[pct-l] Coffee and food

[Yoshihiro Murakami]

The boiling temperature drops around 1 degree (centigrade )  per 300
meters above sea level.
It is around 90 degree at 3000 meters (10000 feet ) above sea level.

There is no problem about the taste if you extract coffee slowly.





2012/1/10 Tortoise <Tortoise73 at charter.net>:
> I'm not sure how high altitude and thus lower boiling temps will affect
> brewing coffee. General recommendation seems to be temp just below boiling
> point of water at sea level so the higher you get the more likely you are
> to have inadequate brewing if you value really good fresh brewed coffee.
>
> My solution is to take Starbucks' Via Instant Coffee.  I trade some quality
> for the convenience.
>
> You choice.
>
> Tortoise
>
> Those who make peaceful revolution impossible will make violent revolution inevitable
> President John F Kennedy,  1962
>
> All content is copyrighted. Reproduction or use elsewhere is is expressly prohibited without the express permission of the author. Use within the PCT-list is permitted.
>
>
> On 2012.01.07 14:34, shelly skye wrote:
>> I don't know about anyone else but above 7 or 8,000 feet I had a hell of a
>> time getting my tea to steep. This puzzled me until I figured out that
>> water boils at a lower temp at high altitude and I can only guess that the
>> temp is not hot enough to make my tea get as strong as I like it. Thus I go
>> with coffee in the high country. Having said that, I have never had a
>> chemistry (or food) course so I have no idea if my thinking is correct.
>> It's just my answer to the question. Anybody got any facts to support or
>> contradict this thinking?
>>
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-- 
Sincerely
--------------- --------------------------------------
Hiro    ( Yoshihiro Murakami  村上宣寛 )
facebook  http://www.facebook.com/completewalker
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Backpacking since about 1980 in Japan
JMT, 2009, 2010, 2011(half).
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