Welcome to the first edition of our new monthly column of Coffee Quotes: Our Month in Review.
As preparation for writing our columns for CoffeeKrave, we spend a lot of time delving into research materials posted far and wide across the web. Some articles are followed by exceedingly well-phrased, thoughtful commentary. We wanted to share our curated collection of quotable comments, and celebrate this material that was previously relegated to the footnotes.
All too often, all eyes are on the trolls of the interwebs. We decided to use this monthly feature to shine our spotlight on the unsung philosophers, the witty academic types, the general bon vivants and the loyal readers, all of whom seem to love coffee as much as we do.
Coffee Quotes: On Technique
While researching our article on lever espresso machines, we came across this comment on a MetaFilter thread. It’s a well written reminder to be a helpful coffee snob . . . (Note: We have trimmed this down a bit, as indicated by the ellipses, for length.)
It’s always nice to read about other people’s techniques. Mine starts with vacuum-sputtering a thin layer of gold over my coffee beans (I won’t go into the hand-selection and variable roasting program at this time!) and then using a miniature maglev to impact them against a non-reactive sapphire target. I collect the shattered grains and pass them through a pair of filters – gold plated for non-reactivity of course – to reject the granules that are too large or too small. The filters are screwed onto a platinum ampoule of glacial ice which is placed within a pressure chamber and heated according to a varying program depending on the age and source of the beans . . .
posted by Joe in Australia at 4:52 PM on July 20
And one equally well-written reply:
Well, Joe, I guess suppose that’s a good start if you’re not concerned about the unacceptably wide variation of mineral content in glacial water and the unpredictable effects this can have on acidity profile. I think you’ll find you can get much tighter control by starting with double-distilled water (made in an alembic, obviously, do NOT get me started on electric distillers), and then weighing and grinding an appropriate amount of calcium and magnesium carbonate to dissolve it into the water. I usually prefer a water hardness of about 2.7 dGH, but that’s really a matter of personal taste and something you’ll have to experiment with to find the bean pairings you prefer.
Still, that’s not a bad entry-level setup, and I suppose would be serviceable enough for camping or a vacation home.
posted by strangely stunted trees at 5:41 PM on July 20
Coffee Quotes: Instantly Memorable
Switching focus from one extreme to another, we leave you for this month with a thought we stumbled across while researching our article on instant coffee, from a similarly themed thread on Chowhound:
I like Velveeta, and Cool Whip. I don’t mind instant mashed potatoes. And I have a fondness for canned black olives. But instant coffee tastes terrible to me. We all have to draw the line somewhere.
By small h on Jan 11, 2012 06:55 PM
Does your technique involve glaciers, or Folger’s Crystals? Where do you draw your line? Leave us your quotable contributions in the comments below!
Main Photo: dixieroadrash
Content Photo: Ty Nigh
Last updated byat .