GeeDubb said:"small change" asked quite nicely
Quoted message said:
Say Gary, what's a good "holding" temp for coffee...?thks.
It's preferred to keep it in a good thermal carafe/thermos instead of
keeping heat on it as it will cook the coffee more and make it bitter and/or
burned tasting. That being said I believe that typical drinking temp is
around 140F but I'll have to check on that because I can't remember for
sure.Best thing to do is brew a new cup when you want more coffee using something
along the lines of
http://www.rileys-coffee.com/EquipmentB_M.htm
second group, non electric pour over type. This guy roasts some great
tasting coffee, too.If you're like me and hate plastic tasting things, look for a ceramic filter
holder like the one near the bottom of this page
http://www.sweetmarias.com/prod.brewers.shtml
perfect for one cup at a time.a post by somebody (the guy at Riley's) about holding temperature
my coffee brewing handbook is probably at home, and my burn/spill file
is as well, but i'm not, so forgive me if i'm a few degrees off (the
google info should be more accurate, as i wrote much of the past stuff
with data at hand). iirc, the scaa, based on data from the coffee
brewing institute, recommends a hold temp of 185F, +/- 5F.serve temp will be a few degrees cooler, but still "dangerously
hot"... i'd say 165F-175F. i've measured temp drop when pouring
into a cup at 10F loss when pouring through 4 inches of air into a
foam cup. heat is lost to the air, and much is lost due to the
turbulance in the cup during the pour. temp loss in an uncovered 12
oz foam cup was approximately 1F per minute. so, you can speculate
that, if the coffee is held at 185F, gets poured in a more or less
normal fashion, then sits for a minute before getting lidded, then the
serve temp will be around 175F. it'll be less if the cup is served
without a lid, of course, but as these accidents usually involve
drive-throughs, we can go with the lidded number. 175F is stinking
hot, and will burn exposed skin in seconds (sorry, the more specific
info is at home)."safe" consumption temp is still hot enough to cause serious burns.
there hasn't been as much research done into mouth/throat burn
thresholds, as it seems to be hard to get volunteers for testing, but
it is clear that the mouth can withstand higher temperatures than bare
skin (probably due to saliva and mucous coatings). there has been
some research (after the mcd's case) which examined consumer
preference for serve temp, and this research supports the idea that
consumers prefer their hot coffee *hot*, and that 140F is decidedly
"too cool". consumer behavior shows the norm is "first sip", not
"first gulp" (unlike cold drinks), and this favors a hotter beverage.
perhaps mike ferguson can shed more light on this, as the last i'd
heard the research was ongoing (and partially funded by the specialty
coffee institute).
Ahhh, saliva and mucous coatings! I was thinking about that just a
couple days ago. I had some soup that burned my tongue. Instead of
spitting it out, I quickly sucked it down. I then wondered what might
be happening to my insides. I figured that maybe there's no nerve
connection to the inside of your esophagus, though that wouldn't mean
that it wasn't being boiled to a calamari consistency....
/s