Russell:

Interesting way to brew coffee.  A possible explanation for the "decreased
acidity' is that the esters that we taste in coffee are degraded more
rapidly by increases in temperature and, the esters convert to weak organic
acids (like wine to vinegar) in the presence of oxygen.

Biomolecules (as a rule of thumb; wide range of possible values) increase
their rate of degradation  by a factor of 2 for every 6.5C increase in
temperature so room temp (assume 25; brew temp assume 95) would yield
(25-31.5, 31.5-38, 38-44.5...etc...) approx 11 doublings of the rate
(usually non linear, anyway but...) the conversion rate would be about 1000
times the room temperature rate of reactants (esters) to products (acids)

FYI...

Rich

-----Original Message-----
From: piclist-bounces@mit.edu [mailto:piclist-bounces@mit.edu] On Behalf Of
Russell McMahon
Sent: Tuesday, September 29, 2009 10:00 AM
To: Microcontroller discussion list - Public.
Subject: [TECH]:: Cold water coffee brewing

I've always assumed that hot water was required for coffee "brewing".
Apparently not.
Using cold water increases brewing time to 12 hours+, but may have
some advantages.
Stronger base brew which can be diluted. Less acidic (not obvious why).
MAY produce more product from same grounds with no loss of quality. (May
not).

$US69 gadget seems superfluous.

          http://www.gizmag.com/hourglass-coffee-maker/12967/



Russell McMahon


_coffee
-- 
http://www.piclist.com PIC/SX FAQ & list archive
View/change your membership options at
http://mailman.mit.edu/mailman/listinfo/piclist

-- 
http://www.piclist.com PIC/SX FAQ & list archive
View/change your membership options at
http://mailman.mit.edu/mailman/listinfo/piclist