HomeRoast Digest


Topic: New York Times article on adding water to wine and (14 msgs / 264 lines)
1) From: James Gundlach
There is an article in today's New York Times that argues that more diluted coffee, and wine, taste better.  Take a look, it should promote some discussion and experimentation.
 http://www.nytimes.com/2010/07/28/dining/28curious.html?src=me&ref=homepagepecan jim
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2) From: John Mac
The only way I'll drink Peet's brewed coffee at their shops is with the
addition of 1/3 water to 2/3 coffee.
In regards to wine, the alcohol content has been steadily rising for the
last 10+ years and a little water can help cut the burn and bring out more
of the concentrated flavors.
Scotch on the rocks is the only way to fly!
Cheers!
John in Nor Cal
On Sun, Aug 1, 2010 at 4:30 PM, James Gundlach wrote:
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3) From: John A C Despres
Ah, a little more history... Wine, in it's infancy, in The Fertile Crescent
then into Greece as mentioned and on to Rome was traditionally diluted with
water by roughly 50% and shared from a common vessel. Greek symposia which
surrounded wine and food lasted longer if all the participants weren't blind
drunk. Besides, at most gatherings, drunkenness was somewhat frowned upon.
Maybe we've come full circle with wine?
As to coffee, I always add water. But just enough to make the perfect cup.
I'll try a lighter brew tomorrow. Interesting how the author mentioned
lighter roasts for a better tasting cup.
John
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4) From: Tom & Maria - Sweet Maria's Coffee
The article is by Harold McGee too - someone I respect a lot.
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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5) From: Bob
I always thought ratio of  1.5-2.0 grams coffee per ounce of water was 
commonly accepted. In fact a quick review of SM's basic brewing page 
confirms this.
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6) From: Maxwell Heathcott
Agreed. I found the coffee bit of the article a little dodgy compared to the alcohol portion. For one thing, dissolved coffee solids and ideal flavor profile certainly have something to do with grounds to water ratio, but they also have a lot to do with water temp, grind, and dwell time. More significantly, I found it odd that HM stated the 12g:180g coffee to water ratio as a REDUCTION in strength, since that's actually just a hair MORE than the "standard" dose that most of the third-wave coffee houses go by (at least in my conversations with them, a 15g:250g dose--i.e. about 11g:180g--is the ballpark starting point that I go by with a new coffee for all non-espresso methods).
MH
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7) From: Brian Kamnetz
I roast a pound at a time and use that until it is gone, so I get
quite familiar with that batch. I start with 22 grams per 6-tasa
(about 12 ounces of brewed coffee) moka pot. I often vary the amount
of coffee grounds used based on the characteristics of the coffee,
sometimes going as high as 24 grams or as low as 18 grams per moka
pot.
Brian
On Sun, Aug 1, 2010 at 10:15 PM, John A C Despres  wrote:
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8) From: raymanowen
Another of my favorite targets- Ignorance in Action- touted as intelligence
like the magic of Plurimodal Grind distribution was rolled out as if it were
a New Concept:
"Water has no flavor to give. It doesn’t boost, it dilutes."
If the premise were true, it would end the discussion on the choice of water
with which to brew coffee in the first place.
The remaining water consideration for me is whether it will leave the brewer
FUBAR after 500 brew cycles.
Cheers, Mabuhay -RayO, aka Opa!
-- =
Persist in old ways; expect new results - suborn Insanity...
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9) From: Yakster
I'm starting to feel rickrolled about all this add water to espresso biz.
Just followed a Tweet to a video on same here:http://www.twitvid.com/WBGYXandto think that this all started (for
me) from one of my least geeky
espresso brewing friends who neither home-roasts or follows the coffee
forums (to my knowledge) stumbling across the NYT article.  He's watering
down Peet's Major Dickason's Blend as espresso--don't blame him--but so far
I haven't taken the bait.
It's just so small a community that everyone's suddenly talking adding water
to coffee to open it up.  Reminds me of the book the Tipping Point
overmuch.  Isn't there any other ideas out there to talk about?  Who wants
to see a built in PID in the kitchen that can control all your appliances?
Stovetop, oven, rice cooker, espresso machine, built in timer too and some
ramp profiles maybe.  Why make an UberBoiler for just coffee if your not a
coffee shop owner and go grab the consumer.
It'll never happen, right?
-Chris
On Tue, Aug 3, 2010 at 12:07 AM,  wrote:
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ce
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ariascoffee.com
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10) From: Joseph Robertson
RayO,
Thank you for chiming in on this one. It seemed like a no brainier for me
but I wanted to see what my favorite Coffee Poet had to say before I gave
this "Coffee Article" any more of my very short coffee thoughts and brain
time.
It started out smelling like a fish. I now believe it is a fish of sorts, as
coffee article's go that is.
Joe
On Mon, Aug 2, 2010 at 3:07 PM,  wrote:
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ce
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ariascoffee.com
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-- =
Ambassador for Specialty Coffee and palate reform.
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11) From: raymanowen
Since when does the encyclopedic NY Times, in an article on Wine and Alcohol
become an authoritative Coffee Information source? I realize not all
learning and innovation takes place in the expected venues,  and the
resulting discussion can only lead to progress.
It is a joy to drink and enjoy the fresh coffee from different brewers just
as brewed, unlike the stuff from well-known purveyors of coffee like drinks-
"room?"
Cheers, Mabuhay -RayO, aka Opa!
Whatever works- Have it your way
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12) From: Joseph Robertson
So so true...
Joe
On Mon, Aug 2, 2010 at 7:10 PM,  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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13) From: Steve Sakoman
On Mon, Aug 2, 2010 at 4:19 PM, Yakster  wrote:
<Snip>
Hmm . . . doesn't seem to be a new idea, I thought that was called a
Caffè Americano :-)
Steve
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14) From: Joseph Robertson
Did someone say something about a new idea? Did I miss something?
Joe
On Mon, Aug 2, 2010 at 7:45 PM, Steve Sakoman  wrote:
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z.
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ariascoffee.com
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-- =
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