Text 15778, 90 rader
Skriven 2007-01-31 18:18:52 av RobertB (1:379/45)
Ärende: Re: cell phones - cigarettes of the 21st century?
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From: RobertB <missinglink@cloud9.net>

In article <45c0c111@w3.nls.net>, "Glenn Meadows" <gmeadow@comcast.net> wrote:

> Isn't that what the typical Bunn Brewing systems do?  They have a hot water
> "tank" that stays just under boiling, and you either pour a new pot of water
> in, thus siphoning/pushing the hot water thru to the grinds, or as in our
> machine, it's hooked up to the water supply (thru a large filter), that
> causes the hot water to run into the grinds and thru.  The water itself,
> never boils, nor is it boiling when it hits the grinds.

I've seen the Bunn's in restaurants. They're quite common. I've never really
had a decent cup of coffee from them. One of the best commercial cups  of
coffee I used to be able to get downtown was sold by the CHinese Dim Sum
places. They had these big old glass pots with a drip mechanism on top and
something else, maybe a plunger? Not sure. Anyhow, they sold the coffee with
half-and-half (or light cream) and it was strong and good. The Vietnamese place
down the street makes it with condensed milk and half and half. Strong and
sweet. Good but too sweet for my taste.

>
> NOT like a home drip machine, that boils a small burst of water and shoots
> it up the outer tube, and then over the grinds.  Maybe they figure the water
> temp drops enough on it's way up the tube before it exits into the grinds.

That's a percolator.


>
> --
>
> Glenn M.
> "RobertB" <missinglink@cloud9.net> wrote in message
> news:missinglink-4FE302.11034231012007@news.barkto.com...
> > In article <X9CwFtgaXmQI092yn@attglobal.net>,
> > black.hole.4.spam@gmail.com (Don Hills) wrote:
> >
> >> In article <45c017e9$1@w3.nls.net>, "Mark" <nomail@hotmail.com> wrote:
> >> >
> >> >But, overall it sounds like an early morning pain the ass from my
> >> >perspective and it doesn't stay hot after the pressing either. I'm a
> >> >hot-water reservoir with warming plate Bunn man myself and don't
> >> >anticipate
> >> >moving from that position <g>
> >>
> >> Ewww. First you overheat it, then you keep it hot. After my first couple
> >> of
> >> cups of bitter, stale coffee in the USA I resorted to bringing my own
> >> tea.
> >> The following advice is from an American coffee expert:
> >>
> >> Overheating when brewing is bad, it extracts the bitter oils along with
> >> the
> >> desired ones. Drip type makers boil the water in order to push it through
> >> the spout. Better to use a manual filter or a plunger, where you pour
> >> almost
> >> boiling water (boil, then let stand for 2 or 3 minutes) over the coffee.
> >
> > That's the same thing Dr. Illy (of Illy coffee fame) said in a NYT
> > article about a year or  so ago. The biggest problem is that people
> > overheat their coffee (this includes in professional expresso machines).
> > He recommends a temperature no higher than 200F -- well under the
> > boiling point. Beyond that he says you burn the delicate oils and wind
> > up with that bitter, burnt taste.
> >
> >>
> >> Keeping it hot is bad, it goes stale within 10 to 15 minutes. If you want
> >> to drink it later, you'll keep that fresh brewed taste by letting it go
> >> cold
> >> and then re-heating a cupful at a time in the microwave. You can even
> >> store
> >> it in the fridge for up to 12 hours.
> >
> > Yup, it's hard to keep it fresh.
> >>
> >>
> >> Incidentally, we do have a few Starbucks outlets in this country. They've
> >> made little impact on the market, especially here in Wellington. The
> >> majority of the inhabitants prefer to patronise their favourite baristas.
> >> Espresso brewing is very popular here, even at home - the popularity
> >> means
> >> machines are cheap and plentiful. As to source, many of our beans come
> >> from
> >> Cuba.
> >
> > Starbucks is pretty terrible stuff if you ask me. It's always
> > overroasted. Especially their expresso.

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