Recent content by ronaldlees

The harder beans are better, right? So what's the best way to test the hardness of the bean?

I have found that paper filters give me a histamine response. So, I need to use instant coffee or a metal filter. Apparently there's something in paper coffee filters that triggers my immuno-response. The funny thing is that I'm not allergic to anything that I know about.

Have used the pour-over coffee makers for a while, and they're OK in a pinch, but it's hard to pour the water slowly enough to make a tasty cup! I think steeping or dripping devices do a better job. Mine has a metal filter, but I always stuff a paper filter down on top of it.

If you think about it, most of the online retailers are huge (like Amazon, and spend billions on advertising) - or are very niche markets that are so unusual that buyers have to search for them in earnest (specialty papers for book binding might be an example, or special batteries for hobby...

I'm a commodity coffee drinker for over forty years, but recently have been experimenting with local organics and the like. So - my opinion may not be very useful. Anyway, I've noticed that a couple local roasters have worked for maybe ten years to build a reputation for their products, and...

According to this site: coffeechemistry.com - The Chemistry of Organic Acids: Part 2 -- there are phenolics in the coffee (quinic and caffeic acids) that increase the acidity in the cup as the coffee cools. So - that's probably what you observed. I suppose this is old news to the old timers...

In response to the OP, I'd say that a food chemist could be needed to supply a good answer outside of a layman's opinion. But, from my reading - yes - reactions can take place at boiling temperature (or even a little lower) - that cause existing compounds in the coffee to morph into something...

I've tried lemon with coffee myself, but I just used natural lemon flavored water to brew it, of the purchased variety that has no sugar nor any other sweetener included in it. (I've read that you shouldn't heat anything with high fructose corn syrup in it). But, the lemon seems to mask any...

Thanks for the information. I guess that explains some things... Probably instant coffee is made from second and thirds also. Wow, this forum is informative.

I bought a cheap bag of artificially flavored coffee. Wow, did it ever smell good in the bag. Sweet caramel. But, I couldn't taste a thing when I drank it. I think that some of the artificial flavor chemicals that are added to coffee to give it an aroma, perform only that function, and...

Well, I didn't know it was for degassing! So, thanks for that. I'm obviously a coffee neophyte when it comes to the information, but I've been drinking it forever, and liking it forever. Heck - I thought that was just so you could smell the coffee!

I've tried syrup, but tend to go black most of the time. I like the taste of the coffee more than the sugar, unless it's bad coffee. Then I add lots of sugar. Kidding. I really don't do much sugar, but I've used naturally flavored water (lemon, lime, with no sugar) to brew coffee.