useful sizes, proportions, temperatures, etc
Early attempts have varied from 'wonderful' to 'mediocre' so this page was made to help track different coffee-making sessions to learn the subtleties of what works, what doesn't.
Cold-brewed coffee isn't well known. It doesn't take long to make and is said to reduce the oils and acid which are in normally brewed coffee. Some people will like it; some people won't. BTW, cold-brewed coffee doesn't have to be served cold. Microwaving it before serving does not reintroduce the now-missing acids, oils, ketones, and amids.
Cold-brewed coffees will occasionally show up at the tastings.
At normal brewing temperatures (195 and above (?)), the coffee grounds release acids, oils, and several other chemicals. By cold-brewing, these are not released into the final coffee. I've read nothing which defines what temperatures are significant for the various compounds.
Espresso coffee is made by forcing very hot water through a compacted volume of ground coffee. I'm told the temperatures are the same 195-205 of standard brewing but, on reflection, that can't be true. Steam is obviously present in an espresso machine and, at sea level, steam is always over 212 degrees. This suggests that espresso is getting something a bit different from the ground coffee ??
The brewing process is a "chemical extraction", not the more common dissolving of materials into water to make a solution.
I've heard it said that plastic can sometimes alter the material stored in it (so lately I'm using glass).
concentrations. These 2 claims were for hot-brewed coffee! : "use 12 grams of coffee for 6.5oz of boiled water" from here.
This results in a ratio of 1:5 coffee grounds to water (by volume). "Coffee should be brewed for 4.5-5 minutes using a ratio of 55 grams of ground coffee per liter of filtered water (195-205°F). It is convenient to use 2 tablespoons of coffee per 6 ounces of filtered water" from here.
This results in a ratio of 1:6.3 coffee grounds to water (by volume).
Common temperatures to know, in degrees F: 58 tap water temp (Jan 2010) 108 hottest water from our tap. (Jan 2010) 135 temp of coffee from our coffee maker. 150 lowest serving temp seen at corporate coffee houses. 175 temp of coffee as served at Peet's. Max temp to avoid Scalding Law (?) 195 temp needed for brewing instant coffees (? from VIA instructions) 202 purists aim for this temp water to pour thru grounds for cuppings. 205 max temp Peet's brews at. (195-205). Coffee, beans or ground, is sold by weight but you use it by measuring out volumes. So you'll need to know that 1/2 pound of ground coffee has a volume of 2.75 cups (measured by me) or:
82.1 grams / cup of ground coffee Be careful when using 'cups'. The modern coffee cup is sometimes much larger than the standard of measure 'cup'. 1 cup = 236 mL // standard liquid measure. 1 quart = 4 cups = 944 mL; 1 liter = 1000 mL = .264 gallons 1 oz = 28.34 grams, 16oz = 1 lb. for normal coffee brewing at 39pw, we use 4.7 cups water to .65 cups of ground coffee. That gives a proportion of 7.2 units of water for each unit of grounds, or 1:7.2 Our normal coffee maker output is around 1100mL, or 4.7 cups. The orange-topped 'Mason jars' can take 1.18 cups grounds and 5.9 cups of water. That gives 1:5. These volumes are 1.27 x the values for our normal coffee maker - but in 1:5, not 1:7.2 The Mason jars, using the 5.9 cups water to begin (and the 1.18 grounds) produces about 4.7 cups of cold coffee after filtering. A better filtering process could extract more from the still wet grounds. Our microwave heats with the following times, temps:
So, it appears that the contents of the large 'Mason jar' should be heated for about 7 minutes (assuming the mason jar was full and its temp starts at about 58 degrees).
- initial temperature. Do properties vary wwith different temps? - whether to stir, shake during brewing. - how to speed up filtering. - material type of brew container. Is plasttic better? - do some types of coffees (like Yuban) jusst 'not work' ? - should we be diluting the results? - what's the cost of these coffees?
date: Jan 15th, or so ratio: 1:5 water: cold, filtered thru refrigerator's filter. vessel mat'l: thin plastic, a large fizzy water bottle. vessel size: 1.25 or 1.35 quarts volume made: same as what we get from coffee maker, about 1100mL coffee company: Peet's coffee roast: French Roast coffee grounds: beans, ground with small grinder. initial temp: high 50's probably brewing temp: room temp (a little over 60 avg) stirring: I moved the bottle around occasionally. brew time: 20 hrs. final volume: not measured dilution: none. serving temp: not recorded but seemed equal to hot-brew observations: The walls of the plastic jar caved in over the span of a few days while sitting in the 'frig. I don't think the size of the 'dent' was too large to be explained by just the lower temperature. results: "WOW, how smooth!". David Hicks and I had the same reaction date: Jan 17, 2010, the day before the tasting party. ratio: 1:5 water: filtered vessel mat'l: glass vessel size: 1400 mL or 1.27 x the amount made by our coffee maker. volume made: full coffee company: Peet's coffee roast: French Roast coffee grounds: beans ground initial temp: water from frig's filter. brewing temp: no attention paid. maybe avg of 65. stirring: none. grounds had floated to top. brew time: 24 hrs (?) final volume: not measured dilution: none. serving temp: I microwaved it. probably was 110 ?? people complained that it wasn't hot enuf. observations: none results: disappointing. bland date: Jan 20th, 6pm ratio: 1:5 water: filtered vessel mat'l: glass. same as for party vessel size: volume made: 5.9 cups water + 1.2 cups ground coffee. coffee company: Seattle's Best. coffee roast: French Roast coffee grounds: beans ground in our little grinder initial temp: 105, roughly same as hottest tap water. brewing temp: mid-60's stirring: stirred thoroughly at start. brew time: 24 hrs final volume: 4.7 cups dilution: none at start. will experiment. serving temp: 135 observations: grounds packed together at top of jar when brewing done. Stirring semi-vigorously puts a light brown foam atop the dark liquid. Light brown like seen on espressos. results: yea! very smooth! wonderful! a rating of '8'.
|date||Jan 21st, 3pm|
|vessel mat'l||glass. same as for party|
|volume made||5.9 cups water + 1.2 cups ground coffee.|
|coffee company||French Market|
|coffee roast||Dark Roast, with chicory|
|coffee grounds||was already ground.|
|initial temp||105, roughly same as hottest tap water.|
|stirring||stirred thoroughly at start.|
|brew time||25 hrs|
|final volume||4.2 cups|
|dilution||none at start. will experiment.|
|liquid measurements||conversion chart(s) for liquid measurements.|
|NY Times||1/3 cup medium ground coffee to 1.5 cups water (1:4.5), cover, wait 12 hrs|
|Nat. Coffee Assoc.||1 cup grounds to one gallon water (1:16), 12-24 hours, filter. article describes history, oil and acid differences.|
|Toddy||requires special, patented coffee maker.|