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<!DOCTYPE html><html><head><meta charset="utf-8" /><title>What is Navy coffee?</title><meta name="keywords" content="coffee-culture "/><meta name="generator" content="https://github.com/openzim/sotoki/"/><meta name="author" content="kiwix team"/><meta name="viewport" content="width=device-width, initial-scale=1"/><link rel="stylesheet" href="../../-/static/bootstrap/css/bootstrap.min.css"><link rel="stylesheet" href="../../-/static/bootstrap/css/bootstrap-theme.min.css"><link rel="stylesheet" href="../../-/static/main.css"/><script src="../../-/static/jquery-2.1.4.min.js"></script><script src="../../-/static/moment.js"></script></head><body class="question"><div class="container"><div class="row"><h2 class="title"><i class="glyphicon glyphicon-question-sign"></i> What is Navy coffee?</h2></div><div class="row"><div class="col-md-9"><div id="question"><div class="post"><div class="post-container"><div class="reputation"><div class="score"><p><i class="glyphicon glyphicon-triangle-top good"></i></p><p>4</p></div></div><div class="body"><div><p>My interest has led me to discover '<code>Navy coffee</code>'. </p>
<p>I would like to learn more since I do not know if this refers to a specific technique of coffee making or to a blend that is considered exclusive or historic. </p>
<p>I read from a website </p>
<blockquote>
<p>"it has a trace of salt so you won’t get dehydrated" <a href="http://thedossiers.net/navy-coffee/" rel="nofollow noreferrer">¹</a></p>
</blockquote>
<p>What research supports this? </p>
</div></div></div><div class="tags"><ul><li><a href="../tag/coffee-culture/1.html"><i class="glyphicon glyphicon-tag"></i> coffee-culture</a></li></ul></div><div class="author"><div> <img src="../../I/static/identicon/1484.png" /> <p>aitía</p> <p>Posted <span class="date" title="2018-09-08T20:20:42.817">2018-09-08T20:20:42.817</span></p><p>Reputation: 45</p></div></div> </div> </div><h2><i class="glyphicon glyphicon-chevron-right"></i> Answers</h2><div id="answers"><div id="a4385"><div class="post"><div class="post-container"><div class="reputation"><div class="score"><p><i class="glyphicon glyphicon-triangle-top good"></i></p><p>6</p></div><div class="accepted"><p><i class="glyphicon glyphicon-ok"></i></p></div></div><div class="body"><div><p><strong>What is Navy coffee?</strong></p>
<p>No one really knows for sure. Some naval vessels used to put salt in the coffee either to kill the bitterness (or to help stay hydrated), but it was neither a universal or permanent practice.</p>
<p><strong>William Ewing, QM1(SW) USN (ret), Quartermaster E-6</strong> has this to about the subject:</p>
<blockquote>
<p>When navy coffee was 50% chicory, 50% cheap coffee (most of my career), it was a dying practice, based on previous coffee that was very bitter. Nowadays, the 50% chicory formula is not bitter enough to require that, and many ships get Starbucks, which they then mix with the chicory coffee to smooth the taste even more.</p>
<p>Now, for a while, Denny's had some bad coffee, and for over a year, my friends and I added salt to kill the bitterness and extra sugar to overpower the salt. Then Denny's switched blends to one not as awful, so we could drink it without salt. - <a href="https://www.quora.com/Do-Navy-people-put-salt-into-their-coffee" rel="noreferrer">Do Navy people put salt into their coffee?</a></p>
</blockquote>
<p>Other sources say the complete opposite:</p>
<blockquote>
<p>I had to make many, many pots of coffee as a mess crank (one who spends their first 90 days or so working on the mess decks. Think of it as KP for 90 days straight).</p>
<p>We used a large commercial drip coffeepot and coffee, period. No salt was added, at least I never added any. That it is strong comes from the fact that the Navy has no contracts with suppliers that have decent coffee.</p>
<p>It is possible that the salty taste does come from the fact that shipboard water is naturally salty. When a ship is in port, she's hooked up to local water. IIRC, ships at sea have a special desalinization process that isn't perfect, but it comes fairly close. - <a href="https://boards.straightdope.com/sdmb/archive/index.php/t-91446.html" rel="noreferrer">How the Real Men in the Navy Make Their Coffee</a></p>
</blockquote>
<p>For a number of years, I used to put salt in the grounds to help remove the bitterness of the coffee. Please not that this was <strong>not</strong> navy coffee and I was making a 100 cups at a time. No one ever complained, but that might have been to sure dumb luck too.</p>
<p>The Urban Possum has this to say about <a href="http://theurbanpossum.blogspot.com/2004/11/navy-coffee.html" rel="noreferrer">Navy Coffee</a>:</p>
<blockquote>
<ol>
<li><p>Use an economy-brand coffee. Mother Parker's, for example, or Chase & Sanborn. If you have to talk in terms of roasts, these brands are a light to medium--perfectly acceptable to a majority of people. Their virtue is that they're cheap--hey, it's Navy coffee. We're talking government suppliers here. </p></li>
<li><p>Use 2 level tablespoons for each 8-ounce cup. The standard measure for coffee is 1 level tablespoon for a 6-ounce cup. The power of Navy Coffee does not derive from the strength of the roast, but from the amount of coffee used, so as you can see, this one is stronger than most. Some old chiefs like the coffee so strong that it actually seems chewy (that comes from the tannins in the coffee and their effects on the tooth surface), but we don't need to go quite that far. </p></li>
<li><p>Salt the grounds before you begin brewing. Salt, as in ordinary table salt. The measurement is a pinch, which is about 1/8th to a maximum of 1/4 teaspoon per 5 cups brewed. This is the secret to True Navy coffee: the salt will cut the initial bitterness of the coffee, but takes nothing away from the aroma. Don't worry too much about the taste, Navy coffee won't taste salty unless you use too much of it. </p></li>
</ol>
</blockquote>
<p>As a side note, the navy often employs the term a <a href="https://www.rogersfamilyco.com/index.php/the-origins-of-a-cup-of-joe/" rel="noreferrer"><strong>Cup of Joe</strong></a> to their Navy Coffee. Where this tradition first came into use is unknown but some believe it was due to the Secretary of the US Navy, Admiral Josephus “Joe” Daniels who abolished wine (or alcohol) on Navy ships in 1914. Thus, coffee (the next best thing) was the beverage of choice for the sailors.</p>
</div></div></div><div class="author"><div> <img src="../../I/static/identicon/2751.png" /> <p>Ken Graham</p> <p>Posted <span class="date" title="2018-09-08T20:20:42.817">2018-09-08T20:20:42.817</span></p><p>Reputation: 322</p></div></div> <div class="comments"><div class="comment"><p><span class="text">I find this fascinating, thank you for your response!</span> – aitía – <span class="date" title="2018-09-09T16:51:06.050">2018-09-09T16:51:06.050</span></p></div><div class="comment"><p><span class="text">I wasn't even aware that such a culture emerged in US Navy as well as discussed that deep. Very interesting.</span> – MT San – <span class="date" title="2018-09-10T09:42:05.430">2018-09-10T09:42:05.430</span></p></div></div></div> </div></div></div><div class="row col-md-3"><div class="metadata"><p>Asked: <span class="date" title="2018-09-08T20:20:42.817">2018-09-08T20:20:42.817</span></p><p>Viewed: 127 times</p><p>Active: <span class="date" title="2018-09-09T14:16:06.350">2018-09-09T14:16:06.350</span></p></div></div></div><script src="../../-/static/main.js"></script><div id="footer">This question is issued from <a href="http://coffee.stackexchange.com/questions/4384">http://coffee.stackexchange.com</a>. The text is available under the <a href="https://creativecommons.org/licenses/by-sa/3.0/"> Creative Commons Attribution/Share Alike </a>.</div></div></body></html>
<!DOCTYPE html><html><head><meta charset="utf-8" /><title>Single shot extraction time in Breville Barista Express</title><meta name="keywords" content="espresso espresso-machine extraction "/><meta name="generator" content="https://github.com/openzim/sotoki/"/><meta name="author" content="kiwix team"/><meta name="viewport" content="width=device-width, initial-scale=1"/><link rel="stylesheet" href="../../-/static/bootstrap/css/bootstrap.min.css"><link rel="stylesheet" href="../../-/static/bootstrap/css/bootstrap-theme.min.css"><link rel="stylesheet" href="../../-/static/main.css"/><script src="../../-/static/jquery-2.1.4.min.js"></script><script src="../../-/static/moment.js"></script></head><body class="question"><div class="container"><div class="row"><h2 class="title"><i class="glyphicon glyphicon-question-sign"></i> Single shot extraction time in Breville Barista Express</h2></div><div class="row"><div class="col-md-9"><div id="question"><div class="post"><div class="post-container"><div class="reputation"><div class="score"><p><i class="glyphicon glyphicon-triangle-top zero"></i></p><p>0</p></div></div><div class="body"><p>I have got a Breville Barista Express just before a couple of days and I am trying to make the best single espresso shot I can make with this machine at home.</p>
<p>For the last two days I was playing and changing with the settings of the machine to reach to the signs of the good single espresso shot as described on the internet... they are saying that the pressure gauge needle has to point to 12 o'clock.... I don't know if that is correct ... anyways I have reached to that. </p>
<p><strong>But on the internet, they also say that the extraction time for a single shot should be 20 seconds ... in my case it is 15 sec. .... what is wrong?!</strong></p>
<p>Please know that I am using the single shot single wall basket, and a Starbucks medium roast coffee beans that was produced before 5 months. </p>
</div></div><div class="tags"><ul><li><a href="../tag/espresso/1.html"><i class="glyphicon glyphicon-tag"></i> espresso</a></li><li><a href="../tag/espresso-machine/1.html"><i class="glyphicon glyphicon-tag"></i> espresso-machine</a></li><li><a href="../tag/extraction/1.html"><i class="glyphicon glyphicon-tag"></i> extraction</a></li></ul></div><div class="author"><div> <img src="../../I/static/identicon/6945.png" /> <p>Anis</p> <p>Posted <span class="date" title="2018-09-10T11:47:42.987">2018-09-10T11:47:42.987</span></p><p>Reputation: 16</p></div></div> </div> </div><h2><i class="glyphicon glyphicon-chevron-right"></i> Answers</h2><div id="answers"><div id="a4387"><div class="post"><div class="post-container"><div class="reputation"><div class="score"><p><i class="glyphicon glyphicon-triangle-top zero"></i></p><p>0</p></div></div><div class="body"><div><p><strong>The problem seems like either in the dosage or in the tamping force or in the grind size.</strong></p>
<p><em>First, I advise you to use freshly roasted beans.</em></p>
<p>I don't know what is the pressure value at 12 o'clock position, but I assume it is correct. Now, let's check what could have been happened.</p>
<p>Either</p>
<ul>
<li>you have less coffee grounds so the water travels a short distance in the coffee</li>
</ul>
<p>or</p>
<ul>
<li>you tamp lightly so water channels through the coffee instead of extracting flavors from the grounds by pressure</li>
</ul>
<p>or </p>
<ul>
<li>your grind is too coarse, so that water could travel faster through large boulders instead of finer sandy grounds with less extraction surface</li>
</ul>
<p>Therefore, I could suggest that you can first check your ground size, then check your tamping force (15 kg-f is more or less correct) and then the amount of ground you fill in the basket.</p>
<p>Then, please see these relevant discussions:</p>
<ul>
<li><a href="2959.html">What are the standard espresso parameters (dose, mass/volume, time, etc.)?</a></li>
<li><a href="../answer/4348.html#a4348">How to keep the time before coffee get out of the machine?</a></li>
<li><a href="../answer/4352.html#a4352">How should I manage settings for single shot / double shot</a></li>
</ul>
<hr>
<p>I have edited an enhanced answer based on @avacado1's comments. Thanks.</p>
</div></div></div><div class="author"><div> <img src="../../I/static/identicon/1848.png" /> <p>MT San</p> <p>Posted <span class="date" title="2018-09-10T11:47:42.987">2018-09-10T11:47:42.987</span></p><p>Reputation: 6 141</p></div></div> <div class="comments"><div class="comment"><p><span class="text">Assuming he weighs the grounds though, the dose shouldn't be an issue and tamping isn't so crucial that it would change 5s. You can make good espresso with almost no tamping. If he follows a recipe with a specific dose, it is the grind size. And if he's not following a recipe he has to start over from the beginning and follow the advice from the other threads.</span> – avocado1 – <span class="date" title="2018-09-11T12:35:46.817">2018-09-11T12:35:46.817</span></p></div><div class="comment"><p><span class="text">@avocado1 Sure, the grind size... These machines have pretty nice default settings but it may be modified. So true. Thanks.</span> – MT San – <span class="date" title="2018-09-11T14:47:44.090">2018-09-11T14:47:44.090</span></p></div></div></div> </div></div></div><div class="row col-md-3"><div class="metadata"><p>Asked: <span class="date" title="2018-09-10T11:47:42.987">2018-09-10T11:47:42.987</span></p><p>Viewed: 79 times</p><p>Active: <span class="date" title="2018-11-10T10:00:33.267">2018-11-10T10:00:33.267</span></p></div></div></div><script src="../../-/static/main.js"></script><div id="footer">This question is issued from <a href="http://coffee.stackexchange.com/questions/4386">http://coffee.stackexchange.com</a>. The text is available under the <a href="https://creativecommons.org/licenses/by-sa/3.0/"> Creative Commons Attribution/Share Alike </a>.</div></div></body></html>
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TeX - LaTeX Stack Exchange
Q&A for users of TeX, LaTeX, ConTeXt, and related typesetting systems
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Tor Stack Exchange
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Travel Stack Exchange
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Ukrainian Language Stack Exchange
Q&A for linguists, teachers and students of the Ukrainian language
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Veganism & Vegetarianism Stack Exchange
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Vi and Vim Stack Exchange
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Web Applications Stack Exchange
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WordPress Development Stack Exchange
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Worldbuilding Stack Exchange
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Writing Stack Exchange
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