[Homeroast] improving flavor from stove top espresso pot at sea level

kevin creason ckevinj at gmail.com
Wed Sep 21 07:13:31 CDT 2011

That is ingenious.
And funny.
And not necessarily repeatable when not on holiday... ;)

I live at sea level (GPS may actually show under sea level). I wondered why
my mocha pot always tests better when I go camping inland, I thought it was
the surroundings.

/*“ I am looking for a lot of men who have an infinite capacity to not know
what can't be done. ” -- Henry Ford  */

On Wed, Sep 21, 2011 at 6:59 AM, pecanjim <pecanjim at bellsouth.net> wrote:

> I am away from home and staying at a place on the beach, our floor is less
> than
> ten feet above the ocean at low tide.  When we travel I use the stove top
> espresso pot to make our coffee.  When our vacation place is about a mile
> above
> sea level I think it tastes quite good but at sea level I find the flavor
> way
> off.  My theory is that it is because the brewing water is just too hot for
> a
> decent brew.  Anyway, yesterday I had the idea that adding a little alcohol
> to
> the brew water should lower the brewing temperature.  So this morning I
> added
> about half a bottle cap of my wife's brandy, St-Remy VSOP, to the brewing
> water
> in the espresso pot and while I could taste a slight hint of the brandy
> flavor,
> the general coffee flavor was much more like I get with my Andreja Espresso
> Machine that I have at home, elevation is about 315 feet,  and that I
> bought
> from Sweet Maria's a while back.  Another indicator of a better taste is
> that I
> drank my morning cup more than twice as fast as I had these last few days
> on the
> beach.
> Anyway, I will brew my wife's cup the same way in about an hour and see if
> she
> likes it better also.
>    pecan jim
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