HomeRoast Digest


Topic: Coffee tasted better when at room temp. (5 msgs / 149 lines)
1) From: Andie Z
Stu,
I always try drinking my coffee cooled down to around room 
temperature.  Hot coffee burns my tongue.  And, inactivates my taste 
buds.  It always tastes better as it cools.
Andie Z
At 04:13 PM 12/12/2006, you wrote:
<Snip>

2) From: Wesley Simon
I think some of the best coffee I've drank was in my garage in the winter
when it was cold outside and the cup was hot.
I don't usually like cold coffee.
On 12/12/06, Stu Lieberman  wrote:
<Snip>

3) From: Lynne
--Apple-Mail-3-834204648
Content-Transfer-Encoding: quoted-printable
Content-Type: text/plain;
	charsetO-8859-1;
	format=flowed
Mmm - same here. To me, a hot cup of coffee outside when it's freezing =
cold - bliss. Except the cup doesn't stay warm long enough  (snow 
falling in the cup doesn't help, either).
Sound like a good name for an artsy movie:
"Snow Falling in Cup"
Lynne
On Dec 12, 2006, at 4:36 PM, Wesley Simon wrote:
<Snip>
 
<Snip>
<Snip>
--Apple-Mail-3-834204648
Content-Transfer-Encoding: quoted-printable
Content-Type: text/enriched;
	charsetO-8859-1
Mmm - same here. To me, a hot cup of coffee outside when it's freezing
cold - bliss. Except the cup doesn't stay warm long enough  (snow
falling in the cup doesn't help, either).
Sound like a good name for an artsy movie:
"Snow Falling in Cup"
Lynne
On Dec 12, 2006, at 4:36 PM, Wesley Simon wrote:
I think some of the best coffee I've drank was in my garage in the
winter when it was cold outside and the cup was hot.
I don't usually like cold coffee.
On 12/12/06, Stu Lieberman
<<0000,0000,EEEEboyntonstu>
wrote:I have noticed on several occasions that while the cup was O.K.
when hot, the remaining portion that had cooled down to room temp,
tasted much better.
 
 
Have you ever experienced this?
 
 
What can be done to bring the great taste at the higher temp?
 
 
0000,0000,EEEEStay up-to-date with your friends
through the Windows Live Spaces friends list. homeroast
mailing list
=
0000,0000,EEEhttp://lists.sweetmarias.com/mailman/l=istinfo/homeroast
To change your personal list settings (digest options, vacations,
unsvbscribes) go to
=
0000,0000,EEEhttp://sweetmarias.com/maillistinfo.ht=ml#personalsettings =
--Apple-Mail-3-834204648--

4) From: Ken Mary
My first brews within minutes or a few hours after the roast are sometimes
weak when hot, but most improve on cooling. This generally goes away after a
2 day rest.
I recently did an analysis of my drum roasts that had this problem, about
20% of the total. In spite of my engineering and statistics background, the
cause still eludes me. I am sure there is a defect somewhere in the profile.
I think that there have been fewer problems since reducing the drying
temperature to 250F. I believe the solution is matching the drying portion
of the profile more closely to the bean.
One problem that stymies my analysis is that the same lot of beans will lose
moisture on storage. So the same bean is not really the same for the next
roast that may be 2 months away. This sounds like a good reason to change my
storage method to prevent moisture loss.
--
----------
<Snip>
<Snip>

5) From: Michael Rasmussen
Stu Lieberman wrote:
<Snip>
You bet.  I use that as an evaluation point of good coffee.
<Snip>
Change human physiology?  Temperature affects how your taste buds work.
-- 
   Michael Rasmussen, Portland, Ore, USA
  Be Appropriate && Follow Your Curiosity
       http://www.patch.com/words/


HomeRoast Digest