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

Jim Gundlach pecanjim at bellsouth.net
Thu Sep 22 20:57:17 CDT 2011

I meant to suggest that where I live is not significantly different  
from sea level for these purposes.  Now if global warming raises the  
oceans some fifty feet or so that is another issue.  The main  
difference I found was when I was vacationing up in the Rockies were  
the place we were staying had an elevation of close to 6,000 feet.  I  
can't remember just what temperature water boils at up there but  
boiling food sure takes longer.  Boiled potatoes almost never get mash  
   pecan jim
On Sep 22, 2011, at 8:22 PM, Jeffrey Kelly wrote:

> Interesting, an elevation of 315 ft would equal a change of about  
> 0.4 deg C for the bp of pure water.  Can the extraction really be  
> that sensitive?  Maybe this explains why the perfect cup can be  
> elusive.
> Have you considered differences in source water quality?  Dissolved  
> salts and solids may be a factor to consider.  If you're using water  
> from the tidal flow that could change the flavor.  Ha,
> I'm just envious you had a holiday at the beach!
> Just for reference, it would take an elevation increase on the order  
> of 1000 ft to lower the bp to 99 deg C.
> Happy roasting.
> -JD Kelly
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