Because you use as much ground coffee to make a shot of espresso as you would to make a half a pot of coffee.
I happen to be drinking a cup of drip coffee so in the interest of science, I ran the pot through another batch of grounds. Well, the result is unsurprisingly, strong black coffee, not unlike you would get if you used twice as much ground coffee. I poured the one time coffee and the two time coffee into martini glasses and observed the color variation. The twice brewed coffee is super dark and even at the apex of the cone, it’s still pretty damn dark.
Actually, a martini glass is a really great tool for observing subjective differences in optical density of a fluid.
If you’re looking for the big caffeine kick, just use caffeinated water. Again, you’ll need to clean your coffee maker more often, but hey. Caffeine.
Correct - for values of “eventually” that include “promptly”.
I once worked in an office whose staff included a woman who could not grasp the finer points of “Pour in water only.” She killed 3 machines before being banned from the break room.
My electronics instructor in high school used to pour his cold coffee back into the coffee maker and brew it again. It looked… viscous. But I never tried tasting it.
Certainly the volatiles evaporate and flavor deteriorates over time. I’m a rabid home espresso brewer who consumes at least 2 shots of espresso a day, and am well-versed in the proper process and importance of those wonderful, wonderful volatiles.
But the volatiles are a small percentage of molecular compounds in coffee. Otherwise evaporation of coffee would leave water! It’s the remaining molecular compounds which, upon re-heating undergo further molecular changes that even further degrade the flavor of what remains. And gum up the coffee maker
Did you work with me? My coworker like to use two coffee packets and/or two filters (to slow down the flow of water through the coffee). This produced a brew of such toxic intensity that the office manager gave him his own labelled coffee pot. For his going-away party, we had it mounted on a trophy base with a biohazard symbol on it and gave it to him to take with.
if a spoon won’t stand up on its own then it’s not strong enough.
Is anyone currently staying in a hotel room? Try it with the room coffee maker.
That’s the standard at my office. Shortly after starting here I made a pot with a single filter pack. Someone got a cup, took a drink then dumped the whole pot out and made a new one, after which I was told to never make a pot with just one filter pack again.
Two is standard. Three happens often on Monday mornings. I’ve see people using 4.
I’ve taken to just getting a half cup and filling it up the rest of the way with hot water.
It will clog the reservoir “Homie” lol!
Well, sure!
You do that for FIVE STRAIGHT YEARS, the internal piping will probably be solid all the way through. I’m not even sure How you’d clean that mess.
Brew a reservoir of white vinegar 50 times a day for a month?
[SIZE=“1”]“Grains…! Grains…!” - Zombie Alexa Hente[/SIZE]
What about vacuum coffee makers? How is the coffee made using those?
Try pouring whisky neat into the reservoir.
I can tell you from experience that coffee made from Sprite is not good. Just to remove that 0.001% of doubt that might have been in your mind.
Thank you for this sentence. I know it’s years later and all, but still.
Regarding vacuum pot coffee, I’d like to warn Dopers about something NOT to do. Back in the days that I used a vacuum pot (you know, the type that uses two glass containers, one on the bottom that holds the water, and one on top that that holds the coffee grounds, with a filter between them to keep the grounds out of the finished coffee). I had only about half the amount of fresh ground coffee needed, so I just made up the shortfall from my wife’s jar of instant coffee, and put that in the upper pot along with the regular grounds. Then I lit the fire under the bottom pot. Everything proceeded normally until the upper pot was full of hot water, and the coffee began being pulled back down into the lower part.
Almost immediately there was a BIG explosion (it was actually an implosion) and broken glass and hot coffee flew all over the kitchen. Scared the heck out of me.
Turns out that the instant coffee I put in there immediately clogged up the filter. Then, as the system cooled off, the vacuum in the lower pot increased until the glass could no longer resist the outside pressure, and let go.
Quite a mess to clean up. Last time I tried that trick.
Nowadays I make all my coffee courtesy of a nice easy Kurig coffee-maker, and never have any trouble.
Basically, a coffee maker heats water to near boiling, then runs it through the rounds one way or another. Substitute anything that includes organic compounds for “water” and you are basically heating those organic compounds. Heat tends to break down a lot of organic compounds - they break down, they oxidize, they combine. Ever tasted a coffee from a pot that’s been on the burned too long? Heat milk or anything with sugar, it caramelizes. I suspect the flavorful molecules in coffee are complex enough that they could break down if subject to higher heat for too long, and a heating element for boiling water tends to get much hotter than the temperature of the water that finally reaches a coffee grounds and filter.
Of course, as the stuff burns, it may also have a tendency to stick to things - creating a mess, slowing liquid flows, and making the heating element or the parts nearest it less efficient.
shouldn’t this get moved to café?
you just get stronger coffee…my house uses a 40 cup office pot and sometimes they just fill up whats left with water and put new in …
actually form experience using non water substances clog up the machiene …see my cousin uses grove square French vanilla cappuccino cups and its just instant coffee and flavored non dairy creamer
but I have to rinse everything out because it leaves a type of sticky pudding film substance that is very proficient at growing mold … I wiuld think the same happens in a normal coffee pot also