Thanks for the explanation. Very interesting.

Quintin Beukes



On Tue, Sep 29, 2009 at 6:58 PM, Richard Pytelewski
<rjp_psi@bellsouth.net> wrote:
> Russell:
>
> Interesting way to brew coffee. =A0A possible explanation for the "decrea=
sed
> acidity' is that the esters that we taste in coffee are degraded more
> rapidly by increases in temperature and, the esters convert to weak organ=
ic
> 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 =A0by 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 10=
00
> 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.
>
> =A0 =A0 =A0 =A0 =A0http://www.gizmag.com/hourglass-coffee-maker/12967/
>
>
>
> Russell McMahon
>
>
> _coffee
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