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JackH
04/23/2019 10:55 AM
Hello Ken! What's roasting?

snwcmpr
04/22/2019 5:07 AM
Hi all.

Gigimedrano
04/17/2019 6:33 AM
Hi guys, my hot top has stripper a gear.. ive only had it for a lil over a year now hot top wants 120+ for a new motor and gearbox assembly any idea? Is this normal year and some Months dont seem lik

Ray Kahuna
04/16/2019 8:04 AM
has anyone built an adjustable coffee grind press?

Nitesh
04/01/2019 10:04 PM
Hello, I have been trying to get in contact with manufacturer of HB roaster in China but failed until now. Does anyone have idea who is the manufacturer of HB roaster in China?

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Is oxygen necessary for the brewing water?
Syncopadence
Just wondering if dissolved oxygen plays a role in brewing. Does it help with extraction/flavor/anything one way or the other?
 
renatoa
When you boil water, the first bubbles you see are air, i.e. dissolved gases.
So when you are brewing there is almost no gas in the water to influence extraction.
I would rather suspect the CO2 from the grounds, if fresh grounded.

A notice, if you reboil already boiled water, bubbles may not form.
Beware, this can lead to explosive boiling !
So if no thermometer, don't look for bubbles as a sign that the water is ready for brewing... you can risk a splash of boiling water in the face !
 
Syncopadence
So is it better/worse/neutral to boil the water to remove dissolved oxygen, or is some dissolved oxygen beneficial?
 
JitterzZ
Syncopadence wrote:

So is it better/worse/neutral to boil the water to remove dissolved oxygen, or is some dissolved oxygen beneficial?

Proper water for brewing coffee: "8. The water should be well oxygenated. Water with little dissolved oxygen results in a flat tasting cup. If using bottled water, it’s a good idea to incorporate oxygen by vigorously shaking your water before brewing. If you manually heat your water (ie. don’t use autodrip machine) then take care not to over boil the water because as the water boils, it releases its dissolved oxygen". https://www.muggs...ing-coffee
Destructive Myths: The Dissolved Oxygen Hypothesis http://hotwaterma...xygen.html
Aerated coffee https://jimseven....ed-coffee/
The Free Trick to Getting the Most Flavor Out of Your Coffee https://www.popsu...e-40346547
 
Syncopadence
Cool thanks! And if anyone is interested, here is a graph of dissolved oxygen in water as it comes up to a boil. It appears to come out of solution much faster than I thought.
Syncopadence attached the following image:
tapatalk_1548454582918.png
 
JitterzZ
woohoo
 
Wiz Kalita
Syncopadence wrote:

Cool thanks! And if anyone is interested, here is a graph of dissolved oxygen in water as it comes up to a boil. It appears to come out of solution much faster than I thought.

I think you just killed a couple of myths. But this is quite slow and the oxygen has a lot of time to escape, is it possible to repeat the experiment with heating in less than 5 minutes?
 
renatoa
Is very weird science what I read above... so after degassing of water, which is a natural process, by heating... bring back oxygen by whatever method which means the water will cool... and obviously re-oxygenation of water is not something anyone can do in their kitchen... else would already have available appliances for this job.
 
Wiz Kalita
Since the solubility of oxygen drops by an order of magnitude from room temperature to 95° and to zero at the boiling point, I guess you'd have to brew your coffee, let it cool down and re-oxygenate it. I really think dissolved oxygen is overrated.
https://www.engineeringtoolbox.com/air-solubility-water-d_639.html
 
JitterzZ
renatoa wrote:

Is very weird science what I read above... so after degassing of water, which is a natural process, by heating... bring back oxygen by whatever method which means the water will cool... and obviously re-oxygenation of water is not something anyone can do in their kitchen... else would already have available appliances for this job.

I don't know if the devices really work, but they do exist: https://youtu.be/... Pour coffee in it and then enjoy a refreshing iced coffee? Roflmao
https://www.googl...oxygenator
So the cooler the coffee the more Oxygen it can hold onto? So it's a trade off: More heat less Oxygen. I guess this is where the cupping slurp comes in jazzyhands
Edited by JitterzZ on 03/19/2019 1:03 AM
 
renatoa
Why not using a wine aerator then... Grin
 
JitterzZ
renatoa wrote:

Why not using a wine aerator then... Grin

Aerated coffee https://jimseven....ed-coffee/
 
Syncopadence
Wiz Kalita wrote:

Syncopadence wrote:

Cool thanks! And if anyone is interested, here is a graph of dissolved oxygen in water as it comes up to a boil. It appears to come out of solution much faster than I thought.

I think you just killed a couple of myths. But this is quite slow and the oxygen has a lot of time to escape, is it possible to repeat the experiment with heating in less than 5 minutes?


I wouldn't be able to personally. This graph was given to me from someone else's experiment. If I had a DO meter I'd be happy to, even if only for my own curiosity.
 
Syncopadence
For anyone interested in aerating at home I use this coupled with a disposable oxygen tank from home depot
https://www.morebeer.com/products/oxywand-oxygenation-kit-05-micron.html

If you want something a little cheaper where you don't need an oxygen tank, here's something simpler
https://www.morebeer.com/products/aeration-system.html

Again, you'd have to use it with cooler liquid around room temp or cooler since it dissolves better at lower temps, but it'll get the job done at home.

However this might be overkill? Is there a certain number in parts per million that you should shoot for? Aggressive shaking in a closed container at cool temps after a few minutes will get you about 8ppm DO.
 
Syncopadence
Wiz Kalita wrote:

Since the solubility of oxygen drops by an order of magnitude from room temperature to 95° and to zero at the boiling point, I guess you'd have to brew your coffee, let it cool down and re-oxygenate it. I really think dissolved oxygen is overrated.
https://www.engineeringtoolbox.com/air-solubility-water-d_639.html


But is it useful for extraction? It seems to be useful for flavor based on what I'm reading about cupping, but is it important to have in the water while it's brewing?
 
snwcmpr
Then, we all should be doing cold brew with fresh spring water.

Oh, that is right, sometimes I do. Grin
--------------
Backwoods Roaster
"I wish I could taste as well as I wish I could roast."

As Abraham Lincoln said "Do not trust everything you read on the internet".
 
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