Magnetically Stirred Coffee

Monday, March 9, 2009 

Tastes like science! Mmmmm. Good science! Next, instrument with a temp controller to monitor and shut off automatically.

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The theory is that too much heat makes coffee bitter, but extraction matters, so the stirring hotplate can extract all the coffee goodness without overheating it.  The results are definitely mild, yet full flavored.  I used a paper filter to seperate the coffee from the grounds.
Posted at 14:00:22 UTC

Category: Fabricationphoto

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