jpender Senior Member Joined: 11 Jul 2011 Posts: 742 Location: California Expertise: I like coffee
Grinder: OE LIDO Vac Pot: S/S Moka Pot Drip: Aeropress
Posted Fri Mar 8, 2013, 10:42am Subject: Re: help me refine my process.
Excerpt from the 2011 review "Reducing Sodium in Foods: The Effect on Flavor" in the journal Nutrients:
When two compounds with different taste qualities are mixed, a number of interactions may occur, including non-monotonic (both enhancement and suppression) and asymmetrical intensity shifts . In food matrices, sodium salts may influence other taste qualities independent of intensity/concentration. For example, it has been suggested that saltiness is suppressed at high concentrations of of NaCl and KCL, but enhanced at low concentrations of NaCl and KCl saltiness . Salt and sour taste mixtures symmetrically affect each otherís intensity with enhancement at low intensities/concentrations and suppression or no effect at high intensities/concentrations . Bitterness is suppressed by sodium at all intensities/concentrations, while salt taste is less affected by bitterness. Sodium enhances sweetness at low intensities/concentrations, has variable effects through the moderate intensity/concentration range, and is suppressive or has no effect on sweetness at higher intensity/concentration. Sweetness suppresses salty taste at moderate intensities . Figure 3 shows a schematic overview of binary interactions of taste qualities at different levels of concentrations. These schematic reviews are just indications of what happens to taste qualities when two are mixed. Variations, depending on the food matrix, may occur.
Interactions between tastes get more complex when three taste qualities interact, or when more complex food matrices are involved . Breslin et al. investigated the interaction between sodium (salt), sucrose (sweet) and urea (bitter) in a mixture. They found that perceived bitterness is suppressed when sodium is added to a bitter-sweet mixture. Due to the decreased perceived bitterness, perceived sweetness increased. The latter was a result of the bitterness being less able to reduce perceived sweetness. This interaction takes place at a cognitive level. These findings are in line with Gillette et al. , who suggested that addition of NaCl to three soups decreased bitterness and increased sweetness. Similarly, Fuke and Konosu reported that addition of umami tasting sodium salts of 5'-ribonucleotides reduced bitterness and increased sweetness in an artificial prawn extract. Pangborn, who has been recognized as one of the most influential researchers in the area of taste interaction , performed a series of experiments in the early 1960s investigating sucrose, citric acid and NaCl taste interrelationships. Several different food matrixes were used, e.g., pear nectar tomato juice and lima bean puree . The results from the food matrix mirrored those in simple aqueous media , and from other studies .
Posted Mon Mar 11, 2013, 9:41am Subject: Re: help me refine my process.
Apparently not good enough?
I just think that maybe we do a disservice to new members by telling them they immediately have to spend $150 or more on a grinder and buy $1/oz coffee that was roasted THIS WEEK (and toss it immediately when it becomes 15 days old), or buy a $400 home roaster and start roasting their own coffee just to enjoy a decent press pot at home.
While you are,. of course entitled to your opinion I totally disagree. The Mr Coffee is NOT an adequate grinder, it IS important to make the grinder the centerpiece of your brew system, and freshly roasted coffee is MILES better than supermarket coffee (emanating from green beans that wouldn't even be roasted by a reputable roaster)
Press pot is especially susceptible to bitter brew results when a grinder produces too many fines. There are several $125 grinders that would produce a grind uniform enough for Press Pot coffee. No one here is saying spend $400 for drip and press pot grinding.
Posted Sat Mar 23, 2013, 2:19pm Subject: Re: help me refine my process.
Ran across video of Mr. Coffee Burr grinder on YouTube so watched.... sure enough it was very inconsistent and produced tons of fines.
So much is to be considered when trying to make good coffee and the grinder IS the centerpiece IMHO.
HOWEVER I ran into a lady from Louisiana who LOVED her FP coffee..... grinding 'not so fresh' dark roasted beans in a Cuisinart blade grinder. I was familiar w/brand of beans she gets and this roaster does a limited selection----all dark to very dark roasts. Said she stocks up, pours 1 bag into a canister on her counter, throws the rest into her freezer in original bags. Obviously she was happy with her coffee results in her cup BUT I have to consider it was from very dark roasted beans.
IMAWriter and Netphilosopher..... I see where both you guys are coming from BUT I'll side with GRINDER importance. Wish the OP had researched, put that $50 into an Encore.
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