| This is a multi-part message in MIME format. Just wondering approximately how long after the boil you should wait = before pouring the H2O over the grinds? I used to wait just a few = seconds, but thought the coffee tasted a bit burned, so I have timed it = to 2 minutes lately, but after reading the 'caffeine extraction' posts, = maybe I should be pouring it sooner. Thanks, Leslee Berringer |
| Hi Leslee, I use a press pot daily. One time I put a thermocouple in the electric kettle to see when it had cooled down to 205 like the SCAA? says is the upper limit for press pot but I don't recall the results. I just wing it with educated guestimates. Lately I use the time it takes to grind the coffee in the zass as the cooling period so that's about a minute. Of course the time isn't everything, it depends on the ambient temperature, the type of kettle you are using , or perhaps a microwave. Many variables. Your minute may cool your water more or less than my minute cools mine. I've heard some claim that you can pour immediately as they say the pot is cooler than the water so it brings down the temp. That's not my view. Of course you can also change the outcome by how long you steep the grounds. If you have access to a thermometer you could measure the temp and see how long it takes to get cool. But do what ever works for you. If you had something that worked great a week ago then you have some baseline data to work from. It's all in the cup and you are the judge of that. At 02:24 AM 4/29/2004 -0400, you wrote: <Snip> |
| This is a multi-part message in MIME format. H2O at boiling temperature burns the coffee. Ideally it should be = between 195 & 205 F. Use a thermometer & stop watch to time it for your = rule-of-thumb estimate as to when to pour. |
| On Apr 29, 2004, at 2:44am, Johnny Kent wrote: <Snip> This is what I do as well. I put just a little more than enough water in a kettle and put it on the heat. As soon as it is at a full boil -- in this case, when the kettle starts shrieking at me -- I start the grinder (Solis 166), then pull the kettle off the heat. Once the grinder finishes the beans, I dump the hot tap water that I prime the press with, add the coffee and start pouring from the kettle. This seems to work well in my 3 and 8 tasse presses -- even if I don't do a full pot in the 8 tasse. Tom has a FP tip page, which I think suggests pretty much the same procedure. I think that's were I got it from but it's been so long I'm not sure. John Blumel |
| On Thu, 2004-04-29 at 01:44, Johnny Kent wrote: <Snip> A pour of about 10 inches at room should drop the temp a LOT. Try pouring into the press (w/o grounds maybe) and measure the temp at the conclusion of the pour. I discovered this in pouring boiling water into my Cona-D and then having to apply heat to bring it back to a boil. John - who is used to being in hot water |
| This is a multi-part message in MIME format. That all depends. Here at 4600’ elevation in southern Arizona, water = boils at 206°. * Rick From: Verdova Bishop H2O at boiling temperature burns the coffee. Ideally it should be = between 195 & 205 F. |
| This is a multi-part message in MIME format. Ahhh Soo Right! |
| This is a multi-part message in MIME format. You lucky devil :-). Here in Laramie, Wyoming at 7200', the highest = reading I've ever gotten from a pot of boiling water is 196 or 197 (that = is if we have high atmospheric pressure in the area.) Ed |
| This is a multi-part message in MIME format. And now.... the dumb question!!! When the water boils at 197 F, does the barometric pressure and = temperature combine to produce H2O that's just as "hot" as H2O at sea = level and 212 F? In other words, does the 197 F boiling water "burn" = the coffee also? Vb |
| This is a multi-part message in MIME format. Thanks John..will try this..I will pour first and then measure without = the grinds..need to buy a thermometer! (I am used to being in hot = water!) Today it seemed to be okay when I limited pouring time to 70 = seconds after boil. Leslee |
| This is a multi-part message in MIME format. thank you. waited 70 today. tomorrow will try 30. when I tried 20 it = was bitter. no thermometer yet. Leslee |
| This is a multi-part message in MIME format. Thanks John. will read the SM FP article. tried 70 sec today cause of = your post. tomorrow will push it to 30 just to see. 20 was bitter. Leslee |
| I'm at 6500 feet, so water boils here at about 198 degrees. So I get it boiling and follow Tom's press pot directions with no waiting. Brian At 06:03 PM 4/29/2004 -0400, you wrote: <Snip> |
| This is a multi-part message in MIME format. 30 seconds should bring the temp down to around 200 degrees. wait at = least 15 sec. RK |
| At 10:59 AM 4/29/2004 -0500, Wandering John wrote: <Snip> And Thursday I did it all over again, here are the results, recorded this time: -------------------------------------------------------------------- How long does it take for this kettle to cool from a boil? Boiled full kettle, recorded temp versus time from switch off at boiling temp F: 212 211 210 210 209 208 207 206 205 time m:s 0 0:30 1:00 1:30 2:00 2:30 3:00 3:30 4:00 that seems to be about 1.73 F degrees down/min ---------------------------------------------------------------------------- ------ ---------------------------------------------------------------------------- ------ How cool does the water get by being poured into the presspot, no grounds? Presspot at ambient, water just off the boil: peak temp 207, falling off to 204 in ~20 seconds(~10secs after pot was filled) Presspot as just preheated, water just off the boil: peak temp 209, falling to 205 after ~20 seconds (~10secs after pot was filled) ---------------------------------------------------------------------------- -------------- How cool does the water get by being poured into the presspot, with grounds? Presspot at ambient, water 1 minute off boil: peak temp 201, falling to 199 after 1min, 195 after 2 mins ---------------------------------------------------------------------------- --------------- common data: kettle: Maxim model ak-10 1500 watt press pot: bodum 8 tasse (32 fl oz) thermocouples: k-type, 30 gauge into an Extech 411 meter and t-type, 30 gauge into Omega TAC-386-TF, into Goldstar DM-6135 multimeter ambient: 76F ---------------------------------------------------------------------------- --------------- These results are for my setup. Yours may differ. One question I have about this is if the grounds get burnt when the initial temp of the water impacting them is > 205, or if it's just an extraction thing where the wrong stuff gets extracted and that's what tastes 'burnt'. If it's the latter then it may not matter so much if the temp is briefly( a few secs) above 205. Its really difficult to get a reading of the water as it initially lands on the grounds in the pot as it happens quicker than the TC can react but it can be seen from the preheated presspot test above that temps are greater than 205 for that case, i.e., that the water is not getting cooled from boiling to at or below 205 by the pour itself. Johnny |
| Good question. What is the mechansim that results in the 'burnt' taste? Here's a link to a calculator for boiling temp versus barometric pressure:http://www.csgnetwork.com/prescorh2oboilcalc.htmlJohnny At 03:56 PM 4/29/2004 -0400, Verdova Bishop wrote: And now.... the dumb question!!! When the water boils at 197 F, does the barometric pressure and temperature combine to produce H2O that's just as "hot" as H2O at sea level and 212 F? In other words, does the 197 F boiling water "burn" the coffee also? Vb |
| Good Job. |