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Topic: Diluting coffee (9 msgs / 156 lines)
1) From: Greg C. Rose
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

2) From: Andy Thomas
--- "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
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3) From: Scjgb3
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.

4) From: Steve Hay
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."

5) From: Leo Zick
same idea as an americano, which many people like, right?
Quoting Andy Thomas :
<Snip>

6) From: Scott Marquardt
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>

7) From: raymanowen
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-

8) From: Scott Marquardt
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

9) From:
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>


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