HomeRoast Digest


Topic: Podcast of Illy lecture on Science of Coffee (9 msgs / 189 lines)
1) From: Bill Morgan
The Science of Coffee
Andrea Illy
The Chairman of illycaffe S.p.A. discusses the chemistry and technology that
produce a great cup of coffee.http://www.nyas.org/snc/podcasts.aspI haven't listened to it yet, but looks promising.
Coming soon:  The Science of Chocolate, followed by Champagne and then
Scotch.http://www.nyas.org/events/eventDetail.asp?eventID321&date/6/2007%206:00:00%20PM

2) From: Jason Brooks
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I'm listening  now, but not too closely.  More information than I can
process right now.  So far, there's been a good bit about what Illy has
done for coffee.
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Jason Brooks
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3) From: miKe mcKoffee
Just get the book and read at your leisure. Tom sells it here:http://www.sweetmarias.com/prod.book.poster.misc.shtmlThen get back to us after you've read and re-read and re-read and digested
and understand all the information. Oh, let's say in 10 to 20 years! (Had it
for a number of years. Doctorial level stuff:-)
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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4) From: Jason Brooks
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Which title is it?  I don't see one with Illy authors.  Wintgen's "Coffee:
Growing, Processing, Sustainable Production" sounds close to what I'm
hearing.
Is that the one?
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Jason Brooks
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5) From: Bill Morgan
The first one: * Espresso Coffee: The Science of Quality*
On Jan 11, 2008 10:29 AM, Jason Brooks  wrote:
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6) From: Jason Brooks
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Ahhhh....  I missed the second name on that book.
Thanks!
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Jason
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7) From: Ross
Amid the hype I thought there was some interesting info in the presentation. 
He made a point that Espresso is made at a "lower temperature" than other 
brewing methods  90C/194F, I hadn't thought of that as a big deal before. 
Time to adjust that surf technique.
Ross
 >

8) From: Ross
Has anyone rigged a 25psi nitrogen pressure vessel to store their beans once 
properly quenched?  The other stuff I got was degas lasts "one month" and is 
almost as bad for loss of flavor as oxidation.  He didn't say anything about 
how long Illy degases before they lock the flavor by stopping the degas with 
pressure and letting the oils absorb flavor qualities.  He confirmed that he 
doesn't like dark roasts, I guess a look at Illy beans tells you that.  I 
don't see that little piece of tape over the puncture hole on the bottom of 
an Illy can holding a lot of pressure, he says 1.5 atmosphere only about 
23psi so maybe it's good enough????
Ross

9) From: Ross
I know I'm talking to myself here, but I have to run so I'll come back later 
and see what you guys think.  I'm thinking that doing the little twist of 
the mason jar lid at about day one blows out the O2 and day 2 on will 
increase the pressure only with CO2 vs Nitrogen.  I will have to listen to 
the talk again to see if he said CO2 pressure was significantly inferior to 
Nitrogen pressure for preserving freshness.
Later,
Ross


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