Poll: Would You Like To RoadTest the  Omega HANI High Accuracy Non-Invasive Temperature Sensor

Yeah, I feel kind of guilty when I help take a thread way off topic.

To navigate back to the topic of the thread I will suggest that maybe an enterprising member could use a non-invasive temperature sensor to prototype a home craft coffee brewing machine.  Fully automated with temperature control, load cell for weighing beans and water, timers, peristaltic pump - the whole 9 yards.

Although the enjoyment of coffee for me comes in two equal parts: making it and drinking it, I also enjoy innovation and electronic control system development.  Hmmm...

ntewinkel  wrote:

 

<gasp> Tassimo quick-brew. I picked up a used machine with something like 70 pods (from a friend who was selling it locally), for the sole purpose of having something during the cleanup and renovations there    When the pods run out I'm giving away the brewer LOL.

 

.....those quick-brew pod/cup/tab machines make, at best, mediocre coffee......

I have access to a clone called Dolce Gusto.................it's pretty disgusting!

I prefer my casual filter or my small, manually controlled espresso machine!

Neil

Mark

Great answers, my questions were serious.

My approach is rather more casual than yours, except for the grinding!

Thanks for elucidating

Neil

ps, I love how a thread on temperature sensors led us to coffee brewing talk    That's gotta be one of my favourite features of element14

Instructorman  wrote:

[coffee magic]

!

I'm going to have to try that.

I don't have the temperature controlled kettle or origami cone, so corners will be cut... but hopefully it'll be better than my random outcomes

While renovating the uncle's house I've been suffering with <gasp> Tassimo quick-brew. I picked up a used machine with something like 70 pods (from a friend who was selling it locally), for the sole purpose of having something during the cleanup and renovations there    When the pods run out I'm giving away the brewer LOL.

In case anyone is wondering, those quick-brew pod/cup/tab machines make, at best, mediocre coffee. In my opinion, Tassimo is at the bottom of the list there.

neilk, thanks for the good questions.  Here are my responses:

1 How do you measure the water temperature to be 94C

     I use a thermostatically controlled goose neck kettle with variable temperature control.  See below.

2 How do you measure the 100g doses

     I use an electronic kitchen scale with 0.1g resolution.  See below:

3 Do you maintain the water temperature at 94C between doses

     Yes.  By placing the kettle back on the base between pours, the thermostat will activate the heater as necessary to maintain temperature at 94C.

4 What is the purpose of ÈbloomingÈ the grindÉ

     According to https://www.roastycoffee.com/coffee-bloom/ , the bloom step releases much of the CO2 in the beans, making for a less bitter cup.

5 Do you store your coffee beans in the fridgeÉ

     Yes, I do.  Just a personal preference.  Ièm not sure it makes a difference in the taste.

Mark

Instructorman  wrote:

 

My recipe for a consistently awesome cup of coffee:

 

Weigh 20 g of lightly roasted Typica or Caturra whole coffee beans from Central or South America on an accurate kitchen scale.  My current preference is for Ana Lidia Caicedo beans from Huila, Columbia

Grind beans with a conical burr grinder set to pour over grind size.

Pre-wet a non-bleached paper filter in a ceramic Origami pour over cone.

Heat distilled water to 94C in a goose neck kettle.

Add ground coffee to Origami cone placed over a cup.

When water reaches 94 C, pour 100g in a circular motion over the ground coffee to bloom the grind.  Wait 30 s.

Pour an additional 100g.  Wait 30 s.

Pour a final 100g.

When remaining water has filtered through into the cup, remove Origami and enjoy.

 

Yum, now I want a cup of coffee.

I always grind my coffee beans by hand - I think I have a conical burr grinder.

Questions:

1  How do you measure the water temperature to be 94C?

2  How do you measure the 100g doses?

3  Do you maintain the water temperature at 94C between doses?

4  What is the purpose of "blooming" the grind?

5  Do you store your coffee beans in the fridge?

Neil

Douglas,

Cucumber sandwiches, Yum. I may have to go and have one. I think I might have a cucumber in the fridge.

Dubbie

My recipe for a consistently awesome cup of coffee:

Weigh 20 g of lightly roasted Typica or Caturra whole coffee beans from Central or South America on an accurate kitchen scale.  My current preference is for Ana Lidia Caicedo beans from Huila, Columbia

Grind beans with a conical burr grinder set to pour over grind size.

Pre-wet a non-bleached paper filter in a ceramic Origami pour over cone.

Heat distilled water to 94C in a goose neck kettle.

Add ground coffee to Origami cone placed over a cup.

When water reaches 94 C, pour 100g in a circular motion over the ground coffee to bloom the grind.  Wait 30 s.

Pour an additional 100g.  Wait 30 s.

Pour a final 100g.

When remaining water has filtered through into the cup, remove Origami and enjoy.

Yum, now I want a cup of coffee.

dubbie  wrote:

... I manage this happy state maybe two or three times a year. Mostly, my tea is just OK, sometimes it is terrible...

I have a similar experience with my coffee. But oh boy when that joyous perfecta comes together... those are happy times!

My university chemistry teacher told me the water had to be at a full boil, not at that fizzy bubbly stage when dissolved gases start to escape: "that's why some people make terrible tea!"

I don't remember anything else from that chemistry class, including the topic, other than it being chemistry    (it's possible there's tidbits hiding in my subconscious, of course, that now guide my daily life)