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 Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
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: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
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 Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
The article is by Harold McGee too - someone I respect a lot.
--
-Tom
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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. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
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 <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
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: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
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... Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
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: <Snip> ce <Snip> ariascoffee.com <Snip> Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
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: <Snip> ce <Snip> ariascoffee.com <Snip> -- = Ambassador for Specialty Coffee and palate reform. Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
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 Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
So so true... Joe On Mon, Aug 2, 2010 at 7:10 PM, wrote: <Snip> -- Ambassador for Specialty Coffee and palate reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
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 Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
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: <Snip> z. <Snip> ariascoffee.com <Snip> -- = Ambassador for Specialty Coffee and palate reform. Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |