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low boiling point and highland coffee

forbes at CIP.ORG.EC forbes at CIP.ORG.EC
Wed Mar 29 09:19:46 EST 1995

>         I can't believe the amount of discussion that has been generated by
> this low boiling point question. Surely, with all of our collective
> knowledge we have all the right answers. My only question now is what
> happened to Greg Forbes? Are you taking all of this in Greg? Did you get
> your PCR machine yet? Do you have any results yet? And... does coffee taste
> as good if the water used in preparation only gets to 89 C ? Please,
> please, please, let us know how you're doing and how PCR works there in
> Quito. I'm on the edge of my seat. #8-)

Admittedly, coffee is best here when it comes from an expresso machine
where the water is heated under pressure - perhaps a lesson for PCR.

Well, thanking all the people on the list who have contributed is
about # 8 on my "to-do" list for today, but I'll jump ahead to
it now.  We have also been amazed at the number of interesting
suggestions that have been posted and are very appreciative! The
PCR machine is somewhere between the US and Quito right now and
in a day or so we will start the process of getting it out of
customs (should a similar fate never befall any of you!).  I hope
we can try out PCR at 3058 masl within 2 wks.  

Again, many thanks for the suggestions!


Greg Forbes				Tel.  Of: +593-2-690362
Plant Pathologist			Tel.  Hm: +593-2-330971
International Potato Center		Fax.  +593-2-692604
P.O. 17-21-129 CEQ, Quito, Ecuador	Internet:  forbes at cip.org.ec

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