Coffee

• Power failure / breaker - Using the microwave and the coffee maker at the same time on the same circuit will trip the breaker. Don't do this or we'll have to exile you to Millikan for a week.

• Types of Coffee - Peet's is good. Whatever Bram sent us is good too. Jamaican Blue Mountain is also nice. And we like real Kona. Please don't make artificially flavored coffees (e.g., vanilla) in the Zojirushi coffee maker--it taints the flavor of later pots

* 'Water Quality: please use Arrowhead water from the chiller ! ( thanks to AJW )It is essential to get distinctive flavor through as you brew

• Water / C'mixture ratios - Full turn on the grinder with a medium grind corresponds to 6-6.5 cups of water (as measured by the maker). Don't vary from this ratio by very much or else we'll all be unhappy. (this section needs more info to deal with fine grinds and light roasts).

• Rinsing the Carafe - Before brewing new coffee, the carafe has to be rinsed. Filling it up with hot water and leaving it soaking for a few minutes is a way. Do this before filling up the coffee maker's tank with cold drinkable water. Then proceed to Preheating the Pot.

• Preheating the Pot - This phase is crucial. Because we lose ~5-10 deg F in coffee temperature in the first hour, its advisable to pre-heat the carafe before brewing, especially if its a light volume of coffee. The proper way to pre-heat is to run the tap hot and then insert the carafe after the water is too painful to keep your wrist in. Then let the water fill it once, wait 30 seconds and then fill again with hot water. Wait another 1 minute for the heat to be absorbed. The thermal conductivity of stainless steel is too low to skip these wait times.

• Cap tightening - The top lid of the carafe is to be plugged as soon as the brew is complete. To pour coffee, align the alignment dots and tip the carafe by ~80 deg. After the pour re-tighten the lid; the dots should now be separated by ~165 deg.

• Grind size - Do not change the grind size unless you know what you are doing.

• Filters - Use the unbleached paper filters. If we are all out you may use the flat bottom filters for 24 hours. Grad Students are in charge of filters and should be notified immediately if the stock of filters go low.

• Type of water - Use bottle water/filter water or, if not possible, tap cold water but don't use DI water. The quality of coffee improves dramatically using good water like good filtered water or bottle water.

• Mug Preheating

• There are two accepted methods for "mug preheating":
• (1) Run the mug under hot water from the faucet for ~1 minute or
• (2) Fill the mug with water and warm in the microwave. This works better for mugs with a large heat capacity.

• Milk - Best to get half and half. There's an ultra-pasteurized version at Whole Foods which has a red carton and a picture of a cow on it. This version has a cap on it and will keep unspoiled for ~1 month.

• Ice Cream in the Coffee - Its possible to put ice cream in your coffee. Valera knows about how to do this properly.

• Record keeping - Write the date, time, your initials, and the type of coffee on a post-it note on the cabinet above the coffee maker

Mug with Dry Ice in it. This is not appropriate for coffee, but is not bad for iced coffee

Coffee and Green / Coffee Fluorescence

What Coffee to Buy

please make your own comments

1. Alastair and Rana both like the Jones Roasters over near old town, but not the Jones style at the Red Door.
2. 'Arroyo Blend' is kind of sour, something like a medium roast at Peet's.

John Miller has just arrived with new shipments of Wagonga Coffee from Australia on 9-21-2010.

1. I (Steve) checked in 250mgs of known as best " Sumatran Mandehling- medium strong roast. There are two more bags of unknown quality of Timor and Papua New Guinea. Thanks John

Coffee Spectroscopy Articles

1. Coffee varietal differentiation based on near infrared spectroscopy

2. Near-Infrared Spectroscopy in Food Analysis

3. Prediction of sensory properties of espresso from roasted coffee samples by near-infrared spectroscopy

4. Near infrared spectroscopy: An analytical tool to predict coffee roasting degree

5. Discrimination of varieties of tea using near infrared spectroscopy by principal component analysis

6. An evaluation of orthogonal signal correction methods for the characterisation of arabica and robusta coffee varieties by NIRS

7. Measurement of integrated absorption cross-section, oscillator strength and number density of caffeine in coffee beans by integrated absorption coefficient technique

8. Near- and Mid-Infrared Spectroscopies in Food Authentication:  Coffee Varietal Identification

9. Strontium and oxygen isotope fingerprinting of green coffee beans and its potential to proof authenticity of coffee

10. Authentication of Rice Using Near-Infrared Reflectance Spectroscopy