Archived posting to the Leica Users Group, 2004/04/20
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Thanks jes | Roasting coffee beans causes the break-down of caffeine molecules. The | longer you roast, the less caffeine per unit of beans. Espresso beans | are generally roasted to within a mere smidgen of palatability. Ergo, | less caffeine per measure of coffee than one might expect to find in | other brews. Think of it like developing film... | | Buzz Hausner | | -----Original Message----- | From: lug-bounces+buzz.hausner=verizon.net@leica-users.org | [mailto:lug-bounces+buzz.hausner=verizon.net@leica-users.org] On Behalf | Of Jeffery Smith | Sent: Tuesday, April 20, 2004 5:26 PM | To: Leica Users Group | Subject: Re: [Leica] Starbucks | | Mine is definitely >100C. It is a Krupps maker. Inasmuch as caffeine is | only water soluble in HOT water, I'm surprised to hear that it extracts | less caffeine. I suppose that the reduced time on task might reduce the | ability to extract as much. | | Jeffery | | | _______________________________________________ | Leica Users Group. | See http://leica-users.org/mailman/listinfo/lug for more information |