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Topic: Colombia Antioquia "13353" Supremo (18 msgs / 324 lines)
1) From: Coffee
I'm drinking a cup of the Colombia Antioquia "13353" Supremo (C+  
roast) that I roasted last week. I've had a cup of this from the drip  
and thought that it was a "nice" cup of Columbian. I just had a French  
Press cup and wow. It's a totally different cup. I'm obviously used to  
coffee being different from drip to FP, but this is pretty dramatic.  
There is a nuttiness that was missing or very subdued in the drip.  
When I had the Panama Boquete Organic Los Lajones (C+ roast), I  
preferred the drip. It really accentuated the citrus flavors.
Mostly I had the FP because I got this very cool new "keep-the-water- 
hot-all-the-time" gizmo. It holds 2.2 liters of water at 208F or 195F.  
Always ready for a quick french press. I bet it would speed up the  
vacuum pot too. It's good for making tea too.
-Peter
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2) From: Brett Mason
Note to self:  purchase for stash...
GREAT WRITE-UP
B
On Mon, Mar 24, 2008 at 9:22 PM, Coffee  wrote:
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Cheers,
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3) From: Brett Mason
FOLLOW-UP Note to self:
  Dummy you were too late!
Brett
On Mon, Mar 24, 2008 at 10:19 PM, Brett Mason  wrote:
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4) From: Brian Kamnetz
Peter,
Did you make the drip and press pot on the same day? If not, some of
the difference could be due to maturation of the roast (resting). I
have noticed dramatic changes from day to day when the only change was
the passage of time (i.e., same grinder/setting, same extraction
method/equipment, etc).
Brian
On Mon, Mar 24, 2008 at 10:22 PM, Coffee  wrote:
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5) From: Paul Helbert
Your search - *"keep-the-water- hot-all-the-time" gizmo* - did not match any
documents.
Suggestions:
   - Make sure all words are spelled correctly.
   - Try different keywords.
   - Try more general keywords.
   - Try fewer keywords.
-- 
Paul Helbert
Support bacteria. They're the only culture some people have.
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6) From: Vicki Smith
Zojirushi makes several different models--and they sure are good. Not 
cheap though. These links are to Amazon.http://tinyurl.com/2uttot(plastic version)">http://tinyurl.com/2t6c5p(stainless steel version)http://tinyurl.com/2uttot(plastic version)
v
Paul Helbert wrote:
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7) From: Coffee
I got the Zojirushi CD-FAC22. It keeps 2.2L of water at 140F, 195F, or  
208F. They also make other models that are 3 and 4 liters. Been using  
one at work for a while now (4L model) and really love it. Finally got  
one for myself.
-Peter
On Mar 25, 2008, at 7:27 AM, Paul Helbert wrote:
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8) From: Paul Helbert
Yowzer! Thanks Vicki. I think I'll keep on keeping on the old fashioned way.
Wouldn't the water get stale (loose its dissolved gases) in that thing? Four
liters would take me a while to use up.
On Tue, Mar 25, 2008 at 10:59 AM, Vicki Smith  wrote:
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Paul Helbert
Support bacteria. They're the only culture some people have.
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9) From: Rich
As water is heated past 160 degrees F or so the dissolved gas exits 
stage left.  In plain language, hot water at 200F is pretty much gas free.
Paul Helbert wrote:
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10) From: Paul Helbert
So, there should be no difference between boiled and cooled to 200F and just
raised to that temperature?
Is the common mantra about fresh water not brought to boiling just poppycock
similar to cooking recipes which call for unsalted butter and then call for
salt?
On Tue, Mar 25, 2008 at 11:39 AM, Rich  wrote:
<Snip>
Paul Helbert
Support bacteria. They're the only culture some people have.
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11) From: raymanowen
The '" very cool new "keep-the-water-hot-all-the-time" gizmo. It holds
2.2liters of water at 208F or 195F'" isn't so cool, except maybe for
Lipton's.
I'm sure no authority, but I like many teas, especially green and white,
brewed lower than 175F in a nylon stocking tea bag. Nothing special about
nylon IMO, it's just readily available, works with coffee and allows the
"essential oils" to migrate.
Cheers, Mabuhay -RayO, aka Opa!
-- =
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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12) From: Coffee
I make tea (for several months at work) and now coffee with pre-heated  
water all the time and have never noticed any difference between that  
and freshly boiled water. The convenience of having it hot all the  
time is worth more any imagined difference.
The don't think the water will go "stale". Between my wife and I,  
we'll easily go through a liter (half the volume of the heater) in a  
day. Coffee, tea, oatmeal, instant soup, etc. At work, we're refilling  
the 4 liter one at least once a day.
-Peter
On Mar 25, 2008, at 8:51 AM, Paul Helbert wrote:
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13) From: Coffee
The units (other than mine) also have a 175 setting. Mine has 140,  =
195, 208 setttings.
-Peter
On Mar 25, 2008, at 9:02 AM, raymanowen wrote:
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ee.com
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m/gallery/main.php?g2_itemId=7820
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14) From: Brian Kamnetz
There was a discussion on this topic a while ago. Barry originated
that one, I think, with a question on this topic. He mentioned that
when he didn't attend to his heating water closely enough and let it
get to a full boil, his wife could always tell the difference in the
way the coffee tasted. Barry my chime in here and will hopefully
correct any errors in my recollection.
Brian
On Tue, Mar 25, 2008 at 12:12 PM, Coffee  wrote:
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15) From: Vicki Smith
Both models I pointed to have 175 degree settings. They are larger, too.
v
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16) From: Barry Luterman
Never did finish that thread but we finally figured it out. I brew coffee in
a Bodum vacuum pot before my wife comes down stairs for breakfast. I heat
the water first in a stainless steel kettle and then transfer it to the
Bodum for final brewing. Often while the water is heating I get involved in
my e-mails and the water boils letting off a lot of steam from the kettle.
On the days that this happens my wife would always complain that the coffee
did not taste as goof as on the days I mearly pre-heated the water in the
kettle. This finding started a long discussion on the out gassing of boiled
water.
However, I subsequently figured out what exactly was happening but never
bothered to inform the list. The answer was simple. By using boiling water
in the Bodum i was brewing our coffee at 212 degrees F. By allowing the
water to finally heat in the vacuum pot it brewed at 200 degrees resulting
in a much better cup of coffee. So in short the variable was tot gasses but
temperature. Sorry i didn't communicate this sooner.
On Tue, Mar 25, 2008 at 6:54 AM, Brian Kamnetz  wrote:
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17) From: raymanowen
Eschew goofy tasting coffee. -ro
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18) From: stereoplegic
...and tot gasses.
raymanowen wrote:
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