Comments on: Introduction to lipids in coffee http://www.jimseven.com/2006/10/22/introduction-to-lipids-in-coffee/ James Hoffmann's coffee blog. Sat, 13 Mar 2010 21:34:12 +0000 hourly 1 By: Mike McGinness http://www.jimseven.com/2006/10/22/introduction-to-lipids-in-coffee/#comment-98568 Mike McGinness Fri, 12 Mar 2010 04:53:50 +0000 http://jimseven.com/?p=273#comment-98568 My head hurts! While math was always a strong suite of mine, chemistry was marginal only getting B's. When my head stops hurting, I'll go back and read that again, and likely again, and likely again and again so it'll sink in:-) Great job Jim. My head hurts! While math was always a strong suite of mine, chemistry was marginal only getting B’s. When my head stops hurting, I’ll go back and read that again, and likely again, and likely again and again so it’ll sink in:-) Great job Jim.

]]> By: Marlon Marinus http://www.jimseven.com/2006/10/22/introduction-to-lipids-in-coffee/#comment-95995 Marlon Marinus Mon, 06 Apr 2009 07:30:03 +0000 http://jimseven.com/?p=273#comment-95995 What is the influence of the oils/lipids in coffee on the filtrability of the liquid extracted therefrom. I'm currently busy with an experiment to get the extract to a clear state (clarified) after extraction. Filtration temperature seems to play a huge role in the filtration/clarification process? Are the oils responsible for the clarity issues? What is the influence of the oils/lipids in coffee on the filtrability of the liquid extracted therefrom. I’m currently busy with an experiment to get the extract to a clear state (clarified) after extraction. Filtration temperature seems to play a huge role in the filtration/clarification process? Are the oils responsible for the clarity issues?

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]]> By: Why won’t my milk foam? at http://www.jimseven.com/2006/10/22/introduction-to-lipids-in-coffee/#comment-6360 Why won’t my milk foam? at Sun, 17 Dec 2006 14:49:56 +0000 http://jimseven.com/?p=273#comment-6360 [...] What has this got to do with full fat and skimmed milk?  The answer is down to what is causing your bubbles to burst.  It isn’t down to drainage as we see in crema, but the presence of glycerol.  Glycerol provides the backbone to our triglycerides in our fat molecules - making up around 4% of our whole milk but only traces in our skimmed milk.  When the milk is fresh the glycerol is busy being part of a bigger fat but various things can break it up letting it run free.  Free glycerol interrupts the foaming process very effectively causing our bubbles to burst.  So full fat milk is more susceptible to this than skimmed.  However when the milk is fresh this shouldn’t be a problem for either product. [...] [...] What has this got to do with full fat and skimmed milk?  The answer is down to what is causing your bubbles to burst.  It isn’t down to drainage as we see in crema, but the presence of glycerol.  Glycerol provides the backbone to our triglycerides in our fat molecules – making up around 4% of our whole milk but only traces in our skimmed milk.  When the milk is fresh the glycerol is busy being part of a bigger fat but various things can break it up letting it run free.  Free glycerol interrupts the foaming process very effectively causing our bubbles to burst.  So full fat milk is more susceptible to this than skimmed.  However when the milk is fresh this shouldn’t be a problem for either product. [...]

]]> By: Derek http://www.jimseven.com/2006/10/22/introduction-to-lipids-in-coffee/#comment-674 Derek Mon, 23 Oct 2006 13:51:30 +0000 http://jimseven.com/?p=273#comment-674 And some people think you go to coffee when you want to AVOID college! Very nice! And some people think you go to coffee when you want to AVOID college! Very nice!

]]> By: Open Coffee Library http://www.jimseven.com/2006/10/22/introduction-to-lipids-in-coffee/#comment-670 Open Coffee Library Sun, 22 Oct 2006 23:56:00 +0000 http://jimseven.com/?p=273#comment-670 <strong>Introduction to lipids in coffee...</strong> [Source: ] quoted: In this post I am going to look at coffee oils in both green and roasted coffee, but before I talk just about coffee I want to cover the different types of lipids in coffee and give some explanation of what they are. Lipids is a term... Introduction to lipids in coffee…

[Source: ] quoted: In this post I am going to look at coffee oils in both green and roasted coffee, but before I talk just about coffee I want to cover the different types of lipids in coffee and give some explanation of what they are. Lipids is a term…

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