Comments on: Commercial Coffee Makers: The Science of Brewing the Perfect Cup of Coffee http://www.katom.com/blog/of-interest/6/the-science-of-brewing-the-perfect-cup-of-coffee Restaurant Equipment, Foodservice, Concession, Catering and Home Kitchen Equipment and Supplies Sun, 22 Nov 2009 00:04:43 +0000 http://wordpress.org/?v=2.7 hourly 1 By: Jeff Breeden http://www.katom.com/blog/of-interest/6/the-science-of-brewing-the-perfect-cup-of-coffee/comment-page-1#comment-919 Jeff Breeden Fri, 07 Aug 2009 08:14:34 +0000 http://dev5.katom.com/blog/index.php/?p=6#comment-919 I disagree about the part about the quality of water. Coffee has a strong flavor and knocks out any flavor of sediments in the water. Further I love a dash of cream (con leche). That probably further masks the flavor. If you are talking of tea, yes, I can differentiate the flavor of 'bad' and 'good' water. Another rider, I used to smoke till a few years ago. My sense of taste improved dramatically after stopping, so I guess most smokers can be be given lousy water in their coffee and they wouldn't know the difference!! I disagree about the part about the quality of water. Coffee has a strong flavor and knocks out any flavor of sediments in the water. Further I love a dash of cream (con leche). That probably further masks the flavor.
If you are talking of tea, yes, I can differentiate the flavor of ‘bad’ and ‘good’ water.
Another rider, I used to smoke till a few years ago. My sense of taste improved dramatically after stopping, so I guess most smokers can be be given lousy water in their coffee and they wouldn’t know the difference!!

]]> By: KirkH http://www.katom.com/blog/of-interest/6/the-science-of-brewing-the-perfect-cup-of-coffee/comment-page-1#comment-635 KirkH Mon, 19 Jan 2009 19:19:37 +0000 http://dev5.katom.com/blog/index.php/?p=6#comment-635 "If the coffee grains are in direct contact with the water or is brewed for an excessive amount of time, the flavor and aroma of the coffee will dramatically decrease, causing the cup to become “watered down.” In contrast, if the coffee grains are not brewed or in contact for long enough, the coffee will have a strong flavor and aroma that might prove offensive to some people." So the longer the coffee grains are in contact with the water the weaker it gets? That seems counterintuitive. “If the coffee grains are in direct contact with the water or is brewed for an excessive amount of time, the flavor and aroma of the coffee will dramatically decrease, causing the cup to become “watered down.” In contrast, if the coffee grains are not brewed or in contact for long enough, the coffee will have a strong flavor and aroma that might prove offensive to some people.”

So the longer the coffee grains are in contact with the water the weaker it gets? That seems counterintuitive.

]]> By: ok http://www.katom.com/blog/of-interest/6/the-science-of-brewing-the-perfect-cup-of-coffee/comment-page-1#comment-7 ok Thu, 25 Sep 2008 07:04:37 +0000 http://dev5.katom.com/blog/index.php/?p=6#comment-7 good site okcpth good site okcpth

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