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

Tom & Maria - Sweet Maria's Coffee sweetmarias at sweetmarias.com
Wed Sep 21 13:06:41 CDT 2011


Yet another aspect of coffee making that I had never, ever 
considered, and learned from this list. Do you think we should add it 
to the Brewing Fundamentals tip sheet?

Tom


>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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-- 
-Tom
___________________________________________________________________________
Sweet Maria's Coffee  -  Oakland, California  -  http://www.sweetmarias.com



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