Everyday I make a thermos of coffee for work. Most of the time I use my bodum FP which doesn't make enough coffee to fill the thermos. Because my coffee is loved by all at work, I make sure to fill the thermos. To fix this little problem, I add additional grounds to the FP to produce what I would think is a extra strong coffee. Then I add hot water leftover from the kettle to the thermos to "top it off". My question is: Is diluting out an extra strong coffee the same as making a larger amount of "normal" coffee? Or am I losing something by doing this? I know a diluted out espresso isn't the same as coffee, so what about a coffee concentrate? Greg
--- "Greg C. Rose" wrote: <Snip> Good question. I don't know the answer, but my gut feeling is that you should be able to make very good coffee that way, all else being equal. That is what happens in a vacuum brewer after all. The brew in the upper globe goes south where it mixes with the water that was left in the carafe, creating the final brew that you drink. Same principle, it seems to me. Andy Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
i will agree w/ andy, and let me add the aeropress makes a strong coffee that needs to be diluted to make a good cup of coffee.
On 9/13/06, Greg C. Rose wrote: <Snip> Same? No. In an FP, it is probably close to the same though, because you get really good mixing in the FP and control the extraction time. Better? Worse? Maybe. In an FP, probably not. If brewing in an autodrip, however, I get different results if I make a pot of extra-strong and add water to that. This is because I it changes the effective "integral" extraction time. The coffee is less bitter, usually; although I've not tried this technique with the TV. -- Steven Hay hay.steve -AT- gmail.com Barry Paradox: Consider k to be the greatest element of the set of natural numbers whose description require maximum of 50 words: "(k+1) is a natural number which requires more than 50 words to describe it."
same idea as an americano, which many people like, right? Quoting Andy Thomas : <Snip>
I'd suggest taking it to work strong, in a non-preheated thermos. In other words, store your concentrate in the thermos at a bit lower temperature than you'd normally be concerned to have -- just don't pre-heat your thermos. Then, when you pour at work, add hot water to top off the cup from whatever source at work might provide that, if readily available. Doing something like this will allow you to store cooler concentrate, which will degrade in flavor less quickly than if you stored it hot in the thermos. And adding hot water at work will easily bring that to a drinking temperature. I think FP coffee is the worst brewing method for what you're trying to do, though. Invariably, you'll have fines. These will continue to extract in your thermos. The extent to which they slightly embitter your stored brew will be negatively complemented over time by the "brightening" phenomenon of thermos storage at hot temperatures. I'm not sure that merely decanting carefully at work will keep this problem out of the cup; transporting a thermos will be sufficient, I'm sure, to agitate and distribute flavor throughout the volume, presuming fines would be settled near the bottom. But that's all rationalistic theory; good grief. Try something and see how it works! ;-) -- Scott On 9/13/06, Greg C. Rose wrote: <Snip>
I've got a 3L glass thermos commercial air pump pot. I brew* in a TV with a Gold filter cone and dump into the airpot. I went from 10c with 30g of grounds, brewing* normally, to 10c with 65g of grounds. I was going to try exactly your proposed concentration to take a Lot of coffee with me on QA gigs. Several "Spring Water" fountains in the vacant 1.4 million sq ft former Lucent Technologies building dispense 160° F wat= er. The "concentrate" was tremendously good coffee- not bitter at all, with endless flavor. Check your CSA license. What certifications do you hold? Brew *that way. Cheers -RayO, aka Opa! Got Grinder? It's important-
Well, that Lucent building is across the highway from our servers, and it's just off my commute. Maybe I ought to stop in sometime and see just how goo= d it can be. ;-) On 9/14/06, raymanowen wrote: <Snip> -- Scott
Greg: You will no doubt get 100's of responses to this query. My take is that it is SIMPLY a matter of taste. If whatever you brew tastes good and you enjoy it at work then no, adding a bit of water, rum or whatever does not change or make your cup less then perfect. You can listen to it depends on the bean, to make stronger pot to tons of responses and thoughts but the only thing that makes the cup, however you brew/make it, is how it tastes to you. regards, ginny ---- "Greg C. Rose" wrote: <Snip>