Crookshanks
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- Joined
- Nov 9, 2009
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Grettings all.
My understanding at this point is that sugary Virginias are not responsible for tongue bite, as it is usually thought. But rather, a higher pH smoke, like Burley, is responsible for the dreaded bite, which seems to be a chemical burn of sorts. And that actually, mixing Virginia with Burley helps reduce the bite thanks to Virginia's natural sugar component.
If this is the case, would not choosing an acidic beverage to smoke with be another remedy? Especially something like Coca-Cola with its pH of 2.44? Sugary and acidic? Likewise, might something like Fiji water be a bad choice, due to its higher pH level? 7.5 which I believe is pH neutral for the human mouth. So, maybe that is the best choice? I think Coffee has a pH of 5 (average i guess), and Aquafina has a pH of 2!!
That is another good question with teas and coffees. Are there certain bean roasts that you like with certain blends? And might that have something to do with the pH level of both the coffee roast, vs the blend components?
I am just a simple musician, with NO real head for science, so I leave all the hard thinkin' to you fine gentlemen. This is just a thought I had, and I thought I'd get your input.
Cheers to all!
Jon
Jon
My understanding at this point is that sugary Virginias are not responsible for tongue bite, as it is usually thought. But rather, a higher pH smoke, like Burley, is responsible for the dreaded bite, which seems to be a chemical burn of sorts. And that actually, mixing Virginia with Burley helps reduce the bite thanks to Virginia's natural sugar component.
If this is the case, would not choosing an acidic beverage to smoke with be another remedy? Especially something like Coca-Cola with its pH of 2.44? Sugary and acidic? Likewise, might something like Fiji water be a bad choice, due to its higher pH level? 7.5 which I believe is pH neutral for the human mouth. So, maybe that is the best choice? I think Coffee has a pH of 5 (average i guess), and Aquafina has a pH of 2!!
That is another good question with teas and coffees. Are there certain bean roasts that you like with certain blends? And might that have something to do with the pH level of both the coffee roast, vs the blend components?
I am just a simple musician, with NO real head for science, so I leave all the hard thinkin' to you fine gentlemen. This is just a thought I had, and I thought I'd get your input.
Cheers to all!
Jon
Jon