Hi all, After a discussion about coffee makers last night I am left with a question which the more scientifically minded can possibly help with.
My friend says that in his home country of portugal he can buy a coffee machine that heats the water to 150'c. Now I always thought that water only ever got to about 92'c (or there abouts I can't remember the actual number) and then turned to steam. The more heat you put into the water after that temp the faster the steam is produced hence 'rapid' boil. roling boil. simmer' etc. Can any one clarify as to what temp water will get to before it turns to steam (boiling point) and if you can get water to 150'c and remain in its water state not turning to steam. I'm sure you'd burn your mouth if you drank coffee at 150'c any way. Im going to stick to my stove top espresso machine! Lovley!!!! Thanks Lee wells [EMAIL PROTECTED] Trust the boater but not his plank! visit Low Impact Life Onboard www.lilo.org.uk [Non-text portions of this message have been removed]
