From: "Glenn Meadows" 

Isn't that what the typical Bunn Brewing systems do?  They have a hot water
"tank" that stays just under boiling, and you either pour a new
pot of water in, thus siphoning/pushing the hot water thru to the grinds,
or as in our machine, it's hooked up to the water supply (thru a large
filter), that causes the hot water to run into the grinds and thru.  The
water itself, never boils, nor is it boiling when it hits the grinds.

NOT like a home drip machine, that boils a small burst of water and shoots
it up the outer tube, and then over the grinds.  Maybe they figure the
water temp drops enough on it's way up the tube before it exits into the
grinds.

--

Glenn M.
"RobertB"  wrote in message
news:missinglink-4FE302.11034231012007{at}news.barkto.com...
> In article ,
> black.hole.4.spam{at}gmail.com (Don Hills) wrote:
>
>> In article , "Mark"
 wrote:
>> >
>> >But, overall it sounds like an early morning pain the ass from my
>> >perspective and it doesn't stay hot after the pressing either. I'm a
>> >hot-water reservoir with warming plate Bunn man myself and don't
>> >anticipate
>> >moving from that position 
>>
>> Ewww. First you overheat it, then you keep it hot. After my first couple
>> of
>> cups of bitter, stale coffee in the USA I resorted to bringing my own
>> tea.
>> The following advice is from an American coffee expert:
>>
>> Overheating when brewing is bad, it extracts the bitter oils along with
>> the
>> desired ones. Drip type makers boil the water in order to push it through
>> the spout. Better to use a manual filter or a plunger, where you pour
>> almost
>> boiling water (boil, then let stand for 2 or 3 minutes) over the coffee.
>
> That's the same thing Dr. Illy (of Illy coffee fame) said in a NYT
> article about a year or  so ago. The biggest problem is that people
> overheat their coffee (this includes in professional expresso machines).
> He recommends a temperature no higher than 200F -- well under the
> boiling point. Beyond that he says you burn the delicate oils and wind
> up with that bitter, burnt taste.
>
>>
>> Keeping it hot is bad, it goes stale within 10 to 15 minutes. If you want
>> to drink it later, you'll keep that fresh brewed taste by letting it go
>> cold
>> and then re-heating a cupful at a time in the microwave. You can even
>> store
>> it in the fridge for up to 12 hours.
>
> Yup, it's hard to keep it fresh.
>>
>>
>> Incidentally, we do have a few Starbucks outlets in this country. They've
>> made little impact on the market, especially here in Wellington. The
>> majority of the inhabitants prefer to patronise their favourite baristas.
>> Espresso brewing is very popular here, even at home - the popularity
>> means
>> machines are cheap and plentiful. As to source, many of our beans come
>> from
>> Cuba.
>
> Starbucks is pretty terrible stuff if you ask me. It's always
> overroasted. Especially their expresso.

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