No more Hot Coffee - Barista Exchange2024-03-28T11:48:08Zhttps://www.baristaexchange.com/forum/topics/1688216:Topic:168572?commentId=1688216%3AComment%3A183583&feed=yes&xn_auth=noMonica Rae Hill said:That bei…tag:www.baristaexchange.com,2008-10-16:1688216:Comment:1850972008-10-16T12:15:42.349ZBradyhttps://www.baristaexchange.com/profile/Brady
<cite>Monica Rae Hill said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572&x=1&page=2#1688216Comment184625"><div>That being said, I only drink coffee 2-4oz at a time in a wide mouthed ceramic cappuccino cup (depending on the cup, it is approximately 1/2 full with brew). I don't know when I started doing this, but I think it just started because it tastes better to me. It allows for the coffee to cool in a soft progression that is…</div>
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<cite>Monica Rae Hill said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572&x=1&page=2#1688216Comment184625"><div>That being said, I only drink coffee 2-4oz at a time in a wide mouthed ceramic cappuccino cup (depending on the cup, it is approximately 1/2 full with brew). I don't know when I started doing this, but I think it just started because it tastes better to me. It allows for the coffee to cool in a soft progression that is reasonably quick, and also, I'm able to finish the coffee before the whole cup is COLD. It works for me, if I need more, I can re-fill the cup to the same volume when i'm done.<br/>
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Yeah I do this too... even at home - never more than 4 oz at a time. I don't know why. Maybe its so that I can keep topping up to maintain ideal temp?<br />
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I just took the temp of the cup I'm drinking right now (try explaining THAT to your wife). Its at about the perfect temp for me right at 130. That said, I don't know that I'd want it served right at that temp... like an earlier poster said, what's the rush? JIm Saborio said:I think the…tag:www.baristaexchange.com,2008-10-16:1688216:Comment:1849332008-10-16T03:53:50.331ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
<cite>JIm Saborio said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572&page=2&commentId=1688216%3AComment%3A184625&x=1#1688216Comment184772"><div>I think the idea of air-potting warm coffee is cruel and unusual. Wasn't there a post on coffeed about a greater falling distance and the turbulence created by it bringing the final in-cup temperature down significantly?<br></br> <br></br> Put your fetco on stilts. Imagine the drama! Let the…</div>
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<cite>JIm Saborio said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572&page=2&commentId=1688216%3AComment%3A184625&x=1#1688216Comment184772"><div>I think the idea of air-potting warm coffee is cruel and unusual. Wasn't there a post on coffeed about a greater falling distance and the turbulence created by it bringing the final in-cup temperature down significantly?<br/> <br/>
Put your fetco on stilts. Imagine the drama! Let the coffee pour six feet from the filter basket into a room temp earthenware jug.<br/>
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Is it April?</div>
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LOL! Is aeration necessarily always a good thing? I think the idea of air-potti…tag:www.baristaexchange.com,2008-10-16:1688216:Comment:1847722008-10-16T00:27:00.767ZJIm Saboriohttps://www.baristaexchange.com/profile/JImSaborio
I think the idea of air-potting warm coffee is cruel and unusual. Wasn't there a post on coffeed about a greater falling distance and the turbulence created by it bringing the final in-cup temperature down significantly?<br />
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Put your fetco on stilts. Imagine the drama! Let the coffee pour six feet from the filter basket into a room temp earthenware jug.<br />
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Is it April?
I think the idea of air-potting warm coffee is cruel and unusual. Wasn't there a post on coffeed about a greater falling distance and the turbulence created by it bringing the final in-cup temperature down significantly?<br />
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Put your fetco on stilts. Imagine the drama! Let the coffee pour six feet from the filter basket into a room temp earthenware jug.<br />
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Is it April? Ok, so if I get a cup of warm…tag:www.baristaexchange.com,2008-10-15:1688216:Comment:1846252008-10-15T23:08:08.145ZMonica Rae Hillhttps://www.baristaexchange.com/profile/MonicaRaeHill
Ok, so if I get a cup of warm coffee... as opposed to a hot... I'm usually disgusted because it's old... and I think psychologically it will be a hard feeling to break me of, if that's what I'm served first.<br />
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That being said, I only drink coffee 2-4oz at a time in a wide mouthed ceramic cappuccino cup (depending on the cup, it is approximately 1/2 full with brew). I don't know when I started doing this, but I think it just started because it tastes better to me. It allows for the coffee to cool…
Ok, so if I get a cup of warm coffee... as opposed to a hot... I'm usually disgusted because it's old... and I think psychologically it will be a hard feeling to break me of, if that's what I'm served first.<br />
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That being said, I only drink coffee 2-4oz at a time in a wide mouthed ceramic cappuccino cup (depending on the cup, it is approximately 1/2 full with brew). I don't know when I started doing this, but I think it just started because it tastes better to me. It allows for the coffee to cool in a soft progression that is reasonably quick, and also, I'm able to finish the coffee before the whole cup is COLD. It works for me, if I need more, I can re-fill the cup to the same volume when i'm done.<br />
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I don't know how this would work for a customer though... The pitcher transfer idea seems like the best option so far. Every cup would be first poured, from a hot urn into a milk pitcher, and then transferred to a cup... perhaps a self-serve coffee bar, with smaller cups for here? I dunno... i dunno Andy......not only ar…tag:www.baristaexchange.com,2008-10-15:1688216:Comment:1835832008-10-15T01:58:17.569ZSandy Honhttps://www.baristaexchange.com/profile/SandyHon
i dunno Andy......not only are you taking the temp down, but you're taking the "experience" of nursing a great cup of hot coffee away as well.....<br />
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then there is the holding time issue.....to cool it down, are you intending to let it set for a while as it cools?<br />
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i dunno, i'm not too keen on getting warm coffee.<br />
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think about soup.<br />
it's got to cool down before you eat it, right?<br />
tastes best at a cooler temp, correct?<br />
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but do you want it served that way?
i dunno Andy......not only are you taking the temp down, but you're taking the "experience" of nursing a great cup of hot coffee away as well.....<br />
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then there is the holding time issue.....to cool it down, are you intending to let it set for a while as it cools?<br />
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i dunno, i'm not too keen on getting warm coffee.<br />
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think about soup.<br />
it's got to cool down before you eat it, right?<br />
tastes best at a cooler temp, correct?<br />
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but do you want it served that way? Matthew Gasaway said:Andy New…tag:www.baristaexchange.com,2008-10-08:1688216:Comment:1759612008-10-08T00:46:02.863ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
<cite>Matthew Gasaway said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572&page=2#1688216Comment171789"><div><cite>Andy Newbom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572#1688216Comment170866"><div>I am not talking about milk nor espresso. I am talking about drip coffee. NOT french press which gets funky if its cold but filter drip.<br></br> <br></br> 100 degrees of…</div>
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<cite>Matthew Gasaway said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572&page=2#1688216Comment171789"><div><cite>Andy Newbom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572#1688216Comment170866"><div>I am not talking about milk nor espresso. I am talking about drip coffee. NOT french press which gets funky if its cold but filter drip.<br/> <br/> 100 degrees of heaven.</div>
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Sorry if i sounded confusing. I know you can change the temp on espresso machines but I was wondering if that was even possible with drip coffee machines. Probably not though after reading your comment.<br/>
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I apologize for the confusion.</div>
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I think I see the confusion.<br />
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The final brewed product relies HEAVILY on the temperature at which the coffee is extracted.<br />
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This is not about extraction temperatures, but about serving temperatures.<br />
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You do NOT want to drop the extracting energy just to serve coffee at a cooler temperature. The result would not be so pretty. You can change the temp on co…tag:www.baristaexchange.com,2008-10-04:1688216:Comment:1718352008-10-04T23:29:42.584ZAndy Newbomhttps://www.baristaexchange.com/profile/DaBomb
You can change the temp on coffee brewers at elast on a Fetco. we brew at 205 right now.<br />
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and we do not want to change that. I just want people to only drink cooler coffee that has sat for a few minutes down below 130F.<br />
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the flavors are so much more amazing.<br />
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<cite>Matthew Gasaway said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572&page=2#1688216Comment171789"><div><cite>Andy Newbom said:…</cite></div>
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You can change the temp on coffee brewers at elast on a Fetco. we brew at 205 right now.<br />
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and we do not want to change that. I just want people to only drink cooler coffee that has sat for a few minutes down below 130F.<br />
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the flavors are so much more amazing.<br />
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<cite>Matthew Gasaway said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572&page=2#1688216Comment171789"><div><cite>Andy Newbom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572#1688216Comment170866"><div>I am not talking about milk nor espresso. I am talking about drip coffee. NOT french press which gets funky if its cold but filter drip.<br/> <br/> 100 degrees of heaven.</div>
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Sorry if i sounded confusing. I know you can change the temp on espresso machines but I was wondering if that was even possible with drip coffee machines. Probably not though after reading your comment.<br/>
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I apologize for the confusion.</div>
</blockquote> Andy Newbom said:I am not tal…tag:www.baristaexchange.com,2008-10-04:1688216:Comment:1717892008-10-04T23:03:07.781ZMatthew Gasawayhttps://www.baristaexchange.com/profile/MatthewGasaway
<cite>Andy Newbom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572#1688216Comment170866"><div>I am not talking about milk nor espresso. I am talking about drip coffee. NOT french press which gets funky if its cold but filter drip.<br></br> <br></br> 100 degrees of heaven.</div>
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Sorry if i sounded confusing. I know you can change the temp on espresso machines but I was wondering if that was even possible with drip coffee machines.…
<cite>Andy Newbom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572#1688216Comment170866"><div>I am not talking about milk nor espresso. I am talking about drip coffee. NOT french press which gets funky if its cold but filter drip.<br/> <br/>
100 degrees of heaven.</div>
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Sorry if i sounded confusing. I know you can change the temp on espresso machines but I was wondering if that was even possible with drip coffee machines. Probably not though after reading your comment.<br />
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I apologize for the confusion. Andy Newbom said:I am in coff…tag:www.baristaexchange.com,2008-10-04:1688216:Comment:1711162008-10-04T00:17:24.511ZJohn Phttps://www.baristaexchange.com/profile/JohnP49
<cite>Andy Newbom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572&page=1&commentId=1688216%3AComment%3A170982&x=1#1688216Comment170982"><div>I am in coffee so I am already penniless but the idea of maximizing it so I am dollarless is appealing....</div>
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Of course the tax rate on the dollars is much higher. You're screwed either way.<br />
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....<br />
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On the coffee issue. How about having a block of dry ice that everyone…
<cite>Andy Newbom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572&page=1&commentId=1688216%3AComment%3A170982&x=1#1688216Comment170982"><div>I am in coffee so I am already penniless but the idea of maximizing it so I am dollarless is appealing....</div>
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Of course the tax rate on the dollars is much higher. You're screwed either way.<br />
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....<br />
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On the coffee issue. How about having a block of dry ice that everyone has to lick before drinking? :) I am in coffee so I am alread…tag:www.baristaexchange.com,2008-10-03:1688216:Comment:1709822008-10-03T22:39:54.037ZAndy Newbomhttps://www.baristaexchange.com/profile/DaBomb
I am in coffee so I am already penniless but the idea of maximizing it so I am dollarless is appealing....<br />
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<cite>John P said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572&page=1&commentId=1688216%3AComment%3A170956&x=1#1688216Comment170956"><div>Andy,<br></br> <br></br> I think I can agree with your testing. From what I understand, the closer the coffee is to our body temp ~100 degrees, the more we can recognize all the flavors…</div>
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I am in coffee so I am already penniless but the idea of maximizing it so I am dollarless is appealing....<br />
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<cite>John P said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A168572&page=1&commentId=1688216%3AComment%3A170956&x=1#1688216Comment170956"><div>Andy,<br/> <br/>
I think I can agree with your testing. From what I understand, the closer the coffee is to our body temp ~100 degrees, the more we can recognize all the flavors present.<br/>
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I usually find all the best flavors start jumping out about mid-cup, which is probably near 120. I really don't start drinking my coffee until about 140 anyways.<br/>
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I'm not sure how to rapidly bring it down without compromising the cup. I wonder if there is a natural progression that must take place, or could you blast the stream with some Freon and cool it down on the spot. :)<br/>
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What if you brewed it into a chilled vessel? And then tested that vs. the normally brewed coffee when both are at the same temp... see if there is any difference in flavors.<br/>
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Best bet is to tell everyone, "Don't burn your face off." or "I'd recommend waiting four minutes before drinking that. The flavors REALLY start to come out then. Trust me, you'll be glad you waited."<br/>
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There's the ever popular. "Dude, what's the f#ckin' rush?"<br/>
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Most likely you will have to invent something spectacular and sell your great idea to everyone else after you are penniless from all the R&D.</div>
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