Unanswered Questions
78 questions with no upvoted or accepted answers
18
votes
0answers
1k views
Research funding for health benefits by coffee trade associations
How much funding is provided by the coffee industry for research on the health benefits of coffee?
I came across a statistic that surprised me by its meagerness. According to their website, the ...
6
votes
0answers
127 views
Empirical data on reuse of grounds, by flow and filter
We wanted to know are there quality empirically generated chemical composition tables examining the relationship between filter porosity, flow by volume per time, and grounds of different varieties?
5
votes
0answers
70 views
Slow Roasting Coffee Beans
Conventional Coffee bean roasts at around 200-240C at around 11-19mins to ensure Maillard reaction in the beans to create the familiar taste of coffee we all know today.
Could we instead roast the ...
5
votes
1answer
51 views
Does hydration level change the effect of caffeine?
Apologies if this question does not belong here, it may be suit for the chemistry site, but it pertains to the consumption of coffee directly -> so here it is.
Does your prior level of hydration ...
4
votes
1answer
64 views
What measurement should I take to buy an atmospheric filter for my espresso machine?
I want to buy an atmospheric filter for my espresso machine, but I don't know what part of the filter I should measure. Should I be measuring the radius from the internal part of the border of the ...
4
votes
0answers
80 views
How can I test or repair my Keurig k45 heating component?
My k-cup coffee maker has stopped making coffee. It's a Keurig K45. It will take water, activate the pump, then it will just stay on the step with the red heating light on. I've let it sit for 15 ...
3
votes
1answer
65 views
What is the process for roasting and preparing chicory for coffee?
It seems to me that Community Coffee is essentially the standard for chicory coffee, both blended and just straight brewed chicory. What are the recipes, steps and ratios for roasting, preparing and ...
3
votes
1answer
78 views
Caffeine content of different brewing methods
For a given type of bean, do different brewing processes and temperatures (drip, French press, Mocha, espresso, cold brew, etc.) produce coffee with different caffeine content?
It would seem ...
3
votes
0answers
41 views
Requirements for Nel Drip Coffee
I have a question about Nel Drip coffee requirements.
Recently I've been checking few blogs and articles about this type of brewing, it mostly leads to these "settings":
- Old coffee beans
- Coarse ...
3
votes
0answers
26 views
Does anyone know the history of the “washed process?”
Where did the washed process originate and how has it developed and progressed? And what are the different forms and variations it has taken over the years? I have a hunch that it began in Ethiopia ...
3
votes
0answers
597 views
Messy grounds inside of DeLonghi ESAM 2600
I've got a DeLonghi bean-to-cup machine (ESAM 2600), which I find decent in overall. But there is one very annoying issue: not all of the grounds make it from the basket into the internal waste bin. ...
3
votes
0answers
89 views
What steam wand to replace my Gaggia Carezza old machine?
I have an old model of Gaggie Carezza that can be found here. The steam wand needs to be replaced. Does anyone know which one is suitable? I have been looking at this Rancilio Silvia steam wand but ...
2
votes
0answers
39 views
Can I brew espresso with 14g portafilter basket?
Being a complete novice, I've been struggling to brew something that looks like proper espresso.
My machine (Ascaso Dream PID) came with 14 gram portafilter basket (58mm in diameter). Several sources ...
2
votes
0answers
21 views
Frothing issues in coffee machines
I have an expresso machine of Morphy Richards, which I have been using for quite some time.
The problem which I encounter is that the froth formed from its nozzle doesn’t stay for long, like it stays ...
2
votes
0answers
58 views
Do you re-heat the kettle between pours?
When making pourover coffee (e.g. V60), do you re-heat the kettle between pours in order to have a more constant temperature? For example, if you started blooming at 98 °C, and you wait 45 seconds, ...
