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idrinkcoffee2013
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Joined: 17 Jan 2013
Posts: 6
Location: usa
Expertise: I live coffee

Posted Thu Jan 17, 2013, 9:08pm
Subject: controlling stimulation...
 

maybe i'm doing something wrong but i have a real hard time controlling the stimulation, it always plateau kinda at insuffucient level.  i been doing the brew coffee.  i quitted the drip brewer cuz it was plastic and seem hard to get one that not. and that got all kinds of health hazards.  but the manual pour -over hasn't been allowing me to adjust stimulation. i followed barista direction. wetting the ground ,wait a minute, then gradual concentric circles.

got fed up with brewing cuz stimulation was always weak...

i had to settle with a more consistent stimulation premixed instant brand.  folgers instant was able to be strong as  allowed me to adjust stimulation and crashed if i was not careful.  but the brand started to acquire a nasty taste so had to quit them.


am i brewing wrong or something? or brew always produces weak stimulation and would never crash no matter how much you take?  kinda frustrating here with no strong stimulation coffee.
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jbviau
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jbviau
Joined: 12 Jul 2010
Posts: 731
Location: Pembroke Pines, FL
Expertise: I love coffee

Grinder: Preciso / LIDOs
Drip: Trifecta MB / Eva Solo...
Posted Thu Jan 17, 2013, 9:29pm
Subject: Re: controlling stimulation...
 

V'Ger: why do carbon units require stimulation?
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calblacksmith
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calblacksmith
Joined: 25 Nov 2007
Posts: 7,722
Location: Riverside, Ca, U.S.A.
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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 Jan 18, 2013, 6:45am
Subject: Re: controlling stimulation...
 

I'm with Joshua on this, just what the heck are you trying to say?

 
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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frcn
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frcn
Joined: 23 Dec 2001
Posts: 3,382
Location: Northern California
Expertise: Professional

Espresso: Vibiemme Domobar Double
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Vac Pot: Hario, 2 Cory pots, 1 Cory...
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Roaster: computer controlled Hottop,...
Posted Fri Jan 18, 2013, 7:39am
Subject: Re: controlling stimulation...
 

Sounds like an ESL problem.

But just in case, to give some sort of answer, what works for me is when my wife shows me a photo of my mother-in-law.   ):-0

 
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redkiosk
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redkiosk
Joined: 13 May 2012
Posts: 215
Location: Chicago Metro Area
Expertise: I love coffee

Espresso: Illy Francis-Francis X1
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Roaster: A sure path to divorce!
Posted Fri Jan 18, 2013, 7:56am
Subject: Re: controlling stimulation...
 

I think he is trying to control the level of "buzz" he gets from caffeine. Maybe one of those portable IV infusion pumps loaded up with a concentrated robusta solution would do the trick. Take care!

Jim

 
The pathologically precise are annoying, but right!
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CoffeeRoastersClub
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CoffeeRoastersClub
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Espresso: Vintage La Pavoni Lever...
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Posted Fri Jan 18, 2013, 9:16am
Subject: Re: controlling stimulation...
 

frcn Said:

Sounds like an ESL problem.

But just in case, to give some sort of answer, what works for me is when my wife shows me a photo of my mother-in-law.   ):-0

Posted January 18, 2013 link

Either that or he is 8 years old.

Len

 
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

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yakster
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yakster
Joined: 25 Feb 2009
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Location: San Jose, CA
Expertise: I live coffee

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Posted Fri Jan 18, 2013, 12:40pm
Subject: Re: controlling stimulation...
 

I believe that the OP is saying that the pour-over method is not resulting in a fully extracted cup of coffee with the target brew strength, taste, and body.

Coffee needs to be in contact with water for at least 3:30 after any bloom to fully extract in a pour-over, unless you're using agitation or a really fine grind to accelerate this.  Four minutes is better if you want to extract the sweetness from the hemi-cellulose component in the coffee.  What type of pour-over are you using and are you able to restrict the flow enough to maintain water contact with the coffee for this long?  

I attended a talk by Nick Cho on pour-over at his Wrecking Ball cafe in San Francisco and he brought up an interesting topic about the hydrolysis of hemicellulose which he says takes about four minutes.  I didn't take copious notes on this, but he does bring this up on a blog post on Iced Coffee here which I'll excerpt below.

While 65-70% of roasted coffee is considered insoluble, as much as 15% is hemi-cellulose, which is hydrolyzable with heat and time. Hemi-cellulose breaks down into reducing sugars, which are typically associated with caramel-ly and savory sweetness. There is, again, pitifully little research Iíve been able to find on the subject, aside from acknowledgement that hemi-cellulose exists in those proportions in roasted coffee and that hydrolysis to reducing sugars occurs over time. In fact, the Lingle book [Coffee Brewing Handbook] refers to hydrolysis as the third-phase of brewing, following wetting and extraction.


I would make sure that you are using enough coffee (60 grams per liter or a 16:1 water to coffee ratio is a good starting point), hot enough water, and a long enough contact time to see if this improves the cup for you.

 
-Chris

LMWDP # 272
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DavecUK
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Joined: 21 Sep 2005
Posts: 1,404
Location: UK
Expertise: I love coffee

Posted Fri Jan 18, 2013, 12:54pm
Subject: Re: controlling stimulation...
 

I thought perhaps this person had found and interesting, unusual new use for a coffee maker as a controllable stimulation device.....perhaps if they purchase a machine with a vibration pump, they will have much more success and get great "stimulation".....or mebbe go with a washing machine...dunno? Certainly it's true to say hand and battery powered coffee machines won't be as good.
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rabbit
Senior Member


Joined: 3 Sep 2008
Posts: 234
Location: maine
Expertise: I live coffee

Espresso: v.3  miss sylvia
Grinder: baratza  vario, encore
Vac Pot: presspot
Roaster: fresh roast sr300
Posted Fri Jan 18, 2013, 5:02pm
Subject: Re: controlling stimulation...
 

look into the press pot method
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squaremile
Senior Member


Joined: 6 Jan 2011
Posts: 83
Location: Portlandia
Expertise: Just starting

Posted Fri Jan 18, 2013, 5:24pm
Subject: Re: controlling stimulation...
 

I also think he is getting a weak cup. Try grinding finer and making sure your water is at the right temp
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