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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.
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JustAcoffeeDrinker
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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.
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Netphilosopher
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Joined: 14 Jan 2011
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Location: USA
Expertise: Just starting

Posted Sun Sep 16, 2012, 1:50pm
Subject: .
 

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JustAcoffeeDrinker
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Joined: 11 Jul 2010
Posts: 35
Location: Ottawa, Ontario, Canada
Expertise: I like coffee

Posted Mon Sep 17, 2012, 4:32am
Subject: Re: Thermometer for making coffee
 

If I start pouring at 205, it won't stay above 195 for more than about 10 seconds.  Oh well, the coffee still tastes good.

Thanks for sharing your experience, Netphilosopher.
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Netphilosopher
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Location: USA
Expertise: Just starting

Posted Tue Sep 18, 2012, 7:34am
Subject: .
 

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