Re: Water brewing temp - well I'll be!

On Tue, 12 Sep 2006 12:29:25 -0400, "Dan Bollinger"
<danNObollinger@xxxxxxxxxxxxxxxxx> wrote:

What actually happened to his shots that day remains a mystery; but it
sounds a lot like what happens to me with beans fresh out of the
roaster. Given Schomer's (published) persona, I have no dount he had
his coffees divided with bags for Thurday through Monday. Chances are
he mislabelled a Monday bag as Thursday and was pulling day old
coffee.

So you are thinking that the effervescence he witnessed may be from CO2
outgasing and not O2 or simply boiling water? Dan

I've never seen the Denver effect anywhere in the Rockies, despite
going skiing each year in places with competent cafes and visiting
Ken. I have seen something like it when pulling very fresh roasted
coffee. So CO2 outgassing seems a better theory than altitude.

I can see the docu-drama now. Some employee switches bags as a
practical joke. Schomer pulls his shots, sits down at the computer and
publishes, all within ten minutes, employee makes deathbed confession
50 years later.
.

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