OK, there is a catch to my tea question and the RSC did not lock onto
it. They said that the quantity of tannins increases with mashing time,
with a corresponding increase of dryness, verging on bitterness. What
they did not say is that the caffeine is partially reacted with the
tannins and precipitated out. The caffeine generally dissolves in the
first minute and reaches a peak in about three minutes, after which it
starts to diminish. By five minutes, it loses about 10% with a typical
blended black tea and 30 - 50% by 10 minutes. Therefore, if you want max
"kick", don't brew for more than three minutes. If you want max
astringency, then brew for 10 minutes. You must never re-heat tea in the
pot.
Brian
Brian Ellis wrote:
> 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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