[Homeroast] Iced espresso shots

John Nanci john at chocolatealchemy.com
Tue Jan 31 20:22:57 CST 2017


I would completely concur with this, wearing my chemist hat.

AlChemist John


On 1/31/2017 6:05 PM, sallsup wrote:
> I'm not a shot god, but my off-the-cuff immediate thought is that it's
> a function of the temperatures at which the various types of flavor
> oils inside the bean will be extracted.
>
> The target hot temperatures result in an extract of the "right" oils
> in the right concentration.  Drop it by 10, 20 degrees and you are no
> longer extracting one (or more) of the oils, and so those missing oils
> aren't there to balance out the ones that do get extracted and so the
> sour taste dominates.
>
> Then drop it your room-temperature or lower, and perhaps you're not
> extracting as much of the oils that produce those sour tastes.
>
> That's my take on it.  I could be way off base because I've not done
> any research on this and I won't since I'm quite happy with the coffee
> I get now using the methods I use now :)
>
> -S
>
>
>
>
> On Tue, Jan 31, 2017 at 8:54 PM, Steven Van Dyke <coffee at svandyke.com> wrote:
>> A couple of months ago the ever-indulgent wife and I were looking (online)
>> at the MiniPresso but instead we went with the Staresso 200 (the better,
>> newer version).  It's one of the crop of new portable espresso makers.
>> Then this past weekend we ran across a MiniPresso locally she decided she
>> had to get me (now you know why she's known as the ever-indulgent wife).
>>
>> Both of them work surprisingly well.  I'd say get the Staresso if you're
>> going to be using it inside, say at a hotel.  The MiniPresso is a better
>> choice if you're going camping. Either one is enough fun to be worth buying,
>> assuming you can afford to buy one just for the fun of it.
>>
>> They both suffer from the common problem of 'external boiler' espresso
>> makers of it being very hard to get your temperature just right.  There's a
>> strong tendency for the shots to be slightly cool and come out a bit sour.
>> I will admit that rather than fight the problem I just use a little
>> sweetener to correct for it.  I never said I was a purist, I just like my
>> coffee.
>>
>> BUT, the Staresso comes with the intriguing suggestion of making a shot with
>> *ice water*.  I tried it and it's surprising in two ways:  First, it's quite
>> good.  Second, it comes out *sweet*.
>> I've tested it with the MiniPresso and it works the same way.  Even using
>> just plain, room temperature water works quite well.  The shot isn't quite
>> as sweet as with ice water, but it's still pretty sweet.  Kind of unsettling
>> due to the (lack of) temperature, but good tasting.
>>
>> So my question for you shot gods is, if your water temperature being 5 - 20
>> degrees too low makes a shot sour, how come having the temperature over 100
>> degrees low makes it sweet?
>>
>> Enjoy!
>> KCSteve :->
>> _______________________________________________
>> Homeroast mailing list
>> Homeroast at lists.sweetmariascoffee.com
>> http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
>> <a href="http://www.sweetmariascoffee.com/forum/">Sweet Maria's Forum</a>
>> <a href="http://www.sweetmarias.com/library">Our new Coffee Library</a>
> _______________________________________________
> Homeroast mailing list
> Homeroast at lists.sweetmariascoffee.com
> http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> <a href="http://www.sweetmariascoffee.com/forum/">Sweet Maria's Forum</a>
> <a href="http://www.sweetmarias.com/library">Our new Coffee Library</a>
>


---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus




More information about the Homeroast mailing list