JustAcoffeeDrinker Senior Member Joined: 11 Jul 2010 Posts: 35 Location: Ottawa, Ontario, Canada Expertise: I like coffee
Posted Tue Sep 11, 2012, 11:22pm Subject: Re: Thermometer for making coffee
Yes, but let me explain. I mean clean the ground coffee and residual coffee oil that clings to the side walls (and the blades in my case). I've read repeatedly that this residue goes bad and ruins the next batch of coffee. Hence, I want to clean it after each use. That's why 15 minutes would be too long.
JustAcoffeeDrinker Senior Member Joined: 11 Jul 2010 Posts: 35 Location: Ottawa, Ontario, Canada Expertise: I like coffee
Posted Sun Sep 16, 2012, 11:39am Subject: Re: Thermometer for making coffee
Just a follow-up to this thread. Been experimenting with a thermometer. But considering how quickly the temperature drops, it seems kind of pointless to wait boiling water to cool down before pouring it into a pour-over cone. The cooling period of the water in the cone insures that it falls from well above the optimum 93 Celsius to well below 93 during the brewing interval.
Posted Sun Sep 16, 2012, 1:50pm Subject: Re: Thermometer for making coffee
JustAcoffeeDrinker Said:
Just a follow-up to this thread. Been experimenting with a thermometer. But considering how quickly the temperature drops, it seems kind of pointless to wait boiling water to cool down before pouring it into a pour-over cone. The cooling period of the water in the cone insures that it falls from well above the optimum 93 Celsius to well below 93 during the brewing interval.
Simple answer to your question: do YOU taste a difference?
I do. When the strike temperature for my pourover or immersion brews with heat dissipation exceeds about 205°F or 206°F, I get the beginning tinges of bitterness in the cup.
Pourover and Press Pot, AeroPress - all have dissipating heat during brewing. It's the nature of the brew method.
The "optimum" temperatures were set with one type of brewing method in the 1960's (reservoir-type constant temperature delivery) and incorrectly applied to all other brewing methods.
Does this mean the heat dissipation methods cannot produce a perfectly extracted cup of coffee? Absolutely not. Just look at the number of people who absolutely enjoy cold-brewed coffee or the AeroPress according to instructed usage (170°F strike temperature, no preheating).
I've done enough brewing to know that for me, SOMETHING undesirable gets extracted above 205°F. I try and avoid it if possible.
For me, I find a strike temperature of around 202°F works well for pourover, PressPot, CCD (either as pourover or steep/release), aeropress. The temperature drop is different for all of the methods - pourover depends mostly on the amount of thermal energy stored in the delivery vessel, whereas the PressPot depends on the thermal mass of the pot. CCD does ok, but the AeroPress seems to really dissipate heat quickly.
I find that as long as you've got at least 30 seconds of brew contact time above 195°F, and your grind isn't too coarse, you'll be fine for "extraction" if you have the appropriate brew settings established.
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
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