[Homeroast] Roasting and making coffee at high altitude
fparth at mac.com
Thu Feb 3 11:01:48 CST 2011
My wife has a house in Incline Village, NV, on the shores of Lake Tahoe. We go there for some skiing in the winter and
hiking/fishing in the summer.
At 7200 feet we face this problem every trip. For me what works is to grind a little finer and to steep a little
longerthan I do at home. At a boiling temp of 198 you just can't extract flavors as fast.
> We moved up to Park City, UT for ski season, and my roasting and vac pot
> coffee have been below my previous achievements.
> It's too cold to roast outside (yesterday morning it was about -9 degrees
> F), so I roast in the heated garage - a steady 55 degrees. It seems to me
> that it takes an extra minute or two to achieve 1st crack with this setup.
> I keep my Gene Cafe on a rolling cart with an extension cord (12 gauge wire
> )& when it is time to go into cooling mode, I roll the whole cart outside so
> it gets a little help in cooling from the brisk air.
> And then making a vac pot at 7500+ feet elevation - well, it just hasn't
> turned out to be as tasty as I've come to expect at sea level. A quick
> google search says the boiling point of water at this altitude is about 198
> degrees, which may account for my less-than-desired results.
> Do any of you have experience roasting / making coffee at altitude?
> Homeroast mailing list
> Homeroast at lists.sweetmariascoffee.com
> Homeroast community pictures -upload yours!) : http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
More information about the Homeroast