Café

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 alt.coffee: Schomer on temperature--help me out folks!
Author: La_Maudite (---.qc.sympatico.ca)
Date:   05-23-02 23:50
THREAD: http://groups.google.com/groups?hl=en&lr=&ie=UTF8&oe=UTF8&th=7b55bcc9707b9a98&rnum=1

Randy G. (frcn@Z-ZcncnetZ-Z.com) wrote:
> To sum it up, unless you know exactly what coffee and what roast you
> are dealing with, and the exact temperature and mass of the tamped
> coffee and have stabilized the temperature of the entire brew head as
> well as the PF, and you have enough water mass to guarantee stability
> during the pull (not to mention atmospheric pressure changes),
> shooting for a variation as little as one or less degrees during a
> pull is fairly well a fruitless effort for most of us mortals with
> less than $15 or 20 grand to spend on equipment. Having repeatable
> stability during the shot within a range _is_ worth the effort for all
> of us.
>
> For us art majors, don't let the water get over about 203 or 204
> during the shot, and keep it above about 195 or 200 and don't let it
> drift much during the pull or otherwise you won't be able to repeat
> the great shot you just got.


Barry Jarrett (barry@rileys-coffee.com) wrote:
> whatever can be done to stabilize variables within the brewing system
> helps to reduce the overall "crap-shoot" aspect of espresso brewing.
> it is fairly clear that a shot brewed at 190F tastes different than a
> shot brewed at 200F, all other factors held as constant as possible,
> so any efforts to better control the brewing temperature profile
> (either towards a constant or towards a gradient, depending upon
> belief) are positive.

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