Archived posting to the Leica Users Group, 2004/04/20

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Subject: [Leica] The LUG Has Been Conquereded by...FANATICS!
From: jshul at (Jim Shulman)
Date: Tue Apr 20 16:53:59 2004

Put In a Nickel, and Coffee Comes Out
That's Why the Lady Is a Tramp!

See you all at Dunkin' Donuts.  Go shoot some film.

Jim Shulman
Bryn Mawr, PA

-----Original Message-----
[] On Behalf Of Buzz
Sent: Tuesday, April 20, 2004 7:49 PM
To: 'Leica Users Group'
Subject: [Leica] The LUG Has Been Conquereded by...FANATICS!

Good Lord!  I never would have posted on this matter had I realized
there were fanatics out there!  Fanatics?  Obsessive-compulsives?!?!?
On the LUG?  

	Buzz Hausner

-----Original Message-----
[] On Behalf
Of Tony Terlecki
Sent: Tuesday, April 20, 2004 7:38 PM
To: Leica Users Group
Subject: Re: [Leica] Less Bang for Your (*)Bucks

On Tue, Apr 20, 2004 at 05:53:18PM -0400, Buzz Hausner wrote:
> Roasting coffee beans causes the break-down of caffeine molecules.
> 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...

While roasting drives off a very small amount of caffeine it is
insignificant enough to say that roasting doesn't actually dictate
content. Caffeine content is generally down more to the type of bean
than the degree of roasting. Robusta contains generally about 2 times
caffeine that Arabica coffee. Then you get into the varietals - a
Kalossi will contain far more caffeine than say an Ethiopian Harrar. And
so on and so forth...

While caffeine is soluble in water it is less soluble than most of the
ingredients we are trying to extract from the bean for espresso so it is
limited time that water is in contact with the ground beans which
the caffeine level. If you get an overextracted coffee then more water
passed through the coffee and extracted more of the caffeine and other
unwanted components. Caffeine is generally higher in coffees brewed
other methods because the water is in contact with the coffee for a much
longer peiod of time so more caffeine is extracted.

And beans for espresso are not roasted to "within a mere smidgen of
palatability" (well there I suppose we get back to Starbucks but I was
hoping we were improving on that!) They are roasted to produce the
cup for that particular blend of beans. When I have a specific blend I
able to adjust the roast I give the beans, together with both the
pressure and temperature of my machine to produce the optimum cup. In
addition to that there are many other factors such as extraction time,
extraction volume and the grind needed to obtain this.

Did I mention there are fanatics out there that obsess over coffee? Did
mention I was one of them? <g>

Tony Terlecki

Leica Users Group.
See for more information

In reply to: Message from buzz.hausner at (Buzz Hausner) ([Leica] The LUG Has Been Conquereded by...FANATICS!)