Comments on: Introduction to lipids in coffee http://www.jimseven.com/2006/10/22/introduction-to-lipids-in-coffee/?utm_source=rss&utm_medium=rss&utm_campaign=introduction-to-lipids-in-coffee James Hoffmann's blog. Thu, 09 Feb 2012 02:29:46 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Roger http://www.jimseven.com/2006/10/22/introduction-to-lipids-in-coffee/#comment-100958 Roger Thu, 17 Mar 2011 17:12:00 +0000 http://jimseven.com/?p=273#comment-100958 Thank you for replying Jim! I am trying to understand how many calories per gram of coffee. Regards, Roger Thank you for replying Jim!

I am trying to understand how many calories per gram of coffee.

Regards,
Roger

]]> By: AndyS http://www.jimseven.com/2006/10/22/introduction-to-lipids-in-coffee/#comment-100953 AndyS Thu, 17 Mar 2011 01:16:00 +0000 http://jimseven.com/?p=273#comment-100953 Not sure if you're asking for the standard conversion (9 calories per gram of fat), or a more sophisticated conversion that takes into account the fact that lipids and fats are not quite the same. Also, of course, only part of the lipids in the original beans are extracted into your cup. Not sure if you’re asking for the standard conversion (9 calories per gram of fat), or a more sophisticated conversion that takes into account the fact that lipids and fats are not quite the same.

Also, of course, only part of the lipids in the original beans are extracted into your cup.

]]> By: Roger http://www.jimseven.com/2006/10/22/introduction-to-lipids-in-coffee/#comment-100950 Roger Wed, 16 Mar 2011 06:16:00 +0000 http://jimseven.com/?p=273#comment-100950 Hey Jim, do you know how to calculate the calories from the lipids in green and roasted coffee? Thanks in advance for your help. Roger Hey Jim, do you know how to calculate the calories from the lipids in green and roasted coffee?
Thanks in advance for your help.

Roger

]]> By: Melissa http://www.jimseven.com/2006/10/22/introduction-to-lipids-in-coffee/#comment-100943 Melissa Mon, 14 Mar 2011 13:38:00 +0000 http://jimseven.com/?p=273#comment-100943 Stumbled upon your article when I was looking for lipids in coffee. Thanks for sharing these explanations! Mel Stumbled upon your article when I was looking for lipids in coffee. Thanks for sharing these explanations!

Mel

]]> 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!

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