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rickman

On 5/12/2017 1:07 PM, wrote:
On Wednesday, May 10, 2017 at 1:43:07 PM UTC-4, wrote:
On Tuesday, May 9, 2017 at 8:18:11 PM UTC-4, whit3rd wrote:
On Tuesday, May 9, 2017 at 7:59:36 AM UTC-7, wrote:
On Tuesday, May 9, 2017 at 5:47:39 AM UTC-4, Bruce Esquibel wrote:
wrote:
I brew a pot of coffee every morning.
(electric) Drip coffee makers last about 6-12 months,
before something goes bad.

It just dawned on me, what we do that is probably different is we don't
leave it running after the coffee is brewed. We always use a decanter,

Yeah that might be part of it. I leave to warmer on and they now have
timers to turn it off after 2hrs or something.

The 'gold cup' SCAA coffee standard is 45 minutes. A local restaurant
a few years ago had timers and signs, and always had great coffee,
presumably partly because they followed that rule.

With nothing except my own palate to go on, I'd say that 45 minutes is three times to long. 15 minutes is the absolute maximum coffee can stay on direct heat in my opinion. Decanted into a prewarmed insulated carafe, coffee will still be quite potable for many hours with no loss of flavor or gain of bitterness IMO.

My wife and I both drink coffee black, which is why I believe we're particularly sensitive to overly heated coffee.

BTW, the best coffee I've ever had is coffee that's reconstituted from a cold brew concentrate in a coffee machine. I've had this several times in several fine restaurants, and it's amazing - enough so that the first time I had it I had to corner the manager and ask how they "brewed" it. Strong and complex flavors without a hint of bitterness or any defects such as aftertaste. Why this hasn't become a hit in the consumer end is beyond me.

BEST COFFEE EVER

So it's warmed up after cold brewing? I could handle that, make a big pot
and leave it in the frig for days. (As is I often dump 1/3 of the pot down
the sink.) I'll go read about cold brewing.

You can chill hot brewed coffee too. What kills it is sitting on the
heat. Just turn off the burner once it is brewed and warm a cup at a
time in the microwave. It's not perfectly like fresh brewed, but it
doesn't get ruined.

Cold brewing is a whole different thing that produces much better coffee
to start with. I've never seen a way to do it that produces as much
coffee from the same amount of beans though. I remember a college
roommate who would put a percolator on the stove boiling furiously and
take a shower. The whole house would reek of the smell of burnt coffee.
He was using it solely for the drug content without regard to taste.

--

Rick C