Question about the proper coffee amount per cup...
Matthew Harrington
contain 2 tablespoons per 6 ounce cup of water. Does 2 Tbs. equal
one "Approved Coffee Measure?" What is the ratio in metric units?
I'm asking because I came across a coffee scoop which says "7 gr.
coffee per cup" on it. Does cup mean coffee-cup (6 oz.) or regular
cup (8 oz.)?
Also, I came across a scoop which says "CBC Approved Coffee
Measure." I assume it is 2 Tbs, but what does "CBC" mean?
Thanks,
Matt Harrington
--
Matthew B. Harrington
mbharr...@ucsd.edu
Steve Pope
pound of beans. So that comes to about 1/2 ounce
per cup.
Steve
Scott Hanson
>I've read a book (and seen catalogs) which say that coffee should
>contain 2 tablespoons per 6 ounce cup of water. Does 2 Tbs. equal
>one "Approved Coffee Measure?" What is the ratio in metric units?
>I'm asking because I came across a coffee scoop which says "7 gr.
>coffee per cup" on it. Does cup mean coffee-cup (6 oz.) or regular
>cup (8 oz.)?
>
>Also, I came across a scoop which says "CBC Approved Coffee
>Measure." I assume it is 2 Tbs, but what does "CBC" mean?
2 Tbs must mean per 2 oz demitasse cup. I use a quarter pound of
coffee to make a pot.
What I meant to say was this. 2 Tbs must mean per pot. My
friend bought a pound of coffee and it has lated for months making a pot
a day.
I'm sorry. What I really meant to say was CBC must mean my other friend,
Charlie "Bob" Chan, who uses 2 Tbs per 6 oz water. He never uses tap H2O.
Why don't you make it as strong as you like? Isn't that the simplest
and most pleasurable solution? Even my German love of order doesn't
tempt me to measure my coffee to a certain ratio. I eyeball the fucker
and like my coffee strong.
This is not an irritable reply, I just think you are wasting your effort.
--
Scott Hanson This has been a recording.
des...@netcom.com
har...@indyvax.iupui.edu
I have to agree with this. A friend of mine moved out west for a while
and found the coffee in a small town in Colorado to be undrinkable; he
said it tasted like a cup of hot water that had been waved in front of a
bag of coffee! The pre-package coffee we use with the Bunn machine here
at work is 1.3 ozs. It looks like about maybe 4-5 tablespoons at the most.
This makes an acceptable pot for me (the pots hold a little more than five
6-ounce cups - call it 32 ounces). But when I buy my own coffee I might
use more like 10 to 12 tablespoons per pot! My general rule of thumb is
if you can see the bottom of the pot, it's water, not coffee - dump it.
And if I'm making it with my own coffee for just myself, it's not gonna
be wimpy coffee.
--
James Harvey
har...@iupui.edu
Alex Milshteyn
Let's start with the premise:
One will _never_ be able to make a good CUP of coffee,
if (s)he makes it in a POT. (S)he will be at best
be able to make it "dark and rich, shouldn't....."
IMHO, and the O is based on experience, turkish
way of making coffee would consistently let you
get a perfect cup every single time.
After all, one will not spend significantly more time and effort
making coffee in jezve (or ibrick, whichever), than in drip.
The only type of filtered coffee that may once in a while come close
to turkish - a very good espresso - is still inferior.
As far as dosage goes, we use about one heaping tsp per approximately
2-2,5 oz cup of coffe. Good water is as essential as good coffee.
**********************************************************************
Alex M. Milshteyn MD <mi...@cipr-server.mgh.harvard.edu>
617/726-7834 Voice Center For Imaging And Pharmaceutical Research
617/726-7830 Fax Massachusetts General Hospital
617/724-9507 Direct Boston, MA
**********************************************************************
--
Alexander M. Milshteyn M.D. <mi...@cipr-server.mgh.harvard.edu>
CIPR, MGH in Boston, MA. (617)724-9507 Vox (617)726-7830 Fax
Ronald F. Feldstein
made using a full teaspoon of coffee to 50 grams of water. Further,
it is recommended that two lumps of sugar be added for sweet coffee,
but that at least a pinch of sugar ought to be used to improve (soften)
the water.
Pucherov has another interesting variation. The sugar can first be
caramelized in the jezvah. The water is to be added only after the
sugar acquires a light brown coloring.
Pucherov also quotes a fascinating passage from a story by Tikhonov,
in which a Russian visitor gets a tiny amount of coffee in Syria,
and is told that it is a variety that can be lethal if a cup is consumed
(referred to as Gedzhasskij kofe).
Steve Carnes
>...In Nikolai Pucherov's book, Vsyo o kofe, Turkish coffee...
>...caramelized in the jezvah. The water is to be added only after the
>...Pucherov also quotes a fascinating passage from a story by Tikhonov,
>...(referred to as Gedzhasskij kofe).
As you can see from the extractions above, part of this message werei
horribly garbled coming over the net. Probably line noise. Could someone
please repost a corrected version?
--
Steve Carnes car...@ico.isc.com uucp: {ncar,nbires}!ico!carnes
"Rock gives reality to the otherwise abstract notion of transhuman
time." - Edward Abbey
Steve Harris
>Does 2 Tbs. equal one "Approved Coffee Measure?"
yes
From what I've read, coffee experts have determined that:
To make a "good cup of coffee", you must extract the correct proportion
of "stuff" from the ground coffee (sorry, I don't remember the
percentage, it's something like 0.019% by weight). If the extraction
ratio is too high, the coffee is bitter, too low and it is bland.
This "extraction ratio" is not the same as "coffee strength" --
strength (or weakness) relates to the proportion of water to coffee
extract. For example, I like full-strength coffee and my wife likes it
weaker, so she adds hot water to her cup.
N.B., over-extracted (bitter) coffee is often too strong.
Correct water temperature affects extraction of volatiles which
contribute to the flavor of a good cup of coffee -- as I recall,
the water temperature should be just below boiling (190 deg F ?)
The proportion of "stuff" extracted depends on the fineness of the
grind and the time of exposure. In general, if you make "normal"
coffee (drip, mellior, etc.), you will achieve the correct extraction
ratio if you use 2 tbs coffee per 6 oz water.
Interestingly, a well made cup of espresso will also have the same
extraction ratio, though with much less water.
--
... Steve Harris - Eaton Corp. - Beverly, MA - vsh%etn...@uunet.uu.net
Michael Johnson
I may have missed some of this thread, but could someone explain, in English,
the distinguishing characteristics of Turkish coffee? From what I'm hearing,
if you experience Turkish coffee you will immediately fall in love with it
and become an insufferable Turkish coffee snob ;-)
Michael Johnson
mic...@monitor.com