HomeRoast Digest


Topic: was Dual boiler espresso machine- (3 msgs / 92 lines)
1) From: Derek Bradford
I don't know why you are bringing in .1 and .01 degree increments.  I don't
think anyone is claiming to see differences of .01F.  If they can, then
great.  But I don't think that's what we're discussing.  That is a big
difference.
Consider this example.  I have coffee X that is a little sour at 93C.  I up
it to 94 and the sour is diminished.  I up it to 95 or 96 and it is
virtually gone.  Those are clear, distinct differences that anyone can
taste.  So, I can take coffee X, brew it at 93, find it too sour, and up it
to 94.  I drink this, it's less sour, and I'm happy with the shot.
Temperature absolutely affects shot parameters that other variables do not,
or can no longer have an impact on.
On Mon, Jun 29, 2009 at 2:51 PM, Tom Ulmer  wrote:
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-- =
Every path but your own is the path of fate.  --Thoreau
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2) From: Brian Kamnetz
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3) From: raymanowen
These highly precise temperature specifications are just numbers. It's good
that the flavor experience of coffee does not contain any absolute numbers.
The numbers matrices don't allow the reconstruction of flavors, just the
comparison of actual flavors already experienced.
Temperature and pressure are both maximum at the entrance into the coffee
pack and decrease as the water progresses through the pack. One barista with
a set of instrumented equipment and a constant grind and pack is the only
one that could draw the same shot by matching the numbers.
If the numbers meant all that much, we'd have no use for the beans or
machinery.
Cheers, Mabuhay -RayO, aka Opa!
How about a double shot of #3?
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