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Here's an idea: we often hear that cold brew has "less acid" in terms of taste. Can you do some pH testing (either with pH strips or something a bit more exact, I'll leave the methods up to you) of the same coffee prepared via cold brew, Japanese iced coffee, drip coffee that has been cooled and over ice and hot drip coffee? Of course the brew ratios of coffee:water should be the same so the only variable is extraction time and brewing temperature. I think this would be really interesting!
It'a a good idea, but by all mean get a food-scientist involved. My understanding, from winemaking, is that the tongue perceives acidity , not pH. The difference is that pH measures the concentration of hydronium ions, while acidity is the measure of how much 'base' must be added to drive the pH to some reference point. The difference in concepts has to do with 'buffering'. A decent pH meter and a little titration kit are required to measure acidity.
glad to hear it. my wife and I acquired a Breville Grind Control and it's been a good multi-function device for us. I don't believe it has the SCAA certifications, but it's still performed very well for us.
Matthew Trego Hey there, I was just reading your reply to this comparison and saw that you have a Breville Grind Control. Understanding that you replied to this a year ago, do you still have it and if so, thoughts? Pros/cons? We are currently in the market for a new coffee maker and have had a Cuisinart Grind and Brew for probably 5 years now and are wanting something that gives us a better quality brew. I think I have it down between the Grind Control, the new Breville Precision, and the Technivorm Moccamaster. Any thoughts would be much appreciated.
Just curious - do all of the carafes hold the same amount of water? alternatively, did you just put the same amount of water in each one? The volume would affect how long it stays warm. thanks
Thanks for doing this test. My bonavita carafe loses much more than 17 degrees over the course of 2 hours. its almost as if I left it out. Very strange. i will double check my carafe or lid for any leaks
I was just wondering about this after reading a negative Amazon review. 2 hours isn't surprising but my regular thermos keeps the coffee drinkable for the rest of the day. I wonder if there are any benefits to getting the glass carafe instead of the thermos then?
This is great to know if you’re purchasing a coffee maker that comes with one of these carafes, but what about for carafes that are able to be bought on their own?
It would be nice to see the starting & ending temps . for example the best insulated pot might also have the highest internal heat capacity and therefore drop the temp too much at the beginning. Even the final temps would tell.
Glass-lined airpots keep coffee warmer longer than stainless steel-lined airpots. Is there a (non-commercial) brewer that brews into a glass-lined stainless steel carafe?
How about a blind taste test between drip, pour over, French press, siphon, etc; same coffee but different brew method, can Gail taste and know what method was used? And rate them from best to not so good.
+Seattle Coffee Gear That would not be a good idea. Temperature drop is not the only thing that deteriorates flavor. I believe time actually deteriorates it even more. In short... Even if the temperature doesn't drop, an espresso shot would not taste good after a few minutes.
