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	<title>Comments on: Making coffee with snow</title>
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	<link>http://www.jimseven.com/2009/02/02/making-coffee-with-snow/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=making-coffee-with-snow</link>
	<description>James Hoffmann&#039;s blog.</description>
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		<title>By: Jon Orri</title>
		<link>http://www.jimseven.com/2009/02/02/making-coffee-with-snow/#comment-96086</link>
		<dc:creator>Jon Orri</dc:creator>
		<pubDate>Sun, 26 Apr 2009 17:50:06 +0000</pubDate>
		<guid isPermaLink="false">http://www.jimseven.com/?p=814#comment-96086</guid>
		<description>Why didn&#039;t I think of this. This is good. Thanks.</description>
		<content:encoded><![CDATA[<p>Why didn&#8217;t I think of this. This is good. Thanks.</p>
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		<title>By: Erik</title>
		<link>http://www.jimseven.com/2009/02/02/making-coffee-with-snow/#comment-95676</link>
		<dc:creator>Erik</dc:creator>
		<pubDate>Mon, 23 Feb 2009 21:34:41 +0000</pubDate>
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		<description>Snow &quot;wanting to take on minerals&quot; sounds rather magical to me. Water hasn&#039;t got a will of its own, no more than alcohol yearns for the aromatic substances when you drop juniper berries in for making a simple gin. It&#039;s just a matter of having mineral salts dissolved in the water or not.

However, it seems reasonable that melted snow contains less, or even no, mineral salts. What should the difference be? If any, water &lt;i&gt;without&lt;/i&gt; the minerals is a somewhat less polar than water &lt;i&gt;with&lt;/i&gt; the minerals. Melted snow might give a different extract since most of the extracted compounds from coffee are nonpolar. If mineral-free water does result in over-extraction, so should distilled water, since this is an efficient way of removing minerals (of course, there is the matter of dissolved gases such as CO2 etc.). 

Any knowledge whether blind tests have been conducted comparing melted snow and distilled water for any kind of coffee or tea? Or maybe analyses of coffee made from distilled and non-distilled water?

One example of the mineral salt effect: isopropanol (i.e. &quot;dry-gas&quot; fuel additive) and pure water mix well. If salt is added to this mixture, the two solvents separate; salt water on the bottom and isopropanol on top (the isopropanol would represent compounds extracted from the coffee). The reason is that the salt dissolves in the water, rendering it more polar and less miscible with the isopropanol (the isopropanol represents the aromatic compounds from coffee). 

Btw: using snow for drinking water and cooking is rather common for those hiking (or staying in primitive cabins etc.) during wintertime in areas with the appropriate climate.</description>
		<content:encoded><![CDATA[<p>Snow &#8220;wanting to take on minerals&#8221; sounds rather magical to me. Water hasn&#8217;t got a will of its own, no more than alcohol yearns for the aromatic substances when you drop juniper berries in for making a simple gin. It&#8217;s just a matter of having mineral salts dissolved in the water or not.</p>
<p>However, it seems reasonable that melted snow contains less, or even no, mineral salts. What should the difference be? If any, water <i>without</i> the minerals is a somewhat less polar than water <i>with</i> the minerals. Melted snow might give a different extract since most of the extracted compounds from coffee are nonpolar. If mineral-free water does result in over-extraction, so should distilled water, since this is an efficient way of removing minerals (of course, there is the matter of dissolved gases such as CO2 etc.). </p>
<p>Any knowledge whether blind tests have been conducted comparing melted snow and distilled water for any kind of coffee or tea? Or maybe analyses of coffee made from distilled and non-distilled water?</p>
<p>One example of the mineral salt effect: isopropanol (i.e. &#8220;dry-gas&#8221; fuel additive) and pure water mix well. If salt is added to this mixture, the two solvents separate; salt water on the bottom and isopropanol on top (the isopropanol would represent compounds extracted from the coffee). The reason is that the salt dissolves in the water, rendering it more polar and less miscible with the isopropanol (the isopropanol represents the aromatic compounds from coffee). </p>
<p>Btw: using snow for drinking water and cooking is rather common for those hiking (or staying in primitive cabins etc.) during wintertime in areas with the appropriate climate.</p>
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		<title>By: Paul Stack</title>
		<link>http://www.jimseven.com/2009/02/02/making-coffee-with-snow/#comment-95674</link>
		<dc:creator>Paul Stack</dc:creator>
		<pubDate>Mon, 23 Feb 2009 18:12:18 +0000</pubDate>
		<guid isPermaLink="false">http://www.jimseven.com/?p=814#comment-95674</guid>
		<description>Why it is over-extracted - 

Snow is not groundwater (duh) so therefore has no minerals. Thus it is super soft.
soft water over extracts because it naturally wants to take on minerals, thus sucking more out of the coffee - just like a sponge wants to take on water!</description>
		<content:encoded><![CDATA[<p>Why it is over-extracted &#8211; </p>
<p>Snow is not groundwater (duh) so therefore has no minerals. Thus it is super soft.<br />
soft water over extracts because it naturally wants to take on minerals, thus sucking more out of the coffee &#8211; just like a sponge wants to take on water!</p>
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		<title>By: Zach</title>
		<link>http://www.jimseven.com/2009/02/02/making-coffee-with-snow/#comment-95663</link>
		<dc:creator>Zach</dc:creator>
		<pubDate>Sun, 22 Feb 2009 00:09:51 +0000</pubDate>
		<guid isPermaLink="false">http://www.jimseven.com/?p=814#comment-95663</guid>
		<description>&lt;blockquote&gt;though a touch overextracted&lt;/blockquote&gt;

&lt;!-- Start your comment below this line. --&gt;
Does that mean that you should have used less snow?

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		<content:encoded><![CDATA[<blockquote><p>though a touch overextracted</p></blockquote>
<p><!-- Start your comment below this line. --><br />
Does that mean that you should have used less snow?</p>
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		<title>By: Davide Birse</title>
		<link>http://www.jimseven.com/2009/02/02/making-coffee-with-snow/#comment-95644</link>
		<dc:creator>Davide Birse</dc:creator>
		<pubDate>Wed, 18 Feb 2009 21:32:44 +0000</pubDate>
		<guid isPermaLink="false">http://www.jimseven.com/?p=814#comment-95644</guid>
		<description>hmmm interesting drink.. we were up in scotland for the snow, and we opeted for a cold mint version... was recieved well :)</description>
		<content:encoded><![CDATA[<p>hmmm interesting drink.. we were up in scotland for the snow, and we opeted for a cold mint version&#8230; was recieved well :)</p>
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		<title>By: Erik</title>
		<link>http://www.jimseven.com/2009/02/02/making-coffee-with-snow/#comment-95557</link>
		<dc:creator>Erik</dc:creator>
		<pubDate>Mon, 09 Feb 2009 12:46:24 +0000</pubDate>
		<guid isPermaLink="false">http://www.jimseven.com/?p=814#comment-95557</guid>
		<description>Thanks for loads of inspiration. 

As a Norwegian I can confirm that I grew up learning that I shouldn&#039;t eat snow because it might have worms in it, the same way we parents make up silly stories in order to prevent kids from doing stuff we don&#039;t want them to do. Nowadays, kids aren&#039;t that easy to deceive (they&#039;re all postmodernists). Hence, we&#039;ve switched over to discouraging eating snow from the streets and the yellow snow along lamp posts..</description>
		<content:encoded><![CDATA[<p>Thanks for loads of inspiration. </p>
<p>As a Norwegian I can confirm that I grew up learning that I shouldn&#8217;t eat snow because it might have worms in it, the same way we parents make up silly stories in order to prevent kids from doing stuff we don&#8217;t want them to do. Nowadays, kids aren&#8217;t that easy to deceive (they&#8217;re all postmodernists). Hence, we&#8217;ve switched over to discouraging eating snow from the streets and the yellow snow along lamp posts..</p>
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		<title>By: Ryan Martin</title>
		<link>http://www.jimseven.com/2009/02/02/making-coffee-with-snow/#comment-95523</link>
		<dc:creator>Ryan Martin</dc:creator>
		<pubDate>Wed, 04 Feb 2009 14:19:31 +0000</pubDate>
		<guid isPermaLink="false">http://www.jimseven.com/?p=814#comment-95523</guid>
		<description>Well I just learned two things. One can make a great Muchoki from snow and don&#039;t eat the snow in Norway. Could one a make a toddy shot using both snow and water?</description>
		<content:encoded><![CDATA[<p>Well I just learned two things. One can make a great Muchoki from snow and don&#8217;t eat the snow in Norway. Could one a make a toddy shot using both snow and water?</p>
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		<title>By: Grendel</title>
		<link>http://www.jimseven.com/2009/02/02/making-coffee-with-snow/#comment-95513</link>
		<dc:creator>Grendel</dc:creator>
		<pubDate>Tue, 03 Feb 2009 10:47:47 +0000</pubDate>
		<guid isPermaLink="false">http://www.jimseven.com/?p=814#comment-95513</guid>
		<description>Would this be classified as cold-process coffee?</description>
		<content:encoded><![CDATA[<p>Would this be classified as cold-process coffee?</p>
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	<item>
		<title>By: 417coffee &#187; Making coffee from melted snow</title>
		<link>http://www.jimseven.com/2009/02/02/making-coffee-with-snow/#comment-95506</link>
		<dc:creator>417coffee &#187; Making coffee from melted snow</dc:creator>
		<pubDate>Mon, 02 Feb 2009 17:05:55 +0000</pubDate>
		<guid isPermaLink="false">http://www.jimseven.com/?p=814#comment-95506</guid>
		<description>[...] by Mark Prince at CoffeeGeek, James Hoffmann over at his JimSeven coffee blog decided to try to make coffee using snow as the wate....  There are photos of the beginning stages of the process, although he doesn&#8217;t have any brew [...]</description>
		<content:encoded><![CDATA[<p>[...] by Mark Prince at CoffeeGeek, James Hoffmann over at his JimSeven coffee blog decided to try to make coffee using snow as the wate&#8230;.  There are photos of the beginning stages of the process, although he doesn&#8217;t have any brew [...]</p>
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		<title>By: MHA</title>
		<link>http://www.jimseven.com/2009/02/02/making-coffee-with-snow/#comment-95505</link>
		<dc:creator>MHA</dc:creator>
		<pubDate>Mon, 02 Feb 2009 16:46:55 +0000</pubDate>
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		<description>Since snowflakes (like raindrops) form around dust particles, wouldn&#039;t you want to use a filtered brewing method to get the dirt out? Or is your siphon system filtered enough?</description>
		<content:encoded><![CDATA[<p>Since snowflakes (like raindrops) form around dust particles, wouldn&#8217;t you want to use a filtered brewing method to get the dirt out? Or is your siphon system filtered enough?</p>
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