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lloydedwards said:Hi pedro083,
"where the coffee is is not where the water is heated lloyd so cant see how the temp will increase at this point, and how this being pressurised actually has a bearing."
Put your finger over the end of a bicycle pump and press. It is why a pressure cooler cooks quicker - it gets hotter.
Lloyd
cooker not cooler
Do you know I had actually wrote out and explained all the problems with the bunch of drivel you wrote but I have realised it is wasted as if you did not get it the first time you never will,
Lay off the drugs and the glue, or maybe get your glasses replaced as there is something serious wrong with you logic, oh and please if you quote someone take everything that is in the context that is relevent
Like the rest of my last post
but espresso machines also operate with a temperature gauge/thermostat so the water temp will be what it is set to be no matter pressurised or not. a moka pot is also pressurised so water will be above boiling and steam will be higher as generated at boiling point but will increase in temp when pressurised and still exposed to heat(hence the reason you use at lowest heat) so steam coming off rolling boil pot 100 from anything with any amount of pressurising can and will be greater(this is not hard stuff mate) would love to know where you got your half assed answers about steam being at same as boiling. you are probably right 95 is the middle of road temp that should work well with most coffee some will taste better hotter some colder, no one said other wise. 95 wont work with any grind as the rate of flow will give either a lot of under extraction and loads of volume or over extraction and hardly any volume the temp is not going to affect this
Please feel free to explain how my statement of the heat of steam was incorrect and you did not know where I got my information