slurpeesoforion@startrek.website to [Outdated, please look at pinned post] Casual Conversation@lemmy.worldEnglish · 10 months agoI'm beginning to believe the micro- plastics that coat paper cups are what make coffee so delicious.message-square10fedilinkarrow-up10arrow-down11file-text
arrow-up1-1arrow-down1message-squareI'm beginning to believe the micro- plastics that coat paper cups are what make coffee so delicious.slurpeesoforion@startrek.website to [Outdated, please look at pinned post] Casual Conversation@lemmy.worldEnglish · 10 months agomessage-square10fedilinkfile-text
minus-squaremozz@mbin.grits.devlinkfedilinkarrow-up1·10 months agoYou know the little oily colorful sheen on the top of a cup of coffee? At one point just at random I made a pot of coffee from a jug of distilled water I had, instead of the filtered tap water. It had no little colorful sheen. I have no idea if it’s a big deal or not, but it made me legitimately concerned.
minus-squareDarkNightoftheSoul@mander.xyzlinkfedilinkEnglisharrow-up2·10 months agoI thought the sheen was from oils naturally present in the beans.
minus-squareIbaudia@lemmy.worldlinkfedilinkEnglisharrow-up2·10 months agoFormer barista here! This is what that is. Different machines using different roasts, water, settings, etc. will extract differently, resulting in different oil amounts.
minus-squaremozz@mbin.grits.devlinkfedilinkarrow-up1·10 months agoThat was my understanding, as well. I can only report to you what I observed.
minus-squareDarkNightoftheSoul@mander.xyzlinkfedilinkEnglisharrow-up1·10 months agoMaybe something present in the tapwater allows more oil to be drawn out?
You know the little oily colorful sheen on the top of a cup of coffee?
At one point just at random I made a pot of coffee from a jug of distilled water I had, instead of the filtered tap water.
It had no little colorful sheen.
I have no idea if it’s a big deal or not, but it made me legitimately concerned.
I thought the sheen was from oils naturally present in the beans.
Former barista here! This is what that is. Different machines using different roasts, water, settings, etc. will extract differently, resulting in different oil amounts.
That was my understanding, as well. I can only report to you what I observed.
Maybe something present in the tapwater allows more oil to be drawn out?