| |
Main
Date: 23 Jun 2006 04:15:11
From: Simon
Subject: Starbucks use oil that makes water pass too quickly through the puck
|
Hi, Everyone!
I have an espresso machine. I bought two brands of coffee: Kenya
(French Roast) and Starbucks (Espresso Roast). Water was passing too
quickly through the Kenyan coffee, so I have adjusted the grinder
parameters. It worked, the coffee was passing considerably slower. I
have the same problem with Starbucks Espresso Roast. I have adjusted
the grinder parameters, but it does not help. The water makes a pit in
the puck way too quickly. I think that Starbucks use special oil to
roast their coffee. I was thinking if that oil also adjusts the
adhesion properties of coffee particles, so that they pass water much
quicker. This way one would have to fill the basket with more coffee.
Another explanation may be that because of different roasts, I have to
grind the Starbucks coffee longer. That does not make much sense
because the Starbucks roast is darker. Darker roast means more brittle
beans. More brittle beans means less grinding time to achieve a certain
level of fineness.
|
|
| |
Date: 23 Jun 2006 08:45:40
From: Jack Denver
Subject: Re: Starbucks use oil that makes water pass too quickly through the puck
|
Coffee is not roasted with any added oil (or anything else) by Starbucks or
any roaster in the US . It's 100% pure coffee. The oil that you see on the
beans is from the coffee itself and comes to the surface when the coffee is
roasted very dark and/or is stale.
"Simon" <simondex@yahoo.com > wrote in message
news:1151061311.867427.253460@u72g2000cwu.googlegroups.com...
> Hi, Everyone!
>
> I have an espresso machine. I bought two brands of coffee: Kenya
> (French Roast) and Starbucks (Espresso Roast). Water was passing too
> quickly through the Kenyan coffee, so I have adjusted the grinder
> parameters. It worked, the coffee was passing considerably slower. I
> have the same problem with Starbucks Espresso Roast. I have adjusted
> the grinder parameters, but it does not help. The water makes a pit in
> the puck way too quickly. I think that Starbucks use special oil to
> roast their coffee. I was thinking if that oil also adjusts the
> adhesion properties of coffee particles, so that they pass water much
> quicker. This way one would have to fill the basket with more coffee.
> Another explanation may be that because of different roasts, I have to
> grind the Starbucks coffee longer. That does not make much sense
> because the Starbucks roast is darker. Darker roast means more brittle
> beans. More brittle beans means less grinding time to achieve a certain
> level of fineness.
>
|
| | |
Date: 24 Jun 2006 05:04:05
From: D. Ross
Subject: Re: Starbucks use oil that makes water pass too quickly through the puck
|
|
| | | |
Date: 24 Jun 2006 11:49:00
From: Jack Denver
Subject: Re: Starbucks use oil that makes water pass too quickly through the puck
|
IIRC in Malaysia there is a traditional process for roasting coffee with
butter. I think the roast must be light or the butter would burn. But this
is more like stir frying than deep frying.
Deep frying is usually done @ under 375F because any higher and the oil
starts to smoke (depending on the smoke point of the oil - 410F for fresh
mac nut oil but you want to leave a cushion because the smoke point degrades
after the oil is used for a while). You could probably get the coffee hot
enough for at least a light roast without smoking the oil. The "deep frying"
would probably be very rapid because heat transfer from oil is much faster
than from air. With coffee beans being so small, it probably would only take
a couple of minutes to have them reach the oil temperature. Or if a slower
profile was desirable you could lower the oil temp and/or gradually bring it
up during the "fry". Probably some of the soluable coffee flavor compounds
would dissolve into the oil, so I'm not sure how wise fried coffee really
is - there must be a reason why it never caught on.
Hot brewing water would tend to pull the residual oil off the beans so you'd
have a problem of having an "oil slick" floating on top of the brew, which
would probably give an undesirable mouth feel/appearance. You could either
decant the brew to leave the oil behind or you could add milk and emulsify
the brew in a blender so that the oil would blend in - if the oil was a
flavorful one like mac nut and was not burned in the roasting process this
might be tasty, especially since emulsified fat gives a good "mouth feel".
"D. Ross" <ross@math.hawaii.NOSPAM.edu > wrote in message
news:449cc719.15021169@localhost...
>
|
| | | | |
Date: 25 Jun 2006 02:42:15
From: D. Ross
Subject: Re: Starbucks use oil that makes water pass too quickly through the puck
|
|
| | |
Date: 23 Jun 2006 23:26:51
From:
Subject: Re: Starbucks use oil that makes water pass too quickly through the puck
|
Jack Denver <nunuvyer@netscape.net > wrote:
> Coffee is not roasted with any added oil (or anything else) by Starbucks or
> any roaster in the US . It's 100% pure coffee. The oil that you see on the
> beans is from the coffee itself and comes to the surface when the coffee is
> roasted very dark and/or is stale.
I have had friends that insist that the oil on the surface
of the bean is a sign of freshness.
Dry beans, they say, are stale.
Had friends... I stress the had part.
I am afraid I cannot be friends with anyone
that doesn't get, at least, the basics of
coffee. Does this make me a bad person? ;-)
Colin
/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/
www.coffeecrew.com Colin Newell's Daily Grind
rnewell AT vcn DOT bc DOT ca
\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\
|
| | | |
Date: 24 Jun 2006 04:37:07
From: Barry Jarrett
Subject: Re: Starbucks use oil that makes water pass too quickly through the puck
|
On Fri, 23 Jun 2006 23:26:51 +0000 (UTC), rnewell@vcn.bc.ca wrote:
>I have had friends that insist that the oil on the surface
>of the bean is a sign of freshness.
>Dry beans, they say, are stale.
well..... they're sort of right.
|
| | | | |
Date: 23 Jun 2006 22:41:40
From: Ken Fox
Subject: Re: Starbucks use oil that makes water pass too quickly through the puck
|
"Barry Jarrett" <barry@rileys-coffee.com > wrote in message
news:i5gp92du0ctjfquv4abe4g7kaagotiapbh@4ax.com...
> On Fri, 23 Jun 2006 23:26:51 +0000 (UTC), rnewell@vcn.bc.ca wrote:
>
> >I have had friends that insist that the oil on the surface
> >of the bean is a sign of freshness.
> >Dry beans, they say, are stale.
>
> well..... they're sort of right.
>
was there any oil remaining on the beans found in King Tut's tomb?
|
| | | | | |
Date: 24 Jun 2006 16:05:47
From: Mathew Hargreaves
Subject: Re: Starbucks use oil that makes water pass too quickly through the puck
|
Was there any coffee beans that were dated to the Tut period? Or were
they left there by the plunderers in the 1920's? Remember, the tomb was
found by grave robbers, not archeologists.
CHEERS...Matt
Ken Fox wrote:
>
> "Barry Jarrett" <barry@rileys-coffee.com> wrote in message
> news:i5gp92du0ctjfquv4abe4g7kaagotiapbh@4ax.com...
> > On Fri, 23 Jun 2006 23:26:51 +0000 (UTC), rnewell@vcn.bc.ca wrote:
> >
> > >I have had friends that insist that the oil on the surface
> > >of the bean is a sign of freshness.
> > >Dry beans, they say, are stale.
> >
> > well..... they're sort of right.
> >
>
> was there any oil remaining on the beans found in King Tut's tomb?
|
| | | | | |
Date: 24 Jun 2006 04:25:03
From: notbob
Subject: Re: Starbucks use oil that makes water pass too quickly through the puck
|
On 2006-06-24, Ken Fox <morceaudemerdeThisMerdeGoes@hotmail.com > wrote:
> was there any oil remaining on the beans found in King Tut's tomb?
Does anyone really care? ;)
nb
|
| | | | | | |
Date: 24 Jun 2006 08:29:30
From: Ken Fox
Subject: Re: Starbucks use oil that makes water pass too quickly through the puck
|
"notbob" <notbob@nothome.com > wrote in message
news:bfWdneN_D9hymQDZnZ2dnUVZ_oednZ2d@comcast.com...
> On 2006-06-24, Ken Fox <morceaudemerdeThisMerdeGoes@hotmail.com> wrote:
>
>> was there any oil remaining on the beans found in King Tut's tomb?
>
> Does anyone really care? ;)
>
> nb
but those would be old beans
|
| |
Date: 23 Jun 2006 07:38:24
From: St. John Smythe
Subject: Re: Starbucks use oil that makes water pass too quickly through the
|
Simon wrote:
> I have to grind the Starbucks coffee longer.
There, buried in the post, was the clue: using a bean whacker rather
than a burr grinder, it's a little hard to get either enough control
over or evenness of the grind for consistently good espresso.
--
St. John
FLASH! Intelligence of mankind decreasing. Details at...uh, when
the little hand is on the...
|
| | |
Date: 23 Jun 2006 08:40:56
From: Randy G.
Subject: Re: Starbucks use oil that makes water pass too quickly through the puck
|
"St. John Smythe" <sinjen@n4vu.com > wrote:
>Simon wrote:
>> I have to grind the Starbucks coffee longer.
>
>There, buried in the post, was the clue: using a bean whacker rather
>than a burr grinder, it's a little hard to get either enough control
>over or evenness of the grind for consistently good espresso.
>
Good pull, that! I missed it becasue there was the misdirection in the
post that stated, "...so I have adjusted the grinder parameters,"
instead of, "...grind_ing_ parameters." Twice, actually.
To the OP, you need a good grinder. Actually, you need _A_ grinder.
That thing you are using is about as close to worthless as it gets,
and for espresso it IS worthless.
Randy "grinder first" G.
http://www.EspressoMyEspresso.com
|
| |
Date: 23 Jun 2006 18:17:02
From:
Subject: Re: Starbucks use oil that makes water pass too quickly through the puck
|
rnewell@vcn.bc.ca wrote:
> Jack Denver <nunuvyer@netscape.net> wrote:
> I am afraid I cannot be friends with anyone
> that doesn't get, at least, the basics of
> coffee. Does this make me a bad person? ;-)
>
> Colin
>
> /\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/
> www.coffeecrew.com Colin Newell's Daily Grind
> rnewell AT vcn DOT bc DOT ca
> \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\
No, it does not necessarially make you a bad person. A LONELY person,
maybe.
Marty
|
| |
Date: 24 Jun 2006 16:55:13
From: Dan
Subject: Re: Starbucks use oil that makes water pass too quickly through the puck
|
Jack Denver wrote:
> Coffee is not roasted with any added oil (or anything else) by Starbucks or
> any roaster in the US . It's 100% pure coffee. The oil that you see on the
> beans is from the coffee itself and comes to the surface when the coffee is
> roasted very dark and/or is stale.
>
I always thought they coated the beans with creosote...
|
|
