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#381
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Impressions from Bike to Work Day
On May 23, 8:24*am, SMS wrote:
On 5/22/2011 10:58 PM, thirty-six wrote: Tea requires boiling water to make it, it is expected. It's better to use boiling water but many American restaurants give you a tea bag and a cup of hot water. It's terrible tea, brewed wrong, but Even in England, Starbucks serve terrible tea. It's poor tea. If memory serves me right it came with the "milk" already in with a teabag. All I wanted was a teacup of real tea, not 12floz of hot wet stuff that wasn't coffee. Bigger servings were available, but no alternative tea. Perhaps I was expected to put a handful of sugar in it. most people don't know any better. I'm a tea snob after so many trips to Asia, and it's the gift I usually bring back from Taiwan which has some of the best tea in the world. Used to get Clipper here as a good everyday afternoon blended black tea. Tried it recently and it's now like the longer time established firms. Except for Twinings named varieties, all the loose tea seems to be of the teabag (fine cut) style. For many people "high quality tea" comes in a tea bag in a cardboard box since unless a non-Asian city has a good Japantown or Chinatown, high quality tea is hard to find. The difference between good tea and poor tea is amazing, and once you taste good tea you never want to go back. When I work out the effort involved in making a cuppa, it deserves something better than a basic blend in a bag, and I continually look for different teas. Water quality, hardness and aeration can have a major effect on not realising the potential of a tea. Coffee does not require boiling water so it is reasonable to expect it to be made at a lower temperature.. This is true. As long as the water is around 195 degrees when it hits the coffee it's fine. You don't want it hotter or cooler. In any case, with regards to tea, most cyclists drink coffee since it provides health benefits unavailable from tea. And don't get me started about herbal "tea." No such thing of course. When I don't need the kick I usually turn to a "rasberry" tea when not having alcohol. |
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Impressions from Bike to Work Day
On Sun, 22 May 2011 22:35:21 -0700 (PDT), Chalo
wrote: john B. wrote: Chalo wrote: Pete Cresswell wrote: Per Chalo: It's also like they never sampled delicious cold brewed coffee that never even reached room temperature during steeping, yet contains subtle flavors that even the freshest hot brewed coffee does not. Never thought of brewing the stuff cold. Gotta give it a try. How long does it need to sit? * Hours? *Days? Brew in the fridge all day or all night-- six to ten hours. *Cold brewed coffee packs a big hit of caffeine and flavor, but doesn't irritate the stomach like normal coffee. *Beware. More specifically? One spoon (tea? - table?) per cup? Time? Can it be brewed too long? How is the coffee ground? Here's a credible recipe: http://www.ineedcoffee.com/06/cold-brewed/ I use my usual ludicrously heaping tablespoon per cup into a French press. I stir the coffee into the water and put it in the fridge until morning. Normally I use an unremarkable Colombian medium roast for this, and I grind it to a moderately fine texture that won't send a lot of sludge past the screen in my coffee press. I never managed to steep it until it was unpleasant, but I have never let it sit more than about 16 hours before consuming it. As I said before, there is nothing in cold brewed coffee to make you feel you've had more than enough. Try it; served over ice, it's just the ticket for hot summer days. Still makes you sweat, though. Chalo If it were heated in a microwave just before serving would it still be satisfactory?I like hot coffee. |
#383
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Impressions from Bike to Work Day
On Sun, 22 May 2011 21:26:33 -0700, SMS
wrote: On 5/22/2011 1:40 PM, AMuzi wrote: I drink several espressos every day, made with steam through powdered coffee straight in to a ceramic cup with a saucer and nary a problem. I can't imagine drinking coffee while in a moving vehicle but apparently that has some appeal despite obvious risks such as driver distraction. How might one downshift into a fast corner with liquid in the car? The debate here is really whether or not a restaurant should serve a product that, if accidentally spilled, will cause 3rd degree burns. Whether the coffee is consumed in a moving vehicle or in the restaurant, it should not be so hot that if it is knocked over and it contacts the skin that it will cause 3rd degree burns. Everyone agrees that serving a beverage that is hot enough to cause 3rd degree burns in a flimsy paper cup is negligent. 1st degree burns from a spilled beverage would be acceptable, 2nd degree burns, probably okay as well. I'm not sure that the world agrees with you. I've been thinking about this since the thread was started and I don't believe I have ever been served a cup of coffee that I could drink straight away, as soon as it was slammed down on the table. Usually when you get a cup of coffee you take a little sip, meanwhile inhaling so there is a rush of air over the coffee to cool it, so you don't burn your tongue, and invariably it is too hot so you either blow on it, or just let it set for a while. Of course you have the pessimists who don't bother with the first sip and just saucer and blow it straight away. Certainly you couldn't drink the coffee in the mess halls I ate in without waiting for it to cool and when I've been out in a camp drinking coffee out of one of those blue enamel coffee pots where they pour it into a tin cup you can be damned sure that it is too hot to hold, never mind drinking it. Now given that the woman was nearly 80 years old she likely came from a generation where women actually cooked things, rather then opening a package and shoving it in a microwave, so it is probably that she must have come across something hot and undoubtedly knew just what it was. I'll bet she checked the temperature of her flat iron by either spitting on it or, being a lady, licking her finger and touching the iron; very quickly. So, I don't believe that she wasn't aware of exactly what she had in her hands - a cup of HOT coffee. |
#384
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Impressions from Bike to Work Day
On Mon, 23 May 2011 14:47:25 +1000, James
wrote: SMS wrote: On 5/22/2011 1:40 PM, AMuzi wrote: I drink several espressos every day, made with steam through powdered coffee straight in to a ceramic cup with a saucer and nary a problem. I can't imagine drinking coffee while in a moving vehicle but apparently that has some appeal despite obvious risks such as driver distraction. How might one downshift into a fast corner with liquid in the car? The debate here is really whether or not a restaurant should serve a product that, if accidentally spilled, will cause 3rd degree burns. Is there a specific temperature that a mostly water based liquid must be before it causes 3rd degree burns when spilled on human skin? Does it also depend on the individual persons skin and location on their body? Liebeck's (the woman's) lawyers presented the jury with evidence that 180 degree coffee like that McDonald's served may produce third-degree burns (where skin grafting is necessary) in about 12 to 15 seconds. Lowering the temperature to 160 degree would increase the time for the coffee to produce such a burn to 20 seconds. (A British court later rejected this argument as scientifically false finding that 149 degree liquid could cause deep tissue damage in only two seconds.) Apparently it is a matter of temperature and time. Whether the coffee is consumed in a moving vehicle or in the restaurant, it should not be so hot that if it is knocked over and it contacts the skin that it will cause 3rd degree burns. That's your opinion. What should the restaurant do that serves a flaming grill? Is that different from a coffee? Is it exempt? Everyone agrees that serving a beverage that is hot enough to cause 3rd degree burns in a flimsy paper cup is negligent. You are wrong. I do not agree. 1st degree burns from a spilled beverage would be acceptable, 2nd degree burns, probably okay as well. Why stop there? |
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Impressions from Bike to Work Day
On Sun, 22 May 2011 22:58:07 -0700 (PDT), thirty-six
wrote: On May 20, 5:02*pm, Frank Krygowski wrote: ... just like a standard cup of tea. *Why no comment on tea temperatures? Tea requires boiling water to make it, it is expected. Coffee does not require boiling water so it is reasonable to expect it to be made at a lower temperature.. Espresso is made at a temperature of 197 - 204 (F); a percolator uses boiling water to operate; a vacuum pot works by boiling the water; and when making coffee in a pot over the campfire you bring it to a boil and take it off the fire. |
#386
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Impressions from Bike to Work Day
On 21/05/11 20:04, Tºm Shermªn™ °_° wrote:
On 5/20/2011 9:34 AM, Peter Clinch wrote: [...] Most 'bent riders (certainly this one) seem to say that it's very important to try before you buy, because the difference between two notional 'bents is usually much greater than two notional uprights. So are you going to drop mucho $$$s on something folk say you must try, that you typically can't try (because they're hard to come by to test ride)? I'm an advocate, and I'd say don't do that.[...] Why not? Heck, I just ordered a velomobile, sight unseen. IME different models handle and feel very differently. When my wife was looking to get one we went to NL to test a few. Some things that had looked good on paper were uninspiring, another was a complete dog. She ended up with one that on paper wasn't right but in practice just put a huge grin straight on her face. If I try a Bianchi road bike, and then a Giant and then a Trek and then a Speccie etc. at similar prices, it'll be down to nuances (possibly the colour...) that decides it. On a 'bent functional equivalent the contenders could be /very/ different beats to ride. Pete. -- Peter Clinch Medical Physics IT Officer Tel 44 1382 660111 ext. 33637 Univ. of Dundee, Ninewells Hospital Fax 44 1382 640177 Dundee DD1 9SY Scotland UK net http://www.dundee.ac.uk/~pjclinch/ |
#387
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Impressions from Bike to Work Day
On 5/23/2011 5:03 AM, john B. wrote:
Espresso is made at a temperature of 197 - 204 (F); a percolator uses boiling water to operate; a vacuum pot works by boiling the water; and when making coffee in a pot over the campfire you bring it to a boil and take it off the fire. That's true. However in the U.S., restaurant coffee is almost always made using a drip filter, and coffee at home is either drip filtered or French press. Percolators are rare in the U.S. these days. Most department stores won't have a single one. Percolators recirculate the brewed coffee through the beans and they expose the coffee to too high a temperature which removes the volatile compounds from the beans. It does result in hotter coffee and as the volatile compounds boil off you get a great aroma from the perked coffee but unfortunately those volatile compounds are absent from the actual beverage. For camping, at least in the U.S., you generally just bring a cone and some paper filters, you don't do "cowboy coffee." Some people still use percolators when camping because it's less trouble, or even go the instant route. There is some almost decent instant coffee these days but it's very expensive per cup. |
#388
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Impressions from Bike to Work Day
On 22/05/11 2:06 PM, AMuzi wrote:
I don't know but have you considered that some tens of millions of people repeatedly went back for more ? That doesn't have anything to do with if the product met safety rules. Again, just because tens of millions of people bought bicycles wouldn't mean that the manufacturer was off the hook if there was a defect that led to injuries for hundreds of riders. If there's a defect, it doesn't matter if it causes injury to just one person or hundreds of people or millions of people - it's defective. And if you are that one person who was injured by a defective item, you don't want the defense to be able to get away with claiming that it worked great for everyone else - you want them held accountable for your damages due to their defective product. jc |
#389
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Impressions from Bike to Work Day
john B. wrote:
Chalo wrote: I use my usual ludicrously heaping tablespoon per cup into a French press. *I stir the coffee into the water and put it in the fridge until morning. *Normally I use an unremarkable Colombian medium roast for this, and I grind it to a moderately fine texture that won't send a lot of sludge past the screen in my coffee press. *I never managed to steep it until it was unpleasant, but I have never let it sit more than about 16 hours before consuming it. *As I said before, there is nothing in cold brewed coffee to make you feel you've had more than enough. Try it; served over ice, it's just the ticket for hot summer days. Still makes you sweat, though. If it were heated in a microwave just before serving would it still be satisfactory?I like hot coffee. I don't see why not; seems worth a try. If it tastes rich and aromatic cold, I expect it would be pretty tasty hot too. It's not as bitter as hot brewed, so you might miss that quality. Chalo |
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Impressions from Bike to Work Day
On May 23, 12:26*am, SMS wrote:
Whether the coffee is consumed in a moving vehicle or in the restaurant, it should not be so hot that if it is knocked over and it contacts the skin that it will cause 3rd degree burns. That coffee was NOT so hot that contacting the skin would cause 3rd degree burns. If it merely contacted the skin under any normal accident scenario, all but a thin layer would immediately leave the skin. The remaining layer wetting the skin would cool too quickly to cause 3rd degree burns. IOW, it would not have the thermal capacity to raise a significant depth of skin to a temperature that would cause serious injury. Stella's coffee didn't merely contact Stella's skin. It stayed in a deep puddle in Stella's lap, providing many seconds of contact with a relatively deep puddle, with resulting high heat capacity. It did that because Stella did something very, very dumb: dumping hot coffee into her crotch while sitting in a car seat, from which she was unable to quickly stand up. Coffee is intended to be drunk slowly, by sipping. It's not intended for use as a crotch bath. The coffee in question may have been unsuitable for a crotch bath, but it was suitable for its intended purpose. - Frank Krygowski |
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