Any coffee/espresso nerds on here?

[slowmotion]

Err, well, the water may be 98C as you pour it on the probe but the water sure won't be at that temp for more than a couple seconds once it hits the grounds and the carafe. And you also seem to have forgotten that brew times for french press style brewing tend to last 4 minutes or so. And pour over is also a pretty long process where much of the temp of the water dissipates as the coffee is brewing. You may not agree, but you seem to have left out a great deal of the science of this experiment.

I just said it would hit the coffee grounds at 98C. Of course it will cool down quickly as the thermal mass of the cafetiere, and ambient air temperature quickly come into play.

 

[srw]

Well. The video presenter also seems to have forgotten quite a lot of the science. The idea that putting a probe half-way up the side of a cafetiere tells you anything about the temperature at the interface of the coffee and the water - which is the critical point if you want to avoid evaporating some desirable volatile compounds - is odd, to say the least.

We also don't know the temperature of the water as it comes out of his kettle. Certainly if I leave my kettle for about 45 seconds it will still steam* impressively as it pours, especially in a cool kitchen. And I would expect by then it has cooled down to several degrees below 100C.

*I know, I know. But I speak English, not physics.

 

[Rusty Nails]

Never mind Brexit, Covid, Transgender rights.

The CC transatlantic coffee war is reaching boiling point:

 

[Randomnerd]

As I understand it, the boiled water loses oxygen, which is somehow useful for extracting maximum flavour from the beans. 90 odd degrees is where you stop. Boiled and slightly cooled is missing the point, AFAIK.

 

[newts]

{Geek alert}
Err.......I don't agree with his findings. I poured a kettle of boiling water on to the probe of my digital thermometer from a height 200mm. It read 98C. That means the water would hit the ground coffee in my cafetiere at the same temperature. I have no idea if that is high enough to degrade the taste.

I'm inclined to agree with you that his thermometer may not be accurate.
I have a UNi-T mutlimeter & heat probe similar to the video & when inserted into a bubbling boiling kettle it only reads 97c.
My mid afternoon brew was made with boiling water, the taste was not to my liking (drunk at normal temp).

 

[slowmotion]

I'm inclined to agree with you that his thermometer may not be accurate.
I have a UNi-T mutlimeter & heat probe similar to the video & when inserted into a bubbling boiling kettle it only reads 97c.
My mid afternoon brew was made with boiling water, the taste was not to my liking (drunk at normal temp).

I put my thermometer probe in a kettle of boiling tap water. I'm sure there were chemicals in the water, and I didn't calibrate for barometric pressure. Anyway, it read 100C in there so I'm reasonably confident it's accurate.

FFS, it's just coffee......

 

[Fab Foodie]

And most basic thermometers are not hugely accurate +/- 1 degree is good.
You could splash-out on a PT100 if you really need to know....

 

[slowmotion]

And most basic thermometers are not hugely accurate +/- 1 degree is good.
You could splash-out on a PT100 if you really need to know....

You'll need a four wire connection......

 

[Fab Foodie]

Anyhow, my apprenticeship progresses. Just made a doppio macchiato and am buzzin!

 

[Fab Foodie]

You'll need a four wire connection......

Look slowmo, nobody likes a smartarse....

 

[slowmotion]

Look slowmo, nobody likes a smartarse....

 

[Joey Shabadoo]

FFS, it's just coffee......

 

[StuAff]

View attachment 573447

At least he didn't use the name of our lord…

 

[slowmotion]

Never mind Brexit, Covid, Transgender rights.

The CC transatlantic coffee war is reaching boiling point:

View attachment 573438

What do you think the chances are of it raging on for another four and a half years? Oh well, at least we'll all have coffee to keep us awake.

 

[MntnMan62]

Well. The video presenter also seems to have forgotten quite a lot of the science. The idea that putting a probe half-way up the side of a cafetiere tells you anything about the temperature at the interface of the coffee and the water - which is the critical point if you want to avoid evaporating some desirable volatile compounds - is odd, to say the least.

We also don't know the temperature of the water as it comes out of his kettle. Certainly if I leave my kettle for about 45 seconds it will still steam* impressively as it pours, especially in a cool kitchen. And I would expect by then it has cooled down to several degrees below 100C.

*I know, I know. But I speak English, not physics.

I'm guessing the water comes out at 212 degrees F or close to it since it's boiling.