We've got a new coffee maker, one of these:
www.prestige.co.uk/50669-prestige--digital-coffee-maker/
Looks smart, but for me the coffee it produces doesn't seem hot enough. I stuck a digital thermometer in the jug this morning and it read 72 degrees C; after leaving it on the hot plate for a while it had dropped to 70.
Anybody else measured the temperature of their coffee?
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I think the recommended temperature for coffee is some way off boiling point, but 72 sounds a bit low.
The basic filter machine at the caravan doesn't run very hot.
A good tip is to put a pint or two of water through first, which gets some heat into the internals and the jug.
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>> A good tip is to put a pint or two of water through first, which
>> gets some heat into the internals and the jug.
Thanks, I'll give that a go. I'll email Prestige as well, see what they say.
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>> >> A good tip is to put a pint or two of water through first,
>> which
>> >> gets some heat into the internals and the jug.
>>
>> Thanks, I'll give that a go.
The water (no coffee in the filter) came out at 68, then the subsequent 'coffee' (using old grounds from previous run) came out at 70.
I think there's a bit of variation in the machine, and I can't guarantee the accuracy of the thermometer, although experimenting with putting it in a kettle of boiling water suggest it's not too far off the mark.
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My wide experience of the full range of coffee making devices, apart from the ones that use capsules/pods, is that a filter machine, even with a keep warm electric plate, does not produce or maintain good hot coffee! I am currently using an old fashioned style Dualit percolator which at least keeps the coffee good and hot.
The Italians are very keen on the hexagonal screw together, £19 from Amazon, depending on the size, and they seem to know about making good coffee
tinyurl.com/74gkdo4
There is an urban myth that microwaving tea or coffee, to re-heat them, spoils the flavour. Any thought on that?
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The only machine I've known keep coffee hot is a Cona one we had in an office in central London.
Used to see quite a few in other workplaces in the 1980s.
Still made, it's called a Pour On.
www.cona.co.uk/products-cona-coffee.php
Can't see a price, but I think they are a few hundred.
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>>Can't see a price, but I think they are a few hundred<<
Plenny on ebay!
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>> >>Can't see a price, but I think they are a few hundred<<
>>
>> Plenny on ebay!
Can't see any like the one in Iffy's link though?
The one Meldrew mentions looks interesting, but I'm sure there must be an 'ordinary' machine at a reasonable price which makes decently hot coffee...
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>>Can't see any like the one in Iffy's link though?<<
Those are mainly aimed at 'the office' I would presume? I'm interested in buying a Cona actually,
I use a cafetiere at the mo.
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...Plenny on ebay!...
I can't see any of the Pour On electric ones, only the classic vacuum with a burner.
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A major consideration of it being cheap on ebay may be that it is useless at making good coffee! One of the many superficially attractive items that lurk in a kitchen cupboard of charity shop! Things like foot spas, sandwich makers and the like.
I find re-heated tea has a different taste but is still drinkable!
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>>A major consideration of it being cheap on ebay may be that it is useless at making good coffee!<<
So should I stick with my glass (and plastic) cafetiere then, or do I need another gadget?
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>> So should I stick with my glass (and plastic) cafetiere then, or do I need...
We've had several coffee makers over the years but find our cheap and cheerful cafetiere is as good as anything. At least you can serve your coffee as hot or as cold as you wish.
>> another gadget?
So that's how you do it!
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>> So should I stick with my glass (and plastic) cafetiere then
We've used one of those up to now, but I found it too much of a faff (to clean). The coffee machine was my birthday present :)
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...but I found it too much of a faff (to clean)...
Another tip - hopefully more effective than the last one.
Use a paper filter inside the plastic cone of your filter machine.
Means you can lift the grounds out 'in one piece' for disposal.
My bother bungs them on the compost heap, although you would need to rip the filter into a few pieces as you do it.
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>>We've used one of those up to now, but I found it too much of a faff (to clean)<<
ditto (happy belated birthday btw!)
I've tried using paper filters Iffy, but find they affect (weaken?) the taste of the coffee somehow,
And ... talking of taste, y'all must try some of 'my' Christmas coffee (which is only available at Christmas for some reason)
It's a Columbian Excelsior with the flavours of toasted pecan, spices, and a punch of Jamaica rum which we're about to have with 2 mince pies and a large dollop of Cornish clotted cream :-)
www.cornishteaandcoffee.com/
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>> (happy belated birthday btw!)
Cheers! Still waiting for my birthday email from the c4p forum software, to go with the other 10 from proper forums :)
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>> Use a paper filter inside the plastic cone of your filter machine.
Thanks Iffy - I'd considered that, mainly based on comments seen in other forums about it slowing the speed of water through the grounds and consequently increasing the strength of the brew.
Actually I don't find tipping the used grounds into the bin and giving the filer a quick rinse too much hassle, or not yet anyway. I think it's all the bits of the cafetiere which make it relatively fiddly.
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I used to have one of these Cona machines - a wedding present I think.
objectwiki.sciencemuseum.org.uk/wiki/Cona_Table_Model_Coffee_Maker.html
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We have a rival product to the Cona units for catering meetings at work. They are indeed a few hundred to buy.
Coffee is hot but in spite of experimenting with numerous brands rarely better than mediocre - usually foul.
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...Coffee is hot...
From memory, the coffee from that old office Cona was, if anything, too hot.
I see it's rated at 2.2Kw, which is enough power to fry an egg.
The thermostat should deal with that, but there's no user adjustment.
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>> I see it's rated at 2.2Kw, which is enough power to fry an egg.
>>
>> The thermostat should deal with that, but there's no user adjustment.
Comparing with the 'keep warm' devices the Cona maker seems to be a 2kw boiling element and 2*100w hotplates. The OP's device is rated at 1.1 (presumably 1100w). Might struggle to boil water fast enough to maintain a hot flow through the filter?
I had a Breville 25yrs ago which, IIRC, was rated at 1800watts.
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>> There is an urban myth that microwaving tea or coffee, to re-heat them, spoils the
>> flavour. Any thought on that?
>>
I can't speak for coffee as I rarely drink it, but where tea's concerned I confess to being the world's worst for making a brew and forgetting about it, so a microwaved cuppa is not uncommon in this household.
In short, yes it does impair but not unpalatably so; if it's gone stone cold then I usually make another but if it's just tepid then 30 seconds or so of microwave at least makes it drinkable.
A fresh one's much nicer of course.
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Coffee re warms OK in a micro but tea is killed. Suspect it's to do with the milk 'cooking'.
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We had a meal at a friend's last night (first New Year's Eve away from home in 12 years!) and the coffee they served from a coffee machine-like jug was hot. But I don't know whether it had received any additional heating. I'll make enquiries.
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Following a tip on here - I mix coffee (Kenco Millicano) in a mug with cold milk, blast it for 40 seconds in the micro and top up with boiling water.....nice. My wife reckons I should only zap the milk as I burn the coffee.
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Can't bear milk in coffee. Knackers it in my view. Tea though has to have milk for me and it has to go in first. In fact I'm going to ban post-lactarianism when I come to power.
Last edited by: Humph D'Bout on Sun 1 Jan 12 at 12:07
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As a fundamentalist beverage drinker I believe milk or sugar in coffee or tea is the work of the devil and I will issue a fatwah against all lactarians whether pre or post together with all sacharians. Peace be with you
Last edited by: CGNorwich on Sun 1 Jan 12 at 12:23
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We might have the basis of a coalition here CG.
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Brompton man reckons that the milk gets burnt and Mrs RP reckons it is the coffee. It is the great conundrum of 2012 - already!
Last edited by: Meldrew on Sun 1 Jan 12 at 12:26
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I use a tsp of Marvel, just to colour it, like.
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I could take it black, but it would have to be good juice mind, and anyway - I'm a tea drinker at heart.
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I haven't added milk or sugar to tea and coffee since I was a youngster. It's a bit like lemonade with a decent pint of bitter, or ginger (heaven forbid) with malt whisky.
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My brother in law was putting dry ginger in my best malt when he was at our house on Christmas Day. Now, I'm all for the season of goodwill and so on but really ! If he was going to do that why couldn't he just use the Sainsbury's own label stuff I got in for him specially? Grrr.
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Next time, switch contents:)
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Ah! another fundamentalist. Good to know that I am not alone in this world when all around are barbarians. Worst are they who drink flavoured coffee.
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>>Worst are they who drink flavoured coffee<<
Each to his/her own, I used to dunk buttered crumpets in me sugared tea at one time :D
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If I were Focus I'd go back to the cafetiere. Cleaning it's not such a faff - just flush the grounds down the plughole with plenty of water. You won't block the drain, and the grounds are slightly abrasive, so they'll even help to keep it clear. (The same very definitely does not apply to tea leaves.)
Coffee is delicate stuff, and much of the flavour comes from volatile oils that don't make it through a paper filter. Of course, if you bought ground coffee and opened the bag before yesterday, the oils have already gone or oxidized before you put the coffee in the machine - stale coffee, in other words. A simple burr coffee grinder (not the type with a single rotating blade) would be a far better buy than any electric filter machine. I had a Bodum Antigua that worked well for years until it tore itself apart on a stone that shouldn't have been in the coffee.
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>> If I were Focus I'd go back to the cafetiere.
Mmm... still prefer the machine method/convenience at the moment, and the taste of the stuff it produces based on experience of other people's efforts.
In fact my stepsons bought me a grinder (or rather Mrs F bought a grinder for them to give me), but haven't got any beans to grind yet.
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Having tried every conceivable way of making coffee over the years I would vote for the cafetiere as the best compromise between convenience and quality for everyday use. If like me you like the strong slightly burnt taste of espresso first thing in the morning then the stove top coffee pot is an essential. Another vote for investing in a coffee grinder.
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And those who eat Stilton with bits of apricot and cranberries in it- massive Yuck!
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We discovered a new delicacy on the night of the 25th. Quite by accident. Take thickish slices of cold roast beef and wrap them around chunks of Stilton to make a sort of cigar shaped snack. Wash down with side order of single ( unadulterated ) malt. Variations can include the addition of a spring onion.
It's the future I assure you.
Last edited by: Humph D'Bout on Sun 1 Jan 12 at 14:34
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And talking of malt. I was very happy to receive a bottle of 12 years old Glenfiddich, and a bottle of 15 years old Glenlivet in my Christmas stocking. I've already made a good start on the latter, but I doubt that it will last long enough to be shared with anyone else.
Selfish. Who, me?
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If you like those, try a Macallan sometime CS. If you're feeling a re-stock need in due course ! My favourite.
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Thanks, Humph. Duly noted.
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Well I love "Camp" coffee! - think it maybe the Chichory! - and sometimes if i`m feeling extravagant, I slip a shot of Grouse into it!! Mmmmm.
I can make it as hot as i like using a gadget called a Kettle!!
H.N.Y!
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I suggest you read the contents of the bottle, there's precious little coffee in the stuff.
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Most supermarkets don't even keep it in the coffee section. Normally in the baking section as main use now is as a flavouring
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Coffee should not be prepared, or served, too hot. Kills the taste.
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Unless of course you are talking about espresso when the temperature of the water is well above boiling point
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>> Unless of course you are talking about espresso when the temperature of the water is
>> well above boiling point
Only in cheap nasty makers. Pumped ones dont serve at temperatures well above boiling point.
"Espresso is a concentrated beverage brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee"
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Yes pumped machines don't use superheated to create the pressure as did the the original espresso machines and most home machines and stove top coffee pots. However if you want espresso type coffee at home they do create a very acceptable brew. The benefits of the high pressure to extract the flavour form the beans offsets the disadvantage of the high temperature and the effect on flavour.
Most Italian use a stove top coffee pot and the can't be wrong can they!
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>> Coffee should not be prepared, or served, too hot. Kills the taste.
Or too cold. Kills the desire to drink it.
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I check the kettle temperature with a food thermometer before putting the water in the cafetiere. 94c seems satisfactory. Daughter has hysterics when she sees the ceremony unfold!
Sadly, the Bosch kettle which could be regulated to 90c turned out to be incontinent: only 3 months old. Refund awaited from Comet. It was a Which BB! Quite a number seem to have failed early judging from the comments on the Which site. Don't think they've done anything about the QC issue yet.
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>> I check the kettle temperature with a food thermometer before putting the water in the
>> cafetiere. 94c seems satisfactory. Daughter has hysterics when she sees the ceremony unfold!
Apparently the ideal temperature for making coffee is
92 - 96C (197.6 - 204.8F) for 90% of the contact time.
Last edited by: Zero on Sun 1 Jan 12 at 17:07
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I've used various coffee devices over the years. Always come back to the old cafetiere.
We bought a bigger one this year from John Lewis, about a litre, and it's always on the go, using the microwave when it cools. This one has a less efficient mechanism than the old smaller one.
The old one has a coiled metal ring holding the seal against the glass. This one has a plastic ring...not as tight, with the result that there are grounds in the bottom of the cup.
I always use Taylors or Farrers of Kendal if possible. Always with a china mug/cup.
I have a 2 cup Bialetti, Meldrew's hexagon, it needs a diffuser to let it sit on the gas hob but it makes very good coffee.....but not enough !
Malt whisky ? Given a bottle of Ardbeg last week.....as peaty as you can get. It's crying out to be opened but there's a bottle each of Glenfiddich and Laphroaig to be dealt with first !
Ted
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I have a 12 cup Bialeti, gleamingly chrome plated and bought in Italy at a very keen price. Only gets used when we have company! 2 of us couldn't manage that much coffee!
Last edited by: Meldrew on Sun 1 Jan 12 at 17:25
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>> I always use Taylors or Farrers of Kendal if possible.
Parents live in Kendal and I was there for a couple of days last week. Usually go into Farrers at least once per trip, but didn't for some reason this time. Pity because it's a lovely place for a cup of coffee, served in cafetieres. If I'd known there was a coffee machine and grinder waiting for me at home I would have bought some beans!
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We had some nice coffee in Wetherspoons a couple of weeks ago. They are really competitive - I think it came to about £2.30 for 2 decent sized mugs and a tasty bacon roll for the wife. And the bar tariff had pints of bitter from £2.20!
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I like Wetherspoons for prices and most of the menu. However the ambience and clientele are not so great, depending on location. The other day I went past one where, at 10.30, there were bods on their second pint and scouring the Racing Post for losers!
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>> I like Wetherspoons for prices and most of the menu. However the ambience and clientele
>> are not so great,
Very competitive indeed in C London. Basic steak and chips + pint well under a tenner.
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In Central London, the clientèle is mostly ok, In the burbs, or Market towns you wouldn't see me mixing with the average WS customer.
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>> In Central London, the clientèle is mostly ok,
Except that round work they're mostly barristers!
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Used to frequent the WS Moon under Water in Norbury when my son live there. Interesting clientele but couldn't argue with ham egg and chips and pint of bitter for a fiver.
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Focus, order it here, I do. I like Farrer's No 1.
www.farrers.net/cgi-bin/farrerscoffee.pl
We stay with friends near Appleby a few times a year and always go to Farrers for a coffee and bun and a stock up for home.
Ted
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Looks good, Ted. I can also recommend this place in London:
www.drury.uk.com
Delivery is free if you order enough (not hard to do), and quick, which is important because you want your beans as soon as possible after roasting. Buy them by the kilo, keep out 200g for immediate use and store the rest in the freezer (plastic takeaway containers are perfect for this) to slow oxidation. Just make sure you let it come back to room temperature before you open it, so the condensation stays on the outside.
We like their Moka d'Or. They do excellent leaf tea, too.
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>>I suggest you read the contents of the bottle, there's precious little coffee in the stuff<<
Does it really matter - in the grand scheme of things, as long as he enjoys it.
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>>Does it really matter - in the grand scheme of things, as long as he enjoys it. <<
Hear Hear! ;-) = like i said i think it maybe the Chickory! (and the Grouse combi) :-)
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>>Interesting clientele
The 'Spoons I mentioned above was in a well regarded city suburb. The clientele at around 11am on that weekday consisted of about 15 or so smartly dressed males in the 60 plus age group, just having a pint and a chat.
Biggish place, though. I don't think I would want to be there much after 7pm.
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A city centre Wetherspoons in the afternoon is an ideal place to meet some interesting characters, rather like the magistrates' court, but with a licence.
What wusses some of you are - claiming to be well-travelled, yet you can't even deal with a local pub.
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>> What wusses some of you are - claiming to be well-travelled, yet you can't even
>> deal with a local pub.
I could deal with them, but not keen on the sight of blood in the sawdust.
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...I could deal with them, but not keen on the sight of blood in the sawdust...
Depends if there's more of your blood to look at than theirs.
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coffee maker temperature - Iffy
