| |
Main
Date: 27 Sep 2006 09:57:38
From: Neal Reid
Subject: Aluminium- what again?
|
So we've (almost) agreed that the health link is a
no-longer-supported tale...
But, can you TASTE it?
I've made espresso in any number of machines. There's a certain
'sharpness', a very distinct flavour, which I've found maps to
machines with aluminium boilers. I've several times found this
blind - that is, opened an unknown machine after tasting to find
the boiler type.
Is it just me?
--
M for N in address to mail reply
|
|
| |
Date: 27 Sep 2006 11:21:03
From: Dan Bollinger
Subject: Re: Aluminium- what again?
|
> But, can you TASTE it?
>
> I've made espresso in any number of machines. There's a certain
> 'sharpness', a very distinct flavour, which I've found maps to
> machines with aluminium boilers. I've several times found this
> blind - that is, opened an unknown machine after tasting to find
> the boiler type.
Of course! Aluminum is very reactive. Especially in the presence of water,
acids, alkalias, and heat. Most foods including coffee contain acids. Ever
boil potatos or tomatos in a aluminum pan? You've seen the pan turn black.
I think what you are tasting is 'bitter'. Alum, used for pickling, is the
quintessential 'bitter' flavor. It's chemical name is aluminium potassium
sulfate.
For the best flavor, cook in glass or SS.
Dan
|
| | |
Date: 27 Sep 2006 18:10:16
From: Robert Harmon
Subject: Re: Aluminium- what again?
|
Some say they can taste the difference between an aluminum boiler &
stainless/brass/copper boilers. Maybe, but I can't tell the difference &
that's all that matters - individual tastes & preferences.
Unless you're machine is malfunctioning coffee (grounds or liquids) should
NEVER be in the boiler. Aluminum is reactive to water, which is why most
people choose filtered over tap water - it eliminates most or all of the
minerals that hasten corrosion.
--
Robert Harmon
http://tinyurl.com/pou2y
http://tinyurl.com/psfob
http://tinyurl.com/fkd6r
"Dan Bollinger" <danNObollinger@insightSPAMbb.com > wrote in message
news:MPedneQkkv5-C4fYnZ2dnUVZ_vOdnZ2d@insightbb.com...
>> But, can you TASTE it?
>>
>> I've made espresso in any number of machines. There's a certain
>> 'sharpness', a very distinct flavour, which I've found maps to
>> machines with aluminium boilers. I've several times found this
>> blind - that is, opened an unknown machine after tasting to find
>> the boiler type.
>
> Of course! Aluminum is very reactive. Especially in the presence of
> water, acids, alkalias, and heat. Most foods including coffee contain
> acids. Ever boil potatos or tomatos in a aluminum pan? You've seen the
> pan turn black.
>
> I think what you are tasting is 'bitter'. Alum, used for pickling, is
> the quintessential 'bitter' flavor. It's chemical name is aluminium
> potassium sulfate.
>
> For the best flavor, cook in glass or SS.
>
>
> Dan
|
|
