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Topic: what is strong coffee? (12 msgs / 221 lines)
1) From: Vicki Smith
I'm very much enjoying the East Timor City+ I roasted a few days ago. 
It's had a few days rest, and has developed some nice body.
Looking at the beans, most folks would immediately say it is a light 
roast--and it is. It is not though a weak brew, nor does it make for a 
washed out looking cup reminiscent of the coffee far too many of us had 
growing up.
So, what does strong coffee mean to most folks, especially in these days 
of FC+ and beyond roasts becoming so popular.

2) From: Lynne Biziewski
Strong coffee to me - is anything stronger than what I drink. To my daughter
- it's my coffee!
Guess it's in the eye (or taste buds) of the beholder - I try to stay away
from 2nd crack, and dilute my Moka pot brew - I'd say less than 1/2 water,
now. Don't drink espresso, though. That's strong to me.
; > })

3) From: Darliene Stanhope
Strong coffee to me is anything stronger than what I drink.  Everyone that
drinks my coffee, including my coworkers say it is my coffee that is
strong.  They say that when they drink my homeroast it has them buzzing all
day and into the night.  The funny thing is that they beg me to bring in
homeroast and make it for them.
On 1/27/07, Vicki Smith  wrote:

4) From: Diablo
From what I understand and have read.  Strong coffee is a function of Total
Dissolved Solids.  
Beyond that it seems a function of what people have grown accustomed to at
popular chains as being strong.  For them it's good and strong where for me
it's very difficult to choke down.  And if we all grew up eating bugs we be
able to debate which bugs you like had most flavor, slimy ones or crunchy.  
It's hard to sit and re-educate coffeee drinkers on what a strong cup is. 
However, I have had great luck with wine drinkers.  
Since I have mostly roasted to brink of second and slightly beyond I'll say I'm
used to darker roasts. We also know though that most think a French roast is
strong.  To that end I know I'm safe with a light viennese-ish roast.  
It's been my intention, with certain people whose eyes I've opened, to get them
to lighten up and discover flavor they never knew existed.  It's a slow process
to see them enjoying a slightly lighter roast now and then.  
--- Vicki Smith  wrote:

5) From:
Hi there, great question.
I must say that it is only dependent on YOUR taste.
Your strong is anothers branch water; a city + is anothers full city plus.
Taste buds are the canvas for your coffee taste...
I am reminded when I hear this question and people ask me about light v. dark roast of the Coke v. Pepsi conversations. For me, real coke is the only thing, pepsi tastes like crap.
My dear sister thinks the reverse; she loves pepsi!!  Go figure, taste buds all the way.
Have a great weekend Vicki.
---- Vicki Smith  wrote: 

6) From:
LR, great comments. I question your TDS remark in terms of taste.
There is a school that says an espresso should be made with water at 50 ppm TDS, while brewed can go as high as 150 to 200 ppm TDS...
All of this does not take into account the "garbage" in your water. Most folks do not test their water for TDS and if they did jumping from 50 to 150/200 can be a real issue.
A very low TDS can produce water that is FLAT, no oxygen and horried cup of coffee.
Love these can of worms LR, thanks.
---- Diablo  wrote: 

7) From: Aaron
Strong coffee.... lets see now... Ahh yes... The old show Green Acres.  
where the spoon is standing up straight in the coffee cup when he tries 
to stir it, after it is poured out looking like 90 weight gear oil....  
he complains that the coffee is weak this morning because she didn't 
have to cut it out of the pot this time....
that would be strong coffee.

8) From: raymanowen
...a poor choice of words from a truncated vocabulary, in my opinion.
Everybody has jumped on me for using distilled water in brewing coffee. I
can no longer afford guns and butter, so I just use a Pur filter.
Any garbage dissolved in the water will elevate the boiling point and
depress the freezing point. It will also leave fewer water molecules
available to dissolve and suspend coffee essence.
If the coffee is more soluble, the garbage will precipitate out of the
solution- as a suspension in your coffee cup. That ought to be interesting.
Otherwise, the dissolved coffee solids will be of a greater concentration on
the free water molecules. It all makes for a flavor Disneyland.
Cheers -RayO, aka Opa!
"Ve get too soon Oldt, und too late schmardt."

9) From: Aaron
not too sure of what your message is there ray but...
what if the 'garbage' dissolved in the water is alcohol... while it does 
fall into the 'any' category it surely will not raise the boiling 
point.  Also given alcohol's solvent type properties, it might very well 
help dissolve even more into the 'beverage' rather than force out 
something.  Granted alcohol really doesn't dissolve but forms a loose 
chemical bond but the point is there.
How about the dissolved gasses, ie chlorine, bromine, and god only knows 
what else,not to mention possibly common ole air.... is that going to 
form a suspension in your cup too?  Are we going to see mid level 
floating air pockets?   now that would be interesting....(ho boy here 
comes the guiness beer bubbles floating down arguement again i bet)  
pass the nitrous heh...

10) From: raymanowen
http://hyperphysics.phy-astr.gsu.edu/Hbase/chemical/boilpt.htmlOn 1/27/07, Aaron  wrote:
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

11) From: Larry Johnson
On 1/27/07, Vicki Smith  wrote:
So, what does strong coffee mean to most folks, especially in these days
What makes coffee strong? At first I thought we were talking about gms/oz in
the brewing of the cup, then I see conversation about roast level.  Looks
like yet another parallel to my other hobby - beer.  People new to
alternative beers (something other than Bud, Miller, Coors, etc.) seem to
automatically think that the darker the beer, the more bitter it is. Many
also think that color also somehow equates to alcohol level. Neither concept
is true. Dark roasted grains make beers that are dark but have very little
effect on bitterness (there is just a touch of bitterness from the very
darkest roasts - call it a French roast in barley form); hops make beer
bitter and have no affect on color; Guiness is lower in alcohol than Coors
How does this compare in coffee roasting? Do darker roasts make stronger
coffee? Or is it more grams/ounce in the brewing?
To me, it's the latter.
Larry J (Lilboybrew)
"I hear, and I forget.  I see, and I remember.  I do, and I
understand."    -- Confucius

12) From: Dave
On 1/28/07, Larry Johnson  wrote:
I'm with Larry, I don't think the color or roast level has any effect on the
strength of the coffee. Strength has to do with the amount of beans vs water
in the brew, there are probably other variables too, like brewing
temperature, and water quality that will affect the strength, but these, at
least some of them, will also affect the quality of the coffee too.
BTW as far as I'm concerned if the coffee is good, "too strong" is an
Some days...
It's just not worth chewing through the leather straps

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