Chilling Espresso and pH

Beginner and pro baristas share tips and tricks for making espresso.
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malachi
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#1: Post by malachi »

Abe Carmeli wrote:It's good to see you back in the game Chris. We missed you. 8)
Aw shucks...

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.

Abe Carmeli
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#2: Post by Abe Carmeli »

malachi wrote:Aw shucks...

BTW, you all should check out the PH of hot versus chilled espresso.
Please tell, oh great one. What's happening there?
Abe Carmeli

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malachi (original poster)
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#3: Post by malachi (original poster) »

Oh come on... you don't want me to ruin your fun, do you?
What's in the cup is what matters.

Abe Carmeli
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#4: Post by Abe Carmeli replying to malachi »

I'm out of test strips but a wild guess says it gets acidic as it cools?
Abe Carmeli

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HB
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#5: Post by HB »

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

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#6: Post by default »

i've a pH meter, what can i do to test it?

Abe Carmeli
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#7: Post by Abe Carmeli replying to default »

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

Dogshot
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#8: Post by Dogshot »

I would think this phenomenon has more to do with time than temperature.

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malachi (original poster)
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#9: Post by malachi (original poster) »

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.
What's in the cup is what matters.

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barry
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#10: Post by barry »

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.

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