From: "Glenn Meadows" 

Depends on the coffee used....

--

Glenn M.
"RobertB"  wrote in message
news:missinglink-9340EB.18185231012007{at}news.barkto.com...
> In article , "Glenn Meadows"

> wrote:
>
>> 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.
>
> I've seen the Bunn's in restaurants. They're quite common. I've never
> really had a decent cup of coffee from them. One of the best commercial
> cups  of coffee I used to be able to get downtown was sold by the
> CHinese Dim Sum places. They had these big old glass pots with a drip
> mechanism on top and something else, maybe a plunger? Not sure. Anyhow,
> they sold the coffee with half-and-half (or light cream) and it was
> strong and good. The Vietnamese place down the street makes it with
> condensed milk and half and half. Strong and sweet. Good but too sweet
> for my taste.
>
>>
>> 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.
>
> That's a percolator.
>
>
>>
>> --
>>
>> 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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