From: black.hole.4.spam{at}gmail.com (Don Hills)

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.

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.


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.

--
Don Hills    (dmhills at attglobaldotnet)     Wellington, New Zealand
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