I'm interested in hearing if anyone knows of a good electric kettle where the heating element doesn't contact the water. I need something at my office that won't violate any "safety rules" (hot plates are out, for example), but will let me brew a good cup. I use a glass, stove-top "whistler" at home with a drip filter to brew a cup 'o coffee that's always hot, clean and sediment-free. The little one-cup brewer I'm using at work now is OK, but hauling in cleaning solution is something I keep forgetting. I've seen a few of these electric kettles by searching the Internet, but I'd like some recommendations, given that they run about $70. BTW, how long does the dissolved Cleancaf last? I could mix some up and leave it at work, but given that it's a one-cup brewer, it'll take a few months before I use it all. Thanks! Sue |
This may be more than you want to get into but getting a small Brita filtering unit will solve your scaling problem. Mike Geis |
The bottom half of an old Sunbeam C-20, C-30, C-40 or C-50 series chrome vacuum pot makes a great 1500W kettle. Check eBay. ******************************************** K. Sue Hodgson wrote: <Snip> |
Thanks for your response, Mike. I've been using bottled water, but I still get some cloudiness even with that. I am planning on getting a Brita for the office (it's what I use at home) in case the bottled water IS the problem. But isn't there some type of reaction between the heating element and the water, even if it's been filtered? I don't know if it's true, but I seem to remember hearing about this problem somewhere. Of course, if I try to find the source on purpose, I probably never will. Sue At 12:24 PM 10/30/00 -0500, you wrote: This may be more than you want to get into but getting a small Brita filtering unit will solve your scaling problem. Mike Geis |
Sue, I think the reaction you are referring to is the deposition of minerals (scale) from the water onto the heating element. These minerals are salts of calcium and magnesium, which constitute the "hardness" in hard water. Tap water in most of the U.S. is fairly hard. Bottled water from natural sources (streams, etc.) is typically hard as well (some brands even tout their high mineral content). Filtered water is not always free of hardness, but it can be. Not all home filtration systems remove hardness, you have to be careful. Take Brita, for example. Their pitcher-style filters do remove hardness, but their faucet-mounted systems do not. (They have a comparison chart on their boxes). Other sources of soft water are distilled water (available in supermarkets), water filtered by reverse osmosis (available in some supermarkets), and de-ionized water (mostly used in chemical laboratories). Water from a home water softener is also free of hardness but it has higher levels of sodium than tap water and is not recommended for drinking or cooking, especially if you are on a low-sodium water. I hope this helped! Regards, Rafael |
Oops. I meant "low-sodium diet" Rafael <Snip> |
OK. Received my Bodum Colombia and am borrowing a coworkers electric kettle to make the first pot. This one is fairly short, holds 32 oz. When I was filling it, it was not easy. We don't have a kitchen, so I have to either use a fountain or a sink in a washroom. I had considered the Ibis, but it's height precludes it, at least as long as I am using the 'local' water. So, for height constraint, what's a good electric kettle? Or are they all the same? Thanks, Jason |
They all get the water to boiling. I would get one that fits your physical requirements... Ciao, Angelo <Snip> |
I think the Bodum Curl is shorter then the Ibis, but it's a lot more bulbous. You can carry a 2 liter, or larger, bottle of water in from the outside though. Rich Adams |
I use the "mini"-Ibis and a CM-1 to make a cup while I'm roasting out in the garage. It's only 8" high. I agree with Rich about the bottled water. Plus, you'd have no height constraints and better coffee. -Casey Jones <Snip> |
OK. Another query - for all the hackers. I have a small 4cup Mr Yech in my office. It puts out some pretty hot coffee. I'm going to clean it up - get all the coffee residue out of it and have it spewing forth cleanish water. Now the question: Can anyone think of an easy way to get the water hotter? This little guy will pump out coffee a bit too hot for me to drink. I'm thinking it's in the 190 deg neighborhood. I'll check tonight. If it's that high, do you think it would be a viable, low cost alt to an electric kettle? $20+ to boil water seems a bit steep... Jason <Snip> |
OK. Another query - for all the hackers. I have a small 4cup Mr Yech in my office. It puts out some pretty hot coffee. I'm going to clean it up - get all the coffee residue out of it and have it spewing forth cleanish water. Now the question: Can anyone think of an easy way to get the water hotter? This little guy will pump out coffee a bit too hot for me to drink. I'm thinking it's in the 190 deg neighborhood. I'll check tonight. If it's that high, do you think it would be a viable, low cost alt to an electric kettle? $20+ to boil water seems a bit steep... Jason <Snip> |
Rich Adams wrote: <Snip> Yep, that's a route I think I'm going to try. As for the final carafe temp, as I tested tonight with a Pampered Chef digital thermometer, it was between 180-182 F. The dripping water was about 185. So, 20 degrees is way too far to compensate. It was an idea though... -- Jason Brooks jbrookshttp://members.kinex.net/~jbrooks/blog/blog.html------------------------------- Hanging Out in the Heart of VA, With HW Gourmet, Poppery, and soon arriving BBQ roasters, With Bodum Chambord, Cory DRU/DRL/DEO, Magister Home, and a Krups Gusto, Drinking good coffee with anyone that arrives! |
I have an old Rival (I think wally world sells 'em) with an "adjustable temp" knob. Sure isn't the fastest thing, but you can set it to hold the water just below a boil (about 200-205F, according to my digital therm). As much as I'd like a faster, nicer-looking kettle... I just can't get away from being able to plug it in and come back 15 minutes later with the water at the right temp. Chris Schepers Jason Brooks wrote: <Snip> |