Vic Smith wrote:
> On Sun, 24 Jun 2007 00:58:41 +0000 (UTC), don@manx.misty.com (Don
> Klipstein) wrote:
>
>> Maybe it aged badly by the time it got
>> cool enough to drink even in decent size sips where I tasted it with
>> what was left of my taste buds, or maybe it was bad from the start
>> and I suspect they tried to hide such bad flavor by making it
>> flavor-hiding-scalding-hot.
>>
> I've also read they wanted squeeze more "coffee" from the grounds
> by using hotter water. Don't know if that's true or not.
> My experience with their "coffee" mirrors yours. It was always
> excessively hot and pretty tasteless. Never got the proper dose of
> caffeine from it either. Junk coffee.
I don't think that you'll find any support for the contention that
"hotter water" will "squeeze more coffee from the grounds". The
recommended brewing temperature by every expert I have ever read is in
the 200 degree range. You can only go 12 degrees hotter than that, and
if brewing at 212 results in 190 in the cup then brewing at 200 would
result in 178, which will still produce third degree burns in a fraction
of a second.
I am, however, curious as to where you are obtaining coffee that is less
hot.
--
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--John
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(was jclarke at eye bee em dot net)
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