Laboratory data shows, that a unique mix of coffee chemicals is created depending on the brewing temperature. See for example the 94 degree Celsius column at table 3: www.coffeeresearch.org In this weblog I document my search for perfect coffee extraction values and try to find out, if there are bean types and parameter settings, where coffee tastes exceptionally well. Traditional coffee brewing methods do neither offer a useful temperature range nor let they vary brewing temperatures: - traditional french press: temperatures drop 1 whole degree Celsius every 8-10 seconds; in the end of steeping time water is not hot anymore. - drip coffee makers: temperatures, that hardly reach 90 C, steeping time and brewing temperature not controllable Some of the water bath coffee maker's observeable/controllable parameters: water bath temperature (accuracy 0.1 degrees C), optional particle sieve shaking (mesh size variable and duration of shaking), steeping time, agitation (milk frother is my sulution), grind setting, reaction vessel temperature, spotlight on reaction vessel allows to observe agitation Latest try: 2012 Sunday, August 19th: 22.42 g fresh Ethiopian Yirgacheffe coffee beans from vendor 'Maskal', ground just before brewing at the 28A setting of Baratza Preciso mill, 400 ml briskly boiling spring water poured over it, water bath 97.0 C, temperature in reaction after steeping time 95.6 C, 10:00 min steeping time, milk frother agitation at 09:00, 08:00, 07:00, 06:00, and 03 ...
One of several hundred video-tuitions in high school chemistry, available at 20to9.comHere you see the carbonates of calcium, lead and copper heated strongly. They decompose to form the metal oxide and carbon dioxide gas. Observations are made (which you need to memorise)and the time required for the first sign of carbon dioxide gas is measured. In Part 2 the results are interpreted in relation to the metal's position in the reactivity series. Frank Scullion Production and Recording: Frank Scullion
Video Rating: 3 / 5
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