Chilling Espresso and pH
- malachi
- Posts: 2695
- Joined: 19 years ago
Aw shucks...Abe Carmeli wrote:It's good to see you back in the game Chris. We missed you.
BTW, you all should check out the PH of hot versus chilled espresso.
Split from Controlling shot extraction pattern.
What's in the cup is what matters.
-
- Team HB
- Posts: 845
- Joined: 19 years ago
Please tell, oh great one. What's happening there?malachi wrote:Aw shucks...
BTW, you all should check out the PH of hot versus chilled espresso.
Abe Carmeli
- malachi (original poster)
- Posts: 2695
- Joined: 19 years ago
Oh come on... you don't want me to ruin your fun, do you?
What's in the cup is what matters.
-
- Team HB
- Posts: 845
- Joined: 19 years ago
I'm out of test strips but a wild guess says it gets acidic as it cools?
Abe Carmeli
- HB
- Admin
- Posts: 22021
- Joined: 19 years ago
Well, I'm going to guess that the loss of carbon dioxide would come into play. Now only if I could remember how that affects pH... I think it goes acidic. Unfortunately I don't own a pH meter. Is this effect something that can be easily tasted, and if so, what's the protocol for a malachi-approved chilled espresso?
Dan Kehn
-
- Team HB
- Posts: 845
- Joined: 19 years ago
Test the acidity of a shot after it is pulled (hot), then periodically as it cools off until it is at room temperature. Lastly, put it in the fridge for 30 minutes and test it again.
Abe Carmeli
-
- Posts: 481
- Joined: 19 years ago
I would think this phenomenon has more to do with time than temperature.
- malachi (original poster)
- Posts: 2695
- Joined: 19 years ago
Both in my experience.
For example, pull a shot into liquid nitrogen and then evaluate - compare to a shot pulled into a demi and then cooled in a cocktail shaker with an ice cube.
For example, pull a shot into liquid nitrogen and then evaluate - compare to a shot pulled into a demi and then cooled in a cocktail shaker with an ice cube.
What's in the cup is what matters.
- barry
- Posts: 637
- Joined: 19 years ago
Abe Carmeli wrote:
Test the acidity of a shot after it is pulled (hot), then periodically as it cools off until it is at room temperature. Lastly, put it in the fridge for 30 minutes and test it again.
somewhere in the deep recesses of my mind, something is screaming, "NO! can't do that."
hhrrrmmm.... something having to do with the test solution being around room temp in order for the meter to work properly.