[Homeroast] Roasting and making coffee at high altitude
Jim and Tina Wheeler
jtwheeler at gmail.com
Thu Feb 3 11:52:23 CST 2011
On Thu, Feb 3, 2011 at 10:01 AM, Frank Parth <fparth at mac.com> wrote:
> 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.
Out here in the west desert of Utah, we are at 4600 feet and
discovered long ago that grinding as fine as practical and steeping a
bit longer works. Roasting when the outside temp is below zero isn't
attractive and I roast coffee in our unheated shop (currently at 48
Jim in Skull Valley
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