On Wed, 19 Jan 2005 20:53:01 -0500 (EST), [EMAIL PROTECTED] wrote: > So if you think a French press is better, why not use one?
Cause I only recently learned about them. I'm looking for one, haphazardly, even now. :-) > I didn't think coffee was that high-temperature-sensitive; after > all, an espresso machine pumps what is effectively boiling water > through the grounds. Yeah, I don't know what really causes it, but the coffee tastes "scalded". It's not the beans, because I've done a side-by-side test with the drip maker versus my percolator, both stringently cleaned, using beans from the same bag, ground and brewed at the same time. Even in the perc, the water is about boiling point when it hits the grounds, since it goes up the tube propelled by a steam "bubble". But the output from the perc didn't taste scalded and the stuff from the drip maker did. Of course, it's even smoother when well handled in a French Press. TTYL, DougF KG4LMZ
