HomeRoast Digest


Topic: Water Temp (was +Technivorm/Chemex Discovery) (3 msgs / 116 lines)
1) From: James House
I'm really glad you said that miKe.  I was just thinking this morning that
so far I really haven't found any coffee that I like at 200f.  I have been
enjoying most of my home roast between 175 and 185, maybe occassionaly
hitting 190.  Maybe it's just me, but anything over 190, so far, lends
toward an overcooked, ever ever so slightly "burnt" taste.  Well burnt is
too harsh, but I don't know how else to describe it.  Of course I am still
quite new at this and I have only experienced maybe a dozen different beans
so maybe I will soon come across those that like higher temps.
Now I very seldom grind to a drip level, and that may be the case.  I don't
do drip, I will do AP, FP, SGP, Chemex, KMB.
On 6/20/06, miKe mcKoffee  wrote:
<Snip>

2) From: miKe mcKoffee
Must either be measuring temp in the brewed cup or brew temp with a very
slow thermometer. Don't know of any beans that like actual brew temps way
down at 175f!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of James House
	Sent: Wednesday, June 21, 2006 10:12 AM
	
	I'm really glad you said that miKe.  I was just thinking this
morning that so far I really haven't found any coffee that I like at 200f.
I have been enjoying most of my home roast between 175 and 185, maybe
occassionaly hitting 190.  Maybe it's just me, but anything over 190, so
far, lends toward an overcooked, ever ever so slightly "burnt" taste.  Well
burnt is too harsh, but I don't know how else to describe it.  Of course I
am still quite new at this and I have only experienced maybe a dozen
different beans so maybe I will soon come across those that like higher
temps. 
	 
	Now I very seldom grind to a drip level, and that may be the case.
I don't do drip, I will do AP, FP, SGP, Chemex, KMB.
	
	On 6/20/06, miKe mcKoffee  wrote: 
		>

3) From: Don Cummings
I use temp to control the high-end notes and roastiness of my final cup.
For perfectly rested well-roasted beans I stick to 200 as my pour temp.
However, if the coffee is overly bright (i.e. a Kenyan at C+) or overly
roasted (an accidental Vienna or French) I will drop the temp down to 190.
I have found that the decreased temp will mute both blinding brightness and
too robust roastiness.
OTOH, if I have a bean that shines becuase of the high-end - the Lot 30
Harar springs to mind - I will go as high as 204 as a pour temp.
Don
On 6/21/06, James House  wrote:
<Snip>
-- 
Don


HomeRoast Digest