating a bit and want to cut it out to see how it goes. Ultimately, the lower temps and no preheat make travel brewing easier.
Pourista Senior Member Joined: 20 Dec 2012 Posts: 18 Location: Davis, CA Expertise: I live coffee
Espresso: Mishka's Medium Roast
Posted Thu Jan 3, 2013, 1:38pm Subject: Re: Temperature and Immersion/Steep Brewing
Thanks for that informative article. I'm eager to experiment with these ideas, but I have somewhat of a rookie question. In the immersion equation where S is strength, how do I measure that? Does that refer to grams of coffee or something else?
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