I didn't realize that the Friday question opened the door to slamming
American coffee.
No thanks on the bodily discharge offer. I will just enjoy my regular cup
of coffee.
Bill Kasprzak
Moog Inc
Process Engineer, Electronic Assembly
Brian Ellis <[log in to unmask]>
Sent by: TechNet <[log in to unmask]>
03/21/2005 04:42 AM
Please respond to
TechNet E-Mail Forum <[log in to unmask]>; Please respond to
Brian Ellis <[log in to unmask]>
To
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Subject
Re: [TN] Answer to Friday's question
What do you mean by strong? Flavour or caffeine?
Turkish coffee (term forbidden here, it's Cyprus coffee) is strong in
both. Made properly, very finely ground coffee, almost like flour, so
with a large surface area per gram, is brought to the boil three times,
so practically all the solubles are extracted.
Italian coffee: the ristretto and espresso are strong in flavour but low
in caffeine, as the brewing process is too rapid for all the caffeine to
be extracted. This is possibly the "healthiest" coffee and is
recommended for those who pretend that if they have a coffee after 15h00
they cannot sleep.
American coffee is browned-off water. After two ristretti, I can piss
stronger than American coffee. But be warned, although it's low in
flavour and colour, it is very high in caffeine partly because of the
Colombian beans and partly because of the long brewing method.
Now, a question about tea (and I mean real tea, not the floor-sweeping
dust wrapped in a surgical bandage that so often passes for tea these
days). The time-honoured way of making tea is to pre-warm the teapot,
add the appropriate quantity of tea leaves, pour in boiling water, put
the lid on, leave it to "mash" for n minutes then pour. Now n is a
variable depending on the nature of the tea leaves. But, for average
commercially blended black tip leaves, should n be about <1, 3, 5, >10
minutes? What is the physiological and gustatory (nice word!) influence
of each time, remembering that tea is also a major source of caffeine?
Brian
Ingemar Hernefjord (KC/EMW) wrote:
> that's why I asked about how to dissolve these in only 20 mL of water.
It has been great to see your
> impressive knowledge in these things.
>
> Now, you may also be capable of answering my q: how strong is the
strongest possible coffee, and how do I make it? Turkish coffee is known
to be strong, but there is still a lot of water in it. The opposition is
american (US) coffee, which is just slightly colored. I would rather call
it agua sepia than coffee.
>
> This is somewhat on outside of the chem math, so formulas are
useless...he-he-
>
> Ingemar
>
> -----Original Message-----
> From: TechNet [mailto:[log in to unmask]]
> Sent: den 19 mars 2005 16:18
> To: [log in to unmask]
> Subject: Re: [TN] Answer to Friday's question
>
>
> Perhaps all 3 can depending on the temperature, but I purposely excluded
any
> statments about temp. Assuming you were using ambient DI water, the
sucrose
> and CaCl3 will not completely dissolve. In essence, you will have wet
salt
> and wet sugar. Therefore, using the temp depression formulas are
useless
> because you cannot get a depression from a solid.
>
> Glad you asked about the hydrated version of CaCl3. The short answer is
> that it does not matter. Even if you were to take the 2 extra moles of
H20
> into account, you still have less particles in solution than sucrose and
> more particles than ethylene glycol.
>
> -----Original Message-----
> From: TechNet [mailto:[log in to unmask]]On Behalf Of Brian Ellis
> Sent: Saturday, March 19, 2005 2:54 AM
> To: [log in to unmask]
> Subject: Re: [TN] Answer to Friday's question
>
>
> Sorry, you are wrong on two counts.
> 1) all three substances can dissolve in water at the concentrations
> stated, depending on the temperature. However, the CaCl2 and sucrose
> will precipitate out as you start to cool it down.
> 2) the max temp depression for a saturated sucrose syrup to freeze is
> only about 4.9°C (hence the popsicle)
>
> However, you did not specify whether the CaCl2 was hydrated or not. 10 g
> of CaCl2.2H2O will obviously contain less CaCl2 than the dehydrated
stuff!
>
> Brian
>
> Precision Analytical Lab wrote:
>
>>Alright,
>>
>>First of all, that much sucrose or calcium chloride will not completely
>>dissolve in that little of DI water. So, the original question was a
tad
>>bit on the devious side.
>>
>>However, if you did use enough DI water to completely dissolve each of
>
> those
>
>>materials, they will begin to freeze in this order: First to begin
>
> freezing
>
>>is the ethylene glycol (antifreeze), second will be the calcium chloride
>>(Indiana's road salt), and last is the sucrose (sugar).
>>
>>Happy Friday!
>>
>>-----Original Message-----
>>From: TechNet [mailto:[log in to unmask]]On Behalf Of Graham Naisbitt
>>Sent: Friday, March 18, 2005 1:04 PM
>>To: [log in to unmask]
>>Subject: Re: [TN] Friday question
>>
>>
>>Shawn
>>
>>You are what we call over here, a real stinker! Its Friday and I am not
>
> less
>
>>than 5 hours ahead of all you guys and now I will have to spend the
entire
>>week-end wondering about the true answer.
>>
>>My shot will be Calcium Chloride time because of the De-ionised water,
>
> then
>
>>sucrose unless the water is hot, then the diluted anti-freeze. I haven't
a
>>clue as to why, just gut feeling.
>>--
>>Regards Graham Naisbitt
>>
>>[log in to unmask]
>>
>>Golf quote of the week: If you watch a game, it's fun. If you play it,
>
> it's
>
>>recreation. If you work at it, it's golf.
>>
>>Concoat Limited - Engineering Reliability in Electronics
>>A British Manufacturer
>>
>>NEW WEB SITE: www.concoat.co.uk :NEW WEB SITE
>>
>>Cell: 079 6858 2121
>>Office: +44 (0)1252 813706
>>
>>
>>
>>
>>On 18/3/05 1:38 pm, "Precision Analytical Lab"
>><[log in to unmask]> wrote:
>>
>>
>>
>>>This one's real fun. It's sure to make blood shoot out your nose.
>>>
>>>Which of these 3 solutions will freeze first, second, and third and WHY
>>
>>will
>>
>>
>>>they freeze in that order????
>>>
>>>1) 10 grams of Calcium Chloride (road salt) dissolved in 20 mL of DI
>>
>>water.
>>
>>
>>>2) 10 grams of Sucrose (table sugar) dissolved in 20 mL of DI Water.
>>>
>>>3) 10 grams of Ethylene Glycol (antifreeze) dissolved in 20 mL of DI
>>
>>water.
>>
>>
>>>Shawn Parson
>>>
>>>Precision Analytical Laboratory
>>>4106 Cartwright Drive
>>>Suite A
>>>Kokomo, IN 46902
>>>Ph: (765) 455-1993
>>>
>>>Specializing in Ion Chromatography (IC) and Surface Insulation
Resistance
>>>(SIR)
>>>
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