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lloydedwards said:Hi pedro083,
"where the coffee is is not where the water is heated lloyd so cant see how the temp will increase at this point, and how this being pressurised actually has a bearing."
Put your finger over the end of a bicycle pump and press. It is why a pressure cooler cooks quicker - it gets hotter.
Lloyd
cooker not cooler
lloydedwards said:Hi pedro083,
NB Reason to use moderate heat under Bialletti is to reduce the direct dry heating of the grounds by conduction up through the sides of the pot. There is a finite limit as to how quickly the water can heat.
Can someone with an ology help me out?
love'n'joy
Lloyd
cooker not cooler
lloydedwards said:Antdad, are you saying espresso machines make bad coffee?
Lloyd
lloydedwards said:Hi Pedro83,
Espresso machines operate at pressure WHERE THE COFFEE IS. Therefore the temperate of the water will be higher - much higher. I'd be fascinated to know where you got the misleading information about the temperature of steam. Also water boils at 100c only at sea level, plus add it to coffee at ambient temperature and that will not be 100c.
Most of this would appear to come from an often misused research quote about ideal temperature being 95c. THIS WAS THE COMPROMISE TEMPERATURE - ie the best temperature for a fixed temperature machine for using ANY grind, ANY type of bean and ANY roast. ie, least likely to be screwed up by untrained staff, rather than more expensive trained baristas. I don't have the research paper extract, but I do know it is misquoted all over the net with no source given. Given that tongues are like fingerprints (no two the same), cultural taking of coffee changes, mineral content of water changes etc etc.
I love the exchanges about coffee and its paraphernalia here, ribbing included, but physics is physics - and I don't believe in creationist coffee or we wouldn't have the variety.
love'n'joy
Lloyd
antdad said:James, dunno maybe you were doing okay in the first place.
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