The Physics of Coffee
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Coffee Bean? A long time ago I thought that the taste of coffee was 99% dependent upon the type & quality of the coffee bean itself. Along the way, I have discovered that more important than the bean quality is actually the quality of the water. I use a Zero Water - see amazon example[^] filter system & my coffee instantly became 50% better (subjective measurement of __more pure__ coffee taste.) Water Is Very Important If you want better coffee, make sure your water is very clean / pure. However, very recently I discovered another thing that I am actually stunned about. This One Shocked Me The coffee flavor is actually dependent upon what I drink the coffee out of. Obviously, at an extreme, if you drink it out of a dirty bucket it is going to taste less like coffee. :rolleyes: I recently purchased a Contigo Stainless Steel Insulated Mug -- see amazon example[^] and it has really amazed me how much better the coffee tastes. The inner surface of this mug is stainless & has an interesting physical property that the coffee doesn't "bond" to it at all. And it actually effects the taste of the coffee. It's so much better and I really can't believe it. Of course, my coffee is staying hot much longer al
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Coffee Bean? A long time ago I thought that the taste of coffee was 99% dependent upon the type & quality of the coffee bean itself. Along the way, I have discovered that more important than the bean quality is actually the quality of the water. I use a Zero Water - see amazon example[^] filter system & my coffee instantly became 50% better (subjective measurement of __more pure__ coffee taste.) Water Is Very Important If you want better coffee, make sure your water is very clean / pure. However, very recently I discovered another thing that I am actually stunned about. This One Shocked Me The coffee flavor is actually dependent upon what I drink the coffee out of. Obviously, at an extreme, if you drink it out of a dirty bucket it is going to taste less like coffee. :rolleyes: I recently purchased a Contigo Stainless Steel Insulated Mug -- see amazon example[^] and it has really amazed me how much better the coffee tastes. The inner surface of this mug is stainless & has an interesting physical property that the coffee doesn't "bond" to it at all. And it actually effects the taste of the coffee. It's so much better and I really can't believe it. Of course, my coffee is staying hot much longer al
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Coffee Bean? A long time ago I thought that the taste of coffee was 99% dependent upon the type & quality of the coffee bean itself. Along the way, I have discovered that more important than the bean quality is actually the quality of the water. I use a Zero Water - see amazon example[^] filter system & my coffee instantly became 50% better (subjective measurement of __more pure__ coffee taste.) Water Is Very Important If you want better coffee, make sure your water is very clean / pure. However, very recently I discovered another thing that I am actually stunned about. This One Shocked Me The coffee flavor is actually dependent upon what I drink the coffee out of. Obviously, at an extreme, if you drink it out of a dirty bucket it is going to taste less like coffee. :rolleyes: I recently purchased a Contigo Stainless Steel Insulated Mug -- see amazon example[^] and it has really amazed me how much better the coffee tastes. The inner surface of this mug is stainless & has an interesting physical property that the coffee doesn't "bond" to it at all. And it actually effects the taste of the coffee. It's so much better and I really can't believe it. Of course, my coffee is staying hot much longer al
I used to use stainless, but I switched to glass when I moved to Doppio from "mug full". It has much the same lack of bonding, but doesn't keep the coffee hot as long - which is fine for me as I don't want long lasting coffee these days. And it may be the heat that is the major taste improver - coffee changes it's flavour as it cools - but be aware that you need good quality stainless steel as some coatings can break down and leach into the coffee with some odd results.
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony "Common sense is so rare these days, it should be classified as a super power" - Random T-shirt AntiTwitter: @DalekDave is now a follower!
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I saw a company that sells a mineral mixture for making coffee. Buy a bottle of distilled water, add the mineral mixture and voila, perfect water for brewing coffee.
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I used to use stainless, but I switched to glass when I moved to Doppio from "mug full". It has much the same lack of bonding, but doesn't keep the coffee hot as long - which is fine for me as I don't want long lasting coffee these days. And it may be the heat that is the major taste improver - coffee changes it's flavour as it cools - but be aware that you need good quality stainless steel as some coatings can break down and leach into the coffee with some odd results.
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony "Common sense is so rare these days, it should be classified as a super power" - Random T-shirt AntiTwitter: @DalekDave is now a follower!
OriginalGriff wrote:
And it may be the heat that is the major taste improver - coffee changes it's flavour as it cools - but be aware that you need good quality stainless steel as some coatings can break down and leach into the coffee with some odd results.
That's really interesting info. Thanks for sharing. :thumbsup:
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Coffee Bean? A long time ago I thought that the taste of coffee was 99% dependent upon the type & quality of the coffee bean itself. Along the way, I have discovered that more important than the bean quality is actually the quality of the water. I use a Zero Water - see amazon example[^] filter system & my coffee instantly became 50% better (subjective measurement of __more pure__ coffee taste.) Water Is Very Important If you want better coffee, make sure your water is very clean / pure. However, very recently I discovered another thing that I am actually stunned about. This One Shocked Me The coffee flavor is actually dependent upon what I drink the coffee out of. Obviously, at an extreme, if you drink it out of a dirty bucket it is going to taste less like coffee. :rolleyes: I recently purchased a Contigo Stainless Steel Insulated Mug -- see amazon example[^] and it has really amazed me how much better the coffee tastes. The inner surface of this mug is stainless & has an interesting physical property that the coffee doesn't "bond" to it at all. And it actually effects the taste of the coffee. It's so much better and I really can't believe it. Of course, my coffee is staying hot much longer al
Well water here: hard water and has high iron content also. Probably not ideal.
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Coffee Bean? A long time ago I thought that the taste of coffee was 99% dependent upon the type & quality of the coffee bean itself. Along the way, I have discovered that more important than the bean quality is actually the quality of the water. I use a Zero Water - see amazon example[^] filter system & my coffee instantly became 50% better (subjective measurement of __more pure__ coffee taste.) Water Is Very Important If you want better coffee, make sure your water is very clean / pure. However, very recently I discovered another thing that I am actually stunned about. This One Shocked Me The coffee flavor is actually dependent upon what I drink the coffee out of. Obviously, at an extreme, if you drink it out of a dirty bucket it is going to taste less like coffee. :rolleyes: I recently purchased a Contigo Stainless Steel Insulated Mug -- see amazon example[^] and it has really amazed me how much better the coffee tastes. The inner surface of this mug is stainless & has an interesting physical property that the coffee doesn't "bond" to it at all. And it actually effects the taste of the coffee. It's so much better and I really can't believe it. Of course, my coffee is staying hot much longer al
And to think, all these years I have been getting my coffee via an IV drip. :doh:
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And to think, all these years I have been getting my coffee via an IV drip. :doh:
Nah ... the plastic tubing leaches toxins into the coffee. The stainless needle is ok though.
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony "Common sense is so rare these days, it should be classified as a super power" - Random T-shirt AntiTwitter: @DalekDave is now a follower!
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Coffee Bean? A long time ago I thought that the taste of coffee was 99% dependent upon the type & quality of the coffee bean itself. Along the way, I have discovered that more important than the bean quality is actually the quality of the water. I use a Zero Water - see amazon example[^] filter system & my coffee instantly became 50% better (subjective measurement of __more pure__ coffee taste.) Water Is Very Important If you want better coffee, make sure your water is very clean / pure. However, very recently I discovered another thing that I am actually stunned about. This One Shocked Me The coffee flavor is actually dependent upon what I drink the coffee out of. Obviously, at an extreme, if you drink it out of a dirty bucket it is going to taste less like coffee. :rolleyes: I recently purchased a Contigo Stainless Steel Insulated Mug -- see amazon example[^] and it has really amazed me how much better the coffee tastes. The inner surface of this mug is stainless & has an interesting physical property that the coffee doesn't "bond" to it at all. And it actually effects the taste of the coffee. It's so much better and I really can't believe it. Of course, my coffee is staying hot much longer al
It used to be important, about 15 years ago I lost a majority of my ability to smell or taste, so now it's coffee that's on sale, coffee maker that's less than $25, and whatever mug is available.
"the debugger doesn't tell me anything because this code compiles just fine" - random QA comment "Facebook is where you tell lies to your friends. Twitter is where you tell the truth to strangers." - chriselst "I don't drink any more... then again, I don't drink any less." - Mike Mullikins uncle
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Coffee Bean? A long time ago I thought that the taste of coffee was 99% dependent upon the type & quality of the coffee bean itself. Along the way, I have discovered that more important than the bean quality is actually the quality of the water. I use a Zero Water - see amazon example[^] filter system & my coffee instantly became 50% better (subjective measurement of __more pure__ coffee taste.) Water Is Very Important If you want better coffee, make sure your water is very clean / pure. However, very recently I discovered another thing that I am actually stunned about. This One Shocked Me The coffee flavor is actually dependent upon what I drink the coffee out of. Obviously, at an extreme, if you drink it out of a dirty bucket it is going to taste less like coffee. :rolleyes: I recently purchased a Contigo Stainless Steel Insulated Mug -- see amazon example[^] and it has really amazed me how much better the coffee tastes. The inner surface of this mug is stainless & has an interesting physical property that the coffee doesn't "bond" to it at all. And it actually effects the taste of the coffee. It's so much better and I really can't believe it. Of course, my coffee is staying hot much longer al
I grew up in a town where the drinking water was collected from countless small mountain creeks, starting from about a thousand meters above sea level, running over bare stone. At lower altitudes there were vegetation along the creeks, but the water movement kept the creek bed free of soil, it was stone all the way. The reservoir dams were also essentially natural stone, both the dam itself and the lake bottom. So the water picked up a lot of minerals, giving a fresh taste to all sorts of drinks, from juices to tea (which has been my favorite drink since early teenage days). Then came EU regulations, demanding that the water should be far closer to aqua destillata than this fresh surface water. The town had to drill a deep well for ground water and upgrade their filter station to remove anything that could possibly be removed from the water. And the water lost all its freshness, turning flat and boring. The tea taste went dead. Later, when I moved to other towns, I realized that dead water is the norm. To drink it, and enjoy some freshness, you have to pump CO2 into it, but it gives only a small fraction of the mineral freshness that I grew up with. My vacations often take me over mountain passes, where I can find creeks running across the stone, and I can again taste the freshness of natural mineral water. I always carry a small water tank in my car, and fill it up to have fresh mountain drinking water for the next few days. So my mileage varies from yours. I do not want flat, unfresh water almost like distilled, neither for drinking as plain water nor for brewing my tea. But that is what I get around here, unless I make a mountain trip to fill up my water tank.
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Coffee Bean? A long time ago I thought that the taste of coffee was 99% dependent upon the type & quality of the coffee bean itself. Along the way, I have discovered that more important than the bean quality is actually the quality of the water. I use a Zero Water - see amazon example[^] filter system & my coffee instantly became 50% better (subjective measurement of __more pure__ coffee taste.) Water Is Very Important If you want better coffee, make sure your water is very clean / pure. However, very recently I discovered another thing that I am actually stunned about. This One Shocked Me The coffee flavor is actually dependent upon what I drink the coffee out of. Obviously, at an extreme, if you drink it out of a dirty bucket it is going to taste less like coffee. :rolleyes: I recently purchased a Contigo Stainless Steel Insulated Mug -- see amazon example[^] and it has really amazed me how much better the coffee tastes. The inner surface of this mug is stainless & has an interesting physical property that the coffee doesn't "bond" to it at all. And it actually effects the taste of the coffee. It's so much better and I really can't believe it. Of course, my coffee is staying hot much longer al
raddevus wrote:
Along the way, I have discovered that more important than the bean quality is actually the quality of the water. I use a Zero Water - see amazon example[^] filter system & my coffee instantly became 50% better (subjective measurement of __more pure__ coffee taste.)
Water here contains calcium. Tastes differ. I grew up with coffee, got it bottlefed. You wanna talk coffee? :)
Bastard Programmer from Hell :suss: "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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I grew up in a town where the drinking water was collected from countless small mountain creeks, starting from about a thousand meters above sea level, running over bare stone. At lower altitudes there were vegetation along the creeks, but the water movement kept the creek bed free of soil, it was stone all the way. The reservoir dams were also essentially natural stone, both the dam itself and the lake bottom. So the water picked up a lot of minerals, giving a fresh taste to all sorts of drinks, from juices to tea (which has been my favorite drink since early teenage days). Then came EU regulations, demanding that the water should be far closer to aqua destillata than this fresh surface water. The town had to drill a deep well for ground water and upgrade their filter station to remove anything that could possibly be removed from the water. And the water lost all its freshness, turning flat and boring. The tea taste went dead. Later, when I moved to other towns, I realized that dead water is the norm. To drink it, and enjoy some freshness, you have to pump CO2 into it, but it gives only a small fraction of the mineral freshness that I grew up with. My vacations often take me over mountain passes, where I can find creeks running across the stone, and I can again taste the freshness of natural mineral water. I always carry a small water tank in my car, and fill it up to have fresh mountain drinking water for the next few days. So my mileage varies from yours. I do not want flat, unfresh water almost like distilled, neither for drinking as plain water nor for brewing my tea. But that is what I get around here, unless I make a mountain trip to fill up my water tank.
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I grew up in a town where the drinking water was collected from countless small mountain creeks, starting from about a thousand meters above sea level, running over bare stone. At lower altitudes there were vegetation along the creeks, but the water movement kept the creek bed free of soil, it was stone all the way. The reservoir dams were also essentially natural stone, both the dam itself and the lake bottom. So the water picked up a lot of minerals, giving a fresh taste to all sorts of drinks, from juices to tea (which has been my favorite drink since early teenage days). Then came EU regulations, demanding that the water should be far closer to aqua destillata than this fresh surface water. The town had to drill a deep well for ground water and upgrade their filter station to remove anything that could possibly be removed from the water. And the water lost all its freshness, turning flat and boring. The tea taste went dead. Later, when I moved to other towns, I realized that dead water is the norm. To drink it, and enjoy some freshness, you have to pump CO2 into it, but it gives only a small fraction of the mineral freshness that I grew up with. My vacations often take me over mountain passes, where I can find creeks running across the stone, and I can again taste the freshness of natural mineral water. I always carry a small water tank in my car, and fill it up to have fresh mountain drinking water for the next few days. So my mileage varies from yours. I do not want flat, unfresh water almost like distilled, neither for drinking as plain water nor for brewing my tea. But that is what I get around here, unless I make a mountain trip to fill up my water tank.
EU regulations in Norway? I thought you had the option to ignore these control freaks.
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The fox knows many things, but the hedgehog knows one big thing. -
Well water here: hard water and has high iron content also. Probably not ideal.
Same here. Not well water, but high iron content. Makes the water taste like dirt! X|
The difficult we do right away... ...the impossible takes slightly longer.
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I grew up in a town where the drinking water was collected from countless small mountain creeks, starting from about a thousand meters above sea level, running over bare stone. At lower altitudes there were vegetation along the creeks, but the water movement kept the creek bed free of soil, it was stone all the way. The reservoir dams were also essentially natural stone, both the dam itself and the lake bottom. So the water picked up a lot of minerals, giving a fresh taste to all sorts of drinks, from juices to tea (which has been my favorite drink since early teenage days). Then came EU regulations, demanding that the water should be far closer to aqua destillata than this fresh surface water. The town had to drill a deep well for ground water and upgrade their filter station to remove anything that could possibly be removed from the water. And the water lost all its freshness, turning flat and boring. The tea taste went dead. Later, when I moved to other towns, I realized that dead water is the norm. To drink it, and enjoy some freshness, you have to pump CO2 into it, but it gives only a small fraction of the mineral freshness that I grew up with. My vacations often take me over mountain passes, where I can find creeks running across the stone, and I can again taste the freshness of natural mineral water. I always carry a small water tank in my car, and fill it up to have fresh mountain drinking water for the next few days. So my mileage varies from yours. I do not want flat, unfresh water almost like distilled, neither for drinking as plain water nor for brewing my tea. But that is what I get around here, unless I make a mountain trip to fill up my water tank.
Water itself is tasteless. What is it that gives it that "freshness" flavor?
The difficult we do right away... ...the impossible takes slightly longer.
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CO2 doesn't belong in tea nor coffee. --edit Carbon also not a mineral.
Bastard Programmer from Hell :suss: "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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EU regulations in Norway? I thought you had the option to ignore these control freaks.
Robust Services Core | Software Techniques for Lemmings | Articles
The fox knows many things, but the hedgehog knows one big thing.Depends on the sector. We have significant access to European markets, on not too bad terms - in some sectors it is comparable to being EU members. In return, we have agreed to "harmonize" our laws and regulations with EU. Again: In some sectors. This is referred to as the "European Economic Area" (in Norwegian: EØS), a set of agreements between EU and Norway, Iceland and Lichtenstein. To a certain degree, it makes sense: If we are given access to free competition in European markets, it should be a fair competition. We should not be able to undersell competitors because we e.g. reduce costs by lowering standards, or the state subsidizes Norwegian manufacturers to make them competitive internationally. (Wikipedia on EEA[^]) But those EEA regulations go far beyond fair competition! Lots of Norwegians are sick of EEA because it regulates such things as the maximum curvature of cucumbers, bottle sizes and maximum power of vacuum cleaners. A few minor detail regulations have been lifted the last few years - I believe that you today will not be fined if you sell curved cucumbers, as long as they do not leave Norway. We had two referendums (in 1972 and 1994) about Norwegian EU membership; it was turned down both times. But the only alternative presented was EEA membership - there was no option to stay completely out of EU. The political leaders, in both referendums, really really wanted us to join, so they set it up as a "full membership" against "semi-membership without the right to vote", hoping that The People soon would realize that it would be great to vote as well - i.e. become full members. Fifty years after the 1972 referendum, The People still hasn't seen the light; there has never been a majority for joining EU. (And the politicians bluntly refuse to present to The People leaving EEA as an option.)
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raddevus wrote:
Along the way, I have discovered that more important than the bean quality is actually the quality of the water. I use a Zero Water - see amazon example[^] filter system & my coffee instantly became 50% better (subjective measurement of __more pure__ coffee taste.)
Water here contains calcium. Tastes differ. I grew up with coffee, got it bottlefed. You wanna talk coffee? :)
Bastard Programmer from Hell :suss: "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
Warning - Off the subject There are many "brands " of beer and one used to advertise "it's the water.." There is a LARGE beer manufacturing complex located NEXT to oil refineries and busy sea port near Huston... Back to coffee I wonder if I can bring my own GLASS cup to my favorite morning coffee watering hole... I am sure the paper cup manufacturing will not go broke...
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Coffee Bean? A long time ago I thought that the taste of coffee was 99% dependent upon the type & quality of the coffee bean itself. Along the way, I have discovered that more important than the bean quality is actually the quality of the water. I use a Zero Water - see amazon example[^] filter system & my coffee instantly became 50% better (subjective measurement of __more pure__ coffee taste.) Water Is Very Important If you want better coffee, make sure your water is very clean / pure. However, very recently I discovered another thing that I am actually stunned about. This One Shocked Me The coffee flavor is actually dependent upon what I drink the coffee out of. Obviously, at an extreme, if you drink it out of a dirty bucket it is going to taste less like coffee. :rolleyes: I recently purchased a Contigo Stainless Steel Insulated Mug -- see amazon example[^] and it has really amazed me how much better the coffee tastes. The inner surface of this mug is stainless & has an interesting physical property that the coffee doesn't "bond" to it at all. And it actually effects the taste of the coffee. It's so much better and I really can't believe it. Of course, my coffee is staying hot much longer al
Greetings Kind Regards I have much to say on the subject of coffee. First of all do you know about this fellow https://coffeeadastra.com/[^] He's a scientist fascinated by coffee. I've been experimenting w/ whole bean freshly ground coffee the past year or so having gotten tired of store brand instant. I purchased several USA15 - USA25 bags of various brands. After not being overly impressed w/ any I ordered a bag from England to me here in North Carolina from none other than Mr. Coffee YouTube'r James Hoffman on the assumption if his coffee does not impress none will. Upon arrival I excitedly made a cup and drank waiting to be thrilled. I was left disappointed. It too was not overly impressive. His website https://shop.squaremilecoffee.com/[^] describes his various coffees as having "notes" of e.g. i.e. to wit "cherry, pineapple, syrupy", "date, hazelnut, cacao", "orange, caramel, almond" etc. If I want notes of cherry or date or orange I will consume a cherry a date etc. The best coffee I ever had did not have "notes". It was many years ago at the house of my aunt and uncle. They had purchased a Krupps coffee maker w/ gold filter. Each week we would visit on Sundays. I would _run_ to the coffee maker, make myself a cup, and glug. It was delicious. Permit me to tell you what it tasted like. It did not taste like dates or almond. It tasted like ... _coffee_!. Amazing. The brand of coffee utilized was none other than Folgers ground, not even freshly ground whole bean. For those outside USA who may not know it is a common nationally advertised inexpensive brand, nothing fancy. Unfortunately after a few months the magic disappeared for reasons I do not know. I assumed the filter had gotten overly used perhaps but again I do not know. I have given up on searching for high quality coffee and have settled on whole bean by Caribou which I find has a smoothness, Yuban ground which is mild, inoffensive and low acrylamide content, Folgers (ground, instant regular, instant decaf, all which almost actually taste like coffee except for some chocolate notes unfortunately). Of course I do not utilize tap water, always filtered. My brewing technique is "cowboy". I am surprised plastic is utilized in coffee makers and drippers etc. I only utilize glass and ceramic.
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Depends on the sector. We have significant access to European markets, on not too bad terms - in some sectors it is comparable to being EU members. In return, we have agreed to "harmonize" our laws and regulations with EU. Again: In some sectors. This is referred to as the "European Economic Area" (in Norwegian: EØS), a set of agreements between EU and Norway, Iceland and Lichtenstein. To a certain degree, it makes sense: If we are given access to free competition in European markets, it should be a fair competition. We should not be able to undersell competitors because we e.g. reduce costs by lowering standards, or the state subsidizes Norwegian manufacturers to make them competitive internationally. (Wikipedia on EEA[^]) But those EEA regulations go far beyond fair competition! Lots of Norwegians are sick of EEA because it regulates such things as the maximum curvature of cucumbers, bottle sizes and maximum power of vacuum cleaners. A few minor detail regulations have been lifted the last few years - I believe that you today will not be fined if you sell curved cucumbers, as long as they do not leave Norway. We had two referendums (in 1972 and 1994) about Norwegian EU membership; it was turned down both times. But the only alternative presented was EEA membership - there was no option to stay completely out of EU. The political leaders, in both referendums, really really wanted us to join, so they set it up as a "full membership" against "semi-membership without the right to vote", hoping that The People soon would realize that it would be great to vote as well - i.e. become full members. Fifty years after the 1972 referendum, The People still hasn't seen the light; there has never been a majority for joining EU. (And the politicians bluntly refuse to present to The People leaving EEA as an option.)
trønderen wrote:
Lichtenstein
This would not be the same as the Lichtenstein in the movie "A Knight's Tale", would it? :) Ulrich von Liechtenstein
