[Homeroast] New York Times article on adding water to wine and coffee

Brian Kamnetz bkamnetz at gmail.com
Mon Aug 2 14:29:56 CDT 2010

I roast a pound at a time and use that until it is gone, so I get
quite familiar with that batch. I start with 22 grams per 6-tasa
(about 12 ounces of brewed coffee) moka pot. I often vary the amount
of coffee grounds used based on the characteristics of the coffee,
sometimes going as high as 24 grams or as low as 18 grams per moka


On Sun, Aug 1, 2010 at 10:15 PM, John A C Despres <johndespres at gmail.com> wrote:
> Ah, a little more history... Wine, in it's infancy, in The Fertile Crescent
> then into Greece as mentioned and on to Rome was traditionally diluted with
> water by roughly 50% and shared from a common vessel. Greek symposia which
> surrounut ded wine and food lasted longer if all the participants weren't blind
> drunk. Besides, at most gatherings, drunkenness was somewhat frowned upon.
> Maybe we've come full circle with wine?
> As to coffee, I always add water. But just enough to make the perfect cup.
> I'll try a lighter brew tomorrow. Interesting how the author mentioned
> lighter roasts for a better tasting cup.
> John
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