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Permalink Reply by Andy Newbom on October 4, 2008 at 4:29pm

You can change the temp on coffee brewers at elast on a Fetco. we brew at 205 right now.

and we do not want to change that. I just want people to only drink cooler coffee that has sat for a few minutes down below 130F.

the flavors are so much more amazing.

Matthew Gasaway said:

Andy Newbom said:

I am not talking about milk nor espresso. I am talking about drip coffee. NOT french press which gets funky if its cold but filter drip.

100 degrees of heaven.

Sorry if i sounded confusing. I know you can change the temp on espresso machines but I was wondering if that was even possible with drip coffee machines. Probably not though after reading your comment.

I apologize for the confusion.

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Permalink Reply by Jason Haeger on October 7, 2008 at 5:46pm

Matthew Gasaway said:

Andy Newbom said:

I am not talking about milk nor espresso. I am talking about drip coffee. NOT french press which gets funky if its cold but filter drip.

100 degrees of heaven.

Sorry if i sounded confusing. I know you can change the temp on espresso machines but I was wondering if that was even possible with drip coffee machines. Probably not though after reading your comment.

I apologize for the confusion.

I think I see the confusion.

The final brewed product relies HEAVILY on the temperature at which the coffee is extracted.

This is not about extraction temperatures, but about serving temperatures.

You do NOT want to drop the extracting energy just to serve coffee at a cooler temperature. The result would not be so pretty.

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Permalink Reply by Sandy Hon on October 14, 2008 at 6:58pm

i dunno Andy......not only are you taking the temp down, but you're taking the "experience" of nursing a great cup of hot coffee away as well.....


then there is the holding time issue.....to cool it down, are you intending to let it set for a while as it cools?

i dunno, i'm not too keen on getting warm coffee.

think about soup.
it's got to cool down before you eat it, right?
tastes best at a cooler temp, correct?

but do you want it served that way?

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Permalink Reply by Monica Rae Hill on October 15, 2008 at 4:08pm

Ok, so if I get a cup of warm coffee... as opposed to a hot... I'm usually disgusted because it's old... and I think psychologically it will be a hard feeling to break me of, if that's what I'm served first.

That being said, I only drink coffee 2-4oz at a time in a wide mouthed ceramic cappuccino cup (depending on the cup, it is approximately 1/2 full with brew). I don't know when I started doing this, but I think it just started because it tastes better to me. It allows for the coffee to cool in a soft progression that is reasonably quick, and also, I'm able to finish the coffee before the whole cup is COLD. It works for me, if I need more, I can re-fill the cup to the same volume when i'm done.

I don't know how this would work for a customer though... The pitcher transfer idea seems like the best option so far. Every cup would be first poured, from a hot urn into a milk pitcher, and then transferred to a cup... perhaps a self-serve coffee bar, with smaller cups for here? I dunno...

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Permalink Reply by JIm Saborio on October 15, 2008 at 5:27pm

I think the idea of air-potting warm coffee is cruel and unusual. Wasn't there a post on coffeed about a greater falling distance and the turbulence created by it bringing the final in-cup temperature down significantly?

Put your fetco on stilts. Imagine the drama! Let the coffee pour six feet from the filter basket into a room temp earthenware jug.

Is it April?

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Permalink Reply by Jason Haeger on October 15, 2008 at 8:53pm

JIm Saborio said:

I think the idea of air-potting warm coffee is cruel and unusual. Wasn't there a post on coffeed about a greater falling distance and the turbulence created by it bringing the final in-cup temperature down significantly?

Put your fetco on stilts. Imagine the drama! Let the coffee pour six feet from the filter basket into a room temp earthenware jug.

Is it April?

LOL! Is aeration necessarily always a good thing?

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Permalink Reply by Brady on October 16, 2008 at 5:15am

Monica Rae Hill said:

That being said, I only drink coffee 2-4oz at a time in a wide mouthed ceramic cappuccino cup (depending on the cup, it is approximately 1/2 full with brew). I don't know when I started doing this, but I think it just started because it tastes better to me. It allows for the coffee to cool in a soft progression that is reasonably quick, and also, I'm able to finish the coffee before the whole cup is COLD. It works for me, if I need more, I can re-fill the cup to the same volume when i'm done.

Yeah I do this too... even at home - never more than 4 oz at a time. I don't know why. Maybe its so that I can keep topping up to maintain ideal temp?

I just took the temp of the cup I'm drinking right now (try explaining THAT to your wife). Its at about the perfect temp for me right at 130. That said, I don't know that I'd want it served right at that temp... like an earlier poster said, what's the rush?

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